← Back to recipes

bavarian-pretzels

I really love pretzels. There is something in the shape that completely infatuates me. The differences in texture due to variations in thickness of the dough is just SO cool! For awhile I used to boil them before baking the pretzel similarly as we do to bagels, simply because I was too scared to use Lye powder. And the result wasn't cutting it for me. Dipping the pretzels in a lye bath before baking is what gives them their characteristically shiny, mahogany-colored shell. When using lye, you must wear gloves to protect yourself. Recently, I mustered up the courage and attempted to make pretzels using the lye bath. Simply? I was MIND BLOWN how this simple step changed the pretzels. The color, the texture and the taste were beyond perfect. I’m extremely happy and proud to share it with you!

Ingredients