IMHO, the best tasting pretzels are washed with lye. Sure wish I knew someone who could tell me how it's done.Wish you were closer, I'd loan you my mold it makes 6 at a time. Just fill with your dough, then bake and then salt or put on sugar, melt on some cheese..Works like a dream and NO LYE.
kadesma
Thanks for the info, sounds like the 3% solution I've read about elsewhere.Wearing gloves and goggles, one mixes the water and sodium hydroxide pellets, stir until dissolved. Dip room temp pretzels, place on rack to drip excess off, sprinkle with coarse salt. Place in oven.
Cannot reuse the solution. 32 oz water/1 1/4 oz sodium hydroxide pellets; pour down drain.
paraphrased from my Baking and Pastry book, CIA; p. 232-233
When baked the solution turns into inert salts.
Hey whatever floats your boat Of course the pretzels lye cooked are the best...But my grandkids love these and that's what I do.IMHO, the best tasting pretzels are washed with lye. Sure wish I knew someone who could tell me how it's done.