German-style soft pretzels — no lye
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what about using potassium hydrixide?
Idk how y’all feel about this it when I’ve made pretzels, I will just boil them in baking soda and that usually gives me from what I think similar results
You were not lye”ing
Its not exactly hard to find food grade sodium hydroxide and a diluted cold sodium hydroxide solution is arguably less dangerous than boiling water. The taste will definitely be different comparing pretzels made with sodium hydroxide and sodium bicarbonate. In my opinion pretzels made with sodium hydroxide taste better.
Now the only thing that’s left to upgrade is authentic Bavarian Obatzda (here are a ton of ways to spell this). It’s basically a cheese spread made from a soft cheese like Brie or Camembert, Butter, Cream-cheese or Quark, finely diced red onion and Spices (Pepper, Salt, a ton of sweet paprika and caraway) mashed into a thick paste. It’s the OG way to eat a Prezel in a Bavarian Biergarten. Every Biergarten has a little different recipe so it’s always a little surprise what you get. I can’t put in words how good this tastes. If you like pretzels and cheese you will love this!
you don't get chemical burns from lye unless you leave it on you for a really really really long time and even then it's just a slight irritation. It's not like the movie fight club at all. I guess it could get bad if you fell into a vat of just mixed lye in water and then sorta stayed there most of the day.
Love all the tips as usual! One typo around the 6:00 mark though; I think you meant to say sodium carbonate instead of calcium carbonate
I wonder how washing soda reacts with vinegar…
Trust me, when you mix sodium hydroxide with even cold water it ends up hot, sometimes even boiling by itself. Also, I don't want to come across as not taking lye serious because it is definitely a strongly alkaline substance but lye really isn't that hard to work with. Just wear rubber gloves and long sleeves. I've also had highly concentrated solutions of sodium hydroxide make contact with my skin, and it doesn't immediately burn you. get vinegar on that thing within 30 seconds and you won't even know it touched you. Disclaimer: I do not recommend touching lye for any reason with your bare skin. I just don't want people to be too scared to try using it in cooking. In fact, I would say cooking sugar is nearly as risky as using sodium hydroxide. If hot sugar touches bare skin, you will get significantly worse pain. There are ways of doing it safely. Wear rubber gloves, long sleeved shirt, and turn on your oven vent or do it outside. Worth it for the results if you ask me.
Can't wait for mall pretzels
my father lived in the Black Forest from the time he was 26 until he met my mom 10 years later, and when we went back we had pretzels with this shape. I am so glad you developed a recipe!
Its like chef John says: fork don't lye.
nah ur heterogeneity dont excuse that wack ass pretzel lmaooo
As a German I'm very curious about the abomination-sounding "mall bretzels" What have you Americans done this time? 😀
(Am I judging? Noooooo … )
I want that mall pretzel video asap
We all know Adam isn't a lyer.
I honestly just use your pan pizza dough recipe for my pretzel dough. I haven't tasted these, but I honestly have no problem using excess pizza dough for pretzels when I am out of pesto and tomatoes. First time I heard about boiling water out of baking soda. Looks like I can save some eggs in the future (and don't waste so much powder).
6:28 Does he, maybe, making the clever joke "It's great for making Brezelns, and for making pretzels." or am I overthinking this and he really is just going for the slapstick?
These pretzels are making me thirsty!!!
Yum, my dad was born in Reutlingen Germany so this is amazing to me
The sodium bicarbonate thing is fascinating. As a chemist, I never realized that when you search in Google for sodium bicarbonate, it showed sodium hydrogencarbonate (and on wikipedia). I'd love a video on how we ended up calling baking soda sodium bicarbonate instead of sodium hydrogencarbonate (I think I know the answer, but I'm not a journalist 😉)!
Also, PSA: DON'T WHISK THE CARBONATE REACTION. IT PRODUCES DUST THAT GETS INTO YOUR NOSTRILS. YOU DON'T WANT A BASE IN YOUR NOSTRILS.
👍👍👍👍👍
I’m american, But I wish to Travel to Germany one day. I’m currently in my 2nd year in german in highschool and I’m also trying to adapt to some german Culture. It’s very hard to do such Things when living in the states, But my parents Are german and they love helping me try and "reconnect with our family roots". I will definitely try this recipe one day, it Looks delicious. Dankeschön!
Washing your dough, Adam? 😄
I followed the same technique to get a high pH water to make ramen noodles from. Supposedly that's key for getting the right consistency in Ramen noodles, and not just pasta.
These are some good pretzels – no lye
Don't worry too much about the lye A it's diluted B you drain it well C surface only affected
Adam- another use for the leftover sodium bicarbonate is in making ramen / alkaline noodles
As a type 2 diabetic I approve of these pretzels. Sadly, I will never know how delicious they are.
The baked baking soda is also great for making Ramen noodles
You gotta dip it in butter / salted butter
It's great for making pretzels… And, for making pretzels… Buhuhuhuhahaha!
could you make ramen with the water? I've heard that authentic ramen are alkaline.
As a German I understand why you wouldn’t want to to use lye, especially because you have a large audience and don’t want anyone to get hurt copying your video.
However, using latex gloves is enough to protect your hands from the lye since a lot of cleaning products are as if not more dangerous than the lye (at least the one we use here)
Cool. As Swabian I like the thin parts even thinner but else I have no complaints 😀
I learned to add the butter at the end of the kneading and adding a tablespoon of salt to the baking soda lye, but I guess that's no must.
german style
doesn't even remotely look like a pretzel, color, shape, knot, distribution and even the salt are wrong.
Call it Ragusea style pretzels. Not german style. There is nothing German with these pretzels.
Also mustard isn't a condiment for pretzels…
The first time I tried to make pretzels, I blew one of two breakers for my range somehow and I didn't realize it. I was too inexperienced to figure out why my oven and stove could still tell the time and get warm, but not hot. I checked the breakers, and the one marked for the oven was still fine. Didn't know it had a neighbor. Took me two months to figure it out. I still don't know why it happened at that exact moment, or why I didn't simply realize that one of the breakers, regardless of the label, was open, and simply consider closing all of the breakers.
The second time I tried to make pretzels, I had a pot half-full with boiling water. I had forgotten to add baking soda (I didn't bother with lye or with converting it to washing soda) earlier. So I added it to the already-boiling water. If you're familiar with Adam Ragusea's channel or with Alton Brown or certain aspects of physics, then you probably know about nucleation points. The bubbling of the boiling water instantly intensified when I added the baking soda. It boiled over, across my glass cooktop, and spilled down to the oven, managing to get in between the panes of glass that compose (not comprise, I guarantee) the oven's window.
Making pretzels has taught me a few important things:
-Nucleation will attack you if you're not ready.
-In places where 120V and 240V coexist (America), the 240V circuits are often on paired 120V breakers on different phases. They're usually bound by physical brackets so they're either both closed or both open, but if they're not, then one might pop without the other one popping, and you might have an appliance that kind of works and kind of doesn't.
-It's possible to remove and disassemble your oven door. But if you're doing that, then you have probably also learned not to do something you've just done. You'll especially learn it if the disassembly requires a torx screwdriver that you do not already own. (Sub-lesson: if you need a torx to get to a screw, you might get away with a slot screwdriver that goes all the way across, but it's got to be thin and wide which is a rare combo. You might be better off improvising, or better-er off just waiting and procuring the appropriate tool.
Bro those pretzel shapes are dead ass
> It's great for making pretzels, and for making pretzels!
Tell me more of this witchcraft, magic pretzel man. I'm listening…
https://youtu.be/niv6mtzkW3Q?t=385
Just throwing shade at your own ingredient of choice. smh
We also call that sodium carbonate 'kansui'. It's what makes ramen noodles snappy or springy. Now to make it useful in pizza dough…
very nice