Rustic Pennsylvania Dutch Pretzel Bread with Sea Salt
A hearty, chewy pretzel bread baked to golden perfection, inspired by the regional baking traditions of Southeastern Pennsylvania. This american-inspired snacks ready in about 40 minutes turns warm water (110°F), active dry yeast, granulated sugar into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 220 calories and feeds 8, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups warm water (110°F)
- 2 1/4 tsp active dry yeast
- 1 tbsp granulated sugar
- 4 cups all-purpose flour
- 1/4 cup baking soda
- 2 tbsp coarse sea salt
- 4 tbsp unsalted butter, melted
Instructions
- Step 1: In a large bowl, combine 1 1/2 cups warm water (110°F), 2 1/4 tsp active dry yeast, and 1 tbsp granulated sugar. Stir gently and let sit for 5-7 minutes until frothy and bubbly.
- Step 2: Gradually add 4 cups all-purpose flour to the yeast mixture, stirring with a wooden spoon until a rough dough forms.
- Step 3: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- Step 4: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour or until doubled in size.
- Step 5: Preheat the oven to 450°F and line two baking sheets with parchment paper.
- Step 6: In a large pot, bring 10 cups water and 1/4 cup baking soda to a rolling boil.
- Step 7: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a rope about 20 inches long and form into loose pretzel shapes.
- Step 8: Carefully dip each pretzel into the boiling baking soda water for 30 seconds, then transfer to the prepared baking sheets.
- Step 9: Brush each pretzel with 4 tbsp melted unsalted butter and sprinkle evenly with 2 tbsp coarse sea salt.
- Step 10: Bake for 12-15 minutes until deep golden brown and chewy. Cool on wire racks before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rustic Pennsylvania Dutch Pretzel Bread with Sea Salt take to make?
Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rustic Pennsylvania Dutch Pretzel Bread with Sea Salt?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Rustic Pennsylvania Dutch Pretzel Bread with Sea Salt?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rustic Pennsylvania Dutch Pretzel Bread with Sea Salt for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Rustic Pennsylvania Dutch Pretzel Bread with Sea Salt?
American snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
