SUPER EASY Soft Pretzel Bites Recipe - Only TWO ingredients! (2024)

FAQs

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.

Place 8-10 pretzel bites into the boiling water for a quick 10-15 seconds. (Any longer and your pretzels could take on a metallic taste.)

If they harden, you can reheat them in the microwave for about 30 seconds to make them soft and warm again. Freezer Storage: Make sure the pretzel bites are fully cooled, then store in an airtight container or bag in the freezer for up to 3 months.

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.

Bite-size pretzel pieces tossed in sugar and cinnamon make these little twists impossible to resist.

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.

Storing Freshly Baked Soft Pretzels

For those times when you have freshly baked soft pretzels, here's how to keep them tasting great: Cool Before Storage: Let pretzels cool completely to avoid moisture build-up. Individually Wrapped: Wrap each pretzel in plastic wrap to protect against dry air.

Pretzels may be better than some fatty chips, but four out of five nutrition experts surveyed by Time say if you're trying to eat healthy, pretzels shouldn't be your go-to snack. Although pretzels are low-fat, they are also pretty paltry on the protein and fiber front, and they can be quite high in sodium and carbs.

Keeping Pretzels Warm with a Slow Cooker

Place a clean, damp towel at the bottom of the slow cooker. Arrange the pretzels on top, avoiding overcrowding. Cover them with another damp towel and set the cooker to 'warm'. The moist environment inside will keep the pretzels soft and warm.

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.

Why are my soft pretzels bitter? ›

The lye, a strong alkaline solution, is used to give the pretzels their characteristic dark brown colour and chewy exterior. However, the lye also contributes to the unique flavour of the pretzels, giving them a slight tanginess and a hint of bitterness.

For the lye bath:

2 tablespoons (40 grams) food grade lye, see notes for baking soda alternative. 1 liter (1000 grams) water, room temperature. Pretzel salt or coarse salt.

Gluten helps provide structure, allowing a baked good to have more body and sturdiness. As a result, bread flour will make it easier for a pretzel to hold its shape. This can be an advantage to beginner bakers, especially since the shape of a pretzel is so important.

Notes. Do not let the baked baking soda come in contact with your skin, as it is a caustic substance. If you do make contact with the baked baking soda, flush the area thoroughly with water.

Lye-dipped pretzels, or in this case, pretzel buns, have a distinctive flavour that is both savoury and slightly bitter. The lye, a strong alkaline solution, is used to give the pretzels their characteristic dark brown colour and chewy exterior.

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 big part of the Auntie Anne's appeal is how fresh the pretzels are. A lot of massive chains of this kind rely on shipping frozen items to be reheated in the store but not Annie. The employees receive a "signature flour mixture" that they combine with yeast and water on site.

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.