Science Behind A Pretzel — Quail Hollow Kitchens (2024)

FAQs

What is the science behind making pretzels? ›

An alkaline bath is what makes a pretzel a pretzel and not just a tanned twist of dough. The base reacts with proteins, sugars, and starches at the pretzel's surface to intensify browning and give the skin its tight, glossy sheen. It also imparts that saline, mineral flavor.

The legend of the pretzel

The Catholic Church claims that a monk in Northern Italy created pretzels by using left-over dough that was originally made for Lent. He created the signature pretzel shape because it was meant to symbolize a child praying with his arms folded across his chest.

The pretzel was invented by European monks in the early Middle Ages, possibly in the 6th or 7th century. The monks used the pretzel's distinctive knot shape to represent the Holy Trinity, with the three holes in the pretzel symbolizing the Father, the Son, and the Holy Spirit.

Have students recall that baking powder, the chemical leavener used in the Whole Wheat Soda Bread, produces CO₂ to make bread rise. Explain that for the Soft Pretzels we will use a biological leavener, yeast, to create the chemical reaction that will make our pretzels rise.

But it's the distinctive "pretzel" flavor that makes this bread extraordinary. That comes from dipping the shaped dough in an alkaline solution — traditionally a small amount of food-grade lye dissolved in water — before baking.

Lye—also known as sodium hydroxide—is an alkaline compound often used to make household cleaners, soap and detergents. It's also used to provide authentic Bavarian-style pretzels with that golden color, rich flavor and sheen.

They came to be seen as a symbol of good luck, prosperity, and spiritual fulfillment. The three holes in the traditional pretzel shape have also taken on religious meaning over the years. These are sometimes seen as being representative of the Holy Trinity: the Father, the Son, and the Holy Spirit.

Fitting with its origin, the name pretzel comes from the word “pretiola” or “l*ttle rewards.” The Baker's Guild used the pretzel as its symbol in the late 12^th century. Baking the perfect pretzel was necessary to become a master. Pretzels were a part of wedding ceremonies in the 16^th century.

Pretzels may be better than some fatty chips, but four out of five nutrition experts surveyed by Time say if you're trying to eat healthy, pretzels shouldn't be your go-to snack. Although pretzels are low-fat, they are also pretty paltry on the protein and fiber front, and they can be quite high in sodium and carbs.

One popular story is that pretzels were invented around 610 A.D. by a baker–monk who wanted to find a use for leftover scraps of dough. He twisted a length of dough and formed the pretzel's iconic shape, which was meant to resemble crossed arms. The pretzel's three holes are said to represent the Holy Trinity.

What was the pretzel a pagan symbol for? ›

He named his creation “pretiola,” Latin for “l*ttle reward.” The three holes represented the Holy Trinity. In the centuries following, the pretzel made its way into history books and European culture. By 1440 the pretzel's form was a symbol of good luck, long life and prosperity.

pret·​zel ˈpret-səl. : a brown cracker that is salted and usually hard and shaped like a loose knot. Etymology. from German Brezel "pretzel," derived from Latin brachiatus (adjective) "having branches like arms," from brachium, "arm" — related to brace entry 2. Word Origin.

Pretzels are one of the very few foods made with an alkaline pH. The pretzel's distinctive brown crust, flavor, and aroma are due to dipping them in a baking soda or lye solution 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.

When making pretzels, a simple dough is shaped into the traditional pretzel knot and dipped in lye (NaOH, sodium hydroxide) before sprinkling it with salt and baking. This lye dunking is what really makes a pretzel a pretzel and gives it that special flavor so many of us love.

Lye is primarily used to make pretzels, and it's the reason for their unmistakable shiny, mahogany color. To prepare, shaped pretzels are dipped in a lye bath, then baked in the oven. This method can also be used with rolls or buns. Once lye-dipped pretzels are baked, they're totally safe (and delicious!) to eat.

Here is the important part: the Maillard reaction, is accelerated in an alkaline environment. The lye, as well as the baking soda, increases the alkalinity of the surface of the pretzel and allows for a browning reaction between amino group and reducing sugars to occur.