Soft Chewy Salted Pretzels | Recipe By My Name Is Snickerdoodle (2024)

FAQs

What is the secret ingredient which makes a pretzel taste like a pretzel? ›

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.

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.

12th century Hortus deliciarum. There are numerous accounts regarding the origin of pretzels, as well as the origin of the name; most state that they have Christian backgrounds and were invented by European monks.

The food remained a regional specialty until Julius Sturgis opened the first commercial bakery dedicated to pretzels in Lititz, Pennsylvania, in 1861. Like everyone else, Sturgis made pretzels that were soft.

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.

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.

Quick, easy, and fresh weeknight recipes. It turns out that most pretzels are boiled, often in a lye solution, before baking to ensure that the exterior comes out just right.

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.

Due to its corrosive properties, it can be difficult to work with (gloves and goggles are recommended). A less intimidating way of achieving that brown coloring and chewy-yet-crispy texture for our pretzels is by using baking soda. After you boil the pretzels in the baking soda water, you place them in the oven.

Snack foods contain preservatives in order to maintain shelf life. Different types of snacks have varying expiration dates: Potato chips will last one month after expiration date. Crackers and pretzels can last up to three months. One of the longest lasting snacks is popcorn, which has a shelf life of one to two years.

Are pretzels healthier than chips? ›

When you place the nutritional information of pretzels and potato chips side-by-side, you'll notice why pretzels are the healthier choice. Pretzels have less calories than potato chips and less saturated fat. As we all know, excessive calories and saturated fat can ruin a diet.

Its origin is often attributed to Germany, specifically to the region of Bavaria, although its precise beginnings are somewhat debated. The pretzel was invented by European monks in the early Middle Ages, possibly in the 6th or 7th century.

If you live in Pennsylvania, congratulations, you are part of the state that is home to 80% of the nation's pretzel production! And not only do we make them, but Pennsylvanians are also responsible for most of the consumption of pretzels!

The carbs in soft pretzels are almost all fiber and starch. The carbs in hard pretzels are mostly starch, and both are low in sugar. You shouldn't avoid pretzels because of carbs, though, unless you're trying to decrease the number of carbs in your diet. The carbs in pretzels aren't bad for you unless eaten in excess.

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.

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet.

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.

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.