Best Soda Pretzels Recipes
BAKED BAKING SODA METHOD FOR SOFT PRETZELS
An alternative to working with lye is to dip pretzels in a simmering baked baking soda solution, which will give you a result that is close to the dark, burnished crust that lye imparts. If you prefer to avoid working with lye, or just don't have time to source it, use this method.
Provided by Andrea Slonecker
Yield Good for 1 batch of soft pretzels
Number Of Ingredients 1
Steps:
- First, you must bake the baking soda. This step should be done while the pretzels are undergoing their first rise, if not earlier.
- Preheat the oven to 250°F/120°C/ gas 1/2. Spread out baking soda on an aluminum pie pan or a small rimmed baking sheet covered with aluminum foil. Bake the baking soda for 1 hour. The baking soda will lose weight as it bakes but maintains about the same volume, so you should end up with about 1/4 cup (60g) of baked baking soda. Allow it to cool completely, and then keep it in an airtight container at room temperature until you are ready to make pretzels. (If you see more than one batch of pretzels in your future, consider baking a whole box of baking soda in one shot, since it keeps indefinitely. Sift baked baking soda before using, as it cakes after prolonged storage.)
- Select a large stainless-steel pot and fill it with 8 cups (2L) of water. Be sure to choose a pot that is at least a finger's length wider than the diameter of the pretzels and tall enough so that the water comes up no more than 2 in (5cm) from the rim. (Avoid other metal surfaces, such as aluminum and copper, and nonstick surfaces, which may react with the baked baking soda.) Pour in the 1/4 cup (60g) of baked baking soda, and bring the liquid to a simmer over medium-high heat. Once the baking soda dissolves, reduce the heat to medium to maintain a gentle simmer.
- Before baking, brush the tops of the pretzels lightly with an egg wash of 1 egg yolk, beaten with 1 tbsp of water. This will give them a glossy finish.
SODA PRETZELS
This recipe for pretzels uses traditional Irish soda bread dough instead of a yeast based dough. It's quick and works great! These pretzels come out great, just like the street vendor type.
Provided by ARVILLALAR
Categories Bread
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- In a non-aluminum stock pot, dissolve 1/3 cup baking soda in 5 cups water. Bring water to a boil, and then remove from heat. Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, sift together all-purpose flour, whole wheat flour, and baking soda. Stir in buttermilk and honey until dough pulls together. Turn dough out onto a lightly floured surface, and knead briefly to form a firm dough.
- Divide dough into 12 equal pieces. Roll each piece into a cylinder approximately 12 inches long. Form into classic pretzel shape. Pinch ends to seal. Dip pretzels in baking soda solution and then place on lightly greased cookie sheets.
- Sprinkle pretzels with kosher salt, and bake in preheated oven until golden brown, about 10 minutes.
Nutrition Facts : Calories 137.4 calories, Carbohydrate 29.6 g, Cholesterol 0.8 mg, Fat 0.6 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 0.2 g, Sodium 2746.3 mg, Sugar 6.9 g
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