The Key To Making Salt Stick To Your Homemade Pretzel

Take me out to the ballgame, where soft pretzels are always a home run. Pretzels pair perfectly with beer, mustard, and that seventh-inning stretch. However, you don't have to be a sports fanatic to get your pretzel fix because bakeries, pubs, and pretzel factories across the country all sell the fan-favorite food.

Even NBC sports agrees that the classic ballpark snack isn't exclusive to any stadium. And you can easily make pretzels from home, with the likes of warm water, yeast, salt, flour, and baking soda, among other ingredients. And if you're just a beginner, Sally's Baking Addiction suggests simplifying the prep work by making pretzel bites because the shape of your pretzel matters less than its taste. 

Making soft baked pretzels from scratch gives you plenty of room to play with flavor. You can coat your pretzels in butter and sugar or opt for a nacho cheese dipping sauce on the side. If you prefer to keep things classic, you can never go wrong with salt — that is, so long as it stays on.

When it comes to making pretzels, keep them sticky, and you won't find yourself in a sticky situation. Bake. Eat. Repeat. recommends dipping pretzel bites (or twists) in a solution of baking soda and water prior to baking them. Kitchn likewise suggests a baking soda solution, as it replaces the traditional lye. Factory- produced pretzel dough is typically given a bath in lye, giving them their slightly alkaline flavor. At home, however, baking soda will get the job done.

Once your pretzels have been dipped, lay them out on a sheet of parchment paper and immediately add your salt (via Bake. Eat. Repeat.). The moisture from the baking soda solution will help the salt adhere to the pretzels, keeping the seasoning in place even as the dough bakes. With a baking soda solution, you'll keep your pretzel salted and your taste buds happy.