BAKED BAKING SODA METHOD FOR SOFT PRETZELS
An alternative to working with lye is to dip pretzels in a simmering baked baking soda solution, which will give you a result that is close to the dark, burnished crust that lye imparts. If you prefer to avoid working with lye, or just don't have time to source it, use this method.
Provided by Andrea Slonecker
Yield Good for 1 batch of soft pretzels
Number Of Ingredients 1
Steps:
- First, you must bake the baking soda. This step should be done while the pretzels are undergoing their first rise, if not earlier.
- Preheat the oven to 250°F/120°C/ gas 1/2. Spread out baking soda on an aluminum pie pan or a small rimmed baking sheet covered with aluminum foil. Bake the baking soda for 1 hour. The baking soda will lose weight as it bakes but maintains about the same volume, so you should end up with about 1/4 cup (60g) of baked baking soda. Allow it to cool completely, and then keep it in an airtight container at room temperature until you are ready to make pretzels. (If you see more than one batch of pretzels in your future, consider baking a whole box of baking soda in one shot, since it keeps indefinitely. Sift baked baking soda before using, as it cakes after prolonged storage.)
- Select a large stainless-steel pot and fill it with 8 cups (2L) of water. Be sure to choose a pot that is at least a finger's length wider than the diameter of the pretzels and tall enough so that the water comes up no more than 2 in (5cm) from the rim. (Avoid other metal surfaces, such as aluminum and copper, and nonstick surfaces, which may react with the baked baking soda.) Pour in the 1/4 cup (60g) of baked baking soda, and bring the liquid to a simmer over medium-high heat. Once the baking soda dissolves, reduce the heat to medium to maintain a gentle simmer.
- Before baking, brush the tops of the pretzels lightly with an egg wash of 1 egg yolk, beaten with 1 tbsp of water. This will give them a glossy finish.
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Palesah Moemele
[email protected]I've made these pretzels several times and they're always a hit. They're the perfect party food.
Unalo Nana
[email protected]I'm not sure what I did wrong, but my pretzels turned out hard and dry.
Carmin Kieffer
[email protected]These pretzels are a great way to use up leftover mashed potatoes.
Shyamu Series
[email protected]I love the baking soda method for making pretzels. It's so easy and it always results in soft and chewy pretzels.
Maruping Mafata
[email protected]These pretzels are the perfect snack. They're soft, chewy, and flavorful.
Ebube Nwodo
[email protected]I'm so glad I found this recipe. I've been wanting to make pretzels for a while now, and this recipe was perfect.
Bire Shah
[email protected]These pretzels were a lot of work, but they were worth it. They were so delicious!
Randy Panter
[email protected]I had some trouble getting the pretzels to rise, but they still tasted good.
Mrs Ifthikar
[email protected]The pretzels were a little too salty for my taste, but other than that they were great.
Nishan Ahamed
[email protected]I'm not a huge fan of pretzels, but these were actually really good. I'll definitely be making them again.
Young Max
[email protected]These pretzels were a hit at my party! Everyone loved them.
Irish writer1970
[email protected]I've tried a lot of pretzel recipes, but this one is by far the best. The pretzels are soft, flavorful, and have the perfect amount of chewiness.
Sandeep kumar Banga
[email protected]These pretzels turned out amazing! The baking soda method really does make them soft and chewy. I'll definitely be making these again.