YeastSpotting 9.14.12 ~ Loaves and Rolls, Second Batch
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Don’t forget to check out the other pages in this week’s YeastSpotting:
YeastSpotting is a weekly collective showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive.
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I don’t do pretzels in baking soda. I use food grade lye.
Yes, it takes some caution but anyone that took chemistry in high school is more than capable of handling it.
My Mom and I have done Laugenbretzeln several times and I’ve done them by myself. Once the solution is mixed it is much safer to work with. And there is absolutely no substitution for the taste and texture. The lye starts to cook the pretzels before the ever enter the oven.