Bavarian Pretzel Rolls Recipe - Food.com (2024)

FAQs

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.

These authentic Bavarian pretzels are different than their American counterpart soft pretzels because they are dipped in a more traditional lye mixture. In fact, the German name for these pretzels laugenbrezel literally translates to “lye pretzels.”

Malt Syrup (the kind used for beer) and dipping them in a hot alkaline solution (baking soda or food grade lye and hot water) after baking for about 20–30 seconds gives a pretzel its characteristic flavor and distinctive brown coloring. The alkaline solution is a big contributor to the pretzel flavor.

Traditional Bavarian pretzels are dipped in a lye solution before they are baked. Lye, also known as sodium hydroxide, is essentially the same stuff that's used to make soap and clean drains. It can even dissolve glass.

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. This method can also be used with rolls or buns. Once lye-dipped pretzels are baked, they're totally safe (and delicious!) to eat.

Pretzels in Germany

The major difference between pretzels in different regions is their thickness. For example, the Swabian pretzels have thin “arms” and a fat “belly." They are quite rich in fat content. Whereas, in the Bavarian region the “arms” are thick and they have thin “bellies” to avoid the extra fat.

Unlike their American counterpart, Bavarian pretzels pack a denser, chewier inside and a darker, crispier outside. And there's a certain "tang" to the Bavarian-style pretzel that sets it apart from other soft pretzels. But best of all, it doesn't need to be dipped in cheese or drenched in butter to taste delicious!

The main difference to note between the more “American-style” pretzels and German pretzels is an ingredient called lye. Put simply, it's a “bath” pretzels soak in before the cooking is completed. Baking soda can be a substitute, however lye is the more “traditional” method.

Traditionally, Bavarian pretzels are made from wheat flour, water, yeast, and salt, and dipped in an alkaline solution, which gives the pretzel its brown color and crisp texture. The snack is vegan and low in fat, making it an excellent snack for any time of the day!

We use only five natural ingredients when making our famous Bavarian pretzels: wheat flour, water, oil (usually soybean oil), salt and yeast.

Why do they call it a Bavarian pretzel? ›

The pretzel, known as "Brezel" in German, is a type of baked bread product that is typically twisted into a distinctive knot-like shape. Its origin is often attributed to Germany, specifically to the region of Bavaria, although its precise beginnings are somewhat debated.

Pretzel buns are different to regular bread because they are boiled in a baking soda (bicarbonate of soda) and water solution before being baked in a hot oven.

A: Simple. Wet your fingers and moisten the surface of the pretzel. Sprinkle salt immediately and it will stick. I put mine in a 375 degree oven for 6 to 8 minutes.

Yeast – Use instant yeast (or rapid rise yeast), not active dry yeast. Brown Sugar – Brown sugar helps give the classic flavor to our pretzel dough, and provides sugar for the yeast to feed on. Do not omit this! Salt – Salt provides flavor!

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet.

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.

Traditional pretzels are sprinkled with large grains of salt before being baked. This coarse salt adds crunch and bursts of flavor to the otherwise mild snack. Hard pretzels may also contain extra salt as a preservative to help them stay fresh.