How do I prevent filled pretzels from blowing out?

How do I prevent filled pretzels from blowing out? - Woman in White Shirt Writing on White Paper

A little while ago I made cream cheese and jalapeno filled pretzels.

I used a standard, mall-style, pretzel dough.

The filling was cream cheese, cheddar cheese, and minced jalapenos.

The dough was shaped into balls, allowed to rest and then spread into disks. One or two teaspoons of filling was placed in the center and the dough was gathered around the filling and pinched shut. The pretzels were formed into small logs about two inches long with the seam down.

They were then dipped in a baking soda solution, salted, let proof, and baked at 450F for around 10 minutes.

On baking, the majority of the pretzels burst open and the filling partially leaked out. They were still delicious and were eaten almost instantly by my guests.

How do I prevent my filled pretzels from blowing out?



Best Answer

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". http://www.amateurgourmet.com/2012/04/everything-bagel-bombs.html




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What does a water bath do for pretzels?

The answer lies in a brief dip in an alkaline water bath before baking. This bath essentially gelatinizes the outside of the pretzel, preventing it from fully \u201cspringing\u201d during baking (as bread does) and giving pretzels their signature chewy crust. It also gives them their unique and indelible \u201cpretzel\u201d flavor.

What is put in the poaching water when making pretzels?

Poaching Liquid
  • 1 quart (4 cups) water.
  • 1/4 cup baking soda or baked soda.
  • 2 tablespoons light brown sugar.


  • How do you keep soft pretzels from getting soggy?

    To store fresh pretzels, wrap them in plastic wrap followed by aluminum foil. This helps the pretzel retain its moisture. For short-term storage (a day) keep them in the cupboard. For any longer than a day, freeze them.

    How do you make pretzels not stick?

    To keep pretzels from sticking to the baking sheet \u2014 a risk when you're placing a poached, egg-washed dough into high heat \u2014 we highly recommend using parchment paper, and then making sure that's it well-coated with oil or cooking spray.



    Soft Pretzel Recipe




    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: Karolina Grabowska, Brett Sayles, Brett Sayles, Karolina Grabowska