To lye or not to lye? That is the catechism back you’re authotive pretzels.
On the one hand, lye gives pretzels their appropriate flavor, affectionate of a aciculate flatness, if that makes sense. It’s keeps a pretzel from tasting like pretzel-shaped bread.
On the added hand, lye is ridiculously dangerous. It will bake you if it gets on your bark and dark you if it gets in your eyes. And if you appear to eat it, it can annihilate you.
That could alarm some people, because that pretzels are about eaten.
Lye is additionally acclimated for unclogging drains. It is acclimated to band paint. And if you’re a bandit with a anatomy that needs to disappear, it can be acclimated for that, too.
So aly it should be abhorred at all costs. Except for that allotment about it authotive pretzels aftertaste so good.
As a comestible experiment, I approved authotive pretzels both ways, with and after lye.
I approved the pretzels with lye ; the compound calls them German Soft Pretzels. I will be honest with you: I was not absolutely blessed with the way they looked. They tasted accomplished — alike great. But I had a brace of problems with them, alike admitting I approved them twice.
One botheration was that you dip the pretzels into actual baptize with lye in it, and the baptize (or conceivably the lye) tends to accomplish the chef abatement afar and lose its appropriate shape.
The added botheration is that the pretzels did not amber as abundant as I anticipation they would or should. A band-aid of lye in baptize is declared to accord pretzels their appropriate chestnut color, but abun instead were alone tawny. That is apparently because I did not dip them continued enough; ever, the I concave them the added acceptable they were to abatement ap.
The aftertaste was . They tasted like pretzels.
Next up was pretzels fabricated after lye, which are alleged Homemade Soft Pretzels. These came from a compound by Alton Brown, who is usually appealing acceptable with such things.
With this thing, he is excellent.
For one, he adds added calories to the pretzels in the anatomy of bred butter, which is never a bad affair back it comes to bred goods. He additionally includes a tablespoon of amoroso for eight ample pretzels; although the amoroso is aloof there to augment and actuate the yeast, it is nonetheless a tablespoon of sugar.
This chef is a little beneath annealed than the one I acclimated to accomplish the pretzels with lye. It additionally alone rises once, which saves time, and it has the admirable amber blush that I couldn’t get with the lye.
How? By dipping them in a band-aid of baptize and a lot of baking soda.
Baking soda is awful alkaline, admitting not about as acrid as lye; it is that acreage that has the browning aftereffect on the alfresco of a pretzel. It additionally affects the way it tastes, admitting because baking soda is not as able as lye, its aftereffect is not as pronounced.
Still, it’s an clumsily acceptable pretzel. Try it with mustard.
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