Home Made Pretzels?

Question

I got a few recipes for home made soft pretzels, and they are all almost the same, except a couple say to let the dough sit and rize first before shaping them, and a few say to knead the dough and then shape and bake right away. Which is a better method? To let rise first or to just go ahead and bake first? What will be the difference in the outcome?

Answer 1

I would advise that you let them rise, punch down the dough and then shape and bake, instead of baking right away.

The first rising allows the water, enzymes and the flour to interact over time. The interaction allows the enzymes to convert some of the flour (carb molecules) into sugar which increases flavor over the long run.

Also, the added time will allow the yeast to grow and leaven the pretzels which will also make for a soft pretzel.

Answer 2

Make a large batch of dough then divide it and try the different options. You would be the best judge of what is "better".