FAQs
The bicarbonates are used to provide an open cell structure within the pretzel. Of all the steps in the production of pretzels, cooking is the most important. The type of dipping alkali and the proper application of the alkaline cooking solution is the most critical to the taste and appearance of pretzels.
What does baking soda do to pretzels? ›
Like lye, baking soda is an alkaline substance, and when mixed with water and brushed over the pretzel dough, it changes the pH of the dough and gelates the surface starch. In the oven, the starch gel hardens and the alkaline baking soda makes browning happen fast.
What does dipping a pretzel in an alkali solution do? ›
An alkaline bath is what makes a pretzel a pretzel and not just a tanned twist of dough. The base reacts with proteins, sugars, and starches at the pretzel's surface to intensify browning and give the skin its tight, glossy sheen. It also imparts that saline, mineral flavor.
What is the alkaline solution for pretzels? ›
Pretzels get their signature dark colour, slightly metallic flavour and chewy-leathery exterior from being dipped in a solution of water and food-grade lye, a strong alkaline ingredient. In the kitchen, baking soda is far more common, but it's a weaker alkali, so doesn't produce quite as dramatic an effect.
Do you bake pretzels with lye or baking soda? ›
Lye is primarily used to make pretzels, and it's the reason for their unmistakable shiny, mahogany color. To prepare, shaped pretzels are dipped in a lye bath, then baked in the oven. This method can also be used with rolls or buns.
What is the secret ingredient which makes a pretzel taste like a pretzel? ›
The answer lies in a brief dip in an alkaline water bath before baking. 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.
Why is ammonium bicarbonate used in pretzels? ›
Ammonium bicarbonate is also used in the pretzel dough to leaven without leaving any residue.
What is the secret solution for Auntie Anne's pretzels? ›
While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet.
Is lye in pretzels bad for your stomach? ›
Basically, the lye reacts with the CO₂ and moisture present during baking to form a non-toxic carbonate. This makes it safe to eat.
What chemical do you dip pretzels in? ›
Most bakers use food-grade lye, which is the chemical equivalent of drain cleaner, but is produced and packaged in a clean, regulated way. Since the lye dip is heavily diluted and the pretzel is baked after dipping, it won't kill you.
Traditional German pretzels are first dipped in a 3% to 4% lye-to-water bath before baking. Pretzel purists often argue a pretzel isn't really a pretzel unless lye is used.
What does bicarb do to pretzels? ›
As noted above, baking soda is a staple ingredient for making homemade pretzels. Dunking your pretzels in a baking soda bath prior to baking is what enables them to develop their distinctive color and crispy-on-the-outside, chewy-on-the-inside texture.
How much baking soda do I put in a pretzel bath? ›
"Baked" Baking Soda + Boiling Water Pretzel Bath
- about 1 cup (288g) of baking soda.
- 8 cups or about 2L of room temp water.
- Coarse or pretzel salt (optional)
What pH should pretzels be? ›
These days, most recipes call for using baking soda (9 on the pH scale), but traditionally, pretzels were glazed with lye, which has a pH level of 14! Boiling dough also gives it its shiny appearance.
Does Auntie Anne's use lye? ›
Well, the cheery ladies were very clear with me: they do NOT use lye. No sodium hydroxide/poison/caustic soda—none whatsoever—in their pretzels. (They do, however, dip their pretzels in a baking soda solution.) So there you have it.
Why do you dunk pretzels in baking soda? ›
Furthermore, we've introduced the baking soda bath. While it sounds strange, this step is what gives pretzels that iconic flavor, chewy texture, helps deepen their golden color in the oven, and locks in the super soft interior.
Why do my pretzels taste metallic? ›
When you eat a traditional pretzel, you may notice a slightly metallic taste, which is a result of the chemical reaction between the lye and the dough. However, the overall flavour of the pretzel is more complex than just the taste of lye.
What makes German pretzels different? ›
The main difference to note between the more “American-style” pretzels and German pretzels is an ingredient called lye. Put simply, it's a “bath” pretzels soak in before the cooking is completed. Baking soda can be a substitute, however lye is the more “traditional” method.
What is the secret ingredient in pretzels? ›
According to King Arthur Baking, lye and caustic sodas are used in the process of baking pretzels because lye's reaction to the pretzels, much like baking soda, gives them that chewy texture, light interior, and brown crust.
What is a substitute for lye in pretzels? ›
The most benign substitute for lye is baking soda. You'll get a little bit of browning and some chew, but don't expect it to taste very pretzel-y. You can also used baked baking soda, which is a stronger alkali than baking soda but not as caustic as lye.
Our Original Pretzel only contains 5 grams of fat, and, yes, it is lightly dipped in butter. Since Auntie Anne's Pretzels are made fresh in our stores, you can request your pretzel without butter for a lower calorie option or order your pretzel without salt.
Does Auntie Anne's fry or bake their pretzels? ›
Every location receives shipments of the signature flour mixture, which is put in a mixer along with water and yeast. They're baked, brushed with real butter, salted and served right there.
What makes a pretzel extra dark? ›
The only difference is that we bake them in our stone hearth oven for a bit longer until they have a nearly black finish. Whether you enjoy them on their own or mix and match them with our other handcrafted pretzel products, our extra dark pretzels for sale are sure to hit the spot when you give them a chance.
Can you skip the baking soda bath for pretzels? ›
The boiling water also locks in the shape so the pretzels don't over-puff in the oven. (Without the baking soda bath, you lose texture, that deep brown color, and flavor. So, basically, you will have bite-size bread instead of pretzels.)
Does baking soda help crisp? ›
Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.
Does Auntie Anne's use baking soda? ›
Before any Auntie Anne's pretzel goes into the oven, it's brushed with their special solution of warm water and baking soda.
Why are my homemade pretzels so dense? ›
Baking Tips
Let the dough rest before you shape it. If you don't let the dough rest, you run the risk of over working it, which would result in tough, dense pretzels. Don't omit the sugar from the recipe.