I’ve never baked bread. No, really, not even in a breadmaker. I was also skeptical, or even fearful of yeast- yes I am strange like that. I kinda remember reading a children’s book about children baking, and the little girl added so much yeast that the dough kept rising, and rising, and rising, until eventually it exploded through the roof.
I am also squeamish about using yeast because it reminds me of fungus, bacteria, and infection. I imagine the yeast multiplying once in contact with your hands, and it will stay on your skin and continue to multiply and spread, and eventually your whole body will be covered with yeast. Don’t ask me how or why I am screwed up like that.
So you have to know that it took me ALOT of courage to want to bake something that isn’t cookies or cupcakes, and resembles bread. I decided to go with pretzels because bread seems so challenging, and I like to take small steps. I googled pretzel recipes and did a few trials, and came up with this version which I really prefer- the pretzel is soft, isn’t too chewy, isn’t overwhelmed with butter (what am I saying?) and crispy at the edges. And as usual, I tried 2 methods- one with a regular oven, the other in the airfryer. I also made mini versions:
For a basic pretzel, you only need 5 ingredients: Flour, yeast, sugar, salt and butter for brushing. You’ll also need to dip your pretzels in hot water with baking soda to fully achieve the slightly chewy texture, aroma and deep brown colour of a pretzel. For the science behind it, go to this page. Julie explains in a simple way. You may, of course, skip this step, but then you would be getting pretzel-shaped bread instead of pretzels. Still edible, but not pretzels.
Experiment with fillings and toppings! As someone who loves variety, you wouldn’t think I’d make an entire batch of sea-salt pretzels, would you? I made four versions: chocolate chip, raisin, cinnamon sugar and garlic onion. I like everything except the raisin.
With the chocolate chip and raisin: Knead them into the dough as you’re rolling them out.
For the garlic onion: Knead a little garlic onion flakes/ seasoning into the dough as you’re rolling them out, but after they’re baked, you brush on melted butter and sprinkle somemore garlic onion seasoning on top.
For cinnamon sugar: Simply roll the dough out, bake, brush with melted butter, then sprinkle on cinnamon sugar.
I am going to give you a basic butter recipe. You can make your own variations as above. Ready for the recipe? Here we go!
Homemade Soft Butter Pretzels
Makes 8 regular sized or 16 mini pretzels
Total cost: $1.40
Total cost per regular-sized pretzel: $0.18
What I used:
1 cup warm water (250 ml)
2 teaspoon instant yeast
2 tablespoons caster sugar
1.5 teaspoon salt (reduce to 1 teaspoon if making chocolate chip, raisin, or cinnamon sugar versions)
3.5 cups all purpose flour or top flour
Another 1 cup hot boiling water + 2 teaspoon baking soda
For topping:
1 tablespoon unsalted butter, melted
Optional: Chocolate chips, raisins, cinnamon sugar (combine 1 tablespoon sugar to 1 teaspoon cinnamon), garlic-onion seasoning
Steps:
1. Preheat oven to 230 degrees. In the mixing bowl of your stand mixer, add warm water, followed by instant yeast. Stir lightly to combine.
2. Sift in the flour, sugar and salt, and mix with a sturdy spatula in one direction for easy handling.
3. Attach the dough hook to your stand mixer and mix for 5 minutes on the lowest setting. If the dough is very sticky, i.e., it completely feels like goo and sticks to your hands, don’t be afraid to add more flour little by little.
4. After 5 minutes, see if you can remove the dough without grief using your hands. On a floured surface, knead very lightly to form into a clean ball of dough.
5. Oil a second bowl lightly with oil, then transfer the dough mixture over. Cover with clingwrap and let it rise for 30 minutes til about doubled in size.
6. On a floured surface, divide dough into 8 or 16 portions using a knife. Roll each portion into a long string. It is time to roll your chocolate chips/ raisins/ garlic onion seasoning into the dough. Shape your pretzel–> video here.
7. Now we prepare the baking soda bath. Fill another bowl with 1 cup boiling water and 2 teaspoons baking soda. Stir to combine. Dip each pretzel into the baking soda bath and remove right onto your parchment paper lined baking sheet. No need to pat dry. Dip and go.
8. Bake (230 degrees) or airfry (use 200 degrees and line net with parchment paper) for 8-10 minutes til golden brown. Once baked, brush with melted butter. If making the cinnamon sugar version, now is the time to sprinkle them on. Allow to rest for 2 minutes before enjoying.
How much I spent:
$0.20 for instant yeast (I got a box of 5 sachets for $1.95, and used half a sachet)
$1.50 for flour
Everything else from my pantry
Are these amazing or what? You probably have all these ingredients in your pantry, and you will realise that a basic butter pretzel costs what, $0.20 a piece? And that is for regular size? I don’t think you’re going to pay $3 a piece at Auntie Anne’s from now on. I know I won’t! :)
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 does dipping pretzels in baking soda water do? ›
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.
What does baking soda and lye have to do with making 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.
Why are my homemade pretzels so dense? ›
Under or over-proofing the dough
Specifically, under-proofed dough creates dense pretzels, while over-proofed dough can cause them to expand and then collapse. If your recipe requires fermenting (or proofing), one of the biggest mistakes you can make is letting your dough ferment for the wrong amount of time.
What is the secret ingredient which makes a pretzel taste like a pretzel? ›
Pretzels are dipped in food-grade lye before baking. It gives them a characteristic shine and flavor.
What happens if you don't boil pretzels before baking? ›
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).
What is the secret solution for Auntie Anne's pretzels? ›
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.
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.
Do you use baking soda or powder for soft 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.
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.)
Once lye-dipped pretzels are baked, they're totally safe (and delicious!) to eat. The most important aspect of baking with lye is that it's diluted, which greatly reduces (but doesn't eliminate) the risk of harm. Doughs are typically dipped in a solution made up of 3% to 4% (by weight) lye-to-water before baking.
What is a good substitute for lye bath 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.
What is the best flour for pretzels? ›
Bread flour provides more structure
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. This can be an advantage to beginner bakers, especially since the shape of a pretzel is so important.
Why do pretzels need lye? ›
The Truth About Lye
It imparts that unique pretzel smell and taste by inhibiting the creation of typical baked-good aroma compounds while spurring the formation of others and also adds unmistakable mineral flavor. And it gels surface starch, so the pretzels bake up smooth and shiny.
Can you over knead pretzel dough? ›
Overworked dough will feet wet and sticky, and it will ruin the overall quality of your baked good. Most people over-knead their dough because they left it in the mixer for too long. An easy way to avoid this is to simply knead your dough by hand.
How do you keep soft pretzels from getting soggy? ›
Refrigerating soft pretzels can turn them soggy and affect their flavor. Freezing pretzels, however, will help retain their texture and softness. You can freeze most food that's properly stored indefinitely, and the food will still be safe to eat.
What is the purpose of putting an egg wash on the pretzel? ›
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.
How do you keep soft pretzels from drying out? ›
Individually Wrapped: Wrap each pretzel in plastic wrap to protect against dry air. Room Temperature for Short-Term: Store them in an airtight container at room temperature if enjoying within a couple of days. Refrigerate for a Little Longer: Wrapped pretzels can be refrigerated for up to a week.
Why do you poach pretzels? ›
It turns out that most pretzels are boiled, often in a lye solution, before baking to ensure that the exterior comes out just right.
