Post #3297296
2026-06-11 22:31 UTC
Replies (1)
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@Asafum@lemmy.world 2026-06-12 01:07
Yeah… About that… I cook on a more conceptual level than a recipe level… From what I read people saying about baking being so precise it’s a wonder anything I make actually comes out good lol It’s basically a simple yeast risen dough with a bunch of sugar as well. I use bread flour instead of all purpose as it retains more water and ends up softer. The “pretzelness” comes from a baking soda & water bath you give them before adding salt and baking. Just add some baking soda to hot water and toss them in it for a few seconds or so. From what I understand, the more basic the solution the better so people used to use Lye, but that’s kinda dangerous and baking soda does the trick. This is the recipe I used to get the gist of making pretzels I just don’t twist them into pretzels I make rolls out of the dough. www.allrecipes.com/…/buttery-soft-pretzels/ I think there’s some AI nonsense going on in the beginning there because it calls out baking soda as a leavening agent but that’s not what it’s being used for in this recipe.