Скачать или смотреть This Chemical Makes German Pretzels Chewy and Golden Brown | America's Test Kitchen

To make great German-style pretzels, you need a chemical shortcut with food-grade lye. Today, Bridget Lancaster shows Julia Collin Davison how lye contributes to that golden-brown shine and snappy bite, highlighting the importance of letting the dough rest between stages of shaping. After they dip the dough in a diluted lye solution (with protective gear in place), Julia explains lye's chemical effect on proteins and starches, and the best way to make these pretzels with maximum ease--and safety.

Laugenbrezeln (German Lye Pretzels) Recipe: https://cooks.io/3Jf1EgH

00:00 Intro
00:25 Making The Dough
02:22 Shaping The Dough
07:18 Dipping The Dough
11:50 Trying The Laugenbrezeln (German Lye Pretzels)

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