Bavarian Pretzels
- Gabrielle P. MDN, RD, LDN
- Oct 24, 2022
- 1 min read
Full disclosure -- this one was a little trickier than I expected. Something about cooking in the air fryer vs. the oven makes the world of a difference for me. For my recipe book I tried my best to make everything in both the oven and air fryer. I am so used to cooking in the air fryer, so I quickly realized how different the temperatures/times were in the oven.


Baking Soda vs. No Baking Soda
Let me just say, if you are newer to cooking, I recommend trying it without baking soda first. It can get intimidating. The no baking soda is essentially my bagel recipe. It will be fluffy like bread and salty on top. For the "real pretzel taste" however, the baking soda knocks it out of the park.
So baking soda will give the pretzel its browned look, and add to the saltiness of a real soft pretzel :) That is why for the recipe without baking soda, I recommended coating the pretzel in an egg was prior to cooking so it at least a gets a golden look to it!
First, make sure to add the baking soda prior to the water bowling, or you will end up with a mess. Mix the water and baking soda, then turn on the stove. When you dip the pretzel in the water it is going to get puffy (kind of wrinkly) really fast. That’s why it’s important to put the pretzel on a slotted spoon and simply dip it and remove it from the water.
WARNING ⚠️→ only dip the pretzel in the baking soda -- remove immediately or this is what it will look like lol


Honey Dijon Pretzel Dip
For a honey Dijon tip I just mix Dijon mustard with lotssss of honey, you can add some olive oil, lemon juice, or water to thin it out. :)

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