Once shaped, I boil a pot of water with the baking soda. This is the secret to getting that signature pretzel taste and color! I pop the pretzels in the bath for about 30 seconds each, using my slotted spatula to ensure they’re fully submerged. Afterward, I carefully place them on a lined baking sheet, brush them with the beaten egg, and sprinkle coarse sea salt on top, which makes them truly irresistible before they even hit the oven.
Pro Tips for Best Results
Trust me when I say to use instant yeast for this recipe—it makes a huge difference! I tested this three different ways with active dry yeast, and the results simply weren’t the same. Instant yeast gives a faster rise, which means quicker fermentation and less waiting time for those pretzel dreams to come true! Also, let your water temperature be precise; I’ve had too many moments where I either killed the yeast with hot water or didn’t activate it enough with cold water.
Another tip is to knead the dough until it’s smooth and elastic. If you stop too soon, you might end up with a dense pretzel. I often find that touching the dough during kneading—feeling its texture and elasticity—helps me gauge when it’s ready. If it feels sticky when I’m shaping it, I dust my hands and the surface with a little more flour.
Lastly, don’t skip the baking soda bath! I’ve been there, thinking I could skip steps. But the bath is vital for achieving the classic pretzel flavor and that beautiful crust. Trust me, a simple 30 seconds in that boiling soda water makes all the difference.
Common Mistakes to Avoid
I made the mistake of not sealing the dough tightly around the mozzarella the first time I made these. Let me tell you: that moment when I pulled my pretzels out of the oven, and gooey cheese oozed out all over was a real letdown. Definitely learn from my mistake! Make sure to pinch those edges securely; you want the cheese to stay inside where it belongs. (See the next page below to continue…)