Pretzel Bread Bowls Recipe

pretzel bread bowls

 Leah Maroney

Prep: 90 mins
Cook: 25 mins
Total: 115 mins
Servings: 8 servings
Yield: 8 bread bowls
Nutrition Facts (per serving)
441 Calories
9g Fat
78g Carbs
11g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 441
% Daily Value*
Total Fat 9g 12%
Saturated Fat 5g 25%
Cholesterol 43mg 14%
Sodium 5682mg 247%
Total Carbohydrate 78g 28%
Dietary Fiber 3g 11%
Total Sugars 11g
Protein 11g
Vitamin C 0mg 0%
Calcium 31mg 2%
Iron 4mg 24%
Potassium 144mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pretzel bread bowls are the tastiest and most decadent way to serve your favorite seasonal soups. You can't beat the buttery, salty goodness of the pretzel when it's filled with a creamy soup like baked potato, beer cheese, or broccoli cheddar soup.

These pretzels balls are also perfect as a bun for your favorite burger. Just cut them in half, pop a patty on top, and customize!


  • 1/2 cup brown sugar, firmly packed

  • 2 cups warm¬†water

  • 5 1/2 teaspoons active dry yeast

  • 1/3 cup (5 1/3 tablespoons) unsalted butter, melted

  • 5 1/2 cups all-purpose flour

  • 3/4 cup baking soda

  • 1 large egg, beaten

Steps to Make It

  1. Gather your ingredients.

    pretzel bread bowls
     Leah Maroney
  2. Add the brown sugar, butter, and yeast to the warm water in the bowl of the stand mixer. Allow the yeast to soften in the mixture for 3 minutes or so.

    pretzel bread bowls
     Leah Maroney
  3. Add the flour to the yeast and water mixture and beat with the hook attachment of your stand mixer for 3 minutes, until smooth and elastic. It should be slightly sticky. If it is too sticky, add a few tablespoons of flour and beat again.

    pretzel bread bowls
     Leah Maroney
  4. Cover the dough with a kitchen towel and allow it to rise in a somewhat warm place for one hour, or until it has doubled in size.

    pretzel bread bowls
     Leah Maroney
  5. Preheat the oven to 450F.

    Separate the dough into four equal balls if you are making large pretzel bowls. If you're looking to make smaller pretzel bowls or buns, divide the dough into 8 equal balls. Form them into balls by pinching the dough underneath the rounded side, kind of like a balloon shape. Twist as you pinch. This will help the balls stay round when they cooks. Place them on a greased cookie tray and allow them to rest for 20 to 30 minutes.

    pretzel bread bowls
     Leah Maroney
  6. Boil 8 to 10 cups of water in a large pot, then add the baking soda. Stir and return the water back to a boil. This will be the bath that the pretzels will be cooked in before baking. This step gives the bread its beautiful dark color and unique flavor.

    pretzel bread bowls
    Leah Maroney 
  7. Add the pretzel balls to the water one at a time. Boil for 30 seconds, then flip the ball with a slotted spoon and boil on the other side for 30 seconds.

    pretzel bread bowls
     Leah Maroney
  8. Then remove it from the water with the slotted spoon and place it on a parchment-lined baking sheet.

    Then remove it from the water with the slotted spoon and place it on a parchment lined baking sheet.
     Leah Maroney
  9. Brush the top of the dough balls with the egg wash.

    pretzel bread bowls
     Leah Maroney
  10. Using a very sharp knife, make a cross cut over the top of each pretzel bowl.

    pretzel bread bowls
     Leah Maroney
  11. You can sprinkle the tops with salt now, or wait until after they have been baked. If you wait until after they've been baked, brush them with melted butter before sprinkling with salt to help it stick.

    pretzel bread bowls
     Leah Maroney
  12. Bake in the preheated oven for 15 to 20 minutes or until dark brown and crusty. Cut the top off, hollow out the bowl and fill with your favorite soup!

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