How To Make German-Style Soft Pretzels
We do not care what anyone says, there is nothing quite like a soft German pretzel. It’s one of the best snacks there is and that is a hill we are willing to die on.
Adam Ragusea is known by many, as he is a popular video blogger who focuses on food science. If you have seen his videos in the past, you know that he loves to dole out all of the helpful kitchen tips.
Anyone who loves to eat German-style pretzels will definitely want to check this one out for themselves. However, there are some who do not typically make their own because they do not wish to include lye. Lye is a very costly ingredient and do not like to cook with such a caustic ingredient.
Instead of using lye, those who would like to create this recipe at home can swap it out for sodium carbonate.
The best part of all is that sodium carbonate can also be made at home. All you need to have on hand is some baking soda. Just so you know, there is a backstory to sodium bicarbonate. This is not actually sodium bicarbonate. It’s just a scientific myth that has steadily persisted.
Sodium hydrogen carbonate and baking soda are actually one and the same. This is something that we did not know until just now, either, so do not feel too bad. You really do end up learning something new every single day.
Once it is boiled, the hydrogen and oxygen will boil off and form water. There is also some carbon dioxide.
As soon as the tiny gas geysers start to become less visible, you will know that the process is at or near completion. The dough will be boiled in the solution for about a minute. From there, it is dunked in the water. Sodium carbonate also differs from lye in the sense that it does not bake off inside of the oven.
If you would like to learn more about the ins and outs of this recipe, please be sure to take a closer look at this video:
Adam has a lot of expertise to offer and we would also suggest throwing a follow to his channel. We have been having a lot of fun going through all of his videos as of late.