The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

soft pretzel

Neo-Homesteading's picture



So this was about my third time making soft pretzels only the first making them with sourdough. I'm having a bit of a time mastering technique but getting closer with each try. This day my kitchen was hotter than hell so it caused a bit of an issue I believe the pretzels came out of the fridge and then over proofed wicked fast. I've got my shaping more consistent but my problem seems to lie mostly in the water bath. I researched authentic german bagel recipes and even watched a few german bakers videos. I was surprised to find out that a lot of German bakeries don't even do the boiling bath they only do egg wash or they dip them in the lye solution for a second and then bake. I really wonder though does the texture and crust form anywhere close to what I'm accustomed to? I'm highly tempted to actually try not doing the water bath next time, I love soft pretzels so much but they keep coming out so ugly. They always taste amazing and those I share them with dont complain but as I'm trying to master the authentic recipe, I think the outer crust still needs a bit of work. I hope to find the closest authentic german brezel recipe I can. 


External Link to Blog Post:


Subscribe to RSS - soft pretzel