This is what gives pretzels that dark, shimmering outer crust. Traditional soft pretzels are briefly boiled in baking soda water before baking to achieve a chewier crust. I do not have a recipe for the cheese sauce. ive made alton browns pretzels several times using a baking soda bath, they come out perfect and delicious, they taste just like you bought them off a new york city street vendor. Baked soda is also strong enough to make a good lye substitute for pretzels. Baking powder CAN be substituted in some recipes (they are NOT 'two completely different things'), but, if you substitute powder for soda, you need to use three times as much. https://www.bhg.com/recipes/how-to/bake/how-to-make-pretzels Homemade soft pretzels require quite a bit of baking soda and I'm afraid there is no substitute when you need so much. A baking soda bath is actually a cheat for at home pretzel makers, it’s used instead of lye, which can be a bit dangerous to handle if you aren’t a professional in that area. Oct 26 2010 - 4:07am. I did try that with this recipe but it did not have the same effect. I stumbled upon this page while browsing, after making a batch of pretzels (my own buffalo chicken pretzel bites recipe).. i did the dip in baking soda water (after it boiled) Then after cooking for 10 minutes on 400, i did a (shake n’ bake) of seasonings and popped back in the oven for 40 minutes on 350 to get that hard pretzel bite.. Get the amount you need from a neighbor, friend or family member ... or call someone and ask them to buy some on the way home from work or school Since baking soda is an ingredient of baking powder, baking powder is technically the best substitute for baking soda. Using Lye for Bread Pretzels. Log in or register to post comments; Bread Buddy. Baking soda, on the other hand, is great for bagels. BTW, I've made Bavarian style pretzels using both lye and baking soda. A common home alternative to lye when making pretzels or bagels is to use a baking soda solution. I'll take the lye, any day, for that hard, shiny crust. I have worked with a few recipes at work that call for dissolving baking soda in boiling water, and then adding that to the batter as a final step in the mix. This technique is used in a molasses based muffin, as well as a molasses based cookie. The pretzels stayed the same so I do not do that additional step for these pretzels. This isn’t an ideal substitute, though, because baking soda on its own is still way less alkali than lye, and doesn’t offer that distinctive crust and flavor. 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