Pretzel Monkey Bread Recipe
Indulge in our Pretzel Monkey Bread, a delightful twist on a classic favorite, featuring soft, buttery dough knotted into bite-sized pieces, coated in a savory pretzel crust and served warm with a side of creamy cheese dip.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough and Toppings
Method
Preparation
- 1
Prepare the Dough
Thaw the frozen bread dough in the refrigerator overnight. Once thawed, cut the dough into small pieces, about 1 inch each.
- 2
Create the Coating
In a bowl, mix the brown sugar, granulated sugar, and cinnamon together. Set aside.
- 3
Prepare the Pretzel Bath
In a large pot, bring the water to a boil and add the baking soda. Once boiling, reduce the heat to a simmer.
- 4
Shape the Dough
Dip each dough piece into the boiling baking soda bath for about 30 seconds, then remove and drain.
- 5
- 6
Assemble the Monkey Bread
Layer the coated dough pieces in a greased bundt pan. Sprinkle coarse sea salt between the layers.
- 7
Bake
Preheat the oven to 350°F (175°C). Pour any remaining melted butter over the assembled dough. Bake for 30-35 minutes or until golden brown.
- 8
Cool and Serve
Allow the monkey bread to cool in the pan for about 10 minutes before inverting onto a serving platter. Serve warm.