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.
What flour is best for pretzels? ›
I really recommend that you use bread flour rather than all purpose when making soft pretzels. Bread flour has a higher gluten content, which in this case yields softer and chewier soft pretzels than you could expect with all purpose flour.
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.
How do you keep homemade pretzels from getting soggy? ›
Room Temperature: The best way to store your pretzels at room temperature is by using a bread box. Bread boxes let the right amount of air circulate so your bread (or pretzels!) remain moisture-free without going stale. If you don't have a bread box, you can opt for a paper bag or a storage container.
Why do my homemade pretzels taste weird? ›
If your pretzels have any sort of a metallic, bitter taste, it all comes down to the baking soda bath.
What is the lie for making pretzels? ›
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. Once lye-dipped pretzels are baked, they're totally safe (and delicious!) to eat.
Do you put baking soda or baking powder in pretzels? ›
As noted above, baking soda is a staple ingredient for making homemade pretzels. Dunking your pretzels in a baking soda bath prior to baking is what enables them to develop their distinctive color and crispy-on-the-outside, chewy-on-the-inside texture.
Is lye or baking soda better for pretzels? ›
Lye has a pH of around 13 whereas baking soda has a pH of around 8. This extra alkalinity accelerates the Maillard reaction, allowing that caramelization to develop on the exterior of the pretzels. That ultra-deep color and slightly crispy, crunchy exterior crust is only made possible with lye.
What happens when you use all-purpose flour for pretzels? ›
The difference is that if you use all purpose flour you will find that the inside of your pretzels will have a softer more fluffy texture, like a dinner roll. Conversely, if you use bread flour the insides of your pretzels will be more chewy.
Does Auntie Anne's use lye or baking soda? ›
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.)
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.
Why do Auntie Anne's pretzels taste so good? ›
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.
Why did you dip your pretzel dough into baking soda and water? ›
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.
Why do you put pretzel dough in boiling water? ›
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. If you get the water boiling ahead of time, it really only adds 5 minutes to the entire process. We do it every time now. It's worth it!
What gives pretzels their distinctive taste? ›
Lye. The dough is simple; take a basic yeast-risen dough that can be readied in an afternoon. But the trick to great pretzels is dipping the pretzels in a liquid wash before baking — and not just any wash, but a combination of water and lye. That's what gives pretzels their terrific color, texture and flavor.
What makes a pretzel roll taste like a pretzel? ›
Lye-dipped pretzels, or in this case, pretzel buns, have a distinctive flavour that is both savoury and slightly bitter. The lye, a strong alkaline solution, is used to give the pretzels their characteristic dark brown colour and chewy exterior.
What is the flavor profile of pretzels? ›
Tasting Notes:
The typical pretzel has a pleasant cracker-like flavor, a crisp, brittle texture and a brown glossy surface color. Salt crystals are often sprinkled on its surface to make them taste more appealing. Pretzels have a moisture content of anywhere from 2-4% and therefore have a very long shelf life.
