![]() Dipping pretzel dough in a lye bath gives them an unmistakable color and flavor. Baked soda (also called jian in Chinese kitchens) becomes a more powerful alkali than traditional baking soda which will help add more flavor and color to a baked pretzel. However, it might be preferential to those who choose not to bring lye into their kitchen.įinally, another substitute for lye was made famous by Harold McGee, and it was to use baked baking soda. I haven't yet tested the substitution myself, but I've read it won't garner you quite the same result. Baking soda isn't as caustic as lye but it should have a similar, less potent, effect. If you don’t want to use lye, another option is a baking soda solution. If you are careful and use proper precautions when handling the solution, the whole process is safe and over in a matter of minutes. As with all household chemicals, be sure to keep them up and out of curious reach.Īfter testing this recipe countless times, I've found that lye isn't quite the big deal many make it out to be. If by chance some of the lye solution does get on your skin, don't panic just wash it off in the sink as quickly as possible. It's best if children and pets aren't present in the kitchen as well. Always wear long rubber gloves (and eye protection, if desired) and be mindful when handling it. Lye is caustic (corrosive) and can be dangerous if used incorrectly. I use a 4% lye solution for these sourdough pretzels: Cool water 4 It comes in a coarse powder form and you mix the powder in a stainless steel bowl that is already filled with water, stirring until completely dissolved. I use 100% food-grade lye and have used the same brand for all of my tests. When baked in the oven, the lye dissipates and becomes harmless while imparting that signature pretzel flavor and a beautiful brown crust (thanks again to the Maillard reaction). This lye bath will give the German style pretzel a deep brown color, shine, a chewy crust that, and a typical “pretzel” flavor. Lye is a corrosive alkali that amplifies the Maillard reacation on the outside of pretzel dough when briefly dipped in a lye bath. Traditional pretzels are made by dipping (not boiling) the proofed and chilled pretzel dough in a 3 to 4% lye solution before baking. The lye (sodium hydroxide) bath What does lye do to pretzels? Watch a video of me making these sourdough pretzels Further, the dough is rather easy to get together, mix, and bulk-the only slightly involved part of the process is the lye bath. However, the work for this flexible dough can also be split over the course of two days, forcing you to make the difficult choice of fresh, warm pretzels in the morning or the later afternoon. The beauty of this pretzel recipe is that it can be made in a single day using your already-ripe starter or an overnight levain. Now, days without a fresh pretzel have become a day of deprivation. I've made them almost every day (as you might have seen on my Instagram feed), and I've really come to expect a fresh pretzel for lunch. To make up for my lack of appropriate focus on this wonderful food, I've been working on this recipe relentlessly over the past few months. ![]() ![]() Laugenbrezel, brezel, brezen, butterbrezel… So many names, varieties, and options–so little time.Īdmittedly, my attempts at a soft sourdough pretzel should have started long ago. I've also come to find out that there are pretty heated discussions on these topics among pretzel aficionados! It's safe to say one could spend a fair amount of time traveling around and still fail to encounter all the variants. There are countless variations not only in the final shape, but also in the toppings and accompanying condiments. I can confidently say I ate more pretzels during that week-long trip than in all the previous years of my life combined.Īnd there are so many ways to enjoy pretzels. It seemed our entire time in Germany consisted of a series of strung-together visits to these fine establishments. We'd duck the incessant rain by dropping in on a beer hall where we’d have sausage with sauerkraut, a laugenbrezel (pretzel), and a maß (1 liter) of beer. In recalling my travels through Germany a few years back, my memories of these beer halls are still fresh. My natural desire to raise my voice and tell a few stories was only matched by the desire for a seriously soft (sourdough) pretzel. People were packed tight with broad grins, large mugs of beer, and that happy demeanor that only comes when the world outside is forgotten. An unknown, or perhaps forgotten, craving began to bubble to the surface as I scanned for an empty bench. As I walked through the two enormous wooden doors of the German beer hall, each host to a gold-emblazoned crown, my senses were first assaulted by the aromas of beer, mustard, and sauerkraut.
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