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February 1, 2015
What fun I had making Pretzel Bread. I never considered it was possible to make Soft Pretzels at home, but now that I’ve made them, I see Pretzels in every book on my shelf. It’s funny, the more you experience, the more you notice in the world around you. Biting into my first homemade Pretzel Bread got me so excited. They tasted just like the pretzels I use to buy from the street trucks in NYC. It’s been so long since I had a pretzel like this, that I’d forgotten the real flavor of a soft pretzel. They were strikingly easy to make and I’m really proud of myself. – I just want to say a few words about the ingredients necessary for making Pretzel Bread. I went to a great deal of trouble hunting down the malt powder and lye (sodium hydroxide). For malt powder , I scoured Canada and was unsuccessful in my search. I guess brands don’t think enough Canadians make bread. My solution was just to throw money at the problem and be patient while the ubiquitous-in-the-US malt powder arrived at my door.
The lye was a different story. Never having considered using it as an ingredient, it took me a while to find a brand that I felt comfortable enough using. Even if I used the sodium hydroxide sold as drain cleaner (lye at its impure state), at a 4% solution, I doubt anything much would have happened to me; however, I have to want to eat the pretzels after I bake them. Rick being a chemist, found me a brand that was pure enough for my purposes. It wasn’t until after the pretzels were baked and tasted that he told me a story about a highly concentrated sodium hydroxide solution that blew a tanker off its bolts. He thought that was funny.
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