Ready-to-use lye, 1 liter for lye baked goods

Ready-to-use lye 1 liter for lye pastries

For the typical lye taste and the characteristic golden brown crust, pretzels and bread rolls are briefly dipped in lye or brushed with it before baking. You can be sure of perfect results with this lye. As caustic soda is highly corrosive, you should always wear safety goggles and suitable protective gloves. For aromatic pretzel rolls or classic pretzels, start by preparing a suitable dough. Once you have formed the dough pieces into the desired shape, leave them to rest uncovered on a lye cloth for a short time after piece proofing. This allows the surface to dry slightly and form a fine skin. After a rising time of around 20 to 30 minutes, it is advisable to cool the formed dough pieces in the fridge. This makes it easier to dip them into the lye afterwards and ensures that it adheres to the surface without penetrating the pastry. Make sure you are safe: wear safety goggles, chemical-resistant gloves and suitable protective clothing for your body and face. Make sure that there are no children or unprotected persons in the vicinity. Then pour the required amount of lye into a suitable, lye-resistant container. Dip the slightly dried dough pieces individually into the lye for a maximum of four seconds - ideally using a ladle. Allow the dough pieces to drain briefly and then place them on reusable baking paper. Conventional baking paper is less suitable for this, as the pastry can stick to it. If desired, you can sprinkle the dough pieces with pretzel salt. Then bake the lye-baked rolls or pretzels according to the recipe instructions. The lye used can be stored in a suitable container and used several times if handled cleanly. After use, all utensils used should be thoroughly cleaned. Acids such as citric acid, carbonic acid or acetic acid can be used to neutralize the lye. Do not remove your protective clothing until the lye has been completely sealed or completely removed.