The Dangerous Science of Perfect Pretzels | What’s Eating Dan?

[@jwillisbarrie]

Thanks for adding actual captions for the Deaf - the lye safety page is behind a blocked pay wall. I was able to login as I am a member of ATK. The safety page should not be blocked.

[@CourtneyBryceHilton]

Tip if you just have baking soda: cook the dry baking soda first to turn it into washing soda, which has a higher pH (~11) ✅

[@threehams]

Yes! Baked baking soda pretzels are much closer to lye pretzels. Harold McGee has an article on it.

[@finestitch9200]

I was surprised Dan didn't mention baked baking soda, it's 1 simple extra step and gives you something that's still pretty safe but has lots more flavor

[@bonvvvv]

He mentions “dipping in a simmering baking soda solution” boiling it would work fine instead of baking it

[@picard1233]

@@finestitch9200he did mention baking soda at 2:15

[@kgrach]

​@@bonvvvvbaking sodium bicarbonate converts it to sodium carbonate. A much higher pH substance. Which you then add to water and simmer.

[@PetesShredder]

Having made both, I feel the Joshua Weissman recipe is better. The way he shapes the dough makes for an easier pretzel tying and seems more traditional as well. It's also not behind a paywall which is nice.

[@sarahwagner6837]

I do the baking soda method -and I suggest adding diastatic dry malt powder to the dough as it also helps with browning.

[@janetandrews1306]

Wow 😮

[@wurdnurd1]

YOU SIT ON A THRONE OF LYE!! 😂

[@sdeaglefeather]

Home made mustard and a beer in a stein… yummy 😋

[@timdiggerm]

You should probably specify that the baking sheets must be steel, since lye is corrosive to aluminum (ie the soda can). I've stained some aluminum pans (Nordicware) that way, and now only use steel. Of course, the lye then eats through the seasoning on the pans and they can get rusty. I assume that's why you have the silicone mat, but it will certainly affect your drip station.

[@mdbbox5660]

Hot lye pretzels are a death row food for me. They're some of the best foods on earth. I am glad you showed the differences between baking soda and lye pretzels and how to properly dip a lye pretzel (15 seconds is what I do as well). Long sleeves and safety glasses are a must, that stuff is no joke and will burn. Remember Fight Club? So many pretzel videos are afraid to talk about lye, maybe because they're afraid of the lye-ability... but it's totally worth getting some and putting on the PPE.

[@OneOddFellow]

Lye isn’t even all THAT bad as far as chemicals are concerned. Like, you DO NOT want to mess about with it, but, if I had a choice between dipping my finger in the boiling-hot baking soda mixture used by some people as an alternative to lye, and dipping my finger in a lukewarm lye solution- I’d chose the lye. Assuming you wash it off thoroughly afterwards, brief contact between your skin and a lye solution isn’t the end of the world. You biggest concern should be making sure you don’t get it in your eyes. -Proper PPE is a must obvs. Chemicals are not to be feared- simply respected.

[@lieschenradieschen1736]

You ALWAYS have to put water first into that bowl an then the lye crystals. Otherwise the lye will explode on you and burn you really badly.

[@MarcelloFerrara95]

Lye Will not explode on water contact. But it can heat it enough to break the glass container. Another possibility is that it will not dissolve well and remain stuck to the bottom of the vessel

[@sparkyheberling6115]

The link leads to a paywall! If you have access to the recipe, please post the weights of the ingredients.

[@PaperScarecrow]

Fun fact is that lye will etch Aluminum and dissolve it, so be sure to either line all aluminum cookware with parchment paper, or use stainless steel instead. If you splash lye on yourself, immediately wipe down with vinegar, then run under water for 5min. Strong acids are neutralized by weak bases, and strong bases (such as lye) are neutralized by weak acids (like acetic acid/vinegar). Having made both lye pretzels and baking soda pretzels, here's the major difference: - BS pretzels are par-cooked on the outside and are a poor choice for loafs, but work fine for normal pretzels; they'll taste a bit saltier and more crispy. They benefit HEAVILY from brushed on butter. - Lye pretzels can be any shape and turn out a lot more tender, they also have a stronger "pretzel" flavor and need a bit more sprinkled on salt. BS pretzels are obviously way safer, but you can't do every type with this method. Lye solution can be brushed onto any kind of bread to "pretzel" the dough, which lets you do crazy things like pretzel croissants, buns or pizza dough. BS method is basically only good if you wan to make pretzel bread to snack on.

[@jamesg6461]

Try adding a couple grams of diastatic malt. I generally also use a darker beer instead of water. Might not change anything, but feels extra German 😂

[@JaniceWithTheTarlovCyst]

My G'Ma Hiltz used to make these, using lye. Now I know why I was always shooed out of her house whenever she made them. She was an amazing baker (and cook) and she used a wood stove for everything! She had no use for electric stoves, even the bath water was heated up on the wood stove. She did eventually let her children chip in to buy her a hot water heater one year and she was grateful for that. That wood stove was even used to heat the house in winter. As a kid, I loved spending every summer at her house. I was fascinated by her mangler washing machine too! I was so proud of her and loved her probably more than my own Mother. She was the hardest working woman I ever knew and so kind to boot. ❤

[@TamarLitvot]

A wonderful memory that you kindly shared with us. You were lucky to have her!

[@JaniceWithTheTarlovCyst]

@@TamarLitvot I was, but she wasn't around long enough 😢 Thanks for your kind words 😊

[@bcook7956]

We’ve been making pretzels since I was young, and about 20 years ago someone explained to us why/how the lye was safe. We were grateful to know, but it didn’t change anything! We always have made them with lye, always will. But we often eat them with ham and cheese (and a whole lot of homemade mustard).

[@JCRich001]

When he cut it in half like a bagel, I felt my heart drop. Mostly because I had never even considered that. I always just ripped them apart and dunked. I am a sucker for a good cheese sauce with my pretzels.

[@Croyles]

Standard stuff in Germany. Cut it in half and butter it up or use different fillings. Also just eaten by itself.

[@JustAThought155]

Yes…same reaction. He caught me attention with that version! Wow!

[@tomretan4491]

It’s a Butterbrezel…the only way to improve it is with some chives and a slice of lachs (salmon) 😀

[@ssswww]

Saw that in a train station one time over there and decided to give it a shot, unbelievable. To be honest, and this may be heresy, some of the best food, doener, etc I had was in trainstations@@tomretan4491

[@NarcOfTheCovenant]

I screamed out loud 😆

[@randobeantv7712]

Yea lye burns are no joke. It’s very facinating to learn about the science of how it works to make things taste good.

[@TheFMCFG]

The perfect pretzel should get slimmer towards the knot and have a slit in the crust at the thickest part. I'm from the south of Germany and here you can get freshly baked perfect pretzels in some supermarkets for well under half a euro. Oh and we call it Breze(n) in Bavaria and love to eat it also with Obazda (when you try a good one, you will agree that it's a perfect match). Brezn are also a great snack for children that are picky eaters because everybody loves Brezn. Great video as always! 😃

[@Waltham1892]

if you aren't willing to risk your life for the perfect pretzel. THEN YOU SHOULDN'T HAVE A PRETZEL!

[@DLlama]

5:35 omg the lye bottle 😂 Pretzels/Bagels: 1/2c | 10cups _Aluminum Etching_ : 1/2c | 2cups Dissolving a body: 5lbs | 1lbs fat

[@mcsincnj]

I found this when I left the PBS app searching for ATK. I've used lye but in boiling the pretzels. I've used Alton Brown's pretzel recipe (but modified from a baking soda bath to lye) I'm in the process of making KAF hoagie rolls, so I think I'll try your recipe. Originally from Philly, it's hard to find good pretzels like those in Philly. So I make my own. 😊

[@The_Timinator]

I got my Hand caught in the Mixer, cut the tip off one finger cutting the dough, knocked my phone off the counter trying to trigger the Timer for the Lye Bath, then knocked the Lye off the counter and down the front of me trying to catch my phone which shattered the screen when it hit my Ceramic Tiles... I'm thinking those Frozen Pretzels might be for me. 😁

[@matthewwheeler7037]

Oooh, this video makes me wish I had more counter space to set up a little science station! (Just a thought for the ATK web team-you might consider removing the paywall from the lye safety guide article if you’re going to promote the method in free content.)

[@vi-yn1ss]

Bavarian Brezeln use water, Swabian Brezeln use milk. Both can benefit from adding 3% (of the flour weight) sugar and 2% diastic malt. On the swabian brezel, score rhe thick part with a laim.

[@p.s.shnabel3409]

If I remember correctly, there's also a difference in the amount of fat. 3% for Bavaria, 3-10% for Baden Wuerttemberg.

[@reggiehansen5277]

My lye pretzels never last longer than an hour. Everyone devours them immideatley. The dough is pretty hard on my stand mixer though. It gets really hot by the time the dough is done.

[@SeattleSandro]

Mine are the same way. I also wrap hotdogs in the pretzel dough and then dip the whole thing in the lye. You get the BEST pretzel dogs this way.

[@jenntuomala6259]

Try a bread machine. :)

[@wandac396]

@@jenntuomala6259I have both. Bread machine not strong enough. I’d stick with a kitchen aide.

[@georgehicks4035]

I wish Dan would run for president. I would vote for him.

[@ehrenloudermilk1053]

Holy crap hes right. Pretzels smell like pretzels. You can close your eyes and pick it out easily

[@sparkyheberling6115]

4:53 Now that you've learned to spin the dough, the next challenge is making lamian, Chinese pulled noodles. The gluten is developed by spinning the dough the same way. Then comes the hard part: Stretching the dough to the thinness of spaghetti.

[@tinahillsdon2776]

Nah, too complicated and dangerous to me, Ill skip this one.

[@TeensierPython]

Lutefisk. How could you forget that lye food.

[@brendan6747]

America's test kitchen is SUCH A JOKE!!! I love dans videos but its so funny how hard they try to protect their recipe 😂 they don't specify quantities and make you pay to get on their site 😂😂. like I will gladly spend my time on a website that gives me the same exact recipe for free 😅😅 they are so bad at media it cracks me up. I hope Dan goes somewhere better

[@p.s.shnabel3409]

I love Dan's videos (as well as all the others) and I agree, I don't get it why they try to hide recipes behind a paywall. Such a weird choice (especially for recipes that aren't proprietary). I'll still watch them and support them via likes, they make great content - not just cooking but also the science behind it, the best gear, the best techniques etc.

[@thedracophile]

I was going to make these last week. However, I tested my box of baking soda . . .and it needs to be replaced. I was also going to try them with sodium carbonate(made by "cooking" the sodium bicarbonate), which gives a pH inbetween baking soda and sodium hydroxide. Ive never used NaOH in the kitchen, but I do remember many chemistry labs, many years ago. Probably this weekend, however!

[@mariaroldan4200]

How do you cook it?

[@thedracophile]

@@mariaroldan4200 In a 200 F oven for 1 hour, or in a skillet on the stove over low to medium heat, stirring occasionally until it stops bubbling . The baking soda reacts, giving off water and carbon dioxide, and leaving behind the sodium carbonate.

[@bobbler42]

Whilst Interrailing in 2008, I took a train from Munich to Stuttgart. At some point in the journey, I went to the buffet car, and asked if they had any pretzels (Brezeln). No, I was told. When I looked idsappointed, I was told "You're not in Bayern any more." I like the implication that DB changes out its baked goods based on state. It's equally possible they'd run out and he was messing with a tourist. On a minor etiquette point; for the avoidance of hypertension, the salt is often scratched off.

[@p.s.shnabel3409]

That's super weird, though. Brezeln are as commonplace in Baden Wuerttemberg as they are in Bavaria. ... that being said ... both Schwaben and Bayern can have a very dry sense of humor as well as a love for practical jokes. So, yes, it is possible you were pranked.

[@weatheredtome]

Kind of shady to hide safety tips behind a paywall.

[@timdiggerm]

I've been using lye for years (using an NYT recipe) but have had issues with wet lye-pockets on the undersides that have to be cut out or else getting mild chemical burns while eating. Not a great time! I'm guessing it's because I haven't been draining them on a rack, so I guess it's finally time to buy a nice wire rack.

[@adamgoodrich80]

prefer a nice flavorful beer cheese sauce...

[@TheNinnyfee]

IF you eat Weißwurst, buy sweet Bavarian mustard. ❤

[@p.s.shnabel3409]

Yes, and a Hefeweizen!

[@112Famine]

in philly growing up we'd cut them in half & put deli ham & cheese on the still warm philly soft pretzels. ...don't forget the spicy brown mustard.

[@barbaracostello8187]

Here's what I want to know -- how did the Germans figure this out?

[@p.s.shnabel3409]

Nobody knows. There are some legends, but that's about it. The one common denominator those legends share is that putting lye on the pretzels (or dunking them in one) was by accident. And if I were to guess, that's exactly what happened. Which leads to the next question: why did that baker have an open vat of lye in his workspace? Modern day Germany doesn't just eat Brezeln treated with lye but also rolls ("Broetchen") and croissants. If you ever visit (Germany, Switzerland, Austria), I hope you'll get the chance to visit a bakery and try out all the different variations.

[@davidhalldurham]

Another excellent episode!!!! What's Eating Dan is my favorite ATK series.

[@PokhrajRoy.]

4:46 Me trying to tie shoelaces like

[@mayonnaiseeee]

Damn, looks so good. Pretzels are something that's never really on my radar, but now I'm either going to make this or buy one from the next legit place I see that bakes them fresh and traditionally.

[@abelaxen]

ATK magazines are THE BEST cooking magazines ever. Unfortunately their customer service is the worst I have ever encountered, and managing your subscription is a nightmare.

[@p.s.shnabel3409]

Thanks for the info! And if you don't mind, how do they send the magazines? Are they in some kind of envelope ... ideally a waterproof one? Our mail box has a leak AND the local mail delivery is ... uhm ... let's call it "creative"; they'll fold and cram just for the enjoyment of it, I guess? Or to create a spontaneous origami crane? I don't know, but whatever we get had better be up to some serious abuse.

[@abelaxen]

@@p.s.shnabel3409no envelope. just a double cover. My PO likes to cram my mags too. Get em. It's worth it.

[@Idontwantachannel67]

I have to say, I’ve never ever cut my pretzel like a bagel or put butter on it. Mustard and pretzel gets drawn and quartered all the way. Looks delicious and am tempted to order some lye now… 😅

[@hansjzeller]

I hope you'll try butter at least once. Pretzels and butter are a combination made in heaven! People in Germany commonly eat their pretzels with butter, often you can buy them already buttered in the store. If the thinner parts of the pretzel are crisp and brittle, just cut and butter the thicker parts.

[@iQKyyR3K]

Sweet mustard, Weißwürst, Hefeweizen and Brezen. The ideal Bavarian breakfast for a heavy day of drinking.

[@VinegarAndSaltedFries]

Awesome episode. I want pretzels

[@marquiswilliams1337]

Great vid. My favorite pretzels are the very hard ones like the Snyder's sourdough. I can't find any directions on these. Why is that?

[@thenoblerot]

Many years ago I was tasked with making some lye dipped pretzel bits. I thought a couple layers of latex and vinyl kitchen gloves would be fiiiiiine for protection. Nope. DO NOT skimp on the glove thickness!

[@9Godslayer]

How thick?

[@jred5153]

@@9Godslayer think those yellow dishwashing gloves.

[@GwynneDear]

I use nitrile gloves when I make pretzels and they work fine. I think it’s more about the material the gloves are made from than the thickness, but I would say if you’re really worried about it use dishwashing gloves. Also, if you get the solution on you, you can neutralize the burning by pouring vinegar on it. Works like a charm.

[@bl6973]

​@@GwynneDearI mean you can use vinegar but it's a really dilute solution of weak acid so you would need quite a bit of vinegar depending on the concentration of lye. Its always best you use water to fully rinse off all residues of sodium hydroxide.

[@barrydaugherty5528]

Then why oh why does anyone feel it’s safe for consumption???

[@spotdogit]

This is great info, Dan. Thanks! I made them once with regular AP flour, baking soda and kosher salt to top, and I was quite impressed with the outcome, but I can see how bread flour, compressed salt and lye would give it that quality finish. ❤

[@HRussock]

Fantastic video! Interesting and super informative. That said…that looks like a lot of trouble for some pretzels!

[@ghostkhadaji]

Okay, I think it's time for a trip to the local Pennsylvania Dutch market. I won't be able to stop thinking about these pretzels now.

[@jenntuomala6259]

They’re a little different, but equally delicious!

[@skyydancer67]

Cheater! Jk. 😂 Seriously though, that sounds like a plan. Throw in some beef kielbasa, properly cooked, with some good mustard and that will be a road trip I'd make.

[@simonsavelyev7399]

Dan's in a hazmat suit, get ready!

[@cathyhannahperez]

I'm totally OK skipping the lye if ever I want to try making pretzels. Just not big deal for me to have brown skin on pretzel. ;-)

[@TheJensPeeters]

For German pretzels you would roll out the dough so it gets thinner at both ends, you get crisper parts in the middle part of the pretzel like that. Mustard is actually not traditional, but butter and chives are and they are delicious as a topping

[@iQKyyR3K]

A Brezen to a Weißwurstfrühstück is about as traditionell as it can werden.

[@idenpoelchau1656]

@@iQKyyR3K yes, in Bavaria. For the rest/majority of Germany... not so much.

[@mondvogel6124]

@@idenpoelchau1656 who cares. Bretzels are Bavarian, so it has the cultural lead on that :p

[@EarnestBunbury]

A Brezen and also a Weißbier! @@iQKyyR3K

[@vi-yn1ss]

​@@iQKyyR3Kall good but the Senf iss füa d' würschd und ned die Brezn

[@Cathy-xi8cb]

He is so amazingly entertaining. The fact that he is so skilled is a great bonus.

[@aaron74]

He has a very quirky sense of humor for sure

[@Mark723]

And it doesn't hurt that he is very easy on the eyes.

[@4jp]

He is a knock off Alton Brown without the personality or cooking knowledge. This guy is to AB what Bam Margera is to Tom Green.

[@marvelboy74]

I helped work in a pretzel shop at a time many moons ago. I don't remember all the trade secrets but the one trick to learn was how to shape the pretzels. You essentially lifted it up, smacked the center on the counter and got it to spin around and then laid the ends down.

[@cshubs]

My brother used to make them this way, with the lye. He was so proud to do it this way.

[@hydnumrepandum214]

Oh, lye puns at the end. How about just being "normal"? 40 grams NaOH (lye) into 1 liter (1000 gr) water is a 1 normal (1 N.) solution to chemists. So Dan was just being a one normal cook, just a normal guy. Pretzels normally.

[@robertdewalt8711]

I like soaking pretzels for 30 seconds, in 3.8% lye solution. I use 45 seconds if I want darker colour.

[@edmundgonzalez8731]

Mr. A. Brown did a pretzel episode where his 'lawyers' came out and made him stop using lye because it's dangerous. And I'm thinking to myself, if you aren't careful, the home kitchen is rife with dangers. You are using sharp knives, hot skillets, hot oil for frying, hot ovens, boiling water... I use lye in a much stronger concentration to make my own soap and say respect it but don't fear it. Maybe at the time lye was less common, but really wish he would have made the pretzels both ways and cut out a bunch of his shtick. Of course, now you have me wanting to make a batch of pretzel!

[@arejetko]

I haven't checked the comments extensively but if you bake sodium bicarb it turns into sodium carbonate which has a pH of about 11.5. Not a bad substitute for NaOH - not readily available in small amounts.

[@jreese8284]

Nope, no lye. Ever since I drank Lysol when I was two, I just can't manage the smell of lye. Love the pretzels, though.

[@derekboardman9995]

I bought some pretzel hot dog buns recently that were kind of disappointing. I might have to try my hand at making my own, but I'll probably go baking soda.

[@azertyQ]

Irresponsible to highlight the necessity of safety and then not demonstrate ALL of it in the video. This is KZbin with an American audience... people aren't going to read.

[@mcsincnj]

Where's the recipe. Dan, you said it was below, but I just get comments. I have the latest ATK all seasons cookbook. I couldn't find it in there either. If anyone can tell me the page number, it'll make it easier. TIA

[@mjmeans7983]

How do I make the pretzel more buttery, without changing the consistency of the finished pretzel, and without brushing on greasy butter after cooking? I want a very buttery, but dry surface pretzel. i.e. How can I add more butter in the batter without causing the batter to not rise or cook properly for a pretzel?

[@davetarpley3740]

I appreciate soft pretzels but not so much the crunchy snack version. What I don't get is the salt topping, particularly if you're going to dip the pretzles in mustard. I want to taste pretzel not salt.

[@mattymattffs]

My brother did this once. It was enough to convince me to just always go to the baker. It's not cheap, but it's good and risk free

[@mikenyc1589]

Agree!!!!!

[@sociopathmercenary]

As someone that bought a flamethrower to control weeds in my driveway... This is the perfect recipe for me.

[@bgleadbetter]

I thought this 15 seconds into the video.

[@brentmakes]

Ahhhhhh! Watching episodes like this are an indescribable self-inflicted pain (I have a gluten intolerance 😅). But I wanted to say for my GF peoples I’ve done something similar but with cream of tartar and an almond flour dough. I’d love to know how cream of tartar stacks up to baking soda and lye.

[@p.s.shnabel3409]

I miss European cheese (since I immigrated to the US), so I watch a guy on KZbin making cheese. I can't, I don't have the necessary space ... it is pure masochism. So...gluten intolerant. You have my deepest sympathy.

[@treetreeplant]

The lye will destroy your silicone mat. If not the first time, then the second time. Use high quality parchment paper instead.

[@stampedetrail2003]

You can also cook out the water from baking soda to make sodium hydroxide, which isn't as alkaline as lye.

[@gnawbabygnaw]

My Dad used to make soft pretzels. He told me there was poison in them. As a six year old it confused me. Till now! Lol! Thanks.

[@themattbuchanan]

And now I’m ordering sodium hydroxide and pretzel salt

[@bradsweeney8695]

Has the Test Kitchen ever used Washing Soda to make pretzels?

[@srdjan455]

The question now is how the hell did the Germans even discover this way of making pretzels

[@Snowmirage6453]

This is the first I've heard someone mention this since I saw the episode of Good Eats with Alton Brown years back.

[@deyesed]

Another alternative between lye and baking soda is sodium carbonate, which can be made from baking soda. Place a layer on a baking sheet in the oven for an hour at 200F.

[@russb24]

If I recall, CI actually did a recipe like this.

[@EvanRustMakes]

@@russb24 So did Adam Ragusea

[@russb24]

@@EvanRustMakes Yeah but I just thought Dan might have mentioned the CI one since he works for them.

[@EvanRustMakes]

@@russb24 Yup! Just adding some more sources if anyone's interested. Both videos are great.

[@russb24]

Weird, I just looked and can't find the recipe on their site, although I did find the sidebar about how to make sodium carbonate. So I guess they took it down or maybe I'm just not remembering correctly. Anyway I made them that way once and they were pretty good, but I thought they were still lacking compared to lye pretzels.

[@shanunc]

I have made 3 batches of these - all with baking soda. After the first batch I tweaked the recipe by subbing crisco for the butter and adding 2 TBSP of sugar. I found the original recipe to lack flavor but the sugar was all that they needed 🤤 I don't believe investing in lye is necessary at all. Also, the thicker the rope, the softer the pretzel. A thinner rope yields a crisper pretzel. I'm so glad I tried this recipe and will def be making them again - with crisco, sugar, and baking soda 😉🥨

[@mayonnaiseeee]

Nice tips, especially about the sugar and thickness. Thanks.

[@lenabreijer1311]

Nothing needs sugar

[@shanunc]

@@lenabreijer1311 sounds like you do 🤣🤣

[@ChefChrisDay]

I don't think it's inherently a bad thing. But I agree this is a recipe where you shouldn't need it. Our taste buds and brain chemistry want it for sure. I do agree that the lye is not necessary. Baked baking soda works extremely well as a sub. I used it for bagel making in the same manner.

[@skyydancer67]

Thanks for the tips. I make my own soap so I usually have lye on hand. I'm going to try this eventually.

[@johndo1133]

Seems like soft pretzels are bagels that are just extra. Dough rope is twisted instead of ringed and dipped in a lye bath instead of boiling water. Like the little brother that keeps trying to outdo it's big brother.

[@PokhrajRoy.]

6:14 I downloaded the wrong ‘Lessons in Chemistry’.

[@63ah1275]

I was an analytic development chemist in my younger days. I used NaOH on a daily basis. It's less scary than a hot pan.

[@robynbeach3198]

100% going with lye! I use food grade to make soap anyway.

[@patromagnano7560]

Does anyone have the recipe? I do not belong to America's Test Kitchen.

[@amegli]

Why would AMT put a sign-up lock on a safety page?

[@cachef1]

Thanks Dan. I basically knew this but your explanations are always so great. I loved the recipe methods. I bet some of those pretzel designs would go over great in Germany! Can’t wait to do it.

[@jacksmonkey4345]

i'm gonna take a wild guess that the Auntie Anne soft pretzels in the mall isn't dunked in lye, right?

[@mikeb6389]

Lye is the best for cleaning baked on carbon and grease on nonaluminum and glass cook and bakeware.

[@sociopathmercenary]

Make your pretzels before you make your soap. Ain't no lye.

[@jaikumarvenkatchari3838]

What about spraying the lye solution on instead of dipping??

[@soniashapiro4827]

Nope. The only wheats I can eat are low in gluten. Spelt pretzel recipe? Is it worth it?

[@Thelawisintown]

Bewteen this episode and the baking soda one, this series' videos are getting pretty basic...

[@reformedsoteriology]

And here i thought Lye was used to make black olives

[@JaradPetroske]

I've been on team baking soda for years. Not sure about trying lye, but it sure does sound fun!

[@Casmige]

Always & only: La Moutarde de Dijon.

[@FrChapeau]

Great video, but it’s not great that the lye safety guide is behind a paywall.

[@StijnEngels]

I feel like it was silly not to include the clean up section in the video, wouldve been a lot easier and reached more people even the ignorant ones

[@dianebilly8230]

I probably won't make any pretzels homemade

[@ScreamingSicilian70]

I always wondered who the first person was to say "Let's drop this in lye, it's going to make a great pretzel" 🥨

[@borgertman]

Theres some good irony in "Sodium Hydroxide: Food Grade".

[@liindawgg]

tooo scary I have to skip on this and go to Wetzels or Auntie Anne’s.

[@zenster1097]

You should've gone over cleaning yourself.