Why Are Pretzels Boiled in Water with Baking Soda?

March 1, 2016

Ice Scream Social serves soft pretzels from push carts at many events in Boston and the surrounding area. If you enjoy the taste and chewy texture of soft pretzels, they are fairly easy to make at home.
 
One of the most important steps in making soft pretzels is boiling them in water with baking soda. Some people are tempted to skip this step, but it is crucial in order to get a crispy brown crust and chewy interior.
 
Boiling pretzels in water is important because of the way it affects the dough. Boiling makes the interior of the pretzels puff up and begins to form the crust. Not boiling pretzels will cause them to come out of the oven without the characteristic chewiness that people love about them.
 
The other important component is baking soda. Water alone has a neutral pH, but baking soda is basic, or alkaline, and has a higher pH. Adding baking soda to water causes a chemical reaction that makes the pretzels brown faster and turns them a beautiful golden color.
 
Some traditional pretzel recipes call for the use of lye instead of baking soda in the water. Lye is used for the same reason, but it has a significantly higher pH and needs to be handled carefully. This is why many people who make soft pretzels at home prefer to boil them in water with baking soda.

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