DISH RESEARCH · Bread
pretzel
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PJ Hamel’s soft pretzels knead a flour-and-yeast dough, roll and twist it, dip it in a cooled baking-soda bath and bake it golden. Melted unsalted butter coats the chewy crust, with an optional salt finish.
About pretzel
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
PJ Hamel’s soft pretzels use a yeast dough and a baking-soda bath before baking. She describes their chewy texture and finishes the golden crust with melted butter.
Bread flour, table salt, sugar, instant yeast and warm water are mixed and kneaded into a soft, smooth, elastic dough. The covered dough rises in a lightly greased bowl.
Baking soda is stirred into boiling water and the mixture is left to cool. The dough is divided, briefly rested and rolled into long ropes, which are twisted into pretzel shapes.
Each shaped pretzel sits in the soda-water bath with liquid spooned over its top before moving to the prepared baking sheet. An optional sprinkle of coarse, kosher or pretzel salt goes on before a further rest and baking.
The pretzels bake golden brown, then are brushed repeatedly with melted unsalted butter until the stated butter allocation is used. Hamel serves them warm; her smaller sweet and savoury pretzel bites are separate variations.
Ingredients in pretzel
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
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