Sliced Pretzel Bread - Easy Recipes for Family Time - Seeded At The Table (2024)

FAQs

What goes well with pretzel bread? ›

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.

Bread boxes let the right amount of air circulate so your bread (or pretzels!) remain moisture-free without going stale. If you don't have a bread box, you can opt for a paper bag or a storage container. Enjoy your pretzels within 3-4 days.

Soft pretzels are just a yeast bread is that formed into a pretzel shape. The one big difference in pretzel making, as opposed to a regular bread, is that pretzels are boiled and then baked. It is the boiling that gives the outside of the pretzel its beautiful golden brown color and uniquely crisp and chewy texture.

As noted above, baking soda is a staple ingredient for making homemade pretzels. Dunking your pretzels in a baking soda bath prior to baking is what enables them to develop their distinctive color and crispy-on-the-outside, chewy-on-the-inside texture.

Create an Appealing Display: Use decorative serving platters, tiered stands, or rustic wooden crates to display your pretzels and toppings. Add small chalkboard signs or labels to identify the different pretzel varieties and dips.

Must Have Mustard

Or you could have the best of both worlds — mustard and cheese — in the same dip! This cheesy mustard dip checks both boxes there and is simple to make with three ingredients to combine, heat and serve.

Purchase a ceramic bread warmer at a kitchen supply store or online. Heat the warmer in the microwave for about a minute and place it in a basket using an oven mitt. Cover the bread warmer with a clean dish cloth and place your warm pretzels on top of it to serve.

Try storing it in a plastic bag for extended shelf life. Snack foods contain preservatives in order to maintain shelf life. Different types of snacks have varying expiration dates: Potato chips will last one month after expiration date. Crackers and pretzels can last up to three months.

Bread storage takeaways

Store airtight with the two cut halves facing each other and pressed together. Wrapping bread to retain moisture keeps it soft, though it robs crusty artisan bread of its crispy crust. Wrapping in plastic (or foil) rather than cloth keeps bread soft longer.

Lye. The dough is simple; take a basic yeast-risen dough that can be readied in an afternoon. But the trick to great pretzels is dipping the pretzels in a liquid wash before baking — and not just any wash, but a combination of water and lye. That's what gives pretzels their terrific color, texture and flavor.

What makes pretzel bread taste different? ›

Malt Syrup (the kind used for beer) and dipping them in a hot alkaline solution (baking soda or food grade lye and hot water) after baking for about 20–30 seconds gives a pretzel its characteristic flavor and distinctive brown coloring. The alkaline solution is a big contributor to the pretzel flavor.

Bread flour is best used for, you guessed it, breads. This is fine for pretzels, but if you don't plan to make that much bread, buying bread flour for just one thing can seem like a waste. All-purpose flour can be used for a wide variety of baked goods, including cookies, muffins, pie crusts, and breads.

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.

The area roughly considered to constitute the Pretzel Belt, identified with Pennsylvania Dutch Country. Pennsylvania in general produces 80% of the pretzels consumed in the United States, with many of the top producers located in York County alone.

Like bagels, pretzels are made in boiling water prior to baking to give them their snappy outsides and chewy insides (messy!). Soft pretzels must be boiled, or dipped in a baking soda bath (or lye if you're gusty and strict with your pretzel traditions). THEN, they can be baked.

Salt is the most common seasoning, or topping, for pretzels, complementing the washing soda or lye treatment that gives pretzels their traditional skin and flavor acquired through the Maillard reaction. Other toppings are mustard, cheeses, sugar, chocolate, cinnamon, sweet glazing, seeds, and nuts.

Cut into Pieces: Instead of biting directly into the pretzel, consider cutting it into smaller, more manageable pieces. This can help reduce mess and make it easier to eat. Dip in Sauce: If available, dip the pretzel into a sauce or condiment of your choice.

Pretzels in America

Besides covered in salt, hard American pretzels commonly come dipped in chocolate or yoghurt, while soft ones are served with mustard or liquid cheese. Different flavors and toppings are popular lately including nuts, seeds, cheese, veggies and glazes.

Germandeli.com Pretzels are sold nationwide and It's available in a variety of forms, from soft and chewy to crispy and crunchy, and is often enjoyed with German mustard, Obatzda, and our newly in-house made beercheese made with Warsteiner beer, Pretzels have gained international recognition and is widely consumed in ...