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.
What is the secret solution for Auntie Anne's pretzels? ›
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.
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.
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.
Does Auntie Anne's use lye or baking soda? ›
That's kind of the point of this post, after all. Well, the cheery ladies were very clear with me: they do NOT use lye. No sodium hydroxide/poison/caustic soda—none whatsoever—in their pretzels. (They do, however, dip their pretzels in a baking soda solution.)
What is the purpose of putting an egg wash on the pretzel? ›
Egg Wash – The egg wash on the pretzels gives them a little shine, and I find it softens the exterior a bit. For a more traditional taste, omit the egg wash and just use salt when the pretzels come out of the water bath.
What does a lye bath do to pretzels? ›
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.
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.
Why do my pretzels taste metallic? ›
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.
To substitute baking powder for baking soda, simply use three times the amount of baking powder as you would baking soda. This counteracts the addition of the dry acid and creates the right chemical reaction in your batter or dough.
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 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.
What gives pretzels their brown color and taste? ›
If all the ingredients are the same as traditional white bread, what gives pretzels their unique color and flavor? The answer, simply stated, is a chemical process called the maillard reaction. Pretzel dough is made quite similarly to regular bread dough, using water, flour, yeast, sugar, butter, and salt.
