Don’t judge me. Yes, I know Monday was Columbus Day and I should have cooked something Italian. Since potato dumplings are sorta like giant gnocchi, let’s just pretend I did an Italian German meal.
Sauerbraten, potato dumplings, red cabbage, German beer, and the star of the show: homemade sourdough pretzels. The pretzels were fabulous. And authentic. “Authentic” in this case means I used a lye bath before baking them.
If you read my prior blog, you may recall my experiments with making soap. The process uses lye so I’m familiar with working with highly dangerous substances. Plus my sister made the pretzels first. No one in her family died after eating them so I figured they were safe.
There’s some sort of science behind using lye for pretzels. It interacts with the starch and does something magical so the pretzels has that wonderful brown outside. It’s what makes a pretzel a pretzel.
Go forth, find some pretzels, drink some German beer, and celebrate October.