On Mar 7, 11:31Â*pm, isw > wrote:
> In article >, chet >
> wrote:
>
> > Been trying to make soft pretzels simiiar to the Aunt Annies, tried 4-5
> > diffent recipes, not much luck, tried one last night where you just put
> > the pretzel in warm water with baking soda, so far I think the boiling
> > water method with baking soda for a minute works better, but need a
> > better recipe.
>
> I have several recipes that use a dilute solution of lye. Whether or not
> that is "the original" or even "authentic" I have no idea. I do know
> that the pretzels have a nice skin, and are tasty.
>
> Here's a recipe I've made a few times. CAUTION! Make sure you know how
> to handle lye properly, not to use aluminum containers, etc. etc.
>
> --
>
> German Soft Pretzels
>
> Ingredients:
>
> 2 pkt. active dry yeast
> 12 cups all-purpose flour, unsifted
> 1 qt. milk
> 1/4 cup water, warm
> 1 1/2 tsp. baking powder
> 3/4 cups vegetable shortening such as Crisco
> 1 1/2 Tbsp. salt
> 1/2 cup sugar
> 2 Tbsp. household lye
> 2 qt. water
> 3 Tbsp. pretzel salt
>
> Directions:
>
> Soften yeast in water (use lukewarm water for compressed yeast). Scald
> milk; stir in shortening and sugar until shortening is melted. Pour milk
> mixture into large bowl and cool until lukewarm. Add softened yeast with
> 6 C flour and stir until smooth. Cover and let rise in warm place until
> light and bubbly, about 30 minutes.
> Sift remaining flour with baking powder and 1/12 T salt. Stir down risen
> dough; gradually beat in flour mixture until dough is blended. Let rise,
> covered, in greased large bowl until doubled, about 1 1/2 hours.
> Punch dough down, divide into 6 equal pieces, and let rest 10 minutes.
> Divide each piece into 10 portions of equal size. Using palms of hands,
> roll each into a strand 1/2" in diameter and 18 inches long. Twist into
> pretzel shape, tucking ends under. Cover shaped pretzels lightly. When
> all dough is shaped, the first pretzels will have risen.
> Add lye to cold water in large pan (do not use aluminum); heat until
> solution is steaming but not boiling. Place pretzels 1 at a time,
> right-side down, on wide slotted turner. Lower pretzel into lye solution
> for 1 to 2 seconds; remove and drain. Place right-side up on waxed
> baking sheets; sprinkle with coarse salt. Bake at 400 F for 15 minutes
> or until well browned. Keep pretzels from sticking by using baking
> sheets that have been heated, then rubbed evenly with beeswax or
> paraffin. Do not use aluminum baking pans.
>
> Notes:
>
> Traditionally, pretzels are placed briefly in hot water to which lye has
> been added. This provides the hard, glossy surface. Use 2 tbsp. lye
> dissolved in 2 qts. water (DO NOT add lye to hot water -- it boils) in a
> non-reactive pan (DO NOT use aluminum). Submerge risen pretzels in
> steaming (not boiling) water for 1-2 minutes. Place on waxed baking
> sheet. [isw]
>
> Pretzels made this way tend to stick to the baking surface, including
> parchment paper, and the lye will stain many types of baking surfaces
> even if the pretzels do not stick.
>
> Use caution with the lye; it is dangerous.
>
> --
>
> isw
>
> --
>
> Never let your sense of morals keep you from doing what is right. €¹
> Salvor Hardin

Be sure to use food-grade lye. Regular lye is what's used in oven
cleaners and drain openers. The food-grade lye is more pure. It's
still just as dangerous though. Don't get it on your hands or in your
eyes and don't eat the pretzels until they're thoroughly baked. The
baking neutralizes the lye.