Fresh Hot Pretzels - Homemade!

Ever had a good hot fresh pretzel?  They are a whole different experience than the dried pretzels you get in bags at the store.  The soft ones are soft and chewy on the inside and dark and crusty on the outside.  Pretzels are made by dipping a dense dough into a strong alkaline solution and then baking.  The strong base reacts chemically with the amino acids in the flour and when baked creates hundreds of different flavor and smell compounds giving fresh pretzels a complex and irresistible smell and taste you won't want to miss.  The good news is that you can easily make these yourself.

A pretzel is a type of baked bread product made from dough most commonly found in a unique knot-like shape originally designed to represent hands in prayer. Pretzels originated in 600-700 AD in Europe, most likely among German monasteries in the Early Middle Ages. The traditional pretzel shape is a distinctive symmetrical looped form, with the ends of a long strip of dough intertwined and then twisted back into itself in a certain way ("a pretzel loop"). Now, pretzels of various shapes are available around the world.  Pretzels are bland enough to calm a nauseated stomach (my wife's favorite during the first few months of her pregnancies) but flavorful enough to be addicting.

The dark crunchy crust of pretzels is another part of what makes them distinctive.  That browning results from the "Maillard reaction" which is what makes the crust of most breads is golden-brown.  The Maillard reaction results from a chemical reaction between an amino acid and a reducing sugar when heat is applied.  This process is accelerated in an alkaline environment where a strong base (such as baking soda, pickling lime, or even lye) on the surface neutralizes the amino acids in the flour.  As a consequence, most pretzels are "poached" in an alkaline solution before being baked.

The traditional Bavarian Pretzels are dipped in a lye solution.  But wait a minute, you say, isn't lye caustic, toxic, and poisonous?  Well yes, but the chemical reaction of the lye and the amino acids subjected to heat neutralizes the lye and makes those pretzels dark, crunchy, and delicious!  The downside of working with lye is that because it is so caustic it can be a little risky to work with (e.g. a splash or spill can cause sever burns on your hands or in your eyes so you should wear gloves and goggles when you work with it).  There are alternatives to lye which are less caustic which I recommend, but because they have a lower pH than lye they are not quite as effective.  Here are three alternatives for the poaching liquid:

Baking Soda (easiest, safest, but least effective):
Bring 1/2 cup of soda and 4 cups of water mixture to a light boil and set heat to simmer. Make sure the baking soda is well dissolved.

Pickling Lime (need to be a little more careful but a better crust than soda - this is the one I use--I save the more expensive lye for making soap):
Stir 3 Tbsp of pickling lime (can get this cheaply in the canning section of many Walmarts) into 4 cups of boiling water.  If you get any of this on your skin just rinse it with vinegar to neutralize and then wash with soap.

Lye (need to wear protective gear but makes the best pretzel crust around):
Only use a glass bowl and plastic measuring and stirring utensils. Put 1 quart of water in the bowl first and then add 2 Tbsp of lye. Stir slowly and do not splash. Wear protective goggles and plastic gloves. Do NOT heat the lye solution (it creates its own heat).

Here's how to make your own amazing fresh pretzels:

• 3 cups Unbleached Flour
• 1 tsp Yeast
• 2 Tbsp Brown Sugar
• 1/2 tsp Salt
• 1 cup Warm Water

Mix together the flour, yeast, brown sugar, and salt.  Add the warm water and mix until all the dry ingredients are moistened.  Dump the lump out on the counter and knead 100 times.  Let rest on the counter while you prepare the oven and the poaching solution.

Preheat the oven to 400 degrees fahrenheit.  In a large glass bowl mix together the boiling water and the pickling lime.

Divide the dough into six equal pieces.  Cut each of those pieces into 4 equal pieces.  Roll out each piece into a pencil-thin "snake" about 15 inches long.  Make a loop and twist the ends around each other twice to look like barbed-wire.  Now fold the loop up and over so the twist is in the middle and the ends overlap (see the illustrations in the collage above).  Now dip each one into the poaching solution for 10 - 15 seconds then lift them out with a slotted spoon and then place on a pan lined with a silicone baking sheet or parchment.

If you'd like them shiny brush them with an egg-wash made of one whole egg whipped with a tablespoon of water.  This is also the time to sprinkle them with cracked salt, seeds, spices, sugar, or any other topping you want.  Let rise for 20 minutes and bake for 15 - 20 minutes until they are the darkness you desire.

Like any bread these are best eaten fresh but they are still yummy as they harden.  I like to dip them in a mix of equal parts mustard and honey.  They're also amazing with savory toppings like cheeses, olives etc.  Check them out they're wonderful.