Hot Soft Pretzels: Bavarian-Style with Baking Soda Bath and Coarse Salt

Overview

This video guides viewers through making 8 Bavarian-style soft pretzels from scratch. It details the steps for dough preparation, shaping, the crucial baking soda bath, and baking to achieve a signature mahogany crust and pillow-soft interior.

Ingredients

• 4 cups bread flour
• 1 1/2 cups warm water
• 2 1/4 teaspoons instant yeast
• 2 tablespoons brown sugar
• 2 teaspoons salt
• 4 tablespoons melted butter
• 1/2 cup baking soda
• 9 cups water
• coarse pretzel salt

Instructions

1. In a large bowl, combine the warm water, brown sugar, and yeast. Let it bloom for 5 minutes until foamy.
2. Add the melted butter, flour, and salt. Knead for 8 to 10 minutes by hand or 6 minutes in a stand mixer until the dough is smooth, elastic, and pulls cleanly from the bowl.
3. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size.
4. Turn the dough onto a lightly floured surface and divide it into 8 equal pieces.
5. Roll each piece into a long rope, about 22 inches long, with slightly thicker centers and tapered ends.
6. Form each rope into a U shape, cross the ends over each other twice to create a twist, then fold the twist down onto the bottom of the U and press gently to seal.
7. Place the shaped pretzels on a parchment-lined baking sheet.
8. Preheat the oven to 450 degrees.
9. Bring 9 cups of water to a rolling boil in a wide pot. Slowly whisk in 1/2 cup baking soda. The solution will fizz.
10. One at a time, lower each pretzel into the simmering baking soda bath for 30 seconds.
11. Use a slotted spatula to gently lift it out, letting excess water drip off, and return the bathed pretzel to the parchment-lined baking sheet.
12. Immediately sprinkle each wet pretzel generously with coarse pretzel salt.
13. With a sharp knife or razor blade, score a shallow line across the thickest part of each pretzel for classic appearance.
14. Bake the pretzels at 450 degrees for 12 to 14 minutes until they are a deep mahogany brown. Rotate the pan halfway through for even color.
15. Transfer the hot pretzels to a wire rack and let them cool for just 5 minutes before serving.

In this video

• Bavarian-style pretzels require a baking soda bath for their distinctive mahogany crust and flavor.
• The dough for soft pretzels should be kneaded until it is smooth, elastic, and pulls cleanly from the bowl.
• Allow the dough to rise in a warm spot for 1 hour until it has doubled in size and feels pillowy.
• Each pretzel rope should be about 22 inches long, with slightly thicker centers and tapered ends.
• To shape a classic pretzel, form a U, cross the ends twice, and fold the twist down onto the U's bottom.
• The baking soda bath solution will fizz when the baking soda is slowly whisked into boiling water.
• Pretzels should be lowered into the simmering baking soda bath for 30 seconds each, one at a time.
• Generously sprinkle coarse pretzel salt immediately after the bath, while the surface is still wet.
• Score a shallow line across the thickest part of each pretzel before baking for a classic appearance.
• Bake pretzels at 450 degrees for 12 to 14 minutes until they achieve a deep mahogany brown color.

Frequently asked questions

What makes Bavarian pretzels unique?

Bavarian pretzels achieve their signature mahogany crust and distinctive flavor from a special alkaline baking soda bath.

How long should pretzel dough be kneaded?

Pretzel dough should be kneaded for 8 to 10 minutes by hand or 6 minutes in a stand mixer until it is smooth and elastic.

What temperature should pretzels be baked at?

Pretzels should be baked at 450 degrees Fahrenheit.

How long do pretzels bake for?

Pretzels bake for 12 to 14 minutes at 450 degrees Fahrenheit.

What is the purpose of the baking soda bath for pretzels?

The baking soda bath provides the pretzels with their signature mahogany crust and distinctive flavor by creating an alkaline environment.