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.
A: Simple. Wet your fingers and moisten the surface of the pretzel.Sprinkle salt immediately and it will stick. I put mine in a 375 degree oven for 6 to 8 minutes.
The moisture from the baking soda solution will help the salt adhere to the pretzels, keeping the seasoning in place even as the dough bakes. With a baking soda solution, you'll keep your pretzel salted and your taste buds happy.
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.
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.
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 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.
All those pretzels are made and twisted on the spot.
Auntie Anne's definitely doesn't serve pre-made pretzels! Every location receives shipments of the signature flour mixture, which is put in a mixer along with water and yeast. They're baked, brushed with real butter, salted and served right there.
Pretzel salt – This is for sprinkling on the pretzels before baking. I'd highly recommend ordering the pretzel salt for the most impressive pretzels possible and best flavor. If that's not an option, use coarse sea salt instead. Just note it'll dissolve into the dough more.
It is a coarse-grained salt that adds a distinct flavor and texture to pretzels, making them savory and delicious. Pretzel salt is typically made up of larger salt crystals, which adhere well to the surface of the dough and provide a satisfying crunch when bitten into.
Like lye, baking soda is an alkaline substance, and when mixed with water and brushed over the pretzel dough, it changes the pH of the dough and gelates the surface starch. In the oven, the starch gel hardens and the alkaline baking soda makes browning happen fast.
You can bring them back to an edible state by heating them in the oven. This works wonderfully for snacks like crackers, Chex mix, tortilla chips, pretzels and even whole loaves of bread.
Pretzel I and Pretzel M Salts Pretzel I and Pretzel M salts are food grade, compacted, white crystalline, sodium chloride manufactured under stringent process control procedures. They contain no anti-caking or free-flowing additives or conditioners.
Hard pretzels may also contain extra salt as a preservative to help them stay fresh. In some cases, they might even contain more salt than an equal serving of regular potato chips ( 5 , 12 ).
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.
Introduction: My name is Fr. Dewey Fisher, I am a powerful, open, faithful, combative, spotless, faithful, fair person who loves writing and wants to share my knowledge and understanding with you.
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