Bavarian soft Pretzels for pretzel dogs, pretzel buns and pretzels-Does Time Matter?
Bavarian soft pretzels are a type of pretzel that originated in Bavaria, Germany. They are typically larger and flatter than other types of pretzels, with a chewy texture and a deep brown crust that is achieved through boiling the pretzels in a mixture of water and baking soda before baking them.
Bavarian soft pretzels are traditionally served with sweet mustard or obatzda, a spread made from cheese, butter, and spices. They are often enjoyed with a cold beer, making them a popular snack in Bavarian beer gardens and pubs.
For this recipe, I compared the same Bavarian soft pretzel dough by changing two elements First, we are going to let the dough ferment in the refrigerator for 24 hrs instead of just 2 hours, and bake the baking soda verses straight baking soda. I was shocked at the difference. Waiting 24 hours is well worth the time, because the product is dramatically better. The Bavarian Soft Pretzels did achieve a darker color with the baked, baking soda, but that process didn’t really change the flavor as much as the time element.
Bavaria, also known as Bayern in German, is a state located in southeastern Germany. It is the largest state in Germany by land area and the second most populous state after North Rhine-Westphalia. The state capital and largest city is Munich, which is also one of the most popular tourist destinations in Germany.
Bavaria has a rich cultural and historical heritage, with many famous landmarks and traditions. It is known for its picturesque countryside, beer gardens, and Oktoberfest, which is one of the largest beer festivals in the world. Bavaria is also home to the famous Neuschwanstein Castle, which was the inspiration for the Sleeping Beauty Castle in Disneyland.
Bavaria has a strong economy, with a focus on technology, manufacturing, and services. Some of the largest companies based in Bavaria include BMW, Siemens, and Allianz. The state is also known for its high quality of life, with excellent healthcare, education, and social services. I hope you enjoy this amazing Bavarian soft pretzel, and yes I know it is not American, but I do not really have many German recipes at the moment.
We Would love to hear from you
We would love to hear from you. What is your favorite Bavarian soft pretzels recipe? Let us know in the comments below. If you have a recipe you think is amazing, feel free to submit it with link below.
- Bavarian soft Pretzels for pretzel dogs, pretzel buns and pretzels-Does Time Matter?
- We Would love to hear from you
- What is Sauerkraut
- Steps to bake Baking Soda
- Ingredient of the Day- Baking soda
- steps to make the bavarian soft pretzels, pretzel dogs and pretzel buns
- Bavarian Soft Pretzels, Pretzel Dogs, and Pretzel Buns
- SUBMIT YOUR OWN RECIPE
- Joke of the Day!
What is Sauerkraut
Sauerkraut is a type of fermented cabbage that is commonly eaten as a side dish or condiment in many parts of the world. To make sauerkraut, shredded cabbage is mixed with salt and left to ferment in a container for several days or weeks. During this fermentation process, the natural bacteria on the cabbage digest the sugars and produce lactic acid, which gives the sauerkraut its characteristic sour taste and helps preserve the cabbage. Sauerkraut can be a great addition to a Bavarian Soft Pretzel.,
Steps to bake Baking Soda
Step 1 is to place some baking soda on a large sheet of aluminum foil. You are going to fold it over on itself to make an air-tight package.
In step 2 is to place the air-tight package of baking soda onto a baking sheet and place in the oven for 1 hour at 250 degrees.
Step 3 your result is you transformed the baking soda from sodium bicarbonate into sodium carbonate, which is a stronger alkaline salt.
Ingredient of the Day- Baking soda
Baking soda is a crucial ingredient in making Bavarian pretzels because it helps to achieve the unique texture and flavor that this type of pretzel is known for. Bavarian pretzels are distinctive in their chewy texture, slightly crusty exterior, and distinctive flavor, which comes from a process called “lye dipping.”
However, using lye in baking can be dangerous if not handled carefully. Baking soda, on the other hand, is a safer and more easily accessible alternative that can still produce the desired texture and flavor. When baking soda is combined with water, it creates an alkaline solution that can mimic the effects of lye dipping. This alkaline solution helps to break down the proteins in the dough, resulting in the chewy texture and distinctive flavor of Bavarian pretzels.
In summary, using baking soda is a safer and more accessible alternative to lye dipping, and it helps to achieve the unique texture and flavor that Bavarian pretzels are known for.
steps to make the bavarian soft pretzels, pretzel dogs and pretzel buns
Variations in my bavarian soft pretzels
- In step one I mixed and kneaded the dough exactly the same. I am using a 50% all-purpose flour, and 50% bread flour at 55% hydration. This a really easy dough to work with.
- I let both doughs rise for 2 hours at room temperature. The first batch, I formed into pretzels and pretzel dogs, buns, and let proof for 30 minutes. The second batch, I placed into the refrigerator for 24 hours.
- The thirds step is to let the formed dough proof for 30 minutes. Note, the 2 hour dough is the third image, on row one. The second image in row 2 is the 24 hour dough after boiling. Note the color change. The dough smells like fermented yeast in a brewery. I removed the dough 6 hours before forming to allow it to come to room temperature.
- Both versions were placed in a simmering baking soda water bath. However, the aged dough, I the baked, baking soda which resulted in a darker color. You can achieve an even darker pretzel dough, but it would dry out the product.
- I baked the product at 425 degrees for 18 minutes.