What is the purpose of dipping the soft pretzel dough into baking soda water?

Furthermore, we've introduced the baking soda bath. While it sounds strange, this step is what gives pretzels that iconic flavor, chewy texture, helps deepen their golden color in the oven, and locks in the super soft interior .

Why are soft pretzels soft?

What gives them their soft texture and flavor? Baking soda is the key ingredient that gives soft pretzels their iconic flavor , when heated it reacts with the dough darkening the color and creating a chewy texture.

What is the secret ingredient which makes a pretzel taste like a pretzel?

Lye. The dough is simple; take a basic yeast-risen dough that can be readied in an afternoon. But the trick to great pretzels is dipping the pretzels in a liquid wash before baking — and not just any wash, but a combination of water and lye . That's what gives pretzels their terrific color, texture and flavor.

Do you put baking soda or baking powder in pretzels?

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.

What's the difference between a pretzel and a soft pretzel?

Soft pretzels have a shorter baking time Soft pretzels can usually be baked in 15 minutes; hard pretzels, meanwhile, must be baked for up to an hour. The longer baking time further dries out the pretzel. And, as we have discussed, the lack of moisture is what gives the hard pretzel its brittle texture.

How do you soften hard pretzel bites?

First set it on a piece of tin foil large enough to completely wrap it. Second, add about 1 table spoon of water per pretzel then wrap as tightly as possible. Proceed to place pretzel in oven at 250 degree for about 20 minutes . There you have it.

How do you keep homemade pretzels soft?

Room Temperature: The best way to store your pretzels at room temperature is by using a bread box . Bread boxes let the right amount of air circulate so your bread (or pretzels!) remain moisture-free without going stale. If you don't have a bread box, you can opt for a paper bag or a storage container.

Can you skip the baking soda bath for pretzels?

Anyone who has tried to make homemade pretzels knows that there is one essential step that you can never skip : boiling your pretzels in baking soda water before baking. Almost every homemade pretzel recipe contains this step—but why? Here, we dig into the science to help you better understand how crucial this step is.

How long do you leave pretzels in a baking soda bath?

Baking Soda + Room Temperature Water Pretzel Bath Dip your pretzels in the bath using either your hands or a slotted spoon for 30 seconds , flipping once during this time. Drain and place back onto your greased parchment lined baking sheets. Sprinkle with pretzel or coarse salt, if desired.

Why are pretzels dipped into an alkaline bath?

An alkaline solution with a high pH will increase the surface browning and flavor contrast . During the bath exposure, natural sugars caramelize and the starch gelatinizes, creating the characteristic brown color and gloss in the finished product.

What does baking soda in boiling water do for dough?

Baking soda, otherwise known as sodium bicarbonate, is an alkaline compound often used as a leavening agent. Because bagel dough contains yeast, its primary function is to alter the pH of the boiling water and produce an ideal brown crust .

Joanna Gaines' Pretzel Recipe: You Won't Believe How Easy It Is

Posted: Jan 19, 2023 · Last updated: Jan 19, 2023 · by Shai Cohen · This post may contain affiliate links

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One of the most iconic snacks in the US, pretzels are all-around great. They’re not too fatty, are accessible, and are easy to make. And if you want to make pretzels at home, what’s better than the Joanna Gaines pretzel recipe? It stands out among others, simply because it’s just so good that you find yourself craving for more. So, let’s see what the fuss is all about.

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Ingredients
Instructions
Substitutions
Variations
Toppings and pairings
Equipment
Storage and reheating
Tips
Joanna Gaines' Pretzel Recipe
Comments

Ingredients

Active dry yeast — 1 tbsp., or two ¼ oz. packages.
Sugar — ½ cup, plus 1 tbsp.
Water — 1 ¾ cups, warm.
All-purpose flour — 5 cups.
Kosher salt — 2 tsp.
Baking soda — ⅓ cup.
Boiling water — 4 cups.
Butter — ½ cup, unsalted.
Flake salt — ¼ cup.

Joanna Gaines' Pretzel Recipe: You Won't Believe How Easy It Is - Blend of Bites (1)

Instructions

Combine the yeast and 1 teaspoon of sugar in warm water in a mixing bowl. Set aside while the yeast dissolves, for about 10 minutes.

Using a stand mixer fitted with a dough hook, combine the flour, the rest of the sugar, and kosher salt.

Combine the yeast mix with the flour mix in the mixer at medium speed, until the dough is smooth.

Grease a mixing bowl and add the dough. Cover it with wrap or foil, and let it sit at a warm temperature until the dough rises. The dough should double in size in an hour.

Line two baking sheets and preheat the oven to 425 degrees.

On a lightly floured surface, divide the dough evenly into 16 pieces.

Roll the pieces into a 24-inch-long rope, and twist each rope into the classical pretzel shape.

In a heat-proof bowl, combine the boiling water with baking soda.

Stir until the baking soda dissolves.

Dip each piece of pretzel into the now-dissolved soda mixture, and sprinkle with flake salt.

Place the pieces on the lined baking sheets.

Try to leave 1 ½ inches of space between the pieces.

Bake until the pretzels turn golden brown, about 10 minutes.

Brush the pretzels with melted butter.

Substitutions

All-purpose flour — The original Joanna Gaines pretzel recipe uses all-purpose flour. The most common substitute for all-purpose flour is usually bread flour, which will produce soft pretzels over the standard or hard ones.

Flake salt — Flake salt comes with the Joanna Gaines recommendation, so you might want to stick to it. It’s lighter than the regular pretzel salt. If flake salt is not your cup of tea, then you might want to consider using pretzel salt.

Variations

Gluten-free — When it comes to flour, you have plenty of alternatives, and even all-purpose flour has a gluten-free version. But if you’d like to go with something entirely different, you might want to consider almond flour, buckwheat flour, rice flour, or sorghum flour. Most brands offer gluten-free active yeast. Make sure to read the package carefully.

Cajun pretzels — This one’s a simple mix of classical Joanna Gaines pretzels and Cajun seasoning, but it’s so addictive. Simply prepare the pretzels as you’d normally do, but don’t bake them just yet. Using a mixing bowl, combine Old Bay seasoning, Cajun seasoning, and some olive oil. Stir well, and generously pour the mixture over the pretzels. Toss to coat. Transfer the pretzels to the baking sheet, and bake.

Toppings and pairings

Cinnamon sugar — A proper pretzel is not complete without toppings, and luckily you have plenty of options. The most popular one is cinnamon sugar. While the pretzels are baking in the oven, combine a cup of granulated sugar with 1 tsp. of ground cinnamon. Brush the pretzels with butter just like you’d normally do, but this time dip the buttery pretzels into cinnamon sugar. The buttery topping will go stale quickly, so don’t leave them around for a long time.

Garlic parmesan — If you want to be cheesy, bake the pretzels and brush each piece with melted butter. Combine grated parmesan (1 cup), garlic powder (2 tsp.), Italian seasoning (1 tsp.), and sprinkle some salt. Generously dip the buttery pretzels into the mix.

Jalapeño cheddar — If you’re feeling a bit spicy, you might want to try this one. Dip the pretzels into the soda mixture and sprinkle with salt. Finely chop the jalapeno, and place the slices on top of each pretzel. Bake for fifteen minutes, and sprinkle cheddar over the pieces. Return to the oven to finish baking.

Cheese dip — The original Joanna Gaines pretzel recipe includes a cheese dip. In a large pot, melt 1 tbsp. butter, and whisk in 1 tbsp. flour. Whisk until the mixture reaches the desired consistency. Add the milk, and cook until it thickens. Remove from the heat and add 1 cup shredded cheddar cheese. Whisk to melt the cheese, and you’re all set!

Joanna Gaines' Pretzel Recipe: You Won't Believe How Easy It Is - Blend of Bites (2)

Equipment

2 mixing bowls.

Heat-proof bowl.

Oven.

Measuring spoons and cups.

Stand mixer, fitted with a paddle attachment.

Storage and reheating

Transfer the leftover pretzels to an airtight container.

Store at room temperature for up to two days, though stale pretzels will be edible still.

Freezing the pretzels is another option. Place the pretzel pieces into plastic bags and store them in your freezer, where they will last for three months.

You can reheat using an oven. Simply lay the pretzels on a baking sheet and bake for a few minutes.

Tips

Make ahead — If you want to make the recipe ahead, we recommend freezing the dough for a day or two. You can also shape the pretzels while the dough’s still cold.