Ever wondered, can you freeze pretzel dough? If you're looking to save time while still enjoying freshly baked, soft pretzels, freezing the dough is a great option.
Whether you're a home baker who loves the idea of having pretzel dough ready to go or a professional baker looking to make production easier, freezing dough can be a real lifesaver.
In this post, we'll dive into how freezing dough can work for both casual bakers and pros, so you can always have fresh pretzels on hand whenever the craving hits.
Can You Freeze Pretzel Dough?
Yes, you can freeze pretzel dough! Freezing is particularly useful if you're making pretzels for a large group. The key to freezing pretzel dough successfully is to freeze it at the right stage of the process and store it properly to maintain that delicious, chewy texture.
How to Freeze Soft Pretzels: Step-by-Step Guide
Step 1: Prepare the Dough
After mixing your dough, allow it to rise in a warm place until it doubles in size. This dough rise is crucial for achieving the soft and chewy texture you love in homemade pretzels.
Step 2: Shape and Portion the Dough
Once the dough has risen, you can shape it into your desired form. Whether you're making traditional pretzel shapes, pretzel rolls, or soft pretzel bites, now is the time to shape the dough.
Divide the dough into equal pieces using a sharp knife and a kitchen scale for accuracy. Roll each piece of dough into a long rope. Then twist the ends of the rope into a pretzel shape, or cut it into inch pieces for pretzel bites.
Step 3: Pre-Freeze the Dough
Place the shaped pretzels or pretzel bites on a prepared baking sheet lined with parchment paper, ensuring they are not touching. This step prevents the dough from sticking together in the freezer. Freeze the dough for about an hour or until it’s firm to the touch.
Step 4: Store the Dough
Once the dough is firm, transfer the pretzels into a freezer-safe bag or an airtight container. You can use plastic wrap to individually wrap each piece of dough before placing it in the freezer bag to prevent freezer burn.
Label the bag with the date and type of pretzel (e.g., "soft sourdough pretzels" or "soft pretzel bites").
Step 5: Freezing Fully Baked Pretzels (Alternative Method)
If you prefer, you can also freeze fully baked pretzels. For best results, do not add toppings before freezing. After baking, allow the pretzels to cool completely on a wire rack.
Once cooled, wrap them in plastic wrap or place them in a freezer-safe bag. When you’re ready to enjoy, simply top the pre-baked pretzels with coarse sea salt or cinnamon sugar and reheat them in the oven until warm.
How Long Can You Store Pretzel Dough in the Freezer?
Pretzel dough can be stored in the freezer for up to three months. For the best results, make sure the dough is stored in an airtight container or freezer-safe bag to prevent it from absorbing any odors or moisture from the freezer.
To ensure the dough maintains its quality, avoid keeping it in the freezer for longer than recommended.
How to Thaw and Use Frozen Pretzel Dough
Thawing the Dough
When you're ready to bake, remove the pretzel dough from the freezer and let it thaw in the refrigerator overnight or for at least 8 hours. This slow thawing process allows the dough to thaw evenly without compromising its structure.
Preparing for Baking
Once thawed, allow the dough to come to room temperature. If you’ve frozen the dough before the first rise, let it rise in a warm place until it doubles in size. If the dough has already risen, you can shape it directly or move on to the next step.
Boiling and Baking
Before baking, you’ll need to give the pretzels their signature chewy crust. Bring a large pot of water to a boil and add a baking soda solution (typically ¼ cup of baking soda to 4 cups of water).
Drop the pretzels into the boiling water bath for about 30 seconds each, using a large slotted spoon or slotted spatula to remove them. This step ensures that beautiful golden brown color and chewy texture through the Maillard reaction.
Final Preparations
After boiling, place the pretzels on a prepared baking sheet lined with parchment paper. Brush them with an egg wash made from beaten egg and warm water, and sprinkle with pretzel salt, coarse salt, or even poppy seeds or sesame seeds for a twist. Bake in a preheated oven until the pretzels are golden brown.
Does Freezing Affect the Quality of Pretzel Dough?
Freezing pretzel dough does not significantly affect its quality if done correctly. However, the dough may lose some of its rise if it isn’t handled properly during the thawing process. To ensure the best results, follow the thawing instructions carefully, allowing the dough to come to room temperature and rise adequately before baking.
The final product will still have that chewy texture and delicious flavor, whether you're making classic pretzels, pretzel buns, or soft pretzel bites.
Should You Freeze Dough or Fully Baked Pretzels?
Freezing pretzel dough gives you the flexibility to bake fresh pretzels whenever you want. However, freezing fully baked pretzels is also a great option. If you're short on time or prefer having pretzels ready to go, freezing baked pretzels might be the best choice.
Simply reheat them directly from the freezer or after letting them thaw slightly. This method is perfect for last-minute snacks, game day treats, or satisfying that mall pretzel craving at home.
How to Freeze Soft Pretzels
Freezing pretzel dough is a convenient way to enjoy homemade pretzels anytime you want. Whether you prefer to freeze the dough or fully baked pretzels, following these tips will help you achieve the best results.
Ready to try it out? Check out my homemade pretzel recipe below for step-by-step instructions and get started on making your own delicious pretzels today!
Homemade Soft Pretzels
Equipment
- Large bowl
- Stand mixer with dough hook attachment
- Plastic wrap
- Large stockpot
- Wooden spoon
- Large slotted spoon
- baking sheet
- Parchment paper
- Freezer-safe bags or airtight containers
Ingredients
For the Starter
- ½ cup water 100 g
- ¾ cup bread flour 100 g
- Pinch of yeast
For the Dough
- 1 cup water 230g
- 1 tablespoon brown sugar 11g
- 2 teaspoon yeast 7g
- 2 teaspoon salt 15g
- 1 cup prepared starter 200g
- 3 ½ cups bread flour 550g
- 4 tablespoon melted butter 60g
For the Boiling Bath
- ⅔ cup baking soda 340g
- ½ cup warm water 100g
For the Toppings
- 1 egg Whisked for egg wash
- 2 tablespoon kosher salt 20g
Instructions
Prepare the Starter (Night Before):
- Mix ½ cup water, ¾ cup bread flour, and a pinch of yeast in a large bowl. Cover and let it sit overnight at room temperature.
Activate the Yeast:
- The next morning, activate the yeast in 1 cup of warm water with 1 tablespoon of brown sugar. Let it sit for 5-10 minutes until bubbly.
Mix the Dough:
- In the bowl of a stand mixer, combine the yeast mixture, starter, salt, bread flour, brown sugar, and melted butter. Mix on low speed for 2 minutes, then on medium speed for 5 minutes until a smooth dough forms.
Proof the Dough:
- Place the dough in a lightly oiled large bowl, cover with plastic wrap, and allow it to proof in a warm place for 1-2 hours, or until nearly doubled in size.
Shape the Dough:
- Divide the dough into 4-ounce portions for pretzels or 2-ounce portions for pretzel sticks. Roll each piece into a long rope (about 24 inches) and shape into pretzels.
Freezing Instructions (Dough Form):
- To freeze the dough, place the shaped pretzels on a parchment-lined baking sheet and freeze for 1 hour or until firm. Transfer the frozen pretzels to a freezer-safe bag or airtight container. Store in the freezer for up to 3 months. When ready to bake, thaw at room temperature for 1 hour or overnight in the refrigerator before proceeding with the boiling bath.
Boiling Bath:
- Bring a large stockpot of water to a boil and add ⅔ cup of baking soda. Boil each pretzel for 30 seconds until they float. Remove with a large slotted spoon and place on a parchment-lined baking sheet.
Bake the Pretzels:
- Preheat your oven to 400°F. Brush with egg wash and sprinkle with kosher salt. (omit salt if freezing after baking) Bake for approximately 12 minutes, checking every few minutes to avoid over-browning. Allow the pretzels to cool fully before serving of freezing.
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