From America’s Test Kitchen.
To make great German-style pretzels, you need a chemical shortcut with food-grade lye. Today, Bridget Lancaster shows Julia Collin Davison how lye contributes to that golden-brown shine and snappy bite, highlighting the importance of letting the dough rest between stages of shaping. After they dip the dough in a diluted lye solution (with protective gear in place), Julia explains lye’s chemical effect on proteins and starches, and the best way to make these pretzels with maximum ease–and safety.
Laugenbrezeln (German Lye Pretzels) Recipe: https://cooks.io/3Jf1EgH
00:00 Intro
00:25 Making The Dough
02:22 Shaping The Dough
07:18 Dipping The Dough
11:50 Trying The Laugenbrezeln (German Lye Pretzels)
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