Pretzel Bread Bowls

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There’s something so satisfying about scooping out a creamy, cheesy soup or thick chili from a warm, crusty bread bowl. But not just any bread bowl – I’m talking about homemade Pretzel Bread Bowls. They’re soft on the inside with that perfect chewy, golden-brown crust on the outside. I make these when I want to take comfort food to the next level.

I still remember the first time I made them. I had a big batch of broccoli cheddar soup on the stove and thought, “Why not serve it in pretzel bowls instead of regular bread?” The results were beyond what I expected. The crusty, salty pretzel outside held up beautifully to the hot, creamy soup, and the center was soft, pillowy perfection. Everyone thought I’d bought them from an artisanal bakery!

Since then, I’ve played around with the recipe, and now it’s a go-to for cozy nights, game days, and even when I serve dips for a crowd. They always bring a rustic charm to the table and make every meal feel a bit more special. Whether you’re filling them with creamy chicken pot pie filling or spicy queso, these bowls are as fun as they are functional.

Why You’ll Love This Pretzel Bread Bowls Recipe

You’ll love these pretzel bread bowls for how they perfectly blend soft interior and a crisp, chewy crust with that iconic pretzel flavor. They’re sturdy enough to hold hot fillings without going soggy and have a rich golden finish that makes them visually stunning. Unlike plain bread bowls, these add flavor to every bite of your soup or dip.

Plus, they’re surprisingly simple to make and store well. Whether you’re planning a party or just want to elevate your soup night, these pretzel bowls are your golden ticket.

Want a dish to serve with them? These Cheesy Baked Tortellini with Meat Sauce or the creamy richness of Creamy Ground Beef Alfredo Pasta are hearty enough to ladle right in. And if you’re thinking more snack-style, Meaty Texas Trash Dip makes an irresistible pairing.

Ingredients

Bread Flour
Essential for structure and that perfect chewy texture pretzel bread is known for.

Active Dry Yeast
Gives the dough its rise and softness, creating those fluffy interiors.

Warm Water
Activates the yeast and binds the ingredients to form a smooth dough.

Brown Sugar
Adds subtle sweetness and helps feed the yeast for a better rise.

Salt
Not just for flavor, but also essential in strengthening the dough structure.

Baking Soda (for boiling)
Creates the traditional pretzel texture and that deep golden crust.

Egg (for egg wash)
Gives the bread bowls their beautiful shiny brown finish.

Coarse Sea Salt
Optional, but I love the added crunch and salty contrast on the surface.

How to Make Pretzel Bread Bowls

Step 1: Prepare the Dough

Combine warm water, brown sugar, and yeast in a large bowl. Let it sit until foamy. Then mix in the salt and flour gradually, kneading until smooth and elastic.

Step 2: Let It Rise

Cover the dough and let it rise in a warm place for about an hour, or until it doubles in size. This is when all the good fluffy magic happens.

Step 3: Shape the Bowls

Punch the dough down and divide it into equal portions. Roll each into a tight ball. Place them on a baking sheet lined with parchment paper.

Step 4: Boil in Baking Soda Water

Boil each dough ball for 30 seconds in a baking soda water bath. This is key to that authentic pretzel texture and rich color.

Step 5: Add the Egg Wash

Brush each boiled dough ball with a beaten egg to get that glossy, deep brown finish. Sprinkle with coarse salt if you like.

Step 6: Bake to Golden Perfection

Bake in a preheated oven at 425°F (220°C) for about 20-25 minutes, until the tops are golden and sound hollow when tapped.

Step 7: Hollow Them Out

Let the bread cool slightly before slicing off the tops and gently scooping out the centers. Now they’re ready to be filled with anything from soup to chili to creamy dips.

Recipe Variations and Possible Substitutions

Pretzel Bread Bowls are wonderfully versatile, and there are several ways to put your own twist on them. For a heartier bite, try using whole wheat flour for a nuttier flavor and added fiber. If you prefer a softer crust, skip the baking soda boil and bake them as-is – you’ll lose a bit of that iconic pretzel chew, but gain an extra tender bite.

Not a fan of coarse salt? You can brush the tops with melted butter right after baking and sprinkle on sesame seeds or poppy seeds for a unique flair. If you’re vegan, swap the egg wash for almond milk with a bit of maple syrup mixed in – it adds gloss and a hint of sweetness.

You can even make mini versions for party dips or kids’ snacks. The dough is sturdy enough for creativity, so feel free to shape them smaller or turn them into pretzel rolls or knots.

Serving and Pairing Suggestions

These Pretzel Bread Bowls are just begging to be filled with thick, comforting meals. I love ladling in creamy potato soup, broccoli cheddar, or spicy chili. The chewy pretzel crust soaks up the broth in the most delicious way without turning soggy.

For game days or casual get-togethers, serve them with warm spinach artichoke dip or buffalo chicken dip. The bowls look rustic and cozy on the table, and they disappear fast. You can even slice up the tops and use them as dippers.

Pair them with a crisp lager or a buttery chardonnay to complement the rich dough. On the side, a fresh green salad or crunchy slaw adds balance.

Storage and Reheating Tips

These bowls are best enjoyed fresh, but you can absolutely make them ahead. Once they’re baked and cooled, store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly in foil or a freezer bag for up to a month.

To reheat, pop them in the oven at 350°F (175°C) for 10 minutes to regain their crisp crust. Avoid microwaving, as it tends to make the crust rubbery. If you’re freezing them, let them thaw at room temperature before reheating in the oven.

FAQs

Can I make Pretzel Bread Bowls ahead of time?

Yes! You can bake them a day or two in advance and store them at room temperature. Reheat in the oven for that fresh-baked crispness.

What soups work best with Pretzel Bread Bowls?

Thicker soups like broccoli cheddar, potato leek, chili, and stew hold up best without soaking through the crust.

Can I freeze Pretzel Bread Bowls?

Absolutely. Let them cool completely, wrap tightly, and freeze for up to a month. Reheat in the oven for best results.

Do I need to boil the dough in baking soda?

Boiling the dough gives you that signature pretzel texture and color. You can skip it, but the result will be more like a regular roll.

What’s the best way to hollow out Pretzel Bread Bowls?

After baking and cooling, slice off the top and use your fingers or a small knife to gently remove the inner bread. Leave about 1/2-inch of wall thickness for best support.

Related Recipe You’ll Like

If these pretzel bread bowls made your mouth water, you’ll want to explore some other cozy and hearty dishes that pair perfectly with bold flavors. One of my favorites is this One Pot Creamy Sausage Rigatoni. It’s the perfect creamy comfort food to ladle right into these bowls.

Or for a lighter, yet rich and flavorful option, try this Creamy Broccoli Pasta. It’s quick, vegetarian-friendly, and just right for lunch or weeknight dinners. You could even scoop it into mini pretzel bowls for a fun twist!

And if you love the bold contrast of savory and cheesy, don’t skip the Cheesesteak Tortellini in Rich Provolone Sauce. It’s luxurious and made for soaking up with a crusty bread bowl.

Save and Share This Recipe for Later

Don’t forget to pin this Pretzel Bread Bowls recipe to your Pinterest board so you can find it next time soup season rolls around. Whether you’re making a cozy weeknight dinner or prepping for a party, these bowls are always a hit.

Sharing is caring! If you loved this recipe, send it to a friend, post it in your favorite foodie group, or share it on Instagram and tag it. Homemade bread bowls don’t come around every day, so let the world see your beautiful baking!

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