•To ensure that the pretzels retain their shape when baked, roll the pretzel ropes longer than you think!•I roll the pretzel ropes about 30 inches long.
•Once your pretzels are shaped, refrigerate them for 30 minutes or longer.•Refrigeration will make the pretzels easier to transfer to their baking soda bath.
•Pretzels are typically made with lye, but lye is a caustic substance that most home bakers don't have access to.•Instead, bake baking soda on a sheet pan for an hour...
•The baked baking soda transforms the sodium bicarbonate into sodium carbonate.•When you place the pretzels in the baked baking soda bath, they'll come out browner, like lye!
Get the full Sourdough Pretzel recipe on SourdoughBrandon.comThe recipe includes a how-to guide with photos, detailed instructions, and a pretzel shaping video.