Can you substitute baking soda for lye?

Many home recipes replace the lye with baking soda, but the results taste like breadsticks, not pretzels. Baked soda does a much better job of approximating true lye-dipped pretzels.

How much baking soda and water do you put in pretzels?

In a large, wide pot, bring 6 cups water and 2 tablespoons baking soda to a boil. Then, transfer one shaped pretzel to the bath using a slotted spatula and let sit for 1 minute.

How do you make baked lye?

You only need two ingredients for homemade lye water: Baked baking soda and water. Mix them at a 1:4 ratio. Then you’re ready to use it!

Is lye water safe to eat?

Lye water (sometimes called ‘Lime Water’) is a strong (caustic) liquid that is safe to use in very small amounts in cooking, but it can be dangerous if lye water is swallowed undiluted straight from the bottle. It can cause severe corrosive burns to the throat, oesophagus and stomach with permanent damage if swallowed.

Is lye water safe for food?

Does lye water expire?

The shelf life of lye, sodium hydroxide, when properly stored is one year. After a year it is possible for your lye to work, but you should do a small batch to test whether the lye is still good. If it is actually expired, then it may not come to trace quickly or could separate after it is poured or set up.

Is lye and baking soda the same?

Lye is a stronger alkaline than baking soda or sodium bicarbonate, with a pH reading ranging from around 13 to 14. Its base of sodium hydroxide is created commercially by the electrolysis of sodium chloride solution, as well as reacting calcium hydroxide with sodium carbonate, according to the FDA.

Why do pretzels need lye?

It’s also used to provide authentic Bavarian-style pretzels with that golden color, rich flavor and sheen. Lye affects the baking process in pretzels by speeding up the Maillard reaction that occurs on the outside of the pretzels as they bake.

Can lye water expire?

To ensure the lye works properly, we recommend using it within one year of purchasing. It needs to be sealed tightly and stored in a dry place. Lye is hygroscopic, meaning it attracts moisture.

How do you make food grade lye water?

In a medium pot, add 4 cups of water and 1 teaspoon of baking soda. (I used the cup for dry ingredients and not the cup for liquid or pitcher style). Bring it to a boil over high heat for about 5 minutes. Make sure to use a shallow pot so it will not overflow and do not leave it unattended.