Homemade Pretzels Without Yeast (2024)

FAQs

What is the secret ingredient in pretzels? ›

According to King Arthur Baking, lye and caustic sodas are used in the process of baking pretzels because lye's reaction to the pretzels, much like baking soda, gives them that chewy texture, light interior, and brown crust.

How to Make Soft Pretzels, Step by Step. Gather your ingredients: flour, yeast, sugar, salt, water, and oil. Whisk together the dry ingredients: Add the water and oil.

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).

A less intimidating way of achieving that brown coloring and chewy-yet-crispy texture for our pretzels is by using baking soda. After you boil the pretzels in the baking soda water, you place them in the oven. The heat from the oven interacts with the baking soda molecules coating the pretzels.

A lot of our recipe was based off intuition and common knowledge of a pretzel recipe, but there were some parts that were taken directly from Auntie Anne's method. Take, for example, their "secret ingredient," which Auxer describes as something that was accidentally added to the recipe — we guessed sugar.

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.

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.

Active dry yeast – It helps the dough rise and makes the soft pretzels puff up as they bake. Maple syrup – It activates the yeast and adds a subtle sweetness to the dough. Water – To best activate the yeast, make sure your water is warm when you start making this soft pretzel recipe.

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.

Why put baking soda in water for pretzels? ›

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.

All of this means that, by using baked baking soda, you can get pretzels that are more similar in flavor, color, and chew to the kind that would require you to wear goggles and plastic gloves.

Lye has a pH of around 13 whereas baking soda has a pH of around 8. This extra alkalinity accelerates the Maillard reaction, allowing that caramelization to develop on the exterior of the pretzels. That ultra deep color and slightly crispy, crunchy exterior crust is only made possible with lye.

However, if you're in a pinch, the substitution is one teaspoon baking soda equals three teaspoons baking powder. Baking soda is also much stronger than baking powder and, by trying to provide enough leavening, you may wind up with an unpleasant metallic, salty taste in the final baked product.

As a result, the pretzel darkens better in the oven (if this step weren't taken, pretzels would have the same color as plain bagels) and the soft pretzel develops its crispy — yet chewy — texture for which it's known. Typically a half cup of baking soda is used in two quarts of water for the solution.

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.

Dipping the dough in a lye solution gives traditional German pretzels their characteristic salinity; chew; and smooth mahogany exterior, but the strong alkali (sodium hydroxide) is corrosive and can burn your skin, so it must be handled with caution.

Lyes are used to cure many types of food, including the traditional Nordic lutefisk, olives (making them less bitter), canned mandarin oranges, hominy, lye rolls, century eggs, pretzels, candied pumpkins, and bagels.

Lye is the secret ingredient that gives pretzels their characteristic look and taste. Without lye, you have a breadstick. When you dip raw dough into a hot lye bath, the lye breaks down proteins and starches on the surface.