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Bread and yeasted doughs · Yeasted

Pretzel doughcomplete base method and exact texture

Weigh accurately, follow the sequence and use the visual and tactile cues rather than the clock alone.

salted pretzelssweet pretzelspretzel rolls
◷Prep30 min
◔Rest/cooking105 min
◇DifficultyMedium
⌂Yield10 pretzels
Complete method

Directions

  1. 01

    Organize the ingredients

    Weigh every ingredient before starting and set out the required tools. Respect the temperatures stated in the ingredient list because they control hydration, elasticity, and fat incorporation.

    Texture cue: ingredients weighed, tools ready, and temperatures checked
  2. 02

    Knead and ferment

    Make a firm smooth dough and let rise to about 1.5 times. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.

    Texture cue: an even, stable dough with the structure required by the technique
  3. 03

    Shape

    Roll ropes with a thick center and thin tips; form knots. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.

    Texture cue: an even, stable dough with the structure required by the technique
  4. 04

    Alkaline bath

    Dip 20–30 seconds in simmering baking-soda water and drain. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.

    Texture cue: an even, stable dough with the structure required by the technique
  5. 05

    Bake

    Salt, slash the thick section and bake at 220 °C until deep brown. Complete the process at the stated time and temperature while checking color, firmness, and internal moisture. Let it cool or stabilize as directed before cutting, filling, or storing.

    Texture cue: evenly cooked with no raw center, excess moisture, or free fat
Get the texture right

The exact point

After dipping the surface is slightly tacky; baked pretzels are shiny dark brown with a soft pale crumb.

Before you start

Important information

Temperature

Keep ingredients at the temperature stated in the method.

Handling

Stop mixing as soon as the required structure is reached.

Safety

Do not taste raw flour dough or batter.

Technical references

Sources consulted for the technical and safety principles in this guide.