Monday, June 13, 2011

Real Food: More Shiny Pretzels

Click for bigger.


samael7 said...


Yikes, more "Styx," as in the river, not the prog-rock 70s band. The salt is just . . . not right.

I think I'll skip my lunchtime pretzel.

MrsTarquinBiscuitbarrel said...

Aaaand the secret of shiny pretzels is... lye.

Which is why the only kind of pretzels typically made at home are soft pretzels, the kind dotted with coarse salt that taste fine with yellow mustard.

Unless, of course, you are a rabid baker, in which case you might have a recipe, as I do, for "pretzel breads." The active ingredients include Red Devil lye, and require the intrepid baker to wear long industrial gloves and use tongs to immerse the dough wads in a caustic lye solution before baking.

Mmmmmm! Think I'll pass! Think I'll stay out of the burn unit by continuing to buy my pretzel sticks at the store!

Cranky Old Batt said...

Wow. I was going to say something about the color saturation and what a great photo this is but the whole lye discussion just melted my little brain.