Do You Have To Boil Pretzels Before Baking?

I used to think that good pretzels could only be found at Auntie Anne’s or the fair, but that was before I discovered I could make my own pretzels at home! Every time I make these pretzels, my family raves about them. Yes, they are a bit tedious to make, but I can guarantee you that they are worth a little elbow grease! When I first started endeavoring to make my own pretzels, I wondered: Do you have to boil pretzels before baking? Well, I’ve made a lot of pretzels since then and can give you the answers you need to bake your best pretzel ever!

To Boil or not to boil?

Boiling pretzels is unnecessary. Some recipes call for boiling, but it’s a step that doesn’t add anything to the quality of the pretzel. It’s true, the pretzel does need to be submerged in water after it is formed and we’ll go over that because it is a vital step to the texture of the pretzel. But, do you have to boil pretzels before baking? No, its not needed.

Ingredients for pretzel making

So, you’ve decided you’re going to try your hand at pretzel making. It’s really not that hard! Don’t let the number of steps discourage you. It all flows together very nicely and you’ll be enjoying soft, fluffy, delicious pretzels in no time!

All you need is flour, powdered sugar, vegetable oil, salt, yeast, melted butter, baking soda, and water. These ingredients are usually in your pantry and fridge all the time. Chances are you could make pretzels right now!

Tools for pretzel making

You need to clear off your counter space for rolling out the pretzel dough strips to almost 3 feet in length.

A stand mixer works REALLY good here! Why spend 5 minutes kneading the dough when the dough hook of the mixer can do it with ease and better than can be done by hand. If you do a lot of baking, you should invest in a stand mixer. I love my Kitchen Aid Stand Mixer because it’s large and cuts work like kneading and mixing to almost nothing for my part. Check out the mixer I used for these pretzels here.

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You’ll also need a sharp knife to cut the dough into 8 equal pieces.

The last tool you need is a silicone basting brush for brushing on melted butter at the end.

Steps to making pretzels

Proofing the Yeast

I use my glass measuring cup so I can see through it. Plus, it’s tall so it gives the yeast room to puff up. Yeast need a little sugar to eat while they are proofing (which is really the yeast burping!). This recipe calls for 1 1/4 cup warm water. Just pop your measuring cup with water into the microwave for about 20 seconds. Test the water with your finger.

If it is too hot, it will kill the yeast. If that happens, just dump some out and replace that with room temperature water and retest with your finger. It should be warm, but not hot.

Then, sprinkle a little sugar into the water and put 1 tablespoon plus 1 teaspoon of yeast into the water and stir. Let it sit for about 5 minutes.

Mixing

Next, you place 3 and 3/4 cups flour, 3/4 cup plus 2 tablespoons powdered sugar, and 1 and 1/2 teaspoon salt to the bowl of your stand mixer.

Add the vegetable oil to the yeast and water, then pour into the flour mixture.

Turn on the stand mixer with the dough hook to low. After about a minute on low, increase the speed to medium low and continue letting it mix for about 4 minutes. This produces a very pliable and squishable dough.

Let It Rest

Now it’s time to let it rest. Put the dough into an oiled bowl, cover it, and place it somewhere warm in your kitchen to double in size about 45 minutes to an hour. I usually place mine in the microwave because it’s pretty warm in there.

After it has doubled in size, it’s time to make the pretzels! But, before you start, get your pretzel assembly line in order and preheat your oven to 425 degrees Fahrenheit. What do I mean by assembly line? You’ll need to line up some items to make the process flow smooth.

Baking Soda Water Bath

Okay, remember how we said that the pretzels DO need to be submerged in water after they are formed. This is what you do. You need a 8 X 8 glass baking dish with 4 cups of warm water in it. Then, you stir 1/2 cup of baking soda into the water. Set this on the counter where you’ll be rolling out your pretzels.

Next to this water bath, you’ll need about 8 paper towels folded in half on the counter. These are to dab off excess water from the pretzels after their little dunk in the baking soda bath. This is important because if you don’t dab off the water, you’re pretzels will be sitting in a watery puddle on the baking dish and they won’t crisp up on the outside. You DO NOT want soggy, mushy pretzels, so don’t skip the paper towels.

The last item you need in the assembly line is the baking dish lined with parchment paper. You can fit all 8 pretzels on a single baking dish, but they actually cook better when they are spread out. When they are too close, they steam up together and don’t get that characteristic chewy outer shell and fluffy middle. You might even end up with raw, undone pretzels, so be sure to space them out. If you make extra big pretzels, consider using two baking sheets instead of one.

What about the boiling water? Don’t you have to boil the pretzels before baking? No, that step is not required and I am sure you will be pleased with the outcome.

Some things to remember

Pretzel making is not the easiest food to make, but I can share some tips with you that I’ve learned over the years to give you greater success. One big plus to this recipe is that you will not need to boil the pretzels before baking.

Don’t overcrowd your baking sheet. I just mentioned this above, but it’s worth repeating.

Make sure your baking soda is fully dissolved in the water. Chunks of bitter baking soda are not appetizing.

Have a clean counter top when rolling your pretzel ropes. No chemicals from cleaning products should be on there either. To be sure it’s clean, wash it with warm, soapy water and a sponge. Rinse it completely. Then, make sure it is totally dry before you begin.

And, a very important tip… DON’T FLOUR THE COUNTER before rolling your pretzel ropes! They need to stick a bit in order to gain traction to change shape. Flouring the surface prevents the rope from doing anything except being pushed in a straight line. If you accidentally flour the surface, wipe it off and make sure it is clean and dry and retry rolling.

Now we’re ready to roll!

Cut your dough ball into 8 equal pieces using the knife. Roll out each piece into a rope about 3 feet long. Ready for the twist? I have to admit, I’m not the best at the twist. I can tell you that the longer and skinnier your rope, the better.

My pretzels tend to come out a bit thick and bulky, but they taste amazing so it doesn’t bother me a whole lot. If you have the patience, roll them out until they are 3 feet long.

Now for the Twist!

This is probably the hardest part, but it’s also the funnest! Go Figure! Grab the ends of the pretzel and while your hands are in the air, bring your hands together in a way that twists the dough mid-air. Before the pretzel has a chance to unroll set it quickly down on the counter and press the two ends you were holding into the top corners of the pretzel.

You might need several (or 20 or 30!) tries at this, but keep at it! Getting the perfect shape is not absolutely that important. Hey, if it stresses you out, just cut the rope into bite-size pieces and make pretzel bites instead!

Soda Bath Time – No Need to Boil the Pretzels Before Baking

When your pretzel is formed, dunk it into the baking soda bath. I kind of move my pretzel gently around in the bath along the bottom of the dish for a few seconds, then I pull it out and put it on the paper towel before placing it on the baking sheet. Repeat this with all the pretzels. If you are making salted pretzels, salt them now before putting them in the oven. Not too much salt though! And there you have it, no need to boil these pretzels before baking!

Cook at 425 for 5 minutes and then turn the baking sheet around in the oven and cook for another 4-6 minutes. We want them done on the inside and not doughy.

While they are baking, melt 1/3 cup of butter in a small bowl and get your silicone basting brush ready. The minute you take your pretzels out of the oven, you must baste them with the butter. It should be a light basting. They shouldn’t be swimming in butter. These are so good and my kids love them! Now that you know the answer to if you need to boil pretzels before baking, use this simple recipe to make a batch today!

If you are coating your pretzels in ranch seasoning or cinnamon and sugar, you’ll want to have that in a large bowl and carefully roll the buttered pretzel around in the mix. My family just likes plain salted pretzels, nothing fancy. And this recipe delivers!

FAQs

Why Do You Boil Pretzels First?

Boiling Before Baking: A Must-Do for That Classic Pretzel Crust!

• Texture Transformation: Boiling pretzels in water before baking them transforms the dough, leading to that signature chewy crust and soft interior we all love.
• Science Behind the Boil: The boiling process partially cooks the dough, setting the crust’s structure before it hits the oven. This means less rise and more chewiness!

What is the Secret Ingredient Which Makes a Pretzel Taste Like a Pretzel?

Unlock the Flavor Secret: Lye or Baking Soda?

• Traditional Twist: Lye, a strong alkaline solution, is the authentic choice. It gives pretzels their unique flavor and deep brown color.
• Home Kitchen Hack: Baking soda can be a safer, more accessible alternative. It doesn’t quite mimic the complexity of lye, but it gets close!

What is the Purpose of Soaking Pretzels in Baking Soda Water?

Baking Soda Bath: A Key Step for Pretzel Perfection

• Alkaline Alchemy: Soaking the dough in a baking soda solution creates a high pH environment. This promotes the Maillard reaction during baking, enhancing flavor and color.
• Crispy Charm: This process is crucial for achieving that distinctive, crispy crust.

Why Are My Homemade Pretzels So Dense?

Troubleshooting Dense Dough: Let’s Make It Light!

• Yeast’s Role: Ensure your yeast is active. Inactive yeast means less rise and denser dough.
• Knead for Need: Over or under-kneading can affect texture. Aim for a smooth, elastic dough.
• Proofing Pointers: Adequate proofing is essential. Under-proofed dough won’t expand as much, resulting in denseness.

Should I Egg Wash My Pretzels?

Egg Wash Equation: To Shine or Not to Shine?

• For the Gloss: An egg wash (beaten egg with a bit of water) before baking gives pretzels a glossy, golden finish.
• Flavor Factor: It also adds a richer flavor and helps toppings stick.
• Optional But Optimal: While not mandatory, it’s a simple step for an aesthetic and flavorful upgrade!

To explore lots of seasoning variations, check out this chart:

Seasoning Variation	Ingredients	Flavor Profile
Classic Salted	Coarse sea salt	Salty, traditional
Sweet Cinnamon	Cinnamon, sugar, melted butter	Sweet, warm, comforting
Garlic Parmesan	Minced garlic, grated Parmesan, melted butter	Savory, cheesy, aromatic
Everything Bagel	Poppy seeds, sesame seeds, dried onion, salt	Crunchy, savory, slightly oniony
Spicy Jalapeño	Sliced jalapeños, cream cheese	Spicy, tangy, creamy
Honey Mustard	Honey mustard drizzle	Sweet, tangy, with a mustard kick

I hope you’ll share your pretzel-making comments with us! Share this article with other home bakers out there and be sure to follow us on social media!

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