Pretzel Recipe No Baking Soda. The key to the dark brown pretzel crust and its distinctive flavor is dipping the soft pretzel dough in a baking soda hot water mixture before baking. Remove them from the pot drain and set on the parchment-lined sheet pan.
12 cup 120g baking soda 9 cups 2160ml water. Ready for the baking soda bath. Have the ½ tsp sprinkling salt ready.
Shape each portion into a pretzel see note or form them into balls to make pretzel.
The key to the dark brown pretzel crust and its distinctive flavor is dipping the soft pretzel dough in a baking soda hot water mixture before baking. This step is crucial to creating their signature chewy crust and that pretzel flavor that separates them from bread. In a large bowl dissolve baking soda in 4 cups hot water. Usually soft pretzels will cook in the baking soda water for about 30 seconds.