Cady Bright 
Pretzel Bites 
 
 

 
 

Number of Servings   
12  Instructions 
  1. Combine the water and yeast in a 
Personal Commentary   medium-sized bowl and let sit for 10 
This recipe was the first thing I learned to  minutes 
make specifically at altitude when I moved to  2. Add the flour, salt, and sugar and mix for 3 
Colorado in 2013. Notably, both the yeast content  minutes 
and rising time had been reduced because due to  3. Knead for 10 minutes 
the lessened air pressure, the dough did not need  4. If the dough tears before it can be easily 
as much force to rise as it would at sea level.   stretched, then knead it a few minutes 
Experimenting with a variable that was  longer. 
linked to the rising of the dough proved  5. Place the dough in a greased bowl and 
interesting in this regard because if I was to run the  toss once to coat the top. Cover with 
same experiment at sea level and using the the  plastic wrap and let rise for 30 minutes. 
appropriate amount of yeast for that elevation, the  6. Preheat your oven to 185​°C ​ (365​°F​ ) 
results would likely not have changed all that  7. Use a tablespoon measurer to separate 
much.   the dough into 12 pieces 
  8. Place the pieces on a greased and 
Ingredient List  parchment-lined baking sheet, spaced 
Pretzels:  two inches apart. 
170 mL water  9. Combine the water and baking soda. 
¾ teaspoons dry yeast  Using a pastry brush, generously coat each 
230 g all-purpose flour  pretzel with the baking soda mixture and 
⅜ teaspoon salt  sprinkle with salt 
1 teaspoon white sugar  10. Place the pretzels in the oven and bake for 
 
about 15 minutes. 
Wash: 
 
120 mL warm water 
1½ tablespoons baking soda 
2 teaspoons kosher salt 
  
 
 
Pretzel Bites 
 
 

being the least generally tasty. Alternatively, 

utilising water exceeding 55​°​C is not advised 
either, because yeast cells begin to die when 
exposed to such temperatures, an observation 
heavily backed up by the online baking 
community.  
 

Table 1:​ Pretzel Mass and Density 

  10°  20°  30°  40° 

Pretzel 1  3.95  3.88  3.13  2.68 

  Pretzel 2  3.61  4.09  2.78  3.01 

 
Average  3.78  3.99  2.96  2.85 
Experiment  
Density (g/cm³)  0.47  0.50  0.37  0.36 
In this investigation, I attempted to affect 
 
the density of the pretzels by changing the 
Science 
temperature the leavening agent (yeast) was 
When active dry yeast is activated 
activated in. It takes water between certain 
properly, it makes bread fluffy by the process of 
temperatures to properly activate the dormant 
fermentation. Yeast, being a single celled 
yeast cells that make up active dry yeast, and how 
organism, metabolises glucose to produce alcohol 
effectively the yeast cells are activated affects how 
and carbon dioxide, as shown in the following 
well they ferment within the dough.  
chemical equation: 
I conducted four different trials, the first 
being attempting to activate the yeast in 10​°C ​   C 6 H 12 O 6 → 2C 2 H 5 OH + 2CO 2  
water and working up in ten degree intervals from  Both the alcohol and the carbon dioxide 
to 40​°​C. Survey data from April 20th clearly  are eventually expelled by the heat of baking, 
showed that the pretzels made with 10​°C ​ water  however before they do so, carbon dioxide in 
were more dense and generally undesirable, while  particular plays a large role in the rising of the 
pretzels made with 20​°​C water and warmer were  pretzel dough. 
quite similar in their overall density and taste.  Following hydration, glutenin and gliadin 
Upon meticulously slicing the pretzels into  proteins found in dry flour can be mixed by way of 
near-perfect 2cmx2cmx2cm cubes and measuring  kneading until they form cross-links, or covalent or 
their mass (Table 1), I found similar results in that  ionic bonds connecting polymer chains. The 
the pretzels made with 30​°​C and 40​°C ​ water were  variety in types of bonds, such as disulfide, ionic, 
less dense. However, the pretzels made with 20​°C ​   and hydrogen bonds, as well as the placement of 
water were actually slightly more dense than those  the bonds result in the type of gluten formed, and 
made with ​10°​C water.   thus the dough’s elasticity and ability to retain 
Therefore, people looking to make the  carbon dioxide released by the fermentation 
fluffiest (least dense) pretzel bites should activate  process.  
the active dry yeast in water ranging from 30-40​°C ​ ,  However, when the yeast is not activated 
while those looking for denser pretzels should  properly, the yeast cells produce glutathione, a 
activate the yeast in 20​°​C water. Utilising 10​°C​   water soluble antioxidant that inhibits this process 
water is not advised because it was reported as  of gluten formation.