What makes soft pretzels shiny?
The glossy brown surface of today’s pretzel comes from a spraying of a 1 to 2% solution of sodium hydroxide, commonly known as lye, or with sodium bicarbonate (baking soda). This gel, when baked in a very hot oven, hardens to a shiny dark brown surface, together with the characteristic flavor.
What are Bavarian pretzels dipped in before baking?
Traditional Bavarian pretzels are dipped in a lye solution before they are baked. Lye, also known as sodium hydroxide, is essentially the same stuff that’s used to make soap and clean drains. It can even dissolve glass.
Why is there lye on pretzels?
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. This reaction gives each pretzel a chewy crust, mahogany color, glossy sheen, and that unmistakable pretzel flavor typical of a German soft pretzel.
What is the secret ingredient which makes a pretzel taste like a pretzel?
The secret to making a pretzel is by giving it a bath in liquid diluted lye before baking it. Lye is a highly concentrated alkaline solution that gives the pretzels its unique taste and dark brown color.
How do Germans eat their pretzels?
In Germany, pretzels are often eaten as a quick snack. You can get them at every bakery and even at many service stations. Germans also love to eat their pretzels cut in half with a thick layer of butter and chopped chives on top.
Why do you bake baking soda for pretzels?
This is because traditional German pretzels are made with food-grade lye, a much stronger alkali that is also highly corrosive. In short, baking your baking soda turns it into a stronger alkali that more closely resembles the strength of food-grade lye.
Why do you boil pretzels before you bake them?
Pretzel recipes instruct us to boil pretzels (or in this case, pretzel bites) in a baking soda solution before baking them in the oven. Boiling the dough causes it to instantly puff, creating a chewy interior and giving the exterior a head start on forming a crisp crust.
What does boiling pretzels in baking soda do?
Boiling the dough causes it to instantly puff, creating a chewy interior and giving the exterior a head start on forming a crisp crust. The baking soda also produces pretzels with a deep golden brown and cracked appearance. Don’t skip it!
What is the purpose of a baking soda bath for pretzels?
This bath essentially gelatinizes the outside of the pretzel, preventing it from fully “springing” during baking (as bread does) and giving pretzels their signature chewy crust. It also gives them their unique and indelible “pretzel” flavor. Fancy!
Do Germans put mustard on pretzels?
Germans do not put mustard on pretzels or really on bread at all. They may commonly be eaten together, especially sweet mustard with Weisswurst in Bavaria, but the mustard goes with the meat not the bread. So another odd food combination that came into the US.
How do you make Bavarian style pretzels at home?
In a mixing bowl (or bowl of a mixer), stir together syrup, lard or butter, yeast, 2 cups warm water and half the flour. Add kosher salt and remaining flour and stir just until mixture comes together in a shaggy mass. Turn out onto counter (or attach dough hook to mixer) and knead for 8 to 10 minutes, until smooth and supple.
How long does it take to make soft pretzels?
These pretzels, called laugenbrezeln, take a bit of planning and time. But they only spend a quarter-hour in the oven, filling the kitchen with a lovely smell, and then you have soft, warm, salty pretzels that you made yourself.
How do you make chocolate caramel with pretzels?
While caramel cools slightly, melt chocolate in short bursts in a heatproof bowl in a microwave or over a pot of simmering water. Let chocolate cool for a few minutes, then spread evenly over caramel. Sprinkle with crushed pretzels and let cool to room temperature.
How to make soft pretzels with barley malt syrup?
Ingredients 1 tablespoon barley malt syrup or dark brown sugar 2 tablespoons lard or softened unsalted butter 2 tablespoons instant yeast 6 cups (about 30 ounces) bread flour 1 tablespoon plus 1/2 teaspoon kosher salt Food-grade lye, for dipping (see note) Coarse sea salt or pretzel salt, for sprinkling (do not substitute kosher salt)