Pretzels

Today, I invite you to discover a timeless classic: the Pretzel. Originating in Europe, this iconic symbol of good luck and prosperity has made its way into the hearts of foodies around the world. The secret to its glossy finish, unique texture, and unforgettable flavor lies in its signature dip in a lye solution before baking. The versatility of pretzels extends to their ability to be shaped into various forms to suit different themes and occasions. Whether used as a delicious snack on its own or as a prime choice for sandwiches and burgers, the pretzel never fails to deliver a satisfying crunch and a touch of nostalgia. Join me as we delve into the art of pretzel-making and uncover the secrets behind this beloved treat.

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Symbol of good luck, long life and prosperity

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Sodium Hydroxide vs Baking Soda

*Sodium hydroxide, commonly known as lye, is the traditional and authentic method for making German-style pretzels. It's what gives them their distinctive dark mahogany color, glossy sheen, and that unique, irresistible flavor that baking soda baths can't quite replicate. Sodium hydroxide is a strong alkali (base) and can cause chemical burns. It must be handled with extreme care. If using baking soda instead, bring water and baking soda to a boil. Immerse pretzel into the simmering water for 8-10 seconds.

Preparing Baking Trays

Line 3 baking trays with baking mats (avoid using parchment; it sticks).

Pretzel Dough

In a stand mixer fitted with the paddle attachment, mix together all ingredients but the liquid for one minute. Add water and mix on low until it comes together. Increase mixer speed to medium-high and continue mixing for 5 minutes more. Form dough into a tight ball, and place it in an oiled container. Cover and let bulk-ferment for about 2 hours until double in size.

Shaping Pretzels

Transfer dough onto your countertop (no extra flour needed). Divide into 3 equal portions. Deflate, fold and roll each portion into a tight and thick strand. Cover and allow dough to rest for 10-15 minutes. Then roll it back and forth against the countertop keeping the center thick and the arms thinner until you achieve the desired length. The ideal length for a large pretzel is about 40-inches/100cm. Form a U-shape with the dough and pickup the two ends and twist them around each other twice. Fold the twisted part of the pretzel over and attach these ends to the curve of the pretzel. Place pretzel on the prepared baking tray and freeze for 20 minutes until firm enough to handle the immersion in the lye solution.

Dipping the Pretzels

Always add lye to water, never water to lye. While wearing your gloves and goggles, slowly and carefully sprinkle the lye into the cold water. Stir gently with a non-reactive spoon. The solution will get warm—this is normal. Let the solution cool to room temperature before proceeding. It is now ready to use. Wear gloves and hold a pretzel by its "ankles" (the thick, folded ends) or use a slotted spoon/spider strainer. Submerge the pretzel completely into the lye bath for 10-15 seconds. Lift the pretzel out, allowing the excess solution to drip back into the bowl. Place the dipped pretzel on the prepared baking sheet. You will see the color begin to change almost immediately. Repeat for all pretzels.
Top pretzel with sesame seeds, poppy seeds, salt or pearl sugar, and score them with a razor blade or a sharp paring knife. Cover pretzels with plastic wrap and let them proof for about an hour at 80ºF/27ºC.

Baking

Preheat fan oven to 480ºF/250ºC, and lower oven temp to 450ºF/230ºC. Bake pretzel for about 12 minutes (one at the time). If necessary, put the other proofed pretzels in the freezer to stop proofing while the first batch is in the oven.

Giant Pretzel Sandwich

Bon appétit!

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