What Is Pretzel Salt? - Uncle Henry's Pretzel Bakery (2024)

FAQs

What Is Pretzel Salt? - Uncle Henry's Pretzel Bakery? ›

Pretzel salt is a type of coarse long-grained salt. It is typically uniform in size with a flat, rectangular shape. These characteristics are what make them so good for pretzels as well as other types of baked goods.

An intensely white and clean salt that provides visual and textural appeal to soft pretzels, breadsticks and other topical applications as well as seasonings and rubs.

The answer lies in a brief dip in an alkaline water bath before baking. This bath essentially gelatinizes the outside of the pretzel, preventing it from fully “springing” during baking (as bread does) and giving pretzels their signature chewy crust. It also gives them their unique and indelible “pretzel” flavor.

According to Uncle Henry's Bakery, pretzel salt isn't just used because it gives the dough flavor and texture, but also because its shape allows for even distribution. Further, pretzel salt isn't merely larger than regular salt, it also features a flatter, rectangular shape.

About. The Julius Sturgis Pretzel Bakery, founded in 1861, is the first commercial pretzel bakery in America; and the Sturgis Family is the oldest pretzel baking family in America.

That's why many people turn to kosher salt instead. And indeed, these two types of salt have a lot in common. Both are coarse and granular and lack any additives. The biggest difference between the two is their shape—pretzel salt is flat while kosher salt can range from flat to pyramids.

Unfortunately, salted pretzels are quite high in sodium. The Dietary Guidelines for Americans recommends limiting your sodium intake to 2,300 mg daily, but Americans consume 3,400 mg daily on average. Especially for people with high blood pressure, limiting sodium is beneficial for health. Low in fiber.

Pretzel Salt is a coarse, large-grained salt that doesn't melt quickly. Because it's “sturdier” than typical coarse salt or even flaky sea salt, it's the perfect choice for finishing salt bagels, bread sticks, or pretzels. If it is not available in your grocery store, use the coarsest salt you can find.

Traditional Bavarian pretzels are dipped in a lye solution before they are baked. Lye, also known as sodium hydroxide, is essentially the same stuff that's used to make soap and clean drains.

Over time, the pretzel became a staple and an integral part of Pennsylvania's culture and economy. The state is now known as the pretzel capital of the world, with Pennsylvanians consuming a whopping 12 times more pretzels than the national average.

What country is famous for pretzels? ›

Its origin is often attributed to Germany, specifically to the region of Bavaria, although its precise beginnings are somewhat debated. The pretzel was invented by European monks in the early Middle Ages, possibly in the 6th or 7th century.

Products sold at Auntie Anne's franchise locations are baked fresh in-store. In order to provide you with a great Auntie Anne's experience at home, we use the same proprietary blend of flour used in our stores.

As for salt on Pretzels … Pretzel Salts are specifically processed for this purpose… they are compact crystals that may look like Kosher Salt but they are not… the compact crystals dissolve quicker in your mouth than the larger single crystal Kosher Salt and therefore will have a different taste….

Iodized salt is used for all prepared foods. 2. Salty foods, such as chips, pretzels, salted nuts, soy sauce, BBQ or hot sauces, ketchup.

Size: Kosher salt is large, and because it's industrially processed, it's more uniform in size. Sea salt crystals can be fine, flaky, chunky or coarse. Appearance: Kosher salt crystals are coarse and pebble-shaped, whereas sea salt is more delicate and crystals can take on a flaky or pyramid-like shape.