© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

These pretzel breadsticks are warm, crusty with a satisfyingly chewy, soft center, just as traditional knotty pretzels, but easier to make and enjoy. Best served hot from the oven with cheese sauce or mustard if desired. We love it with extra butter.

The dough of soft pretzel is a rather simple yeast dough that can be made in an hour. The fun and tricky part is to dip the pretzels in a lye bath (In German this mixture is called Natronlauge) before baking, which gives the pretzels their typical caramel aroma, unique deep brown yet shiny colour and chewy texture. For a crunchy and aromatic crust, just like the one you usually find in the bakeries in Germany, you will have to use Natriumhydroxid (NaOH) instead of regular baking soda (NaHCO3). Natriumhydroxid (NaOH), also known as lye or caustic soda, can be dangerous if misused. So do wear eye protection and rubber gloves if you want to make lye solution for the pretzels. One much easier and safer solution is to use baked baking soda. Simply place baking soda on aluminum lined baking tray and bake for an hour at 120C/245F. When baking soda/sodium hydrogen carbonate/NaHCO3 is heated, it becomes the more concentrated sodium carbonate/soda/Na2CO3, which ensures a darker lye colour when dissolved in water, and better taste than baking soda could.
115 ml W...