Homemade Soft Pretzels: In a small measuring cup stir the yeast and white sugar into lukewarm water. Let stand until foamy (about 5-10 minutes).
Inthe bowl of your electric mixer, fitted with the dough hook, combine the flours, brown sugar, and salt. Gradually pour the yeast mixtureinto the flour mixture, with the mixer on low speed.Addthe melted butter, then knead this mixture on medium speed until youhave a soft dough that is smooth and elastic, and just a little sticky (this will take about 3 to 5 minutes). Shapethe dough into a ball and place into a lightly oiled large bowl, turning once so the top of the dough has a light coating of oil (this prevents a crust from forming on the top of the dough).Cover withplastic wrap and let rise in a warmplace until doubled (approximately 1 hour).Then gently press the dough to release the air and let rest about five to ten minutes.
Preheat your oven to 450 degrees F (230 degrees C). Have ready a baking sheet that is lined with aluminum foil. Thoroughly spray the foil with a vegetable spray or brush with a flavorless oil.
In a large skillet or Dutch oven mix 1/3 cup (90 grams) baking soda into 8 cups (2 liters) water. Cover and bring the water to a boil over high heat.
Meanwhile, divide the dough into six equal portions (each portion should weigh about 105 grams) and cover them with a clean dish towel. Working with one portion of dough at a time roll the dough back and forth, using both hands with even pressure (working from the center outwards), until you have a 24 inch (60 cm) long rope. Lift the rope periodically as you roll to make sure it's not sticking to the counter. Then form the rope into a U shape with the two ends pointing away from you. Take the two ends and cross them, left over right, about 2 - 3 inches (5 - 7 cm) from the ends. Then cross the ends again, right over left. Lightly moisten the two ends with water and fold the two ends down and press them into the bottom of the U at the 5 and 7 o'clock positions. This will give you that classic "pretzel" shape. Place the pretzel onto your prepared baking sheet. Cover your baking sheet with a clean towel and continue rolling and forming the other five portions of dough into pretzels.
Next, using a slotted spoon or wire skimmer, gently place one pretzel into the boiling water, top of the pretzel facing down (I like to place two pretzels into the boiling water at a time). Boil for 30 seconds, then turn the pretzels over and boil for an additional 30 seconds. Remove the pretzels from the water using your slotted spoon, drain, and place the pretzels back onto your prepared baking sheet. Repeat with the remaining pretzels. You should be able to fit all six pretzels on one baking sheet as the pretzels don't really rise in the oven.
In a small bowl whisk the egg yolk with the cream. With a pastry brush, lightly brush the tops of the pretzels with the egg wash. If desired, sprinkle the pretzels with a little pretzel salt, sesame seeds, or poppy seeds.
Bake the pretzels for about 10 - 15 minutes or until golden brown. Half way through baking, turn your baking sheet front to back. Remove from oven and place on a wire rack to cool. Homemade pretzels are at their best the day they're made. But they can be covered and stored at room temperature for a day or two.
Makes six large (4.5 inch) (11.5 cm) pretzels.
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Pretzel Dough:
1 cup (240 ml) lukewarm water
Scant 2 teaspoons (6 grams) active dry yeast
1 tablespoon (15 grams) granulated white sugar
1 3/4 cups (225 grams) all-purpose flour
1 cup (130 grams) bread flour
1 tablespoon (15 grams) light brown sugar
2 tablespoons (25 grams) butter, melted
1 teaspoon (5 grams) salt
8 cups (2 liters) water
1/3 cup (90 grams) baking soda (bicarbonate of soda)
Glaze:
1 large egg yolk (about 17 grams)
1 tablespoon cream
Pretzel Salt, Sesame Seeds, and/or Poppy Seeds
FAQs
The answer lies in a brief dip in an alkaline water bath before baking. This bath essentially gelatinizes the outside of the pretzel, preventing it from fully “springing” during baking (as bread does) and giving pretzels their signature chewy crust. It also gives them their unique and indelible “pretzel” flavor.
Is bread flour or all purpose flour better for pretzels? ›
Bread flour provides more structure
The more protein there is, the more gluten that can develop. Gluten helps provide structure, allowing a baked good to have more body and sturdiness. As a result, bread flour will make it easier for a pretzel to hold its shape.
Do you bake pretzels with baking soda or lye? ›
Lye is primarily used to make pretzels, and it's the reason for their unmistakable shiny, mahogany color. To prepare, shaped pretzels are dipped in a lye bath, then baked in the oven. This method can also be used with rolls or buns.
What makes German pretzels so good? ›
Dipping the dough in a lye solution gives traditional German pretzels their characteristic salinity; chew; and smooth mahogany exterior, but the strong alkali (sodium hydroxide) is corrosive and can burn your skin, so it must be handled with caution.
Why boil pretzel dough in baking soda? ›
Furthermore, we've introduced the baking soda bath. While it sounds strange, this step is what gives pretzels that iconic flavor, chewy texture, helps deepen their golden color in the oven, and locks in the super soft interior.
Can I use baking powder instead of baking soda for pretzels? ›
Baking Soda Substitutes
If a recipe calls for one teaspoon of baking soda, use three teaspoons of baking powder. This can sometimes result in bitter, dense, and/or salty baked goods if not done properly.
Why does pretzel dough taste different? ›
They're Boiled, Not Baked.
The dough is first shaped into a long rope and then boiled in water before being baked at a higher temperature than bread. This process creates a distinctive pretzel shape and gives them their unique taste.
Why are my homemade pretzels so dense? ›
Under or over-proofing the dough
Specifically, under-proofed dough creates dense pretzels, while over-proofed dough can cause them to expand and then collapse. If your recipe requires fermenting (or proofing), one of the biggest mistakes you can make is letting your dough ferment for the wrong amount of time.
What to use instead of lye for pretzels? ›
The most benign substitute for lye is baking soda. You'll get a little bit of browning and some chew, but don't expect it to taste very pretzel-y. You can also used baked baking soda, which is a stronger alkali than baking soda but not as caustic as lye.
What country is famous for making pretzels? ›
Its origin is often attributed to Germany, specifically to the region of Bavaria, although its precise beginnings are somewhat debated. The pretzel was invented by European monks in the early Middle Ages, possibly in the 6th or 7th century.
When you eat a traditional pretzel, you may notice a slightly metallic taste, which is a result of the chemical reaction between the lye and the dough. However, the overall flavour of the pretzel is more complex than just the taste of lye.
What is the secret ingredient in pretzels? ›
According to King Arthur Baking, lye and caustic sodas are used in the process of baking pretzels because lye's reaction to the pretzels, much like baking soda, gives them that chewy texture, light interior, and brown crust.
What is the difference between a Bavarian pretzel and a regular pretzel? ›
Unlike their American counterpart, Bavarian pretzels pack a denser, chewier inside and a darker, crispier outside. And there's a certain "tang" to the Bavarian-style pretzel that sets it apart from other soft pretzels. But best of all, it doesn't need to be dipped in cheese or drenched in butter to taste delicious!
What state makes the best pretzels? ›
How does all this make Philly the pretzel capital? The first commercial pretzel factory in America opened in 1861 in Lititz, Pa. Since then, the Southeastern Pennsylvania region, including parts of South Jersey, has grown to be the dominant pretzel producer in the country.
What makes pretzel bread taste like pretzels? ›
They're Boiled, Not Baked.
The dough is first shaped into a long rope and then boiled in water before being baked at a higher temperature than bread. This process creates a distinctive pretzel shape and gives them their unique taste.
What gives pretzels their pretzel flavor? ›
What Gives Pretzels Their Pretzel Flavor? You have baking soda to thank for that distinct pretzel flavor. Baking soda is highly alkaline and imparts that subtly metallic taste onto the dough before your pretzels go into the oven. Some recipes call for a lye bath, which does the same thing.
What is the secret solution for Auntie Anne's pretzels? ›
Whisk together 2 cups (454 grams) of warm water and the 1/3 cup (90 grams) baking soda in a shallow dish. Dip the pretzels into the baking soda bath. Flip and dip the other side. Place the dipped pretzels onto a parchment-lined baking sheet.
What is unique about pretzel dough? ›
Soft pretzels are just a yeast bread is that formed into a pretzel shape. The one big difference in pretzel making, as opposed to a regular bread, is that pretzels are boiled and then baked. It is the boiling that gives the outside of the pretzel its beautiful golden brown color and uniquely crisp and chewy texture.
