Easy Spicy Seasoned Pretzels Recipe (The BEST!) | Tastes Lovely (2024)

FAQs

Why do my pretzels taste metallic? ›

Why do my pretzels have a metallic taste? If your pretzel bites have a metallic taste, this could be from the baking soda in the boiling step (don't skip this step, you need it!). You may want to try a different kind of baking soda (I use Arm & Hammer Baking Soda). But it could also be from your egg wash!

In addition to dip, you can also add toppings to your pretzels. Common toppings include parmesan, cinnamon sugar, raisin, jalapeno, ranch, garlic, and almond crunch. While most of these toppings are added before baking, you can also add them after.

Oven Directions:

Pre-heat oven to 425°. Dampen pretzels with water. Sprinkle with salt. Bake approximately 12 – 15 minutes.

Let the dough rise: Clean out the bowl, film it with oil, and return the dough to the bowl. Cover and let rise somewhere warm until the dough is doubled in bulk, about 1 hour. → Make Ahead Tip: At this point, the pretzel dough can be refrigerated for up to three days or frozen for three months.

Pretzels are dipped in food-grade lye before baking. It gives them a characteristic shine and flavor.

Traditional Bavarian pretzels are dipped in a lye solution before they are baked. Lye, also known as sodium hydroxide, is essentially the same stuff that's used to make soap and clean drains. It can even dissolve glass.

Pretzels may be better than some fatty chips, but four out of five nutrition experts surveyed by Time say if you're trying to eat healthy, pretzels shouldn't be your go-to snack. Although pretzels are low-fat, they are also pretty paltry on the protein and fiber front, and they can be quite high in sodium and carbs.

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.

Soft pretzels are large and have a chewy texture. They're usually served individually and are commonly sold at concession stands, restaurants, and bakeries. Meanwhile, hard pretzels are small and crunchy and can be eaten by the handful, depending on their shape.

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).

How does Auntie Anne's cook their pretzels? ›

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.

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.

Freezing pretzels

Most types of food can be frozen, and pretzels are one of them. Pretzels can last up to a month in the freezer. We recommend wrapping them in a double layer of plastic wrap or aluminum foil, and then placing them in a freezer-safe bag.

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.

A classic pick is a beer cheese dip. Combine cheddar cheese, cream cheese for creaminess, and 1/2 to 3/4 cups of beer depending on if you're looking for a thinner or thicker dip. Or try this Gouda-infused version.

If your pretzels have any sort of a metallic, bitter taste, it all comes down to the baking soda bath.

Dysgeusia can be temporary or long-term, and it can be caused by factors such as medications, nutritional deficiencies, or hormonal changes. Another reason for a metallic taste is the interaction between certain metals, such as iron or copper, and food.

Gum disease and poor oral hygiene are two likely reasons why you may be experiencing a metallic taste in your mouth. So are burning mouth syndrome and a mouth injury or recent oral surgery. Medication, vitamins, a food allergy, and sinus problems can also cause the unpleasant sensation.

Indigestion. Heartburn, acid reflux, and indigestion could be responsible for a metallic taste. Other symptoms you get with these conditions are bloating and a burning feeling in your chest after eating. To treat the underlying problem, avoid rich foods, eat dinner earlier, and take antacids.