Homemade Soft Pretzel Recipe - Live Well Bake Often (2024)

FAQs

How do you keep homemade pretzels from getting soggy? ›

Storing Freshly Baked Soft Pretzels

For those times when you have freshly baked soft pretzels, here's how to keep them tasting great: Cool Before Storage: Let pretzels cool completely to avoid moisture build-up. Individually Wrapped: Wrap each pretzel in plastic wrap to protect against dry air.

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.

Bread flour is best used for, you guessed it, breads. This is fine for pretzels, but if you don't plan to make that much bread, buying bread flour for just one thing can seem like a waste. All-purpose flour can be used for a wide variety of baked goods, including cookies, muffins, pie crusts, and breads.

Note, however, that storing soft pretzels on the counter at room temperature is not an indefinite solution. Even when stored properly, the pretzels will no longer be fresh after 1 to 2 days and may become spoiled and unsafe to eat thereafter.

For storage, your best option is probably to allow them to cool completely (15-30 minutes) then place them in a sealed container at room temperature.

How long I can store home made pretzel? - Quora. For example, if you want to eat it as a soft pretzel, possibly with a dipping sauce or cheese, then I'd try to eat it within 24 hours if you're using non-refrigerated shelf storage, within a week if you store it in the fridge, and probably within a month in the freezer.

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.

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).

Baking Soda + Boiling Water Pretzel Bath

Slowly pour in your baking soda and whisk until completely dissolved. Dip your pretzels in the bath using a slotted spoon for 30 seconds, flipping once during this time. Drain and place back onto your greased parchment lined baking sheets.

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.

What gives soft pretzels their 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.

Ideally, you would use pretzel salt when making pretzels. But this type of salt is not always easy to find in the store. That's why many people turn to kosher salt instead. And indeed, these two types of salt have a lot in common.

Store the baked pretzels in an airtight container in the freezer for up to 2 months. The longer they're frozen, the more the pretzel salt will dissolve into the pretzels, but they'll still taste great. Defrost by letting them sit on the counter for about an hour. Or, simply microwave for about 30 seconds.

Enjoy your pretzels within 3-4 days. Refrigerator: Once cooled, store pretzels in a resealable bag or container. If you're stacking them, put a piece of parchment paper between each pretzel.

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.

Keep it in a paper bag

Paper bags are preferable to plastic bags, as these allow the moisture to escape. Keep in mind, though, that with a paper bag your pretzels may become stale more quickly than by freezing them or placing them in a bread box.

Dijon mustard or a spicy brown mustard are the typical go-tos, as they add an extra kick to your pretzel snack. However, you can also get the best of both worlds by choosing a cheesy mustard dip. All you need is spicy brown mustard, a cheese spread, and Worcestershire sauce.

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.

While an option for making quick pretzels is given, too, I highly recommend the overnight method because the dough's flavor really develops during the slow fermentation, becoming nuanced with a yeasty tang that is worth every moment of anticipation.