GB1121253A - Method of improving pretzel products - Google Patents

Abstract

A pretzel, baked from pretzel dough and having a relatively hard texture core with a skin crust thereon formed in baking, is cooked in an edible cooking oil for a time and at a temperature sufficient to permit the oil to fully penetrate the crust and render it substantially impermeable to moisture, while reducing the moisture content of the core and rendering it softer, but crisp, and finally cooling and drying the so-cooked pretzel. The preferred oil is coconut oil. Preferably the pretzel is first immersed in the hot oil, preferably at about 225 DEG F., to melt off the predetermined amount, preferably 50%, of the salt from the pretzel crust, and is then immersed in hot oil at a lower temperature, preferably about 205 DEG F., to effect the penetration of the crust. This may be effected by lifting the pretzels through a bath wherein the bottom is hotter than the top. The oil may contain flavour ingredients, and, after removal from the oil, there may be applied to the pretzels flavourings containing salt, such as onion and garlic powders.