World Famous Bavarian Pretzels - Oktoberfest Special
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Also, I m a hobby soap maker and I do often have lye in the house. If the baked baking soda is a skin irritant as well, why would it be so much worse to use a lye solution? There s food grade lye for exactly this purpose. What would the measurements be if I wanted to use lye and water?
Date: 2021-09-29
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Comments and reviews: 9
noob19087
Hobby chemist here. I've been looking for ways to make food grade NaOH (lye) at home, specifically for pretzels and bagels. You can't find that anywhere where I live and the shipping costs are ridiculous when ordering online. Would the best way be to just recrystallize NaOH drain cleaner? Would that be safe? I've heard that you can also create it electrochemically by passing a current through water with NaHCO3 (baking soda) dissolved in it. Has anyone tried either of these methods?
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Hobby chemist here. I've been looking for ways to make food grade NaOH (lye) at home, specifically for pretzels and bagels. You can't find that anywhere where I live and the shipping costs are ridiculous when ordering online. Would the best way be to just recrystallize NaOH drain cleaner? Would that be safe? I've heard that you can also create it electrochemically by passing a current through water with NaHCO3 (baking soda) dissolved in it. Has anyone tried either of these methods?
reply
Kitchen
Nice Pretzels, only a few problems. The first is that the Bavarian Bretzel may be lovely, but the superior one is the Swabian one made with spelt. I also have to point out that the Bavarian bretzel is not cut at all and does not have as big of a belly. Also, a tip is to let the Pretzel have minutes uncovered in the fridge before you dunk them. This way they are easier to handle, and they will get a better crust. Sending some love from a lye Bretzel backing Swabian.
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Nice Pretzels, only a few problems. The first is that the Bavarian Bretzel may be lovely, but the superior one is the Swabian one made with spelt. I also have to point out that the Bavarian bretzel is not cut at all and does not have as big of a belly. Also, a tip is to let the Pretzel have minutes uncovered in the fridge before you dunk them. This way they are easier to handle, and they will get a better crust. Sending some love from a lye Bretzel backing Swabian.
reply
Mark
Hopefully, some day soon, we can get the Food Wishes baking recipes with weights instead of volume measurements! Or both! Chef John you are terrific and have really earned more than 4 million viewers, but translating every volume measurement to metric is wearing me out! In part because of dietary restrictions in my house I have to then translate the recipe to use sourdough starter. Always love the show. Thanks.
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Hopefully, some day soon, we can get the Food Wishes baking recipes with weights instead of volume measurements! Or both! Chef John you are terrific and have really earned more than 4 million viewers, but translating every volume measurement to metric is wearing me out! In part because of dietary restrictions in my house I have to then translate the recipe to use sourdough starter. Always love the show. Thanks.
reply
Ian
Good attempt but far from Bavarian pretzels. Lye is critical and baking soda will never ever give the same shinny deep golden brown pretzels. Also chilling them in the fridge for a few hours makes them easier to dip. Finally they don't need a final proof, just dip and put in the oven chilled. This will deliver a crispy and denser more chewoer texture. What you made sir is a soft America pretzel.
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Good attempt but far from Bavarian pretzels. Lye is critical and baking soda will never ever give the same shinny deep golden brown pretzels. Also chilling them in the fridge for a few hours makes them easier to dip. Finally they don't need a final proof, just dip and put in the oven chilled. This will deliver a crispy and denser more chewoer texture. What you made sir is a soft America pretzel.
reply
Lars
If you bake sodium bicarbonate (aka baking soda or NaHCO3) you end up with sodium carbonate (Na2CO3) which is the lye Chinese people use for hand pulled noodles. The lye you need for pretzel, however, is made from sodium hydroxite (NaOH. It sure works your way, but the result will be ever so slightly different.
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If you bake sodium bicarbonate (aka baking soda or NaHCO3) you end up with sodium carbonate (Na2CO3) which is the lye Chinese people use for hand pulled noodles. The lye you need for pretzel, however, is made from sodium hydroxite (NaOH. It sure works your way, but the result will be ever so slightly different.
reply
Cris
These look great and so yummy! There are on the thicker side, but I honestly prefer it this way than what you d normally get of the mass produced Brezen at bakeries in Bavaria which are generally too dry. They go great with Obazda and I d love to see your take on it, if you haven t already made that before.
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These look great and so yummy! There are on the thicker side, but I honestly prefer it this way than what you d normally get of the mass produced Brezen at bakeries in Bavaria which are generally too dry. They go great with Obazda and I d love to see your take on it, if you haven t already made that before.
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LogdroPPer
For many, it might just be easier / more economical to just purchase Washing Soda /Soda Ash.
Heating the Baking Soda (Sodium Bicarbonate) drives off the moisture & carbon dioxide to yield Washing Soda /Soda Ash (Sodium Carbonate.
2 NaHCO3 (Baking Soda) Na2CO3 (Washing Soda) + H2O + CO2
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For many, it might just be easier / more economical to just purchase Washing Soda /Soda Ash.
Heating the Baking Soda (Sodium Bicarbonate) drives off the moisture & carbon dioxide to yield Washing Soda /Soda Ash (Sodium Carbonate.
2 NaHCO3 (Baking Soda) Na2CO3 (Washing Soda) + H2O + CO2
reply
Jaydoggy531
A food wish for next year: of course we love our Oktobefrest pretzels and beer and varieties of mustard. But there are other tents there that feature great meals featuring game (both white/red meats, and would love to see your take on them. Even an Oktoberfest roast chicken would be awesome.
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A food wish for next year: of course we love our Oktobefrest pretzels and beer and varieties of mustard. But there are other tents there that feature great meals featuring game (both white/red meats, and would love to see your take on them. Even an Oktoberfest roast chicken would be awesome.
reply
Jeff
Omg. the secret is to bake the powder. Most pretzel recipes that sub soda for lye do not mention that step at all! BRILLIANT trick! Thank you! I actually have some food grade lye in the garage but, knowing how toxic it is, I've been too chicken to use it for cooking. ALL HAIL CHEF JOHN!
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Omg. the secret is to bake the powder. Most pretzel recipes that sub soda for lye do not mention that step at all! BRILLIANT trick! Thank you! I actually have some food grade lye in the garage but, knowing how toxic it is, I've been too chicken to use it for cooking. ALL HAIL CHEF JOHN!
reply
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