• Carly Zimmaro

Pretzel Bread Bowls

Pretzel Bread Bowls | eatlovegarlic.com @eatlovegarlic

I know,

Where the heck have I been?

Life happened again. So I took a week off. And want to know where that left me?

With cooking/baking everything on Sunday to post throughout the week!

And to begin, were these bread bowls.

Why not have soup in a bowl you can eat??? Am I right??

Pretzel Bread Bowls | eatlovegarlic.com @eatlovegarlic

The most important part is to let this beautiful dough rest, as much as it can. You want all of those bubbles and holes.

I let it rest about 2 hours, then formed into small individual balls.

Pretzel Bread Bowls | eatlovegarlic.com @eatlovegarlic

You can definately make larger bowls. These are little individual servings bowls. So if you want to share, I'd say make 4 equal portions, not 7.

And then let them rest another 45 minutes.

Pretzel Bread Bowls | eatlovegarlic.com @eatlovegarlic
Pretzel Bread Bowls | eatlovegarlic.com @eatlovegarlic

Just, perfection.

After they rise you then have to boil in a baking soda water bath.

That's how pretzels get that tangy taste, if you know what I'm sayin.

Its the baking soda.

Then after a quick bake, there you have it.


Pretzel Bread Bowls | eatlovegarlic.com @eatlovegarlic

You can certainly take the dough and form into shapes instead of dough balls.

Like normal pretzel shapes or pretzel nuggets.

And do the same thing - drop in the baking soda boiling water and bake until golden brown.

Pretzel Bread Bowls | eatlovegarlic.com @eatlovegarlic
Pretzel Bread Bowls | eatlovegarlic.com @eatlovegarlic

Servings: 7 individual soup bowls

Prep time: 3 hours

Cook Time: 20 minutes


  • 4 Tbs melted Butter

  • 2 c very warm water

  • 1 tsp brown sugar

  • 1 tsp honey

  • 1 packet dry active yeast (2 1/4 tsp)

  • 6 + 1/2 c flour (maybe - if your dough is too sticky after 6 add another 1/2)

  • pinch of kosher salt

  • 1 Tbs garlic powder

  • 1/2 c baking soda

  • Melted butter and Kosher/Sea Salt for topping


  1. In a large bowl of a stand mixer, combine the butter, water, sugar, honey and yeast. Stir to combine and let sit for 5 minutes. (if no mixer, use your hands to knead until a ball forms)

  2. Using a dough hook attachment, add in 6 c of the flour, garlic powder and salt and let the mixer do all the work until a ball forms. If the dough is still too sticky, add another 1/2 c. The dough should be slightly sticky but does not stick and stay on your hands.

  3. Form the dough into a ball, coat with oil, cover with a tea towel and let sit at room temp for 2 hours until doubled in size.

  4. Take the dough, cover with a litle flour and form into small balls.

  5. Place on a parchment lined baking sheet, cover with tea towels and let rise another 45 minutes.

  6. When ready, preheat oven to 400 degrees and bring a large pot of water to a slow boil.

  7. Once boiling, lower the heat a little, you don't want it to be pasta ready boiling, just a slow boil. Add in the baking soda and then drop in your pretezel balls 2-3 at a time.

  8. Cook for 40 seconds on each side, using a slotted spoon take out, cut the tops making an X shape (optional) and top with coarse salt.

  9. Continue until all are done.

  10. Bake for 15-20 minutes until tops are golden brown.

  11. If using for soup, cut off the tops and scoop out the filling and ladel in soup.

  12. ENJOY!!!!

Pretzel Bread Bowls | eatlovegarlic.com @eatlovegarlic


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