FAQs
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.
Why is my homemade challah so dense? ›
Amount of flour: The key to a soft loaf that isn't dense is to use as little flour as possible.
Do you have to 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). THEN, they can be baked.
Is baking soda or lye better for pretzels? ›
That said, if sourcing and handling lye isn't for you, you can use a simmering baking soda solution instead. With a pH of roughly 8.3, it reacts less than lye and yields pretzels that are lighter in color and flavor, but the results are still impressive.
What's the difference between a pretzel and a soft pretzel? ›
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.
What gives pretzel bread its flavor? ›
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 is the best flour to use for challah? ›
For best flavor, we recommend substituting white whole wheat flour for the all-purpose flour. For best texture, allow the just-mixed dough to rest for 20 minutes before kneading; this gives the flour a chance to absorb the liquid, making it easier to handle.
What oil is best for challah? ›
Jewish bakeries use oil so the challah can be eaten with a dairy or meat meal, but we use butter because it tastes so much better. To make a traditional loaf, you can substitute a neutral vegetable oil like canola, corn or sunflower oil.
Can you let challah rise too long? ›
Be careful not to over proof your loaves; if they proof too much, the air bubbles get too big, causing them to pop and then deflate in the oven.
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.
Egg Wash – 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.
What is the difference between a Bavarian pretzel and a regular pretzel? ›
Unlike their American counterpart, Bavarian pretzels pack a denser, chewier inside and a darker, crispier outside. And there's a certain "tang" to the Bavarian-style pretzel that sets it apart from other soft pretzels. But best of all, it doesn't need to be dipped in cheese or drenched in butter to taste delicious!
Does Auntie Anne's use lye? ›
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.) So there you have it.
What country is famous for making pretzels? ›
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.
What happens if you put baking soda in pretzel dough? ›
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.
What is the flavor profile of pretzels? ›
Tasting Notes:
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.
What is the secret solution for Auntie Anne's pretzels? ›
Experts at The Daily Meal (via Fox News) suspect the secret ingredient is sugar. This makes total sense, not because we're some sort of band of dough geniuses over here, but because sugar obviously makes everything better — and because Auntie Anne's pretzels are definitely sweeter than your average pretzel.
What makes pretzels smell like pretzels? ›
After removing other scent molecules individually, the researchers found two molecules that are essential to the unique pretzel scent: 2-acetyl-1-pyrroline, which has a roasted smell, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, which has a caramel smell.