Sliced Pretzel Bread - Easy Recipes for Family Time - Seeded At The Table (2024)

FAQs

What makes pretzel bread different from regular bread? ›

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.

For A Proper Pretzel Crust, Count On Chemistry And Memories : The Salt The key to getting a good soft pretzel to brown properly is to dip it in a lye solution, the same stuff that's used to make soap.

Soft pretzels are warm and chewy with a golden-baked exterior, while hard pretzels are drier and more brittle, offering a satisfying crunch when biting into them. Hard pretzels also have a longer shelf-life and are more versatile than their softer counterpart, which has led to many variations of the iconic treat.

Ingredients. UNBLEACHED UNBROMATED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR), WATER, SUGAR, BARLEY MALT SYRUP, SALT, YEAST, BAKING SODA, CANOLA OIL.

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.

An alkaline bath is what makes a pretzel a pretzel and not just a tanned twist of dough. The base reacts with proteins, sugars, and starches at the pretzel's surface to intensify browning and give the skin its tight, glossy sheen. It also imparts that saline, mineral flavor.

Unless they've been made with a whole grain flour such as rye, most pretzels are not very nutrient-dense, meaning they don't contain many beneficial nutrients relative to their calorie content.

As noted above, baking soda is a staple ingredient for making homemade pretzels. Dunking your pretzels in a baking soda bath prior to baking is what enables them to develop their distinctive color and crispy-on-the-outside, chewy-on-the-inside texture.

The pretzels are always made fresh.

You'll never find pre-made pretzels at an Auntie Anne's. Each location receives shipments of the signature flour mixture, which is put in a mixer along with water and yeast. Pretzels are baked, brushed with real butter, salted and served hot, fresh and ready to eat.

Pretzel Facts

Pretzels without salt are called baldies.

What are the thin pretzels called? ›

Pretzel Crisps are thin and crunchy without giving up an ounce of their deliciousness.

The pretzel, known as "Brezel" in German, is a type of baked bread product that is typically twisted into a distinctive knot-like shape. Its origin is often attributed to Germany, specifically to the region of Bavaria, although its precise beginnings are somewhat debated.

They're Boiled, Not Baked.

The dough is first shaped into a long rope and then boiled in water before being baked at a higher temperature than bread. This process creates a distinctive pretzel shape and gives them their unique taste.

Pretzel Bun

Pretzel buns are made from the same dough as a soft pretzel, which makes them a little salty, chewy, and somewhat firm. Some fast-food chains use pretzel buns on their burgers, and we love them for homemade burgers too. Their chewiness helps these buns stand up to juicy, thick burgers without falling apart.

Delicious: They taste like a pretzel, but in a bun form. What is this? Great side: They are a little easier than your traditional pretzel recipe and great to serve as a side with dinner or part of the main dish. Perfect for sandwiches: Move over sandwich bread.

Sourdough pretzels also have a richer taste than regular pretzels. Plus, they include less gluten than regular pretzels. Sourdough is a healthy carb you can feel good about enjoying!