[Sca-cooks] Pretzels

[Chris Stanifer]

--- Stephen Bloch <sbloch at adelphi.edu> wrote:

> MALTED water?  Hmm... from what I've read about modern pretzels, 
> they're boiled in or sprayed with lye water; the lye is supposed to 
> denature the starch on the surface to make that hard shiny surface.

I believe that's just for modern 'hard' pretzels, but don't you dare quote me on that ;)  The
malted water (same used for bagel making, I believe) gives the pretzel a nice, golden crust and
slightly sweet flavor, but the crust remains soft.

I'll do some checking on that, though.  I know I have at least one recipe which does call for a
treatment of lye.

William de Grandfort



 


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