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Best kitchen tools for making pretzles9/19/2023 ![]() Using a baking soda bath, which isn’t nearly as caustic as lye, produces a similar result, but not nearly at the same intensity. This reaction gives each pretzel a chewy crust, mahogany color, glossy sheen, and that unmistakable pretzel flavor typical of a German soft pretzel. Lye is a strong alkali that can be dangerous if misused, but it's lye that enhances the Maillard reaction on the outside of the dough. While there's a variety of ways to shape pretzels, which we'll look at later, the part that sometimes separates the home baker from the professional baker is the way they prepare the alkali bath: When making pretzels at home, most use common baking soda, whereas many bakeries use lye (caustic soda) for the bath. ![]() Making a traditional soft pretzel at home can be done in much the same way as at a professional bakery: Mix the dough, leave to ferment, shape, dip in an alkali bath, and then bake.
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