Underneath the twists and turns of their salt-studded mahogany surface, most pretzels are pretty basic — just flour, water, and yeast, kneaded and folded into that iconic crisscross shape. But all it takes is a few additional ingredients to transform ho-hum soft pretzels into something magical. A few pats of butter, barley malt syrup for earthy sweetness, and replacing some of the water with beer all lend depth for a more rustic, nuanced taste. An extended fermentation in the refrigerator overnight — rather than a quick rise — adds even more complexity, as does topping the pretzels with crunchy, flaky sea salt.
But it's the distinctive "pretzel" flavor that makes this bread extraordinary. That comes from dipping the shaped dough in an alkaline solution — traditionally a small amount of food-grade lye dissolved in water — before baking. And though that's fine for professionals, lye is hard to source (and even harder to handle) for home cooks due to its highly corrosive properties.
The Religious History of Pretzels
Years ago, while researching my first book, Pretzel Making at Home, I learned a great trick from food scientist Harold McGee, who had discovered that heating baking soda in a low oven alters its pH, making it more similar to lye. His baked baking soda is the secret ingredient for these exceptional homemade pretzels. But while it's far easier and safer to work with than lye, you can take extra precaution and wear gloves while dipping the pretzels to avoid any discomfort.
After you've mastered the classic knot, have fun experimenting with different shapes. Just be sure to serve these pretzels with your favorite mustard for dipping and plenty of cold beer. Prost!
1. Roll dough into ropes
Roll dough into 30-inch-long ropes, leaving middles about 1 inch in diameter and gently tapering ends.
Holding the ends and maintaining the twist, fold ends back toward the bottom of the U. Press ends into bottom of U at 4 o'clock and 8 o'clock. Gently transfer shaped pretzels to a parchment paper–lined baking sheet, spacing 1 inch apart. Cover and let rise.
6. Prep pretzels for simmering
After pretzels are puffy and have increased in size by about half (30 to 45 minutes), cut parchment paper so that each pretzel rests on an individual square of parchment for easy handling.
7. Simmer pretzels
Working with one pretzel at a time, hold parchment paper and gently invert pretzel into simmering alkaline water, peeling away parchment. Cook 10 seconds, carefully flip pretzel with a skimmer, and cook 10 seconds more.
8. Lift and drain
Using a skimmer or fish spatula, gently lift pretzels from alkaline water, allowing excess to drip off. Transfer pretzels to a parchment paper–lined baking sheet, spacing at least 1 inch apart.
9. Reshape and season
Wearing rubber gloves, reshape pretzels on baking sheet as needed. Brush tops and sides of pretzels with egg wash; sprinkle with flaky sea salt. Bake at 500°F until deep mahogany in color, 9 to 12 minutes.
Lightly spray (mist) the tops of the pretzels with cool water from a distance of at least at least 18”. You don't want to soak the skin, just moisten it. LIGHTLY Sprinkle the Pretzel Salt provided to have a small amount on each pretzel.
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.
Soft pretzels are boiled first in a baking soda water bath which is a super important step and the key to achieving that delicious chewy texture, dark golden color, and that pretzel flavor that everyone loves so much.
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.
Ideally, you would use pretzel salt when making pretzels. But this type of salt is not always easy to find in the store. That's why many people turn to kosher salt instead. And indeed, these two types of salt have a lot in common.
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.
Instead, they mix hot (but not boiling) water with baking soda until the baking soda dissolves, then dunk the pretzels in that solution prior to baking. According to The Daily Meal, the baking soda solution slapped onto each pretzel is what gives them that signature Auntie Anne's crust.
Traditional pretzels are sprinkled with large grains of salt before being baked. This coarse salt adds crunch and bursts of flavor to the otherwise mild snack. Hard pretzels may also contain extra salt as a preservative to help them stay fresh.
For those times when you have freshly baked soft pretzels, here's how to keep them tasting great: Cool Before Storage: Let pretzels cool completely to avoid moisture build-up. Individually Wrapped: Wrap each pretzel in plastic wrap to protect against dry air.
Like bagels, pretzels are made in boiling water prior to baking to give them their snappy outsides and chewy insides (messy!). Soft pretzels must be boiled, or dipped in a baking soda bath (or lye if you're gusty and strict with your pretzel traditions). THEN, they can be baked.
The popular toppings of authentic bavarian pretzels are:
Sesame, poppy, sunflower, pumpkin or caraway seeds, cheese sauce and bacon bits. Bavarians especially enjoy their pretzels in the late morning with Weißwürst, sweet mustard, and a Beer.
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.
Soft pretzels are a convenient and delightful snack that can be enjoyed in the comfort of your home. These five toppings – salt, cinnamon sugar, cheese, honey mustard, marinara, and chocolate drizzle – offer a range of flavors and experiences that cater to different palates.
Working with one pretzel at a time, dip each one into the water, then place on a parchment-lined sheet pan. Sprinkle with salt. Bake at 425ºF for 10 to 12 minutes. Brush with melted butter immediately.
Pretzel Salt is a coarse, large-grained salt that doesn't melt quickly. Because it's “sturdier” than typical coarse salt or even flaky sea salt, it's the perfect choice for finishing salt bagels, bread sticks, or pretzels. If it is not available in your grocery store, use the coarsest salt you can find.
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