Soft Pretzels vs. Hard Pretzels: What’s the Difference? - Uncle Henry's Pretzel Bakery (2024)

FAQs

What is the difference between hard and soft pretzels? ›

Varieties of pretzels include soft pretzels, which should be eaten shortly after preparation, and hard-baked pretzels, which have a long shelf life.

Pretzels are one of America's favorite snacks. It's also one of the most versatile. While there are many different types of pretzels out there, the most common delineation is that between soft pretzels and hard pretzels.

There are two main types of pretzels, and each has a distinctive texture. There is the soft pretzel, often called the authentic pretzel, as it was the version brought here in the first place. Then there is the hard pretzel, which was originally made in 1850 in Pennsylvania.

Early pretzels were of the “soft” variety; hard pretzels are something of a relatively modern invention. However, contrary to popular belief, hard pretzels did not originate in 1600 when a baker fell asleep while he was tending his fire, burning pretzels to a crisp, as good of a story as that might have been.

Pretzel recipes are very simple, usually a slightly enriched yeast dough. What makes them pretzels is the shaping and the use of a bath in boiling water to form that tight, golden brown skin. Traditionally, the water bath contained lye, but nowadays, most people use either baking soda or non-diastatic malt powder.

Low in Fats: Pretzels are naturally low in fats, making them a better option for those monitoring their fat intake. Carbohydrates and Fiber: As a grain-based product, pretzels are primarily a source of carbohydrates. Whole grain variants offer more fiber, which is essential for digestive health.

Our Original Pretzel only contains 5 grams of fat, and, yes, it is lightly dipped in butter. Since Auntie Anne's Pretzels are made fresh in our stores, you can request your pretzel without butter for a lower calorie option or order your pretzel without salt.

Pretzels may be better than some fatty chips, but four out of five nutrition experts surveyed by Time say if you're trying to eat healthy, pretzels shouldn't be your go-to snack. Although pretzels are low-fat, they are also pretty paltry on the protein and fiber front, and they can be quite high in sodium and carbs.

Pretzel salt is a type of coarse long-grained salt.

There is no oil or shortening, which is why they are harder than other pretzels. The dough rises for half an hour before it is brought out to the twisting table in a large metal cart.

Are hard pretzels fried? ›

Hard pretzels and soft pretzels can be made with exactly the same dough; the hard ones are just baked longer, at lower temperatures, to drive out the moisture. This makes it possible to store them for a long time without going bad.

Soft pretzels are bakery products that are characterized by their unique texture resembling a chewy bread. They are different from the snack-type pretzels (hard texture) given their much higher moisture content, larger size and dough processing conditions.

Who Eats the Most? So, who eats the most pretzels in the U.S.? That honor goes to Philadelphia. While Americans on average eat around 2 pounds (0.9 kilograms) of pretzels annually, Philadelphians eat about 12 pounds (5.4 kilograms) per year!

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.

When you place the nutritional information of pretzels and potato chips side-by-side, you'll notice why pretzels are the healthier choice. Pretzels have less calories than potato chips and less saturated fat. As we all know, excessive calories and saturated fat can ruin a diet.

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.

Malt Syrup (the kind used for beer) and dipping them in a hot alkaline solution (baking soda or food grade lye and hot water) after baking for about 20–30 seconds gives a pretzel its characteristic flavor and distinctive brown coloring. The alkaline solution is a big contributor to the pretzel flavor.

You may pick up on how the taste is different, as German soft pretzels are known for containing a thicker, denser, and chewier inside while having a slightly crispier outside. The main difference to note between the more “American-style” pretzels and German pretzels is an ingredient called lye.