Soft Pretzels

Soft pretzels are produced following conventional baking procedures. The main difference is that shaped (e.g., bow ties) doughs are normally dipped in a sodium bicarbonate solution. This gives the outer layer a shiny brown color. Like other yeast-leavened breads, the best-quality soft pretzels are obtained from hard wheat flours. 

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These soft pretzels are bread and have a shelf life like bread. The only way of extending the shelf life is to reduce the water content to around 2-3%. They remain popular and are still made. 

The hard pretzel is said to be a serendipitous discovery made when an apprentice baker left a tray of soft pretzels in the oven overnight. The resulting hard product was liked and started a whole new business. 

Ingredient, % Northern Style Southern Style Hard Crusted Soft Crusted Soft Crusted Commercial Bagels Pita or Arabic Soft Pretzel... 

Soft-wheat flours are sold for general family use, as biscuit or cake flours, and for the commercial production of crackers, pretzels, cakes, cookies, and pastry. The protein in soft wheat flour mns from 7 to 10%. There are differences in appearance, texture, and absorption capacity between hard- and soft-wheat flour subjected to the same milling procedures. Hard-wheat flour falls into separate particles if shaken in the hand whereas, soft-wheat flour tends to clump and hold its shape if pressed together. Hard-wheat flour feels slightly coarse and granular when mbbed between the fingers soft-wheat flour feels soft and smooth. Hard-wheat flour absorbs more Hquid than does soft-wheat flour. Consequently, many recipes recommend a variable measure of either flour or Hquid to achieve a desired consistency. 

Pretzels are made from a very stiff dough that is made from a low protein soft wheat flour, e.g. one made from a soft white winter wheat. The water level would be only 38 42%, with 0.25% yeast and 1% shortening, 1 % salt and 1 % dry malt. The dough would be mixed in a Z blade mixer and then left to prove for up to 4 hours. 

Special soft wheat flours are milled for cookie, cracker, and pretzel bakers and other special flours are prepared for can-ners who make soups, gravies, desserts requiring thickening, and flour-beised sauces. 

The flour is used for the production of yeast-leavened donuts, wheat-flour tortillas, crackers/ saltines, oriental noodles, Chinese steamed bread, pretzels, soft pizza crusts, and gravies. It is also used to produce breakfast cereals, and snacks. 

Among snacks, hard pretzels and other wheat-based prodncts are relatively lower in calories compared to other snacks. The nntritional valne of these products more closely resembles bakery products than snacks. The main difference is that since these prodncts are low in moistnre, they are nsnally more energy-dense than soft bakery prodncts. Pretzels are considered low energy because most formulations do not contain any added fat (Table 17.15). Most commercially available snacks are high in sodium, and therefore are not recommended for patients with hypertension. One 100 g serving of most snacks provides more than 800 mg sodium. 

Pretzels A glazed salted bakery or snack product generally baked in the form of a loose knot or bow tie. Pretzels are divided into soft and hard, and the fermented dough is generally dipped in sodium bicarbonate or lye solutions prior to baking. Hard pretzels are one of the most popular snack foods. 

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