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Baked Pretzel Loaf Sandwich

Baked Pretzel Loaf Sandwich
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Transform your lunch with a soft, salty Baked Pretzel Loaf Sandwich featuring a chewy pretzel crust and your choice of hearty fillings. This homemade bread combines the classic flavors of pretzels with versatile sandwich options, perfect for family meals or entertaining guests. With an irresistibly golden crust and a tender inside, this recipe delivers comfort, flavor, and a fun twist on traditional sandwiches.

Ingredients

Scale

Dough Ingredients

  • 4 cups all-purpose flour
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 1/2 tsp salt
  • 4 tbsp unsalted butter, melted
  • 1 1/2 cups warm water (about 110°F/43°C)

Baking Soda Bath

  • 10 cups water
  • 2/3 cup baking soda

Finishing

  • Coarse pretzel salt or sea salt, for sprinkling
  • 2 tbsp melted butter, for brushing

Sandwich Fillings (optional)

  • Your choice of deli meats, cheeses, vegetables, or spreads

Instructions

  1. Prepare the Dough: In a small bowl, combine warm water and active dry yeast. Let it sit until foamy, about 5 minutes. In a large bowl, mix the flour, salt, and melted butter. Gradually add the yeast mixture to the flour mixture and stir to combine. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
  2. First Rise: Place the dough in a lightly greased bowl, cover with a damp cloth, and keep it in a warm spot for about 1 hour, or until the dough doubles in size.
  3. Shape the Loaf: Punch down the risen dough and transfer it onto a floured surface. Shape it into a long loaf suitable for slicing and filling.
  4. Baking Soda Bath: Preheat oven to 425°F (220°C). Bring water and baking soda to a boil in a large pot. Carefully dip the shaped loaf into the boiling alkaline bath for 30 seconds, then remove with a slotted spoon and place on a parchment-lined baking sheet.
  5. Add Pretzel Salt and Bake: Sprinkle the loaf generously with coarse pretzel salt and brush with melted butter. Bake in the preheated oven for 20-25 minutes until deep golden brown and fragrant.
  6. Cool and Slice: Remove the loaf from the oven and cool on a wire rack. Once slightly cooled, slice the loaf to your preferred thickness to fill with your favorite sandwich ingredients.

Notes

  • Use room temperature water and melted butter to activate the yeast properly and achieve ideal dough texture.
  • Weigh flour with a kitchen scale for consistent dough every time.
  • Do not skip the baking soda bath; it is essential for the pretzel crust’s color and flavor.
  • Brush the loaf with melted butter immediately after baking for shine and softness.
  • Prepare sandwich fillings ahead for easy assembly after the loaf cools.

Nutrition

Find it online: https://amandafood.com/baked-pretzel-loaf-sandwich/