Learning to bake pretzels from a pastry chef, and this is how they came out. They’re tasty, but how do I get them to brown more like commercial pretzels? Will lye instead of baking soda do that?
by tbattles1
19 Comments
TWFM
IMO, those look perfect.
Hulu_n_SnuSnu
Have you tried using baked baking soda? It can give a deeper brown similar to lye. Just make sure you wear gloves.
ComplicatedDude
Yeah, normally they would be dipped in a lye bath before baking to get that classic dark brown color.
JeecooDragon
Lye is your answer
donttakerhisthewrong
Try baked baking soda fist. I boil the baking soda and do about 45 seconds each side. I get pretty good results
Fungal_Queen
Use molasses and amber beer in your dough, then dip in lye.
pintjockeycanuck
After the baking soda bath brush with a little egg wash… not a lot just enough to stick the salt to.. have perfectly browned pretzels all the time
The_Funkonaut
I’m pretty sure lye can be dangerous if you don’t know what you’re doing. Safe alternative is a baking soda and water mixture. Dip the pretzels in that before baking.
Unusual_Form3267
Egg wash (eggs, a little milk, a little sugar) after baking soda bath.
mollywobbles20
Lye would for sure help achieve a more classic coloring, but IMO these also look overproofed – they seem kind of deflated instead of smooth and shiny. Overfermentation can cause a lack of browning since there is less sugar left available to caramelize. Try catching them a little earlier and boiling them a little less! If you stick with baking soda you could try adding some malt syrup to your solution, then there will definitely be sugars on the outside for caramelization
Shamshamgigoli
There is a caustic soda flake we used to use in a 100 year old pretzel bakery. You can buy it online. It might be called pretzel lye. A little goes a long way and it will boil over if the mixture gets too hot. I used to get it all over me and it was never a problem.
BeatrixFarrand
Three key pretzel ingredients for browning: – Lye – Diastatic malt powder – Barley syrup
I have used Nancy Silvertons recipe and found it just right
shackbleep
More importantly, pass the mustard. Yum.
Vadder79
Dip the formed pretzle in a water- sodium hydroxide solution. 1l water and 35g of sodium hydroxide, and then let it prove. It might be not that shiny smooth but the taste make a difference 100%. Wear gloves!
honeybadgerbjj
Baking soda water bath before baking
Porterhaus
I took a class once and the pretzel maker recommended buying washing soda from the laundry aisle and boiling them in that. It is way more basic than standard baking soda. Lye is the best of course but harder to source and more dangerous.
bagofboards
Where’s the mustard? I need a dozen of those beautiful pretzels!
deepfriedtots
Eggwash or butter should do the trick
Original_Boat6539
Buy your pretzels at the mall or from someone else
19 Comments
IMO, those look perfect.
Have you tried using baked baking soda? It can give a deeper brown similar to lye. Just make sure you wear gloves.
Yeah, normally they would be dipped in a lye bath before baking to get that classic dark brown color.
Lye is your answer
Try baked baking soda fist. I boil the baking soda and do about 45 seconds each side. I get pretty good results
Use molasses and amber beer in your dough, then dip in lye.
After the baking soda bath brush with a little egg wash… not a lot just enough to stick the salt to.. have perfectly browned pretzels all the time
I’m pretty sure lye can be dangerous if you don’t know what you’re doing. Safe alternative is a baking soda and water mixture. Dip the pretzels in that before baking.
Egg wash (eggs, a little milk, a little sugar) after baking soda bath.
Lye would for sure help achieve a more classic coloring, but IMO these also look overproofed – they seem kind of deflated instead of smooth and shiny. Overfermentation can cause a lack of browning since there is less sugar left available to caramelize. Try catching them a little earlier and boiling them a little less! If you stick with baking soda you could try adding some malt syrup to your solution, then there will definitely be sugars on the outside for caramelization
There is a caustic soda flake we used to use in a 100 year old pretzel bakery. You can buy it online. It might be called pretzel lye. A little goes a long way and it will boil over if the mixture gets too hot. I used to get it all over me and it was never a problem.
Three key pretzel ingredients for browning:
– Lye
– Diastatic malt powder
– Barley syrup
I have used Nancy Silvertons recipe and found it just right
More importantly, pass the mustard. Yum.
Dip the formed pretzle in a water- sodium hydroxide solution. 1l water and 35g of sodium hydroxide, and then let it prove. It might be not that shiny smooth but the taste make a difference 100%. Wear gloves!
Baking soda water bath before baking
I took a class once and the pretzel maker recommended buying washing soda from the laundry aisle and boiling them in that. It is way more basic than standard baking soda. Lye is the best of course but harder to source and more dangerous.
Where’s the mustard? I need a dozen of those beautiful pretzels!
Eggwash or butter should do the trick
Buy your pretzels at the mall or from someone else