{"id":28,"date":"2009-04-16T19:58:00","date_gmt":"2009-04-17T03:58:00","guid":{"rendered":"http:\/\/lukerymarz.com\/ratingpending\/2009\/04\/making-soft-pretzels-with-lye.html"},"modified":"2009-04-16T19:58:00","modified_gmt":"2009-04-17T03:58:00","slug":"making-soft-pretzels-with-lye","status":"publish","type":"post","link":"http:\/\/lukerymarz.com\/ratingpending\/2009\/04\/making-soft-pretzels-with-lye.html","title":{"rendered":"Making Soft Pretzels With Lye"},"content":{"rendered":"

That’s right. Lye. It’s the traditional way to make soft pretzels, but for liability reasons, cooking shows can’t tell you to use lye (I guess). It’s also kind of a bit of work to get ahold of. But without it, your pretzels will taste like they’re missing something. It also gives them that gorgeous golden color:<\/p>\n

\"\"<\/a><\/p>\n

The recipe to use is the one from Alton Brown<\/a> (of Good Eats fame). Instead of using baking soda as he suggests, use 1 oz. of lye crystals to 1 quart of water. I used double that because I had a big pot. Get the mixture to a boil and drop each pretzel in the solution for 30 seconds before you glaze em and bake em.<\/p>\n

A couple other things of note I came across while making these:<\/p>\n

    \n
  1. \n
    Don’t forget the melted butter in the dough recipe! I forgot it in my second batch and the pretzels just weren’t the same.<\/div>\n<\/li>\n
  2. \n
    If you love butter (like I do), use it to glaze the pretzels instead of the egg mixture. It’s oh so yummy!<\/div>\n<\/li>\n
  3. \n
    Once you’re done with your lye solution, don’t leave it in the pot! I made the mistake of leaving it in a non-stick pot overnight, and it made the non-stick coating… unstick itself!<\/div>\n<\/li>\n<\/ol>\n

    Anyways, I gotta give it to Alton Brown. His recipes are always a delight.<\/p>\n

    \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

    That’s right. Lye. It’s the traditional way to make soft pretzels, but for liability reasons, cooking shows can’t tell you to use lye (I guess). It’s also kind of a bit of work to get ahold of. But without it, your pretzels will taste like they’re missing something. It also gives them that gorgeous golden […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-28","post","type-post","status-publish","format-standard","hentry","category-food"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/lukerymarz.com\/ratingpending\/wp-json\/wp\/v2\/posts\/28","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/lukerymarz.com\/ratingpending\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/lukerymarz.com\/ratingpending\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/lukerymarz.com\/ratingpending\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/lukerymarz.com\/ratingpending\/wp-json\/wp\/v2\/comments?post=28"}],"version-history":[{"count":0,"href":"http:\/\/lukerymarz.com\/ratingpending\/wp-json\/wp\/v2\/posts\/28\/revisions"}],"wp:attachment":[{"href":"http:\/\/lukerymarz.com\/ratingpending\/wp-json\/wp\/v2\/media?parent=28"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/lukerymarz.com\/ratingpending\/wp-json\/wp\/v2\/categories?post=28"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/lukerymarz.com\/ratingpending\/wp-json\/wp\/v2\/tags?post=28"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}