Pretzel test

Ok, I've gotten caught up in an exploration of pretzel bath methods for my pretzel recipe, and now I've got to find out which is best.  Here are the methods I have identified: 

1. Cold lye bath method: 1 oz. food-grade lye, dissolved in 1 quart of water. 30 second dip, sprinkle with salt, then bake. Please follow the link, and follow their safety instructions. This is the most desirable, authentic method.
2. Cold sodium carbonate bath method: 100 g sodium carbonate dissolved in 2 cups of water. Immerse raw, shaped pretzels in the bath for three to four minutes, rinse off the excess dipping solution in a large bowl of plain water, sprinkle with salt, and bake.
3. Sodium carbonate boil method: Boil 6 cups of water. Add 2 to 6 tablespoons sodium carbonate . Boil pretzels for 1 minute, sprinkle with salt, then bake. 
4. Baking soda boil method: Boil 6 cups of water. Add 2 to 6 tablespoons baking soda. Boil pretzels for 1 minute, sprinkle with salt, then bake.
5. Water boil method: Boil pretzels in water for 1 minute, sprinkle with salt, then bake.
6. Egg wash method: Beat an egg with 1 Tbsp water. Brush over the top of the pretzels, sprinkle with salt, and bake. But this is really just a bread twist with egg wash, not a pretzel.

And here they are! I drafted my husband to help keep track of which pretzel was done by which method. He wrote what they are on the parchment in red Sharpie. Here's the layout:

5     2   4a
3a  4b  3b

Cinnamon Pretzels

We made pretzels for the game. Some had traditional salt, and then we tried butter, cinnamon, and sugar. They were really good that way. We're still working on the shape, but they taste great anyway.



Make the pretzel recipe, boil and bake as usual, but do not put on the salt. After they come out of the oven, brush with melted butter, and sprinkle with a blend of cinnamon and sugar. It's best with cinnamon from a store like Fresh Market, or an online spice store like Penzey's.



Here's the finished dough in my machine, a Zojirushi. It's a larger than typical machine, and it barely handles this recipe. Any bread machine can be used to make a larger batch of dough than it can handle making into a finished loaf.

Recipe for Pretzel Class (and just to eat): Soft Pretzels

These are definitely worth the trouble to make now and then, regardless of the pretzel class. Larger pretzels are generally prettier. The smaller ones made in the class tend to end up thicker, and sometimes will be doughy in the middle. Make an open pretzel shape, since the dough will puff when it boils.

2 1/8 cups room-temperature water
1 Tbs salt
3 cups Bread Flour
2 1/2 cups Unbleached All-Purpose Flour
1 Tbs sugar
2 tsp non-diastatic malt powder or sugar
1 Tbs active dry yeast or 2 teaspoons instant yeast

pretzel salt

1. In a bread machine, add ingredients in the order listed. Run on "dough" cycle, adjusting water/flour during kneading to make a soft but not sticky dough.

If making for pretzel class, pull the dough out of the machine when it finishes kneading and enters the "rise" cycle. Place the dough into a large, greased bowl. Spray the top of the dough with cooking spray, and cover the bowl with plastic wrap. Keep in a warm place until you leave for class.

2. Divide the dough into 16 pieces. Roll each piece into a log, and shape the logs into pretzels. The picture indicates a 15" rope, which is appropriate for making this a 32-pretzel recipe. Longer is better for making 16 large pretzels.

3. In a large pot, boil together 6 cups of water and 2 tablespoons baking soda. Put 4 pretzels at a time into the boiling water, and cook for 1 minute. Transfer boiled pretzels to a lightly greased baking rack. Sprinkle with salt or seeds while still wet. Add more water if too much boils off before all the pretzels have boiled. Boiling makes the dough rise quickly, and changes the proteins on the surface. The surface becomes shiny and sticky, and has a different chew and flavor. The stickiness will diminish as it dries, so don't forget to salt right away.
4. When all the pretzels have been cooked, bake in a preheated 450°F oven for 12 to 15 minutes, or until the pretzels are well-browned. Yield: 16 soft, chewy pretzels.

Yield: 16 or 32

Serving Tips

Dip in melted Cheese Wiz, or mustard.

These old-fashioned "Philadelphia-style" pretzels are similar to bagels -- smooth and shiny on the outside, chewy within.

Recipe Source

Based on King Arthur Flour's pretzel recipe