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I've recently learned how to make my own pretzel buns, and was planning on using a similar technique to make pretzel dinner rolls for thanksgiving dinner next month.

The only problem is that I want to bake the buns at the house where they will be eaten, but I won't be able to boil them in the baking soda solution on site, as there will likely be no room on the range.

Will there be any problems with pre-boiling the pretzels and allowing them to sit, possibly overnight, before baking them?

  • Room, room on the range... – Daniel Griscom Oct 25 '16 at 21:16
  • Allow them to cool down under a humid towel on your own range, wrap them individually in cling foil and keep them in the fridge overnight is what I would do... To be tested though as I haven't tied that out. ;-) – Fabby Oct 25 '16 at 21:39
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    I was in a similar situation two weeks ago. I made the dough, refrigerated overnight, then boiled and baked off the day of service. I was not happy with the resulting texture of the pretzel. I don't know if boiling before pausing overnight would have been better. I have made decent pretzels without stopping the process for an overnight rest. So, I do have a similar question; that is, what is the appropriate time to pause the pretzel making process...or, are they simply better when completed start to finish the same day. – moscafj Oct 28 '16 at 0:56
  • You might want to read this Q/A, especially murmble's answer. The boiling is for interior texture (bagel-ish vs. fluffy rolls), the soda (or lye) for intensifying the maillard reaction and thus external taste and colour. – Stephie Oct 28 '16 at 6:28
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If you are unable to boil them in the baking soda solution on site then pre-boiling the pretzels shouldn't be a problem. I also agree with Fabby's comment above about wrapping them individually in a foil and keeping them refrigerated overnight. Note that I haven't tried this myself but am pretty confident that it should be fine, good luck.

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There are recipes where you can use room temperature baking soda rather than a boiling mixture. While it may not be exactly the same I've a recipe like that and they tasted great.

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