Homemade Pretzel Bread Bowls

Directions

• Combine yeast, brown sugar, butter, and warm water in a large bowl. Stir thoroughly, and leave undisturbed for 5 minutes. Mixture should become slightly foamy and cloudy.
• Add in the flour and mix together with a fork until a dough forms that holds itself together. Then transfer dough to a floured surface.
• Knead dough for 5-10 minutes. Dough should be slightly sticky, but not so much that it entirely sticks to the countertop or your fingers.
• Form dough into a ball and place into a bowl. Cover bowl with damp towel, and set in a warm place to proof for 1 hour. An oven that was on awhile ago (but not currently) works very well for this.
• After 1 hour, place dough back on counter and cut into 4 equal pieces. Form each piece into a tight ball. Do your best to pull the sides down and twist/fold underneath to keep the ball nice and tight. Place each ball on a lightly-greased cookie sheet.
• Boil about 8 cups of water in a large pot, then slowly add the baking soda. Don’t do this too quickly, or the pot may boil over.
• Carefully set each dough ball into the boiling water, for 30 seconds on each side. Place each boiled ball on a cookie sheet lined with parchment paper.
• Brush each dough ball with egg wash. Then using a sharp knife, cut shallow a shallow “X” into the top of each one. Sprinkle each ball with coarse salt if desired.
• Bake in an oven preheated to 450 degrees F for 20 minutes. You want a nice, dark color (but not burnt).
• Remove from oven and allow to cool. Using a small bread knife, carefully cut the tops off each ball (like you would to the top of a pumpkin for a Jack ‘O Lantern).
• Using your fingers or a spoon, hollow out the ball to turn it into a bowl. Take care not to hollow out too much, or you may punch through and soup will leak everywhere. Leave a thick wall all around.
• Fill with your favorite soup and serve immediately. Bread bowls work best with thicker, creamy soups.