Preparation info

  • Yield:


    traditional pretzels, 3 ounces ( 85 g ) each
    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Pretzels are made in two variations, both from the same dough. The thicker soft pretzels are boiled before baking in the same way as bagels, which kills the yeast immediately and eliminates any oven-spring. This, in combination with the dough not proofing very much, produces a fairly dense and chewy pretzel of the type typically sold garnished with mustard by street vendors, especially in cities on the East Coast.

The other pretzel, the hard type, is proofed and baked in the oven just like any ordinary bread. These are generally made much smaller than the chewy pretzels and are a popular snack to accompany drinks. Both varieties are formed in either the traditional pretzel shape or in sticks. Due to the absence of fat in the pretzel dough, the finished pretzels will keep fresh for many weeks.

If you prefer not to make this number of pretzels or sticks at one time, the dough can be divided and frozen for several weeks if properly wrapped. Thaw the dough as needed and shape as desired.