Why should I boil pretzels in baking soda water before baking?

Question

This weekend I made pretzels from Alton Brown's recipe.

This recipe, and others I've seen, call for dipping the pretzels one by one in boiling water with baking soda for 30 to 60 seconds.

I assume the boiling water will help the pretzels come up to temperature more quickly so they cook thoroughly, is this correct?

What benefit does the baking soda bring - is it important in forming a crust? If so, why?

Asked by stephennmcdonald

Answer

The pretzel originates in Germany, where it is called Laugenbrezel. It was originally cooked in a alkali solution, which is where the "Laugen" part of the word comes from; typically, lye was used, but baking soda gets you most of the way there without a trip to the pharmacy (a Mexican or Asian market may do the trick if you want culinary lye).

The alkali solution is what causes the crust to brown so deeply, and it's most of the difference between a pretzel and a bagel. A bagel would typically be boiled in a malted sugar solution instead. The flavor is also affected, but I don't know how to describe the difference; there's a very pronounced aroma difference if you skip this step. To me, you end up with nothing more than a pretty breadstick unless the dough gets that alkali bath.

If you do use culinary lye, use gloves and don't rush anything.

In Germany, the pretzel shape isn't the only option for Laugen. Little rolls calls Laugenbrötchen and longer, roughly baguette-width sticks called Laugenstangen are also popular. On my most recent trip last year, the Laugenstangen were frequently sold in the form of sandwiches, though I don't remember seeing many of those when I was first living there in the mid-90s.

Answered by JasonTrue

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Create a water + baking soda solution?

Question

I was wondering if there is a way I can mix the two and put it in a spray bottle ? I would like to use water + baking soda in some cases to spray a little rather than have large amounts. Is it possible ?

Regards

Asked by DMz

Answer

A small pot of water and baking soda (over saturated is OK), and a simple brush is all you need

A quick stir of the pot with the brush, and wash it on what you need works fine

Answered by TFD

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How long does bicarbonate soda (baking soda) keep?

Question

I am thinking of baking biscuits for presents for Christmas.

However, the recipe calls for baking soda, and I cook from scratch fairly rarely, so I'm worried the leftover bicarb will go strange in my cupboard. And since people use it for all sorts of purposes, it's one of those products generally not available in the small quantities called for in cooking.

If I do buy a packet, how long is an expected shelf-life for it? Based on this question I probably should find an airtight container to store it in, which may assist.

(Note if relevant: I live in Sydney Australia; Christmas here is mid-summer, and often fairly high-humidity and 35-40 degree C heat.)

Answer

StillTasty provides a very conservative answer: 6 months at best quality. In my personal experience, it can last much longer and be just fine, though I think the longest I ever kept a box was a couple years, not 5 years like riotburn. StillTasty suggests that the concern after more than 6 months is lost potency, but I believe the potential to take on odors from the surroundings is much more of a concern; store it in something airtight like you said, and you should be pretty safe from that.

So I'm sure it'll last at least until next Christmas. And if you do get into baking, you might go through a box faster than you'd think. Otherwise, it's fortunately pretty cheap, and it does have other uses (e.g. cleaning) so it won't hurt you too much to just go for it.

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