Uploaded September 2023 | Updated September 2026, 3 weeks ago

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Today, we're taking a deep dive into pretzels, and naturally, also making some seriously awesome pretzels. If you've ever wondered why pretzels are so deliciously dark brown or about pretzel science in general, then this video is for you. We jump into the scientific facts behind pretzels and how to make them. Using both the tangzhong and poolish methods for the best texture and taste, this recipe will guide you through making delicious pretzels. Watch the video for more!

#pretzels #tangzhong #poolish #bread

Ingredients
Summary Weight (g) %
Total Flour 260 100.00%
Total Hydration 170 65.38%

Ingredients/Derivatives
Poolish 40
Bread Flour 100 38.46%
Water 100 38.46%
Instant Yeast 0.5 0.19%

Tangzhong 15
Bread Flour 40 15.38%
Boiling Water 60 23.08%

Dough
Bread Flour 120 46.15%
Water 10 3.85%
Salt 4.5 1.73%
Butter 15 5.77%


Total Dough Weight 450
divided by 6 75

Chapters
0:00 Intro
0:41 Science Talk
10:00 Baked Baking Soda
10:37 Derivative Ingredients
13:38 Final Dough
18:26 Preshaping
22:17 Shaping
25:42 Preheating Oven and Dipping Preparation
26:11 Dipping
27:24 Baking