Pretzels, but forgot to dip the leftover piece. Pretzels dipped in 4% NaOH solution for approx 20 seconds. I think those are finger marks on the side of the blob from picking it up with (gloved) caustic fingers
plainoverplight
i knew there was a point to dipping pretzels but i never would’ve imagine it made such an insane difference. super informative post!
Dependent-Ad-4496
This is gonna be a heavily simplified explanation bc i’m working off memory, but essentially it starts the maillaird reaction early, starting caramelization on the surface of the pretzel so it gets really beautifully browned when it cooks and helps in the unique pretzel flavor
-DeezDonutz-
Makes them authentic and delicious
This is the way
Classic_Homework_502
i make pretzels every day at work. dipping in lye helps to brown the pretzels, make them shiny and give them a chewy texture. the lye speeds up the maillard reaction during the bake. it also alters the flavor which gives the pretzels the “pretzely flavor”.
Salvuryc
Brakes down the attached into different flavourful compounds that when baked give the fragrant and distinctive taste.
Beneficial_War_1365
Now I understand.Never thought of making pretzels but alway loved em. Guess I have look into it. 
7 Comments
Pretzels, but forgot to dip the leftover piece. Pretzels dipped in 4% NaOH solution for approx 20 seconds. I think those are finger marks on the side of the blob from picking it up with (gloved) caustic fingers
i knew there was a point to dipping pretzels but i never would’ve imagine it made such an insane difference. super informative post!
This is gonna be a heavily simplified explanation bc i’m working off memory, but essentially it starts the maillaird reaction early, starting caramelization on the surface of the pretzel so it gets really beautifully browned when it cooks and helps in the unique pretzel flavor
Makes them authentic and delicious
This is the way
i make pretzels every day at work. dipping in lye helps to brown the pretzels, make them shiny and give them a chewy texture. the lye speeds up the maillard reaction during the bake. it also alters the flavor which gives the pretzels the “pretzely flavor”.
Brakes down the attached into different flavourful compounds that when baked give the fragrant and distinctive taste.
Now I understand.Never thought of making pretzels but alway loved em. Guess I have look into it. 
peace. 🙂