The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Storage

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xmechman93x's picture
xmechman93x

Storage

I had made some pretzels from a recipe that was posted on the site (which tasted more like a bagel in my opinion) and had some left over so I put them in a plastic ziptop bag. By the morning they were soggy and too chewy. I was wondering if there is any better ways to store them to keep them dry but not stale so quickly?


Thanks.

mrfrost's picture
mrfrost

Pretzels(soft) are pretty much made to be eaten almost immediately.


If they are not going to be eaten right away, then freeze.


 

lief's picture
lief

In BBA, Peter Reinhart suggests storing bread (I'm sure the logic is also applicable to pretzels) in paper bags since they are breathable and won't cause the bread to sweat and get soggy.

xmechman93x's picture
xmechman93x

I found that they froze pretty well. i filled them with leftover meatsauce and cheese. Defrost in the microwave for 2 minutes and throw them in the toaster over, they were better after being frozen.