What Happens When You Dip a Pretzel in Lye? π₯¨π₯¨π₯¨
Details
| Title | What Happens When You Dip a Pretzel in Lye? π₯¨π₯¨π₯¨ |
| Author | Matthew James Duffy |
| Duration | 0:53 |
| File Format | MP3 / MP4 |
| Original URL | https://youtube.com/watch?v=gpxJ4Fle6HE |
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Description
Lye is also known as sodium hydroxide and is a strong alkali. On itβs own it can be toxic and corrosive so please be careful when using. Changing the ph. on the surface of the sourdough pretzels can accelerate the mallard reaction (non-enzymatic browning) and create the pretzel we all know and love.
If you donβt want to use lye you can also use baking soda. If you are using baking soda, bring 8 cups of water to a boil and add 110g baking soda. Blanch the pretzels for about 10 seconds per side, drain and bake.
