Edit ModuleShow Tags

Housemade Pretzels

Why give away garlic knots when you can add these delicious, authentic pretzels to your menu as an upsell item?



 

Hello, my readers! Today I’m going to teach you how to make pretzels the right way. My family and I rang in the new year with these pretzels, and they were delicious. They’re very easy to prepare and will make a great signature side item that you can add to your menu. Pair these pretzels with a marinara, cheese or honey mustard sauce, and you’ve got a real winner. Pretzels are also a great alternative if you don’t want to offer traditional garlic knots. Besides, garlic knots are often given out for free with pizzeria orders, but you can charge for these pretzels. A lot of pizza shops in New York are already doing it. It’s another opportunity to upsell customers and make more money!

Mangia!

 

Ingredients:

4 c. all-purpose flour
2½ c. whole-wheat flour
2 packets dry yeast
2 tsp. sugar
4 tsp. baking powder
1 tsp. salt
2 egg whites (save the yolk)
2 tbsp. coarse sea salt
1 c. water, hot

 

Directions:

Mix the flours, yeast, sugar, egg whites, baking powder and salt in a bowl. Make a hole in the center of the mix and pour in the hot water. Form the mix into a dough and knead it until it’s smooth, about eight minutes. Now cover it and set it aside for about a half-hour to let it rise.

Preheat the oven to 450°. Once the dough is ready, knead it again and divide it into 20 equal pieces. Roll each piece out to about 15” long in a ropelike form. Start to fold the dough into a pretzel shape by making a U shape, then crossing the ends over each other and pressing them back onto the U shape. (Sprinkle the dough with a little water if it starts to get dry.) Once you’re done, place the pretzels on a nonstick baking sheet. Whisk the egg yolk and brush it onto the pretzels. Let rise for another 10 minutes. Sprinkle some sea salt on top and bake for 15 to 20 minutes, until golden-brown.  

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

What's Your Story? Skinny Bitch Pizza, Los Angeles, California

One entrepreneurial woman has found a niche with her delivery-only concept that serves cauliflower crust pizzas in photogenic pink boxes.

Fredi Bello: The Richest Man in the World

Fredi the Pizzaman may be one of the “little guys” of the pizza industry, but his integrity and passion make him a large presence in Michigan.

Do You Have the Fire Within to Go Mobile?

A Fire Within mobile wood-fired oven lets pizzeria owners take their signature taste out into the community.

The Chef’s Corner: Brittany Saxton, Six Hundred Downtown

This five-time world champion shares her recipe for the Mad Hatter.

What’s Your Story? Mert Sunnetcioglu, Mia Mia’s Pizzeria

How this ex-engineer quadrupled sales at his pint-sized pizza shop in just over three years.

How to Achieve a Better Par-Baked Pizza Crust

Use these 5 tips to finetune your par-bake dough formula.

Look Before You Lease: Choosing the Right Site for Your Pizzeria

Veteran operator Michael Androw details 7 key factors to consider when negotiating a lease for your next restaurant space.

Mixers to the Max: Getting the Most out of Your Dough Mixer

Experts help you choose the right model and features to keep your mixer in tip-top shape.

SpeedLine Solutions: How to Save Money on Credit Card Fees and Chargebacks:

Speedline’s Pay@ The Door lets pizzerias accept payment at the customer’s door upon delivery.

Marra Forni: Made in the USA vs. Imported Brick Ovens

Marra Forni founder Francesco Marra explains why buying domestic ovens is a better investment for pizzeria owners.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags