I have never been a fan of hard pretzels, particularly those dry, flavorless, twig-like snacks handed out on airplanes and the like. Soft preztels, conversely, are a completely different beast. Warm and roll like, these breads have a distinctive crust and flavor. Since you’ve now purchased a large amount of food-grade lye for making bagels (right?), why not find another use for this non-traditional pantry ingredient. I’ve adapted this recipe from one on Fine Cooking.
Add to a stand mixer equipped with a dough hook:
- 550g bread flour
- 1.5 tsp instant yeast
- 2 tablespoons brown sugar
- 2 teaspoons kosher salt
Mix the dry ingredients and then add:
- 360 ml lukewarm water
- 1 tablespoon oil
Mix the dough until smooth (3-5 minutes) and transfer to oiled bowl to rise until slightly less than doubled, 60-90 minutes.
Divide the dough into 8 pieces and form a ball. Cover with plastic wrap for 30 minutes, then shape the pretzel by rolling it into a rope curved into a U, wrapping the ends , and flipping the end over the curve. It’s easiest to watch a video to see how to do this.
Transfer pretzels to a baking sheet sprayed with cooking spray, cover with plastic wrap, and freeze for at least 2 hours (the uncooked pretzels can last for weeks in the freezer).
In a small bowl (big enough to fit a prezel but not much larger), mix:
- 500 mL water
- 40g lye microbeads
Wearing latex or nitrile gloves and ideally some sort of eye protection, use stainless steel tongs to dip each pretzel in the lye bath. It only needs to sit in the bath for about 5 seconds (or 5 seconds per side if the pretzel doesn’t submerge completely). Allow the lye to drip back into the bowl when you remove the pretzel, since this liquid is fairly concentrated and caustic. The pretzels should be transferred back to the baking sheet and given 1.5 to 2 hours to thaw and rise. They should appear puffy.
Sprinkle some coarse salt on the pretzels (e.g. kosher) and stack the baking sheet on a second sheet to limit scorching. Cook at 400 degrees for 20-22 minutes, rotating half way through, then cool on a rack for 15 or more minutes.
Some like their pretzels with mustard or dipped in cinnamon sugar. I liked them with a cheese dip. I sometimes enjoy them bagel style, sliced and adorned with cream cheese and salmon.