Samantha Seneviratne is showing us how to make cinnamon raisin soft pretzels from her book, The Joys of Baking. That distinctly tangy, somewhat salty, dark brown exterior of a pretzel is just as important as the chewy bread beneath it. To achieve this effect, pretzel makers dip shaped and proofed dough in a lye solution, a strong alkaline that helps the sugars and proteins in the dough turn deep brown in the oven. Lye is also extremely caustic. It can actually dissolve glass! Yikes. Luckily, Sam found a compromise solution. Baking soda is not as strong as lye, but it is much safer for your glassware and loved ones, and produces a similarly tasty effect. Her son, Arthur approves! GET THE RECIPE ►► https://f52.co/2Z6z7z2INGREDIENTS Dough2 1/4 teaspoons active dry yeast3/4 cup warm water (110° to 115°F)1/4 cup packed dark brown sugar3 cups all-purpose flour2 teaspoons kosher salt4 tablespoons (1/2 stick) butter cut into pieces, at room temperature, plus more for bowl2 1/4 ounces (1/2 cup) golden raisinsWater bath and to finish1/3 cup baking soda3 tablespoons dark brown sugar1/4 cup granulated sugar2 teaspoons ground cinnamon2 tablespoons unsalted butter, meltedSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
