I know there was a thread on this awhile back. A coworker made very simple "Homemade" soft pretzels. I know the boys would get a kick out of making them, but the egg wash seemed to really help achieve the real soft pretzel feel (slightly brown and firm on the outside, chewy on the inside). Would veg oil or a milk wash do this?
I think the typical browning agent is a baking soda dip alkaline bath before baking.
Quote from: twinturbo on May 10, 2012, 12:20:18 PM
I think the typical browning agent is a baking soda dip alkaline bath before baking.
agreed - an egg wash will just make it shiny...the baking soda dip makes it that dark brown :)
Adrienne
Yup on the baking soda - when I worked at a pretzel store in college we dipped all the pretzels in a baking soda & water solution before baking them.
Assuming you put the salt on post dip? What baking soda to water ratio do you use?
Yup - salt after the dip. The baking soda & water seems to help the salt stick better. Not sure how much baking soda to water, since we used to do a whole box to a pan of water.