How To Make Pretzels Without Baking Soda
Pretzel Bites

How To Make Pretzels Without Baking Soda

  • June 18, 2022

I always thought homemade pretzels were time consuming, an arduous task, an impossible recipe to master, and quite honestly… a headache to make.Needless to say, I was pleasantly surprised when my husband and I began our pretzel making journey at 8pm one evening… and ate them fresh from the oven by 8:30pm.Poke the dough with your finger – if it bounces back, it is ready to knead.Once you have your long rope, take the ends and draw them together so the dough forms a circle.At this point, you can go ahead and dunk your pretzels into a baking soda/boiling water bath.This step takes a bit more time and I didn’t use it for the pretzels you see here.Doing that step will create that iconic golden brown exterior and pretzel taste.Simply beat an egg, pour it into a shallow bowl or pie dish, give the shaped pretzel a nice bath (both sides) and sprinkle with salt.I used coarse sea salt – the kind you fill your grinder with.Turn the oven to broil for the last 5 minutes to get the tops nice and brown.Top them with salt, cinnamon-sugar, and dunk in your favorite pretzel dips.Ingredients Scale 1x 2x 3x 1 and 1/2 cups (360ml) warm water (lukewarm, no need to take temperature).and 1/2 cups (360ml) warm (lukewarm, no need to take temperature) 1 packet active dry or instant yeast (2 and 1/4 teaspoons ).packet active dry or instant (2 and ) 1 teaspoon salt.and 3/4 – 4 cups (469-5 ) or mix of whole wheat and all-purpose flours (spoon & leveled), plus more for work surface 1 large egg , beaten.large , beaten coarse sea salt, for sprinkling Instructions Preheat oven to 425°F (218°C).Add 3/4 cup more flour until the dough is no longer sticky.Poke the dough with your finger – if it bounces back, it is ready to knead.With a sharp knife, cut ball of dough into 1/3 cup sections.Once you have your long rope, take the ends and draw them together so the dough forms a circle.Place a pretzel onto a large slotted spatula and dip into the boiling water for 20-30 seconds.Dunk the shaped pretzel into the egg wash (both sides).Turn the oven to broil and bake for 5 more minutes to brown the tops.Pretzels may be stored in an airtight container or zipped top bag for up to 3 days (will lose softness).The prepared pretzel dough can be refrigerated for up to one day or frozen in an airtight container for 2-3 months.Cinnamon Sugar Pretzels: Skip the salt and egg wash. Bake as directed.Meanwhile, melt 4 Tablespoons (60g) of unsalted or salted butter (your choice).Brush the baked and warm pretzels with melted butter then dip the tops into a mix of cinnamon and sugar. .

Copycat Auntie Anne's Pretzels (Video)

Copycat Auntie Anne's Pretzels (Video)

Copycat Auntie Anne's Pretzels (Video)

Our copycat Auntie Anne’s pretzels are so delicious and easy to make.These no-boil soft baked pretzels are one of our FAVORITE things to make.My boys asked me to make a big batch to take to a party this afternoon so it was the perfect time to snap a few updated photos and refresh this post that is almost 12 years old!My friend just texted me and said that all of the boys are devouring the pretzels at the party and they’d like the recipe!Years ago, before the days of Pinterest, it wasn’t as easy to find amazing recipes online!This Auntie Anne’s copycat no-boil soft-baked pretzels recipe cost me a whopping $.89 in 2007.I boil my homemade parmesan bagels and that’s what gives them their chewy texture, but for these pretzels, a warm/hot bath in water and baking soda works just fine and saves time!I prefer making 8 pretzels per batch, and rolling the dough out 24-28″.If your rope is too short your pretzels will still be delicious but will puff up more and look like rolls.Auntie Anne’s Copycat Soft Pretzel Recipe.No Boil Soft Baked Pretzels Recipe Auntie Anne's copycat soft baked pretzels are so delicious and easy to make.2-3 Tablespoons cinnamon and sugar for sprinkling optional Pretzel Bath: 2 cup hot water.Combine flour, powdered sugar, and salt in a large mixing bowl.My favorite toppings are kosher salt and butter, but you can add garlic powder with parmesan cheese, cinnamon and sugar, pepperoni and mozzarella cheese, jalapeño slices—pretty much ANYTHING.Store pretzels in an airtight container or plastic bag.Looking for some creative dipping sauces for your soft baked pretzels?Here are 5 easy dipping sauce recipes in 5 minutes from Scattered Thoughts of a Crafty Mom. .

substitutions

substitutions

substitutions

To get their characteristic color and crust, pretzels are traditionally boiled in lye.Baking soda is a base (namely sodium bicarbonate) that releases carbon dioxide gas when mixed with an acid.Baking powder mixed with water will not be alkaline, since it contains both an acid and a base. .

Soft Pretzel Recipe {Easy No Boil Soft Pretzels!} – WellPlated.com

Soft Pretzel Recipe {Easy No Boil Soft Pretzels!} – WellPlated.com

Soft Pretzel Recipe {Easy No Boil Soft Pretzels!} – WellPlated.com

This is a shortcut version of the shopping mall favorite that’s fun (and 100% doable) at home.Walking around the local shopping mall was *the* activity of my middle school days.The buttery scent of those soft pretzels still tantalizes me every time I pass by one at an airport or food court.Thanks to their simple ingredients list, soft pretzels were an approved food to eat during Lent.In addition to their beloved taste, pretzels were a symbol of love and luck.From-scratch traditional soft pretzel recipes, like the ones highlighted in the box above, are a project.Like bagels, pretzels are made in boiling water prior to baking to give them their snappy outsides and chewy insides (messy!It saves you the mess of an extra large pot and hot baking soda water splashing all over your stove.Egg wash also makes this soft pretzel recipe easy for kids to assist.Let’s talk about the elephant in the room: you’ll need to use yeast to make soft pretzels.Take the temperature of your water, make sure your yeast isn’t expired, and you’ll be just fine.I include a step to proof the yeast before adding it to the dough, so you’ll be sure it’s nice and active.Personally, I love creating a copycat Auntie Anne’s soft pretzel recipe inspired by my childhood favorite flavor, Glazin’ Raisin.The combination of active dry yeast and warm cups water (temperature is very important here!).The combination of active dry yeast and warm cups water (temperature is very important here!).While the white whole wheat flour boosts the soft pretzel recipe’s nutrition content (hello, added vitamins and protein), it doesn’t negatively impact the light and fluffy texture.While the white whole wheat flour boosts the soft pretzel recipe’s nutrition content (hello, added vitamins and protein), it doesn’t negatively impact the light and fluffy texture.Knead the dough, then transfer it to a bowl coated with nonstick cooking spray.Bake homemade soft pretzels at at 425 degrees F for 10 minutes until golden brown.Brush each pretzel with butter and finish with desired toppings.After baking, brush with melted butter and sprinkle with cinnamon sugar.After baking, brush with melted butter and sprinkle with cinnamon sugar.Sprinkle with Parmesan and garlic powder prior to baking.Cut the dough into one inch pieces to make the pretzel bites.Store pretzels in an airtight storage container for up to 2 days.Store pretzels in an airtight storage container for up to 2 days.Rewarm leftovers on a baking sheet in the oven at 350 degrees F or gently in the microwave.Rewarm leftovers on a baking sheet in the oven at 350 degrees F or gently in the microwave.Freeze pretzels in an airtight, freezer-safe storage container for up to 3 months.Meal Prep Tip Up to 1 day in advance, prepare the recipe as directed through Step 5.I love using my stand mixer to prepare the soft pretzel do.I love using my stand mixer to prepare the soft pretzel do Wooden Spoon .Form your pretzel dough into “x” and “o” shapes for a fun Valentine’s Day treat. .

Easy Homemade Soft Pretzel Bites

Easy Homemade Soft Pretzel Bites

Easy Homemade Soft Pretzel Bites

Skip the freezer aisle and whip up a warm batch of Easy Homemade Soft Pretzel Bites with a tried-and-tested recipe that yields perfectly chewy, pillowy soft nuggets.Now before you read the word “yeast” in this recipe and go running for the hills (or perhaps your local grocery store’s freezer aisle), allow me to calm any fears or previous frustrations when it comes to this sometimes tricky ingredient.There are just some good ol’ pantry items and a few simple tricks to whipping up the easiest homemade soft pretzel bites to ever hit your lips.Your biggest dilemma, in fact, will be whether you dunk these bites in mustard or cheese sauce.The baking soda takes the place of lye, a very strong alkali that commercial pretzels (as in, manufactured in a factory or fancy bakery) are dunked in.I prefer to steer clear of having to sport gloves and/or goggles with home baking, and luckily, baking soda is a much milder and more readily found alternative that still does the job of delivering that deep-golden color and characteristic chewiness.Once the nuggets are frozen solid, you can then transfer them to a sealable plastic bag and stash them in the freezer for up to 2 months.Skip the salt and instead, bathe these golden brown beauties in a bowl of melted butter after they come out of the oven and then toss them in a sealable bag of cinnamon-sugar.Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox!And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.Add the flour and butter to the bowl and mix on low until the ingredients are combined.Increase the speed to medium and knead the dough until it is smooth and pulls away from the side of the bowl, about 3 minutes.In a large, heavy-bottomed stock pot, stir together the 10 cups of water and the baking soda then bring the mixture to a rolling boil. .

Making pretzels at home

Making pretzels at home

Making pretzels at home

Making a traditional soft pretzel at home can be done in much the same way as at a professional bakery: Mix the dough, leave to ferment, shape, dip in an alkali bath, and then bake.While there's a variety of ways to shape pretzels, which we'll look at later, the part that sometimes separates the home baker from the professional baker is the way they prepare the alkali bath: When making pretzels at home, most use common baking soda, whereas many bakeries use lye (caustic soda) for the bath.Using a baking soda bath, which isn’t nearly as caustic as lye, produces a similar result, but not nearly at the same intensity.Even though each approach to the alkali bath results in a different outcome, both styles taste quite delicious.The pretzels shown above were dipped in a 4% lye solution using the process outlined in BREAD, by Jeffrey Hamelman, before being scored, salted, and then baked at 450°F.While wearing eye protection and rubber or latex gloves, mix 37g of lye powder/pellets into a bowl holding 4 cups (907g) of cold water and stir to dissolve.Then remove the pretzel and place it on a steel rack over parchment paper to catch any excess solution.Don't expect to find food-grade lye (100% sodium hydroxide) in grocery stores, but it's readily available online in the US.Using a baking soda bath is a common approach for home pretzel bakers.The baking soda bath seen above follows King Arthur's Classic Pretzels recipe.In a large, wide pot, bring 6 cups water and 2 tablespoons baking soda to a boil.Then, transfer one shaped pretzel to the bath using a slotted spatula and let sit for 1 minute.After processing, transfer each pretzel to a baking sheet lined with silicone or parchment paper.As a baker who typically likes to adhere to tradition, I was dubious at first, but using baking soda proved to be quite the acceptable alternative. .

The Easiest Baking Soda Substitute Is Baking Powder

The Easiest Baking Soda Substitute Is Baking Powder

The Easiest Baking Soda Substitute Is Baking Powder

This counteracts the addition of the dry acid and creates the right chemical reaction in your batter or dough. .

Leave a Reply

Your email adress will not be published ,Requied fileds are marked*.