Homemade Soft Pretzels | Chemists in the Kitchen

Introduce the topic of pretzels and different types of dough.

Discuss the gluten content in different flours: high gluten (bread flour), low gluten (cake flour), and no gluten (gluten-free flour).

Combine flour, yeast, sugar, salt, and water to make the dough.

Let the dough rise.

Demonstrate the texture of the bread flour dough, noting its elasticity and translucence.

Compare the bread flour dough with cake flour and gluten-free dough, noting differences in elasticity and texture.

Prepare a boiling solution with baking soda for the pretzels.

Boil the pretzels for 30 seconds on each side.

Observe the pretzels during boiling, noting how the gluten-free pretzel falls apart.

Remove the pretzels from the boiling water and place them on a baking sheet.

Bake the pretzels in the oven and observe their final appearance after baking.

Equipment Needed

Spice Level:

Dietary