Sliced Pretzel Bread - Easy Recipes for Family Time - Seeded At The Table (2024)

FAQs

What makes pretzel bread different from regular bread? ›

Soft pretzels are just a yeast bread is that formed into a pretzel shape. The one big difference in pretzel making, as opposed to a regular bread, is that pretzels are boiled and then baked. It is the boiling that gives the outside of the pretzel its beautiful golden brown color and uniquely crisp and chewy texture.

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.

The prepared pretzel dough can be refrigerated for up to one day or frozen in an airtight container for 2-3 months. Thaw frozen dough in the refrigerator overnight.

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.

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.

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.

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.

Refrigerated dough can be shaped into pretzels while still cold, but allow some extra time, about 1 hour, for the pretzels to puff up before the baking soda bath and baking. Baking Soda Bath (Step 6): The baking soda bath is strongly recommended because it helps create that chewy texture and distinctive pretzel flavor.

In Bavaria's world-famous beer gardens, pretzels are also enjoyed with obatzda, a strong, cheesy dip made with butter, hot paprika, and Camembert. Frankfurt is home to a milder, creamier version known as schneegestöber, also enjoyed with pretzels and glasses of sour flat apple cider named apfelwein.

What kind of sauce goes with pretzels? ›

Must Have Mustard

Or you could have the best of both worlds — mustard and cheese — in the same dip! This cheesy mustard dip checks both boxes there and is simple to make with three ingredients to combine, heat and serve.

From ranch dip to onion dip to a vegan queso that will make you reevaluate the virtues of dairy-free cheese, these are the best dips for pretzels.

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.

Keep frozen (0 to -10°F) if stored in refrigerator, please use seal bag (seal or ziplock) so pretzels do no adapt odor/taste from other food items. Use within 3-4 days once defrosted if it remains refrigerated.

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.

Malt Syrup (the kind used for beer) and dipping them in a hot alkaline solution (baking soda or food grade lye and hot water) after baking for about 20–30 seconds gives a pretzel its characteristic flavor and distinctive brown coloring. The alkaline solution is a big contributor to the pretzel flavor.

Pretzel bread is a type of bread that is made using a similar process to traditional pretzels. It is typically characterized by its dark brown, shiny crust and soft, chewy interior. The distinctive flavor of pretzel bread comes from the use of lye in the baking process, which gives it a slightly tangy and salty taste.

Bagels are normally boiled in water with either non-diastatic malt, honey or brown sugar to help them brown. Pretzels are boiled in baking soda or lye to give them both the color and that pretzel flavor. These bagels are very similar to a plain bagel but boiled in baking soda and sprinkled with pretzel salt.

A pretzel is a handheld yeast bread that's usually shaped into a twisted knot. This popular snack food can be soft and chewy or hard and crunchy but almost always has a shiny, brown appearance.