A food-grade solution of sodium hydroxide used as a brief cold dip for pretzels and Laugengebäck. The dip sets the surface proteins and, in the oven's heat, drives the deep-mahogany Maillard crust and the unmistakable pretzel tang before baking neutralises it to harmless carbonate.
Where it comes from
Food-grade sodium-hydroxide dip for pretzels and Laugengebäck.
In the kitchen
Cold-dipped before baking for the mahogany lye crust.
Nutrition (per 100g)
~0kcalCal
~0.0gProtein
~0.0gFat
~0.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
