8.2 DIPPING AND PANNING PRETZELS

Dipping proofed pretzels in a lye solution before baking creates a chewy, deep-brown crust, but the lye solution causes the pretzels to stick to non-oiled parchment paper. To prevent sticking, bake on oiled paper or a Silpat. Because lye solution has a high pH, gloves must be worn to protect the skin.