10 hours ago, KennethT said:Is it common to add the salt prior to baking pretzels? All the soft pretzels I see here in NYC (tons are sold on the street every day) look like they've had the salt added after baking. I imagine this is done in some kind of factory where the baking is conveyorized, and after a bit of cooling, they spray a fine mist of water or something, then shake on the salt and blast with some heat for a short time to evaporate the excess water.
I learned to dip, egg wash, salt, then bake -as a kid and later. I know that frozen soft pretzels are packaged naked and you are supposed to add salt from a packet. Maybe some people add salt later. I found this video of the Philly Pretzel Factory and they salt before baking as well. The big issue is pretzel rolls. Every time I go to Costco, I see bags of them and the salt has vanished. Bakers expect pretzels to be eaten the same day, but those buns need to keep for about a week to be profitable. (places like Sonic offer a hotdog on a pretzel roll, Wendy's had a burger on a pretzel bun for a while)
I personally wanted the salt mostly for making salted caramel ice cream. But, I like salting the outside of calzones, with herbs, as well. This salt should be pretty great on some types of focaccia bread, I think. More experiments to come.
Day 2, the no wax bag has no visible salt. the waxed items are hanging in there. About 20% of the salt has melted since yesterday, but, all buns still have visible crystals. I think a less moist bread might help keep them better. I am also wondering about desiccant packets, or specialty plastics which release some moisture. I used freezer bags and they are different from other food service type bags.
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