The Real Reason You Boil Pretzels In Baking Soda - Mashed (2024)

FAQs

The Real Reason You Boil Pretzels In Baking Soda - Mashed? ›

When you bath the dough in bicarb, it gelatinises the outside of the pretzel. This prevents it from fully springing back which gives pretzels their iconic, unique and delectable crunchy outside with a soft centre. So, when you're giving your pretzels a little bath, know that it's for a very good reason.

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.

Baking soda on its own has a high pH, of course, but the boiling water will boost the alkalinity further. “When you add baking soda to boiling water, sodium bicarbonate breaks down into three compounds: sodium carbonate, water, and carbon dioxide,” says Sharma.

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.

Baking soda, otherwise known as sodium bicarbonate, is an alkaline compound often used as a leavening agent. Because bagel dough contains yeast, its primary function is to alter the pH of the boiling water and produce an ideal brown crust.

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).

Baking Soda + Room Temperature Water Pretzel Bath

Dip your pretzels in the bath using either your hands or a slotted spoon for 30 seconds, flipping once during this time. Drain and place back onto your greased parchment lined baking sheets.

Meanwhile, the alkaline water helps the exteriors of the potatoes break down more, creating much more of the starchy slurry that leads to an extra-crisp exterior. About a half teaspoon of baking soda for two quarts of water was the right amount.

“Circulatory issues can lead to the possibility of serious health conditions such as heart disease, chronic respiratory disease, and the development of various blood issues,” Brandon says. As such, she recommends consuming a teaspoon of baking soda in an eight-ounce glass of water daily may help improve blood flow.

The bubbling reaction from the baking soda and vinegar helps to loosen the drain clog, and the boiling water in step 4 helps remove it from your pipes. Baking soda and vinegar can serve as a natural solution to unclog and clean a stinky drain.

What's the difference between a pretzel and a soft pretzel? ›

Soft pretzels are large and have a chewy texture. They're usually served individually and are commonly sold at concession stands, restaurants, and bakeries. Meanwhile, hard pretzels are small and crunchy and can be eaten by the handful, depending on their shape.

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.

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.

Baking soda has cleansing and detoxifying properties that may help to purify your body and boost immunity. It can be combined with Epsom salt, sea salt, and ground ginger to make a detox bath. You can also add essential oils and other natural ingredients of your choice.

Baking soda, or sodium bicarbonate, is a natural substance that neutralizes acids and bases. When used in your toilet tank, it eliminates odors by balancing the pH level. In addition, its mild abrasive nature helps scrub away stains without damaging the tank's surface.

Boiling breads like bagels and pretzels effectively sets the crust before it goes in the oven. The water doesn't actually penetrate very far into the bread because the starch on the exterior quickly gels and forms a barrier. Bagels are typically boiled for 30-60 seconds on each side.

Baking soda makes the water more alkaline, giving the bagels a pretzel-like quality that contributes to their chewiness. Just one teaspoon helps the bagels develop a shiny, dark-brown exterior as they bake. One thing to keep in mind: Keep the water bath at a constant simmer.

In this case, we are using baking soda specifically for its alkalinity. When we dunk our pretzel dough into a boiling baking soda bath, the change in pH creates ideal conditions for the always-magical Maillard browning!

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.