I would like to try to make home made pretzels is it hard to do

"TINY" > wrote in message
...
>I would like to try to make home made pretzels is it hard to do

http://tinyurl.com/6gjfy

TINY wrote:

> I would like to try to make home made pretzels is it hard to do

It may be hard to find some of the ingredients -- pretzel salt and food
grade lye. Pretzels are dipped into a lye solution before baking. Baking
soda can be used instead, but the pretzels won't be as good. Don't use
drain-cleaning lye such as Red Devil or Drano. Coarse Kosher salt, or
coarse sea salt from an Asian market, can be used instead of pretzel salt.

Pretzel recipes can be found at:
<http://www.cs.uml.edu/~dm/brezla-2/>
<http://groups-beta.google.com/group/rec.food.cooking/msg/d1aa337d520c83bf>


--
-- Steve

Thanks everybody for the info but the last one looks to hard to do
"Steve Dunbar" > wrote in message
...
> TINY wrote:
>
>> I would like to try to make home made pretzels is it hard to do
>
> It may be hard to find some of the ingredients -- pretzel salt and food
> grade lye. Pretzels are dipped into a lye solution before baking. Baking
> soda can be used instead, but the pretzels won't be as good. Don't use
> drain-cleaning lye such as Red Devil or Drano. Coarse Kosher salt, or
> coarse sea salt from an Asian market, can be used instead of pretzel salt.
>
> Pretzel recipes can be found at:
> <http://www.cs.uml.edu/~dm/brezla-2/>
> <http://groups-beta.google.com/group/rec.food.cooking/msg/d1aa337d520c83bf>
>
>
> --
> -- Steve

In article >,
Steve Dunbar > wrote:

> TINY wrote:
>
> > I would like to try to make home made pretzels is it hard to do
>
> It may be hard to find some of the ingredients -- pretzel salt and food
> grade lye. Pretzels are dipped into a lye solution before baking. Baking
> soda can be used instead, but the pretzels won't be as good. Don't use
> drain-cleaning lye such as Red Devil or Drano.

Um, why? That's exactly what the Sunset bread cookbook told me to use.
Red Devil lye, that is. Drano has aluminum and other stuff in it.

The lye combines with carbon dioxide during the baking process and
becomes harmless, BTW.

Isaac