Pretzels – Bicarbonate Applications (2024)

FAQs

Pretzels – Bicarbonate Applications? ›

The bicarbonates are used to provide an open cell structure within the pretzel. Of all the steps in the production of pretzels, cooking is the most important. The type of dipping alkali and the proper application of the alkaline cooking solution is the most critical to the taste and appearance of pretzels.

Like lye, baking soda is an alkaline substance, and when mixed with water and brushed over the pretzel dough, it changes the pH of the dough and gelates the surface starch. In the oven, the starch gel hardens and the alkaline baking soda makes browning happen fast.

The lye, as well as the baking soda, increases the alkalinity of the surface of the pretzel and allows for a browning reaction between amino group and reducing sugars to occur. So now you know why we float pretzels and bagels in an alkali solution like lye or baking soda.

Pretzels get their signature dark colour, slightly metallic flavour and chewy-leathery exterior from being dipped in a solution of water and food-grade lye, a strong alkaline ingredient. In the kitchen, baking soda is far more common, but it's a weaker alkali, so doesn't produce quite as dramatic an effect.

Food chemist and author Harold McGee has developed a method that takes plain baking soda and bakes it in the oven to create a stronger alkaline for home pretzel making. Heat transforms the baking soda into sodium carbonate, also known as washing soda, the natural laundry aid that has been around for decades.

Ammonium bicarbonate is also used in the pretzel dough to leaven without leaving any residue.

Formally known as sodium bicarbonate, it's a white crystalline powder that is naturally alkaline, or basic (1). Baking soda becomes activated when it's combined with both an acidic ingredient and a liquid. Upon activation, carbon dioxide is produced, which allows baked goods to rise and become light and fluffy (1).

Lye has a pH of around 13 whereas baking soda has a pH of around 8. This extra alkalinity accelerates the Maillard reaction, allowing that caramelization to develop on the exterior of the pretzels. That ultra-deep color and slightly crispy, crunchy exterior crust is only made possible with lye.

Instead, they mix hot (but not boiling) water with baking soda until the baking soda dissolves, then dunk the pretzels in that solution prior to baking. According to The Daily Meal, the baking soda solution slapped onto each pretzel is what gives them that signature Auntie Anne's crust.

Plain baking soda: Probably the easiest alkaline wash to make, it lends a mild tang, though the pretzels are not as crisp or thin, and there is little to no sheen. To make enough for one batch of pretzels, dissolve 1/4 cup soda in 1 quart of water in a small pot. Bring the mixture to a simmer, then remove from heat.

Is carbonate sodium same as baking soda? ›

Sodium carbonate is often referred to as soda ash or washing soda. Sodium bicarbonate is popularly called as baking soda. Sodium carbonate is made up of sodium and acid. Sodium bicarbonate comes with sodium, acid and hydrogen.

But common pantry essentials that are often used for cleaning — like baking soda and vinegar — shouldn't be mixed either. Unlike the bleach-ammonia mixture, combining soda and vinegar won't hurt anyone — but don't expect the mixture to do a good job cleaning, either.

The most benign substitute for lye is baking soda. You'll get a little bit of browning and some chew, but don't expect it to taste very pretzel-y. You can also used baked baking soda, which is a stronger alkali than baking soda but not as caustic as lye.

Don't skip the baking soda bath.

The dip that the pretzels take into the boiling water + baking soda helps give them a nice crust, with a chewy interior. It also gives the pretzels their classic flavor and helps with getting that perfect golden color on the outside. It's simple but makes all the difference!

Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.

Before boiling, they should be lovely and puffy. They should look like little twisted pillows of dough. If they aren't puffy before you boil them, they will come out quite dense when you bake them. Soft pretzels are chewy, but they should still be light and airy inside, rather than dense.