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12 Reviews
Loraine M.
January 29, 2019
Hi - do you know why in this recipe the water mixed with the lye is boiling? I have seen other recipes that dont mention this step, they just put cold water. Also, shouldnt I let the formed pretzels set in the fridge for a bit before cooking?
Thanks!
Thanks!
Jasser A.
April 10, 2019
Traditionally you boil the pretzels in lye water for about 30 seconds before baking. This sets the crust properly so you get a nice crisp outside and soft inside. You can easily use a combination of baking soda and water instead. I don't refrigerate them before baking. The only times you really need to do that is with dough that's very soft that have a lot of butter. For example certain cookie does like shortbread
jperson
October 29, 2017
You can also use baking soda (2/3 of a cup to 10 cups of water) in place of lye. It also has a high PH (basic) and may not be quite the same as using lye but is a little easier and safer to work with.
Madeleine
July 1, 2016
Yum! These turned out great in the end, but my dough didn't rise as much as the recipe said it would which threw me off a bit! I let the dough rise for 3 hours, and it still didn't double in size. The end result was still delicious though :)
cory C.
June 5, 2016
they turned out fantastic, great recipe...thank you! Now to make some mustard & beer cheese to dip in!
Cynthia G.
January 29, 2016
Any substitute for the lye? Not readily available in my area.
Patricia
January 29, 2016
I just googled this issue and came up with a baker that bakes bake soda to raise alkalinity. The recommendation was to keep away from lye unless experienced using it. Any other thoughts or suggestion?
Valerie D.
November 29, 2015
Could just use the boiling water without adding the lye. And where can I purchase the lye. Why use lye the lye ?
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