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5

Unfortunately you're fighting bread-physics... Bread with a high crust:crumb ratio become stale faster than those with low crust:crumb ratios like large boules or miches. Their large surface area allows moisture to evaporate quickly and the starches dry up and harden. This is why thin breads like baguettes are traditionally "daily" breads, i.e. ...


3

Since Pretzels are a German baking good and many primary school children get Pretzels in a lunch box, especially German moms wonder again and again how to keep their Pretzels fresh. Many German cooking forums / threads say (and the commentators SAJ14SAJ and derobert here already pointed out) Don't put salt on the Pretzel or remove the salt. That makes the ...


2

If you want the hardcore, traditional pretzel flavor and crust, lye is really the only way to get it. You can dip it in a boiling bath of baking soda or washing soda for a minute or so. This can have the downside of giving the bun a really thick, leathery crust like a bagel. Alternately, to do a lye dip, you add one ounce of lye to one liter of water (add ...


1

You could get a better crust on the pretzels if you used baked soda instead of baking soda and it's still safer than playing with lye. As for the wash... egg whites aren't going to give you much flavor. Did you try a regular egg wash? It will give the best color and shine. For flavor, though, you could try clarified butter or some sort of oil. You could mix ...


1

I would suspect that it's steam from the filling causing your pretzels to split during baking. I would try freezing small globs of the filling before cooking, hopefully then it won't get hot enough to steam and split. This is a technique they use in the Momofuku Milk Bar cookbook to make "Bagel Bombs". ...



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