DSF's Artisan Pretzel Bread

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Step 1

Start by mixing the dark brown sugar, a tablespoon of honey, and yeast into warm water in a large bowl. Give it a good stir until the sugar and yeast dissolve, then let it sit for about 10 minutes until you see a foamy layer on top. Next, add the melted butter, half-and-half, and salt to the yeast mixture and stir everything together.

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Step 2

Gradually mix in one cup of flour until the dough is wet and a bit sticky. Turn it out onto a floured surface and knead in the remaining flour little by little, about 10 minutes, until the dough feels soft and only slightly sticky. If it’s still too wet, sprinkle in a bit more flour. Once the dough comes together nicely, shape it into a ball.

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Step 3

Lightly butter a large bowl and place the dough inside, turning it around so it gets coated with butter. Cover the bowl with plastic wrap and let the dough rise in a warm spot until it’s doubled in size, about 1 to 1 ½ hours.

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Step 4

When the dough has risen, preheat your oven to 450°F (230°C) and grease a baking sheet with cooking spray. Meanwhile, bring a big pot of water to a rolling boil and add baking soda and 3 tablespoons of honey if you want a sweeter crust. Punch down the dough and divide it in half, shaping each piece into a small loaf.

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Step 5

Carefully drop one loaf into the boiling water and boil for 30 seconds on each side — it should float when it’s ready. Remove it gently, letting the excess water drip off, then place it on the prepared baking sheet. Repeat with the second loaf.

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Step 6

Sprinkle a little salt on top of each loaf and use a sharp knife to cut an X across the tops. Bake them on the center rack for 10 minutes, then lower the oven temperature to 400°F (205°C) and bake for another 10 minutes until the crust is shiny and golden brown, and the bread is cooked through. If you like a softer crust, brush the tops with melted butter right after baking.