Homemade Soft Pretzel Bites | Pretzel Bite Recipe (2024)

FAQs

What is the secret solution for Auntie Anne's pretzels? ›

Instead, they mix hot (but not boiling) water with baking soda until the baking soda dissolves, then dunk the pretzels in that solution prior to baking. According to The Daily Meal, the baking soda solution slapped onto each pretzel is what gives them that signature Auntie Anne's crust.

A: Simple. Wet your fingers and moisten the surface of the pretzel. Sprinkle salt immediately and it will stick. I put mine in a 375 degree oven for 6 to 8 minutes.

Preheat your oven to 325 degrees Fahrenheit. Drizzle a small amount of water over the pretzel so that the pretzel is moist but not soggy. Wrap your pretzel in aluminum foil and place it in the oven for five minutes.

Pretzel doughs are typically made with 40 to 45% dough absorption, while pizza doughs are typically made with around 55% dough absorption. Dough absorption is the amount of water added to the dough expressed as a percentage of the flour weight. Check out the RECIPE BANK for some dough formulas and procedures.

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.

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.)

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.

Simply wrap all the pretzel bites tightly in foil, sealing the edges together, then place in your oven on “keep warm,” or 170F.

Also, use parchment paper as a pretzel wrapper or barrier to keep the pretzels from sticking to one another or the surfaces of the airtight container.

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.

How do you store soft pretzels so they don't get 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.

Combine the baking soda with warm water in a 2-quart baking dish and stir until dissolved. Gently dip each “rope” into the soda solution. This alkaline solution is what gives the pretzels their signature dark brown, shiny crust and distinctive 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). THEN, they can be baked.

Friday 8 PM - Mix the pretzel dough, cover the bowl, and let the dough ferment on the counter overnight. Saturday 8 AM - Divide the dough, shape the pretzels, cover, and let rise. Saturday 8:30 AM - Prepare a water bath with baking soda and dark brown sugar.

They're Made with Fermented Wheat Flour

The reason pretzels are different from bread is because the bread we use goes through the process of fermentation. Fermentation is a process that uses yeast, which you may be familiar with if you've ever been to a brewery or winery.

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.

Auntie Anne Pretzels are somehow more delicious than your average pretzel. A healthy dose of sugar makes for a tasty dough, and a topping of melted butter and salt makes them positively addictive. Another reason the popular pretzels are so good is they are made and served fresh and warm.

An alkaline solution with a high pH will increase the surface browning and flavor contrast. During the bath exposure, natural sugars caramelize and the starch gelatinizes, creating the characteristic brown color and gloss in the finished product.