Caramel Pretzels (Mini Butter Toffee Pretzels) Recipe - The Cookie Rookie® (2024)

FAQs

What is the secret to making pretzels? ›

But it's the distinctive "pretzel" flavor that makes this bread extraordinary. That comes from dipping the shaped dough in an alkaline solution — traditionally a small amount of food-grade lye dissolved in water — before baking.

So what makes a pretzel into a pretzel? The answer lies in a brief dip in an alkaline water bath before baking. This bath essentially gelatinizes the outside of the pretzel, preventing it from fully “springing” during baking (as bread does) and giving pretzels their signature chewy crust.

The best side dishes to serve with soft pretzels are spinach artichoke dip, broccoli cheddar soup, hummus, dulce de leche, smoked cream cheese, tzatziki sauce, strawberry jam, chocolate fondue, quinoa salad, mustard sauce, pizza dip, caramel sauce, pimento cheese, chicken salad, guacamole, and beer cheese dip.

On the one hand, lye gives pretzels their distinctive flavor, kind of a sharp flatness, if that makes sense. It's what keeps a pretzel from tasting like pretzel-shaped bread.

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. If you get the water boiling ahead of time, it really only adds 5 minutes to the entire process. We do it every time now. It's worth it!

Its origin is often attributed to Germany, specifically to the region of Bavaria, although its precise beginnings are somewhat debated. The pretzel was invented by European monks in the early Middle Ages, possibly in the 6th or 7th century.

Pretzels may be better than some fatty chips, but four out of five nutrition experts surveyed by Time say if you're trying to eat healthy, pretzels shouldn't be your go-to snack. Although pretzels are low-fat, they are also pretty paltry on the protein and fiber front, and they can be quite high in sodium and carbs.

The lye, a strong alkaline solution, is used to give the pretzels their characteristic dark brown colour and chewy exterior. However, the lye also contributes to the unique flavour of the pretzels, giving them a slight tanginess and a hint of bitterness.

The popular toppings of authentic bavarian pretzels are:

Sesame, poppy, sunflower, pumpkin or caraway seeds, cheese sauce and bacon bits. Bavarians especially enjoy their pretzels in the late morning with Weißwürst, sweet mustard, and a Beer.

What to eat with pretzels healthy? ›

Pretzels & Protein: Get a double-punch of snack power with healthy carbs from flavored pretzels paired with a protein. If you're a vegetarian, opt for hummus and dip the pretzels. We love Cheddar Jalapeno OMG! Pretzels with pine nut hummus (BONUS: Add some extra pine nuts for additional texture and protein).

Lye has a pH of around 13 whereas baking soda has a pH of around 8. This extra alkalinity accelerates the Maillard reaction, allowing that caramelization to develop on the exterior of the pretzels. That ultra-deep color and slightly crispy, crunchy exterior crust is only made possible with lye.

Egg Wash – The egg wash on the pretzels gives them a little shine, and I find it softens the exterior a bit. For a more traditional taste, omit the egg wash and just use salt when the pretzels come out of the water bath.

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.

Dipping the dough in a lye solution gives traditional German pretzels their characteristic salinity; chew; and smooth mahogany exterior, but the strong alkali (sodium hydroxide) is corrosive and can burn your skin, so it must be handled with caution.