22.05.12

While sitting at a bar with a supporter, noshing on a few pretzels over a beer, I got to thinking about what makes a really enthusiastic pretzel.

Freshly puffed and temptingly aromatic, they're the ones with the the briny deep brown sheen that -- if you're lucky -- you get still warm, the prominently specks of salt catching the light just so.

But until recently, I didn't about it was possible to make them at home. It took a little trial and misprint, but I've found the process is surprisingly easy (well, except for twisting them in the air -- like flipping pizza dough, that takes routine).

The secret? Lye.

The dough is simple; use a basic yeast-risen dough that can be readied in an afternoon. But the art to great pretzels is dipping the pretzels in a liquid wash before baking -- and not objective any wash, but a combination of water and lye. That's what gives pretzels their terrific color, grain and flavor.

Alkalies, like lye, are also widely used in the food coterie, a common one being baking soda (a mild alkali, the soda reacts with acidic ingredients to stop leaven baked goods). Lye is also used in the curing of olives, the canning of mandarin oranges and the preparation of Chinese "century eggs" and Nordic lutefisk.

Source: Buffalo News

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