Homemade Soft Pretzel Bites | Pretzel Bite Recipe (2024)

FAQs

What is the secret solution for Auntie Anne's pretzels? ›

Instead, they mix hot (but not boiling) water with baking soda until the baking soda dissolves, then dunk the pretzels in that solution prior to baking. According to The Daily Meal, the baking soda solution slapped onto each pretzel is what gives them that signature Auntie Anne's crust.

A: Simple. Wet your fingers and moisten the surface of the pretzel. Sprinkle salt immediately and it will stick. I put mine in a 375 degree oven for 6 to 8 minutes.

If they harden, you can reheat them in the microwave for about 30 seconds to make them soft and warm again. Freezer Storage: Make sure the pretzel bites are fully cooled, then store in an airtight container or bag in the freezer for up to 3 months.

Number of bites: 21-30; Microwave: 1 minute, 45 seconds; Oven: 4-5 minutes or until hot. Number of bites: 31 or more; Microwave: 2 minutes; Oven: 4-5 minutes or until hot. Keep frozen until ready to use. Open to lift tab.

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. It also gives them their unique and indelible “pretzel” flavor.

Well, the cheery ladies were very clear with me: they do NOT use lye. No sodium hydroxide/poison/caustic soda—none whatsoever—in their pretzels. (They do, however, dip their pretzels in a baking soda solution.) So there you have it.

Ideally, you would use pretzel salt when making pretzels. But this type of salt is not always easy to find in the store. That's why many people turn to kosher salt instead. And indeed, these two types of salt have a lot in common.

Simply wrap all the pretzel bites tightly in foil, sealing the edges together, then place in your oven on “keep warm,” or 170F.

Also, use parchment paper as a pretzel wrapper or barrier to keep the pretzels from sticking to one another or the surfaces of the airtight container.

Furthermore, we've introduced the baking soda bath. 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.

How do you store soft pretzels so they don't get soggy? ›

Refrigerating soft pretzels can turn them soggy and affect their flavor. Freezing pretzels, however, will help retain their texture and softness. You can freeze most food that's properly stored indefinitely, and the food will still be safe to eat.

Storing Freshly Baked Soft Pretzels

Individually Wrapped: Wrap each pretzel in plastic wrap to protect against dry air. Room Temperature for Short-Term: Store them in an airtight container at room temperature if enjoying within a couple of days.

Let pretzel bites cool completely. Place them on a baking sheet so they are not touching and freeze until solid, about 1 hour (this flash freezing prevents them from sticking to each other). Place in a large freezer bag or smaller plastic bags for individual servings. Freeze for up to 3 months.

Pretzel products naturally have moisture in them and that moisture causes the pretzel salt to melt. While the pretzel is perfectly safe to eat and will retain the salted flavor, this melting will cause the pretzel product to appear wrinkled and may get a slightly wet feel to it.

Traditional German pretzels are first dipped in a 3% to 4% lye-to-water bath before baking.

Auntie Anne Pretzels are somehow more delicious than your average pretzel. A healthy dose of sugar makes for a tasty dough, and a topping of melted butter and salt makes them positively addictive. Another reason the popular pretzels are so good is they are made and served fresh and warm.

Traditional Bavarian pretzels are dipped in a lye solution before they are baked. Lye, also known as sodium hydroxide, is essentially the same stuff that's used to make soap and clean drains. It can even dissolve glass.

Combine 2 tablespoons baking soda in 1 cup of boiling water. Let the unbaked pretzels sit in the bath for 2 minutes, then brush with the egg wash, sprinkle with salt, score and bake.