The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pretzels - Lye Dipped

alconnell's picture

Pretzels - Lye Dipped

Here are my latest lye dipped pretzels:


 These were made using KA Sir Lancelot flour and the recipe here:

I have had great luck with this recipe. 


leahweinberg's picture

they look good! 

where did you find the lye? 


Nauticus's picture

Seconded.  Where did you find? What grade and quantity?

Elagins's picture

at Asian groceries for about $1.00 to $1.50 for an 8-ounce bottle of food-grade lye solution. when i use it to make bagels, i generally use about a tablespoon per quart of water.

Stan Ginsberg

chicken bridge bakery's picture
chicken bridge ...

your pretzels look great and i'm sure the lye was the key to that great color! 

i found food grade lye on a science experiment website.  i was able to get two large bottles for $8/ea.  since you only need about 1T/quart of water (which is a reuseable lye solution) it will be years before i make it through my supply. 

good call on using the silpat(?) as the lye will go right through parchment and even "burn" metal sheet pans.

alconnell's picture

I got food grade lye on the web.  If you search for it, it should pop up.  It wasn't cheap (around $30 for what looks like a lifetime supply) but I really wanted the authentic flavor and taste and think I got it.  Seems like that more than anything gives the pretzels the flavor.  I have experimented with sourdough with good results also. 

mrosen814's picture

your pretzels look great!!

emburns's picture

Would you still happen to have the recipe?  The link is broken.  

fowler's picture

shame the link broken those look fantastic!