April 1st is both National Sourdough Day and April Fools’ Day, which is the perfect excuse to finally drop our own Philly pretzels in a sourdough flavor. These pretzels are a highly coveted philly staple known for their elongated, pull-apart shape and a dense, chewy texture.
Today, pretzels come in various shapes, textures, and colors, but the original soft pretzel remains one of the most common pretzel types. Salt is the most common seasoning, or topping, for pretzels, complementing the washing soda or lye treatment that gives pretzels their traditional skin and flavor acquired through the Maillard reaction.
This pretzel recipe makes soft and buttery homemade pretzels from scratch; the dough is shaped into knots, dipped in hot water solution, and quickly baked.
With over 50 pretzel flavors we have something for every pretzel stick lover. Savory pretzels, sweet pretzels, salty pretzels, tangy pretzels, chocolate covered pretzels: treat yourself to something satisfying and irresistible or give a gourmet pretzel gift to someone you love.
Roll about 1/3 cup (75g) of dough into a long 20- to 22-inch rope. Twist the ends and bring the ends down. That’s a pretzel! Now drop the pretzels into the boiling water + baking soda.
For a taste of the fair at home, try Alton Brown's Homemade Soft Pretzels recipe from Good Eats on Food Network.
And while twisting them into classic pretzel shapes is half the fun, pretzel bites are a great option if you want to keep it simple. These soft pretzels are easy to customize, too. Go classic with coarse salt, or skip the salt, brush with butter, and sprinkle with cinnamon sugar for a sweet version.