Depending on the region, different types of salt are used, some of which are applied to the pretzels after baking. This can greatly influence the character of the baked goods. The following toppings are common:
- Coarse pretzel salt
- Fine pretzel salt
Mixture of wheat flour and extra-fine pretzel salt (2:1) - Coated salt
Decorative salt, made from salt (25 %) with rice (75 %) as carrier. Moisture-stable for frozen pretzels. Reduces the total salt content of the baked goods by up to 50 % - Salt-caraway mixture
The hygroscopic properties of pretzel salt may cause salt stains on the surface of the pretzel. The pretzel salt dissolves if it stands too long before baking or when thawing pretzels that have already been salted. To prevent this, coated salt can be used. The illustration below shows a variety of different topping options. Special toppings such as IREKS CORN BREAD TOPPING add variety to the range. With seeds such as pumpkin seeds or sunflower seeds and in combination with cheese, a very attractive baked goods character can be created in lye baked goods.
