this post was submitted on 11 Jun 2026
54 points (100.0% liked)
Asklemmy
54534 readers
353 users here now
A loosely moderated place to ask open-ended questions
Search asklemmy ๐
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- !lemmy411@lemmy.ca: a community for finding communities
~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~
founded 7 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Making and eating pretzel bread.
It's a very temporary simple pleasure, because then I go to my doctor for a checkup and get sad because of all the pretzel bread lol
Do you have a recipe? I've never made it, but I do enjoy pretzels so maybe I'd like it ๐คทโโ๏ธ
Yeah.... About that.... I cook on a more conceptual level than a recipe level (not trying to sound smart, quite the opposite, it's laziness lol)... From what I read people saying about baking being so precise it's a wonder anything I make actually comes out good lol
It's basically a simple yeast risen dough with a bunch of sugar as well. I use bread flour instead of all purpose as it retains more water and ends up softer. The "pretzelness" comes from a baking soda & water bath you give them before adding salt and baking. Just add some baking soda to hot water and toss them in it for a few seconds or so. From what I understand, the more basic the solution the better so people used to use Lye, but that's kinda dangerous and baking soda does the trick.
This is the recipe I used to get the gist of making pretzels I just don't twist them into pretzels I make rolls out of the dough.
https://www.allrecipes.com/recipe/24272/buttery-soft-pretzels/
I think there's some AI nonsense going on in the beginning there because it calls out baking soda as a leavening agent but that's not what it's being used for in this recipe.