Sugar-Free Pretzel Bread
Discover the perfect blend of wholesome and indulgent with this Sugar-Free Pretzel Bread recipe, a healthier twist on a classic favorite. Crafted with a mix of hearty whole wheat flour and all-purpose flour, this bread boasts the signature deep brown crust and chewy texture of traditional pretzels—all without added sugar. Key to its distinctive flavor is a quick dip in a simmering baking soda bath, which gives it that iconic golden hue and pretzel-like bite. Finished with a sprinkle of kosher salt and a glossy egg wash, this loaf is as visually stunning as it is delicious. Perfect for sandwiches, bread baskets, or simply tearing apart and enjoying warm, this recipe is a must-try for bread lovers seeking a sugar-free option. Ready in just over two hours and yielding two loaves, it’s a delightful combination of rustic charm and nourishing ingredients.
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Ingredients
- 1.5 cups Warm water
- 1 packet Active dry yeast
- 1 teaspoon Salt
- 2.5 cups Whole wheat flour
- 1.5 cups All-purpose flour
- 0.5 cup Baking soda
- 4 cups Water
- 1 tablespoon Kosher salt
- 1 tablespoon Olive oil
- 1 large Egg yolk
- 1 tablespoon Water (for egg wash)
Directions
Step 1
In a large mixing bowl, combine the warm water and active dry yeast. Stir and let it sit for about 5 minutes until the yeast becomes frothy.
Step 2
Add the salt, whole wheat flour, and all-purpose flour to the yeast mixture. Mix until a dough begins to form.
Step 3
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
Step 4
Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning it to coat all sides with the oil.
Step 5
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
Step 6
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 7
In a large pot, bring 4 cups of water to a simmer. Slowly add the baking soda. Stir to dissolve.
Step 8
Divide the dough into two equal pieces. Shape each piece into a log, about 8-10 inches long.
Step 9
Carefully immerse one dough log into the simmering baking soda water for 30 seconds. Use a slotted spoon to remove and place it on the prepared baking sheet. Repeat with the other log.
Step 10
In a small bowl, whisk together the egg yolk and water. Brush the tops of each bread log with the egg wash.
Step 11
Sprinkle the tops with kosher salt.
Step 12
Use a sharp knife to score the tops of the loaves with three shallow cuts, about 1/4 inch deep.
Step 13
Bake in the preheated oven for 30-40 minutes, or until the pretzel bread is deep brown and sounds hollow when tapped on the bottom.
Step 14
Remove from the oven and let them cool on a wire rack before slicing.
Nutrition Facts
| Serving size | (1973.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1874.7 |
| Total Fat 26.1g | 0% |
| Saturated Fat 5.1g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 184.5mg | 0% |
| Sodium 34405.0mg | 0% |
| Total Carbohydrate 358.2g | 0% |
| Dietary Fiber 42.8g | 0% |
| Total Sugars 2.4g | |
| Protein 64.0g | 0% |
| Vitamin D 18.2IU | 0% |
| Calcium 208.6mg | 0% |
| Iron 20.7mg | 0% |
| Potassium 1567.6mg | 0% |
Source of Calories