How long did they sit on the paper before going in the oven? I can only imagine that perhaps they were wet enough to saturate the paper and perhaps render it ineffective?

Thanks thats probably it. I can’t put an exact time on the first batch but they did sit at least five minutes before going in the oven. I baked in batches so the second was at least 15 minutes longer. And was the worse of the two.

"Nothing sticks to parchment", they say....until it does. I've come across that but can't remember what. This past weekend i had a piece stick to one of my smoker racks but i hosed it with water being outside and it released.

Did you oil the paper? That is done with certain wet bread doughs like focaccia.

I would put them on a wire cookie sheet while doing the batches after the water bath.

Could be the baking soda but does not make sense.

If you had one still stuck, i would suggest wetting the backside. Water would not penetrate onto the pretzel but it does change the texture/integrity of the parchment.

My first thought when I read the title was that water was involved. I think you should pat the pretzels dry with paper towels before putting them on parchment.

I have parchment but rarely use it. I prefer Silpat, and nothing sticks to that.

My recipe for pretzels and pretzel rolls calls for slightly less baking soda in the water and I don't use egg wash ( and they are beautifully brown and glossy).

The baking soda boil gelatinizes the flour on the outside of the pretzel, giving the dark shiny crust, and adds that pretzel flavor.

My guess is you boiled them a tiny bit longer than 30 seconds....and then that egg glaze glued them to the paper....I have had that happen more than once with bread and rolls...I get over generous with the eggy stuff.

I suggest try it again, but use 8 cups of water and 1/2 cup baking soda.....and time the boil!!! they mean 30 seconds!! More and it tasts like heartburn medication and makes the outside of the pretzel gluey, which bakes up nice and crisp, but glues itself to the paper or silpat or whatever!

My recipe.

These make awesome burger buns…..

Serves: 12 pretzels or 6 burger buns

Servings Size

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dozen b ...

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$('#servingssize').servingsize_dropdown({ddTypeName: 'dozen bretzel rolls'}); Units: US | Metric

• 1 1/3 cups warm water
• 2 tablespoons warm milk
• 2 1/2 teaspoons active dry yeast
• 1/3 cup light brown sugar
• 2 tablespoons butter, melted
• 4 cups all-purpose flour
• kosher salt or pretzel salt
• 2 quarts cold water
• 1/2 cup baking soda

Directions:

In a small bowl if using a bread machine, or in the bowl of a standing electric mixer fitted with a dough hook, mix a 1/3 cup of the warm water (105-115 degrees) with the yeast and let stand until foamy.

2

Add the remaining cup of warm water along with milk, sugar & melted butter and swirl to dissolve the sugar. (If using a bread machine add mixture to bread machine at this point and continue). Add flour and mix on dough cycle or med-low speed. Remove dough from bread machine once it forms a nice a firm, pliable dough ball. Add more flour if necessary.

3

Turn dough out onto a lightly floured table and knead for 2 minutes. Roll into a 2 foot long log and cut into 12 even pieces. Cover dough with plastic and a damp cloth and let sit for 10 minutes.

4

Pat dough into rolls or form knots and arrange on a lightly floured surface about an inch apart and cover with lightly oiled plastic wrap. Let the pretzels rest for an additional 30 minutes.

5

Preheat the oven to 425°. Lightly oil 2 baking sheets.

6

In a large stockpot, bring the cold water to a rolling boil and add baking soda.

7

Drop two rolls into the boiling water and boil for no more then 30 seconds, turning once. Carefully remove with tongs or slotted spoon and hold above pot and let drain. Sprinkle lightly with salt. Repeat with the remaining rolls.

8

Arrange rolls on the oiled baking sheets and bake on the upper and middle racks of the oven for about 8-10 minutes, or until browned all over; shift pans from top to bottom and back to front halfway through, for even baking.

9

Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a rack.

10

Serve warm or at room temperature.

I agree with what has already been said. Another thing that can make things stick, but probably not as bad, is overbaking.