There’s something wonderfully comforting about a soup served in an edible bowl. These pretzel bread bowls have that perfect contrast of chewy, salty crust and soft, tender interior: sturdy enough to hold creamy soups, and totally delicious. The secret lies in the “pretzelling” process: a quick dip in an alkaline baking soda bath that gives pretzels (and these bowls) their deep color, glossy finish, and distinctive flavor.
Serve them with a classic chowder, beer cheese soup, broccoli cheddar, or chili, and you’ll have a meal that feels like it came straight from a cozy pub kitchen.
An exclusive kitchen-tested recipe, Copyscape verified, with instructions, notes, and step-by-step photos to ensure your readers' success. More than 700 useful words to copy and paste into your post.
Portrait orientation ingredients shots x 1
Portrait orientation process shots x 27
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