Pretzel Bread, Le Cellier at Epcot ~ Recipe!

September 11, 2014


Photo courtesy of Magical Recipes

By Janel Adani

I have heard so much about the pretzel bread at Le Cellier at Epcot, but I have never been able to score a reservation to try them out. I am however a big fan of pretzel bread. I love a good burger on a pretzel bun. Something about the texture of the bread with a nice juicy burger is absolutely delicious!

I’m trying to keep with the Disney theme with all of the recipes I do. Well since I’ve never actually tasted the pretzel bread at Le Cellier, I will share it with all of you and you can tell me how this compares. Or maybe you’ve never been either and are just looking for a good pretzel bread recipe. I found this one on Magical Recipes. This recipe is for pretzel rounds, not sticks, but I’m sure you can adapt the recipe to your liking. I may try to make some hamburger buns with them. Enjoy!


⦁ 2 3/4 cups bread flour
⦁ 1 envelope quick-rising yeast
⦁ 1 teaspoon salt
⦁ 1 teaspoon sugar
⦁ 1 cup plus 2 tablespoons (about) hot water (125 degrees F to 130 degrees F)
⦁ Cornmeal
⦁ 8 cups water
⦁ 1/4 cup baking soda
⦁ 2 tablespoons sugar
⦁ 1 egg white, beaten to blend (glaze)
⦁ Coarse salt


⦁ Combine bread flour, 1 envelope yeast, 1 teaspoon salt, 1 teaspoon sugar in food processor and blend.
⦁ With machine running, gradually pour hot water through feed tube, adding enough water to form smooth elastic dough.
⦁ Process 1 minute to knead. Grease medium bowl.
⦁ Add dough to bowl, turning to coat.
⦁ Cover bowl with plastic wrap, then towel; let dough rise in warm draft-free area until doubled in volume, about 35 minutes.
⦁ Flour baking sheet.
⦁ Punch dough down and knead on lightly floured surface until smooth.
⦁ Divide into 8 pieces.
⦁ Form each dough piece into ball.
⦁ Place dough balls on prepared sheet, flattening each slightly.
⦁ Using serrated knife, cut X in top center of each dough ball.
⦁ Cover with towel and let dough balls rise until almost doubled in volume, about 20 minutes.
⦁ Preheat oven to 375 degrees F.
⦁ Grease another baking sheet and sprinkle with cornmeal.
⦁ Bring 8 cups water to boil in large saucepan.
⦁ Add baking soda and 2 tablespoons sugar (water will foam up).
⦁ Add 4 rolls and cook 30 seconds per side.
⦁ Using slotted spoon, transfer rolls to prepared sheet, arranging X side up.
⦁ Repeat with remaining rolls.
⦁ Brush rolls with egg white glaze.
⦁ Sprinkle rolls generously with coarse salt.
⦁ Bake rolls until brown, about 25 minutes.
⦁ Transfer to racks and cool 10 minutes.
⦁ Serve rolls warm or room temperature. (Can be prepared 6 hours ahead. Let stand at room temperature. Rewarm in 375 degrees F oven 10 minutes.)

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