Sourdough Pretzels Recipe (2024)

FAQs

What's the difference between sourdough pretzels and pretzels? ›

Sourdough pretzels, unlike other regular pretzels, are made by fermenting flour and water (rather than adding yeast) to create a leaven. The result is a lighter texture, so sourdough pretzels have a better crunch than regular pretzels. Sourdough pretzels also have a richer taste than regular pretzels.

Let the dough rise. Once it has rested in a warm spot for an hour, cover the bowl with a lid or plastic wrap. Place the dough in the refrigerator overnight. The cold temperatures will slow down fermentation and keep it from over proofing.

Lye is primarily used to make pretzels, and it's the reason for their unmistakable shiny, mahogany color. To prepare, shaped pretzels are dipped in a lye bath, then baked in the oven. This method can also be used with rolls or buns. Once lye-dipped pretzels are baked, they're totally safe (and delicious!) to eat.

Irrespective of the variety of pretzels, they have basic simple carbs as ingredients, making diabetics and people with underlying conditions vulnerable to blood sugar rise.

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.

A common question - you will find that your soft sourdough pretzels will be too dense if they are not proofed adequately or you've used flour that is too high in protein. Before boiling, they should be lovely and puffy. They should look like little twisted pillows of dough.

When the bulk fermentation goes too long — often when the dough more than doubles or triples in volume — the dough can over ferment. You know the dough has over fermented if, when you turn it out to shape it, it is very slack — if it's like a wet puddle — and very sticky and lacking any strength and elasticity.

To maximize the shelf life, keep in original packaging or linen based bread bag and store at room temperature. How long does sourdough bread last in the fridge? Sourdough bread should ideally not be refrigerated, as the bread will dry out and become stale faster than at room temperature.

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.

Choose a bowl that will be large enough to contain the dough after it has doubled in size, and grease it lightly with butter. Transfer the dough to the greased bowl and cover the bowl tightly with plastic wrap. Put the dough in the refrigerator to rise for at least 8 hours, and up to 24 hours, for optimal flavor.

What is the secret ingredient which makes a pretzel taste like a pretzel? ›

On the one hand, lye gives pretzels their distinctive flavor, kind of a sharp flatness, if that makes sense. It's what keeps a pretzel from tasting like pretzel-shaped bread. On the other hand, lye is ridiculously dangerous. It will burn you if it gets on your skin and blind you if it gets in your eyes.

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, there is a simple trick with baking soda that can give you pretzel results not far off from lye. To get baking soda to mimic lye in a recipe, you just need to bake it in the oven.

Pretzels start out like most other sourdough bread, with bread flour, water, salt and a little bit of butter. What makes them unique is their iconic pretzel shape, golden brown, amber, shiny crust, chewy texture and a soft, tight crumb.

Pretzels are one of America's favorite snacks. It's also one of the most versatile. While there are many different types of pretzels out there, the most common delineation is that between soft pretzels and hard pretzels.

Utz Sourdough Hard Pretzels (1 pretzel) contains 18g total carbs, 17g net carbs, 0g fat, 2g protein, and 90 calories.

Sourdough Hard Pretzels - Snyder's of Hanover.