FAQs
Bread flour provides more structure
Is bread flour or all-purpose flour better for pretzels? ›
All purpose flour vs bread flour
If you like extra chewy pretzels, use at least one cup of bread flour. This will increase the chewiness factor! Also, for added texture, punch the dough down every 10 minutes for an hour, similar to our favorite French Bread recipe!
Is bread flour better than all-purpose flour? ›
Bread flour produces baked goods with more structure and chew than all-purpose flour, as all-purpose only has a protein content of 10 to 12 percent, versus the 12 to 14 percent of bread. All-purpose flour produces tender baked goods (as opposed to chewy ones) and is ideal for cakes, muffins, biscuits, piecrust, etc.
What is the secret ingredient which makes a pretzel taste like a pretzel? ›
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.
What is the best flour to be used in baking bread support your answer? ›
While bread flour is the best option, it can sometimes be used if you don't have bread flour. “Check the protein content,” advises Chef Jürgen, since it can vary from brand to brand, and an all-purpose flour that contains protein on the higher end of the range, 12 to 13 percent, will produce a better outcome.
Why are my homemade pretzels so dense? ›
Baking Tips
Let the dough rest before you shape it. If you don't let the dough rest, you run the risk of over working it, which would result in tough, dense pretzels. Don't omit the sugar from the recipe.
Why do pretzels taste different from bread? ›
They're Boiled, Not Baked.
The dough is first shaped into a long rope and then boiled in water before being baked at a higher temperature than bread. This process creates a distinctive pretzel shape and gives them their unique taste.
What is the secret solution for Auntie Anne's pretzels? ›
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.
What makes Auntie Anne's pretzels sweet? ›
Experts at The Daily Meal (via Fox News) suspect the secret ingredient is sugar. This makes total sense, not because we're some sort of band of dough geniuses over here, but because sugar obviously makes everything better — and because Auntie Anne's pretzels are definitely sweeter than your average pretzel.
What flour do bakeries use? ›
Pastry Flour
Falling between all-purpose and cake flour, pastry flour is also made from soft wheat, but with a 7–9 percent protein content. It produces both the tender crumb and flaky texture that is desired in most pastries.
You can use all-purpose flour as a 1:1 substitute for bread flour and vice-versa. For example, for 1 cup of bread flour, you can use 1 cup of all-purpose flour. Bread and pizza crust made with all-purpose flour may have a little less chew than those made with bread flour, but the results will still be good.
What is the most commonly used flour which is suitable for most baked products? ›
All-Purpose Flour: If a recipe calls simply for "flour," it's calling for all-purpose flour. Milled from a mixture of soft and hard wheat, with a moderate protein content in the 10 to 12 percent range, all-purpose flour is a staple among staples.
Which flour has the best dough forming properties? ›
Since high protein (strong) flour makes for stronger gluten, it is most suited for breadmaking as it can trap carbon dioxide inside the dough and help it rise more vertically instead of spreading out sideways. The resulting loaf has a larger volume, more open crumb, and chewy texture.
Do pretzels have white flour? ›
Unless they've been made with a whole grain flour such as rye, most pretzels are not very nutrient-dense, meaning they don't contain many beneficial nutrients relative to their calorie content. That's because most pretzels are made from refined wheat flour, also called white flour.
Does flour make dough more or less sticky? ›
Overly sticky dough is normally caused by a combination of using the wrong flour and using too much water. I discuss these points in more detail above but in short: choose a flour that's produced for bread baking. These are normally labelled “Bread” or “Strong” flour.
Do you put baking soda or baking powder in pretzels? ›
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.