Pretzel rolls skin#

The water should be brought to a near boil – no bubbles though!.

1.75 l (7 ½ cups) hot water, near boiling.

If the whole lye thing is too scary for you, you can still use the soda method.

Dots and craters on the crust of the pretzel product: The dough wasn’t baked immediately after it was in the lye.

Pretzel rolls skin#

Uneven or wrinkled surface of the pretzel product: The dough hasn’t had enough of a skin before it was in the lye or it was in the lye for too long.use 965 g of water with 35 g of sodium hydroxide or 960 g of water with 40g of sodium hydroxide. Uneven color on your pretzel product: You’ve used your lye too many times or it is not mixed strong enough (3.5% to 4% is correct).Your pretzel product tastes too strong or has a crust that is too thick: This happens if your lye is too strong (more than 4%).If your baked pretzel goods are spotty or too bright in color, it is time to dispose of your lye and mix a fresh one. When you use it again, stir the lye because it is heavier than water and needs to be mixed carefully for even results. You can reuse the lye several times, just keep it in an airtight plastic container far away from kids. Please understand that this is all that comes to my mind about lye and safety, this list might not be complete and you are working with lye on your own accountability. you rinse all utensils with water after working with lye and before your put them into the dish washer.you dispose lye in the drain while running the cold water at the faucet, deluting it further.you keep leftover lye in a closed plastic or glass container out of reach from kids.you rinse your eyes with cold water for 20 minutes and immediately go to an eye doctor if you get lye into your eyes.you rinse your skin thorowly with cold water if you get lye on your skin.you put the sodium hydroxide into the water not the other way around!.you don’t touch the lye or items that came in contact with lye.you use a glass or plastic bowl and utensils.Maybe also wear chemical-resistant gloves. you wear safety glasses and protective clothes like an apron.Lye is corrosive, safety measures are very important, please make sure that: For this, you must have food-grade Sodium Hydroxide (get it on Amazon HERE). Lye is called “Lauge” in German and we call the pretzels “Laugenbrezn” and the rolls “Laugenbrötchen” and the braids “Laugenzöpfe” and so on.įor all these recipes on pretzel-things, you will need a 3.5% to a maximum of 4% lye. This will further increase the light texture of your rolls. Now, you can just use 15g of that in this recipe or use 10g of dry malt and then add 3g of Dextrose and 2g of Soy Lecithin. This alone will already give your rolls a nice brown color and a great taste. You will need some dry Malt, which I have already introduced in other recipes like the Schrippen Rolls.

We call these supporting ingredients “Backmittel” which I can only translate as “baking stuff” – haha. For this, I am adding some ingredients that help the dough to rise better and increase the taste. In this recipe here, I also want to have certain properties like a light and fluffy crumb. There is a difference between the recipe for Pretzels and the one for Pretzel Braids so don’t switch them out. With this recipe, you can make soft pretzel rolls or the soft pretzel braids that I show you in the video. I love pretzels but I like soft pretzel braids even better! They are so fluffy and much easier to eat with butter or other toppings.