April 24, 2020 - 3:12pm
Lye from the hardware store?
Hello, I'm having trouble finding a definitive answer on this... can I safely use lye from the hardware store to make pretzels? We are looking at this one right now Roebic Lye .
Thanks all.
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Hello, I'm having trouble finding a definitive answer on this... can I safely use lye from the hardware store to make pretzels? We are looking at this one right now Roebic Lye .
Thanks all.
I fact I’m making them right now. I only use good grade lye for this, which I special ordered. I’m not a chemist but would never do otherwise for something I would consume. King Arthur has guidance on their website for readily available substitutes, go that route instead.
I am a (bio)chemist and I would discourage using anything except for food grade lye. Chemicals made for human consumption are subject to strict quality control processes that are meant to ensure they are free of contaminants that could hurt or kill consumers. That's one reason they're more expensive, but it's worth the peace of mind. I use this one for pretzels and it works great.
I bought some food-grade lye the other day for pretzels.. do you have a recipe you'd recommend?
I think this one that Floyd posted some years ago is a good starting point. For lye: after my pretzels are shaped and have rested for 15-20 minutes, I put them in the fridge for at least 2 hours. Then I make a 3% lye solution in a bowl (adding 30 g lye to 1 L of water--don't dump water on top of lye!), I gently swish the lye over the pretzels for 30 seconds or so, then I remove them, sprinkle on salt and put them in the preheated oven. I wear gloves while doing all of that. Heads up: they get a bit slippery in the lye bath. Nothing worse than dropping a potentially delicious pretzel on the floor.
Here's a slightly more advanced recipe from a respected pretzel baker: https://www.foodandwine.com/recipes/german-style-pretzels.
Safer than Lye. Works good!
https://www.epicurious.com/recipes/food/views/baked-baking-soda-method-for-soft-pretzels
I’d definitely suggest to use one of the alternatives. The only reason commercial bakeries use lye in favor of other viable alternatives is cost.
... I have a couple regarding lye. First of all, it's certainly dangerous if handled improperly. But so are sharp razor blades and hot ovens, two things we use all the time for baking. If proper precautions are taken--gloves and careful dilutions--using lye in the kitchen is no more dangerous than using the aforementioned baking essentials. Second, and I stress this is my opinion, pretzels baked without lye just ain't quite pretzels. They don't taste the same, they don't get so lovely and deep a color, they aren't so pleasurable to chew on. I see that on TFL there are debates over this topic going back more than 10 years... as for me I'm firmly in the pro lye camp.
Also food grade lye is way more expensive than baking soda. I think professional bakeries use it 'cause that's how the Müncheners do it.
Having worked as a process chemist in the pharmaceutical industry for many years, I want to emphasize SirSaccCer's advice about diluting lye carefully and wearing rubber gloves. I'd also advise wearing goggles to protect your eyes from splashes: the caustic effect of lye that gives bagels that lovely deep colour would rapidly do the same to your eyes if they get splashed. Lye burns are as serious as acid burns.
Again, as others have said with good reason, only use food grade lye.
"Again, as others have said with good reason, only use food grade lye." (BernardH)
Many lye containing products packaged for non-food use are also adulterated to enhance performance or prevent illegal use, e.g. methamphetamine.