How To Store A Soft Pretzel
- December 26, 2021
I tested a few different methods to find out the best way of keeping soft pretzels fresh.I bought some fresh pretzels, wrapped them up in various different ways, stored them all in the same cupboard, and left them.But for less than a day, plastic wrap or aluminum foil will work well – especially if you don’t salt the pretzels (more on that later).I also tested keeping them in a paper bag, in a bread box, and in a Tupperware wrapped in a dishcloth.Double wrapping followed by a freezer-safe bag means NO AIR will be able to reach your pretzel, so it won’t get freezer burn.Simply put the pretzel in the oven or microwave until it’s back to its former glory (for more information on reheating, skip to the section below).I always aim to reheat the pretzel after it’s been frozen, eating it cold once it’s thawed isn’t the same.Flash freezing pretzel bites ensures that they don’t stick together.Suck as much of the air out as possible (with a straw) and then wrap the bag in aluminum foil, or place it in a container for an extra layer of protection.Therefore, any moisture the bread produces is trapped and will turn a crunchy crust soggy.Aside from that, plastic is actually really efficient at keeping the inside of the bread soft and moist because it provides an air barrier.I wanted to see how long this method could keep my pretzels fresh for, so I decided to do a further test.Another issue was the salt, after 48 hours it had completely melted and felt soggy to the touch which wasn’t all that appetizing.However, because the paper bag provides only minimal protection against air, the pretzels were notably staler than the frozen ones or the plastic-wrapped ones.Store the soft pretzels wrapped in a dishcloth in an airtight container.If you like the idea of a crunchy crust, but want to provide more protection against bugs and outside pests, a plastic storage container is a good option.The dishcloth will soak up any escaping moisture and stop it from turning your pretzel soggy.If you don’t want to give up a dishcloth for a day, you can cover the pretzels in paper towels instead.They provide optimal conditions to ensure your bread products last as long as possible.They let a little air circulate, so moisture can escape, but not enough that the bread will dry out too quickly.But if your bread box is big and empty then the pretzel would benefit from some extra protection such as a paper bag or a dishcloth.If you don’t have a bread box to hand, you can also use a microwave to temporarily store your pretzels.As well as storing your pretzels optimally, there are a few other tricks you can use to keep them as soft and fresh as possible.This doesn’t make for a good combination when you’re trying to keep the pretzels fresh.The melted salt will render the surface of the pretzel wrinkly and wet.Did you know one of the main differences between soft and hard pretzels is how long they’re cooked for?Therefore, the less moisture your soft pretzels have to begin with, the quicker they’ll go stale.Taking your soft pretzels out of the oven AS SOON as they are ready will prolong their life.It can be tempting to stuff the pretzels into their box or bag as soon as they come out of the oven.But if the pretzels are still hot when you store them, they’ll create a humid environment in their container, and the excess moisture in the air will render them soggy.Eating the pretzel cold doesn’t give you the oppotunity to revive it.If you reheat your day-old pretzels in the right way, you’ll breathe life back into them.To reheat in the oven, sprinkle the pretzel with a tablespoon of water and wrap it loosely in foil.The most important aspect here is the moisture from the damp paper towel or the sprinkling of water.I find 30 seconds is the right amount of time for me, but it depends on how you like your pretzels.A downside of microwaving is that it won’t bring back the nice crunch of the pretzel crust.You can pop your microwaved pretzel in the toaster oven for a minute or so to crisp it up.To reheat a soft pretzel in the oven, sprinkle a tablespoon of water over it and wrap it loosely in foil.I usually go for this option because it keeps the outside of the pretzel crispy and the inside super soft.If you like a really crispy outside you can forgo the foil wrap and just put the pretzel in uncovered.Instead of water, you can use melted butter and add extra toppings such as cheese and herbs.The lower you set the temperature, the longer you’ll need to heat the pretzel.My suggestion of 3-5 minutes at 375 degrees is a hybrid of Auntie Anne’s and Philly Pretzel Factory’s advice.One way to keep your pretzels warm is to leave them in the oven with a tray of water in the bottom.The heat from the oven will warm the pretzels, while the water will stop them from drying out.If you’ve just cooked the pretzels, the oven should be pretty warm already so you won’t need it turned on (unless it goes cold).If you don’t have a load of pretzels, then you can put your slow cooker to good use.Don’t wrap them too tightly because you want air to be able to circulate, this will prevent condensation from forming in the foil.If you want to be 100% sure the pretzels won’t go soggy cut a small slit in the foil.Then place the stone and pretzels in the basket, and loosely wrap the dishcloth over the top.If you’re in the business of pretzel making and this is a frequent problem, then you could consider investing in a food warmer (sold on amazon).If you have the time and opportunity, this is a great way to serve up super fresh pretzels, even though you did most of the work the day before.Bake the pretzels until there are 5 minutes of cooking time left, then take them out and store them as per my advice above.To save a couple more minutes, you can cook the pretzels all the way through in advance.At cold temperatures, the starch in the pretzels will start to recrystallize, turning your snack hard.I prefer not to shape the dough before I freeze it because it’s easier to store that way.You can shape the dough while it’s still cold, but leave it to rest for a while before dipping it in your baking soda solution. .
How to Make Soft Pretzels, Step by Step
If you've ever had a freshly baked pretzel at a ball game or a beer hall, you know nothing beats it.I grew up in Germany, which meant fresh German pretzels were my afternoon snack, aka I'm obsessed.Pretzel dough is classically made with yeast, a sweetener, and beer to give it that tangy flavor and chewy texture.firmly packed dark brown sugar, and stir until it's dissolved.Continue kneading on medium-low speed, or by hand on an unfloured work surface, until it is elastic, 5-7 minutes.All of that elasticity means the dough has built enough gluten, which gives pretzels their addictive chewy texture.Pro tip: For quick pretzels, let the dough rest at room temperature (in a warm spot) until it has doubled in size, about 1 1/2 hours.While the dough is rising, you'll need to prep some baking soda, which stands in for the food-grade lye you'll need to create that classic dark crust that pretzels are famous for. .
Label the bag with what’s inside and the date so that you remember how long your pretzels have been in the freezer.When you’re ready to take them out, you can let them thaw or reheat them in an oven or microwave.Keep in mind, though, that with a paper bag your pretzels may become stale more quickly than by freezing them or placing them in a bread box.To order your next batch of handmade pretzels, look through our shop today! .
For the hours of operation of your local Philly Pretzel Factory, visit the Store Locator page.You may purchase gift cards at any of our 100 plus Philly Pretzel Factory locations.To share your experience with Philly Pretzel Factory, please visit the Contact Us page.Please give at least 24 hours notice for all custom Pretzel orders.Please check back in the future as Philly Pretzel Factory is always creating new products to accommodate our customers.Unfortunately, Philly Pretzel Factory does not serve any kosher products at this time. .
How to Freeze Soft Pretzels
In case you haven’t noticed, I’ve developed a bit of a love for homemade soft pretzels.And while I’d gladly eat four pretzels in a matter of hours, my waistline isn’t going to thank me for that.I froze four (4) soft pretzels, all made from the same batch of dough and each in their own individual Ziploc bag.Each pretzel was baked on the cooking sheet that came with our toaster oven.I originally planned to boil Pretzel 1 before I put it in the toaster oven.However, after seeing how smushed the pretzel was when I pulled it out of the freezer, I realized that freezing raw dough would not be the winning method, so I didn’t take the time to do the boiling.Plus, the smashed shape just isn’t attractive, and there are spots on the surface where a crust didn’t form.This kind of surprises me, as I expected the pretzels to be a lot like bread which does best when cooked about 80% of the way before freezing.If you like what you see here, subscribe to my feed via Reader or Email, or follow me on Twitter, Facebook, Pinterest or Instagram! .
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Soft Pretzels Recipe
To prepare the best soft pretzels, you’ll need to begin a day, or at least 8 hours, in advance and let the dough slowly rise in the refrigerator.(While we offer an option for making quick pretzels, we highly recommend the overnight method because the dough’s flavor really develops during the slow fermentation, becoming nuanced with a yeasty tang that’s worth every moment of anticipation.).For quick pretzels, set the bowl aside at room temperature (in a warmish spot) and let the dough rise until doubled in size, about 1 1/2 hours.Let the baking soda cool completely and then keep it in an airtight container at room temperature until you are ready to make soft pretzels.Work with 1 piece of dough at a time and keep the rest covered with a damp, clean kitchen towel.Once you can feel that the dough rope doesn’t want to stretch any farther (usually when it is between 12 and 16 inches long), set it aside to rest and begin shaping another piece in the same manner.Repeat with the remaining dough, spacing them on the baking sheets at least 1 inch apart and covering them with a damp towel.Let the covered dough to rise at warm room temperature until it’s increased in size by about half, 20 to 30 minutes.Be sure to choose a pot that’s at least a finger’s length wider than the diameter of the soft pretzels and tall enough so that the water comes up no more than 2 inches from the rim.Using a sharp paring knife or new razor blade, cut a slit about 1/4 inch deep in the thickest part of each soft pretzel (you’ll find that at the bottom of the U) to allow steam to escape as the soft pretzels bake.Brush the tops of the soft pretzels lightly with the egg wash to give them a glossy finish.When stored in an airtight container or wrapped in plastic—a necessity to keep them from drying out—the trapped humidity will dissolve the salt crystals on the surface of the crust. .