Braided pretzel bread

Braided pretzel bread

Total: 3 hr 20 min. | Active: 30 min.
Nutritional value / 100 g: 310 kcal
, Fat: 12 g
, Carbohydrate: 41 g
, Protein: 8 g


1 bread


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


500 g zopf flour
1 ½ tsp salt
2 tsp sugar
½ cube yeast (approx. 20 g), crumbled
3 dl milk
100 g butter, cut into pieces, soft

Pretzel crust

¾ dl water, boiling
3 tsp sodium bicarbonate
½ tsp sea salt

To bake

2 tbsp coffee cream
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How it's done

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Mix the flour, salt, sugar and yeast in a bowl. Pour in the milk, knead for approx. 10 mins. using the dough hook on a food processor. Gradually add the butter, knead to form a soft, smooth dough, cover and leave to rise for approx. 2 hrs. until doubled in size.

Braided loaf

Divide the dough into 8 portions, shape each portion into a roll approx. 40 cm long, braid into a loaf. Cover and leave to rise for a further 20 mins.

Pretzel crust

Mix the boiling water and baking soda until the baking soda has completely dissolved. Brush the bread with the soda water, season with salt.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, brush with coffee cream, allow to cool on a rack.


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