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Lye (Sodium Hydroxide)
A strong alkali used to dip pretzels and bagels. It creates a much darker, shinier, and more authentic crust than baking soda, but requires careful safety handling (gloves/goggles).
By Henry Hunter · Updated
Henry's notes from the bench
- It sounds scary, but if you want 'real' pretzels, you have to use lye. Just wear gloves and don't splash!
Connected terms
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Sources
- King Arthur Baking
- German Baking