Herbed Salted Pretzel Bread Salad Bowls

Combine the water, sugar and salt in a large bowl and sprinkle on the yeast. Allow it to sit for about 10 minutes until it begins to foam. Using a large spoon or on low mixer speed, slowly mix in the flour, one cup at a time. If it’s a humid day and your dough feels wet, add in another 1/4 to 1/2 cup of flour. Once all of the flour has been added, mix in the scallions.

Knead the dough (by hand or using your mixer) for about ten minutes. Place the ball of dough in a lightly oiled bowl, cover with plastic wrap and leave in a warm place to rise. In about an hour, the dough should have doubled in size.

Preheat the oven to 425 F. Add the water and baking soda into a large pot and bring to a simmer. Divide the dough ball into 4 equal pieces if you want more substantial soup bowls or 8 equal pieces for lunch portion salad bowls. Dip each ball of dough, individually, into the boiling soda water for 30 seconds then use tongs to flip and leave in there for an additional 30 seconds before removing. Set the par-cooked dough balls aside while you finish boiling them all.

Place all of the dough balls on a baking sheet lined with parchment paper. Cut an x shape across the top of each, brush with the melted butter and sprinkle with the sea salt. Bake for 12 – 14 minutes or until the breads are a light golden brown. Remove pan from oven.

Allow to cool before carefully slicing off the tops and scooping out some of the insides. Fill with your favorite soup or salad. Makes 4 to 8 servings depending on size.