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chimelak is asking: (4 answers)
Why do the soft pretzel recipies call for dipping them into baking soda water before baking. I MUST watch my sodium and have to know. While not all of the recipies for soft pretzels call for it, the most popular do. Can I follow the recipie and brush with eggwhites instead, or do you lose something in the process that alters the taste other than the sodium/salt flavor?

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Last updated: Oct. 3, 2012 4:30 pm
Posted: Oct. 2, 2012 6:45 pm
Answered by: wisweetp
Oct. 2, 2012 7:53 pm
The baking soda is for the browning. It will make the pretzel "look" like a pretzel. You can omit and brush with an egg wash...the pretzel will just not brown like it will with baking soda.
Answered by: mimosa
Oct. 2, 2012 7:57 pm
Hmmm. I decided to Google it. Here's what I found:
Oct. 3, 2012 2:28 am
It's an important step to make the pretzel coatigg. Without that you are basically making bread sticks.
Answered by: What's for dinner, mom?
Oct. 3, 2012 7:53 am
Baking soda gives flavor to the boiled dough. Without it you will not have the same "Soft Pretzel" taste. But... you certainly do not NEED to use it. Skip it but do the water dip as it provides the proper texture to the pretzel.
What's for dinner, mom?
Oct. 3, 2012 7:57 am
I watch sodium for the Hubs religiously. Baked goods present a challenge as they use baking soda and powder. I have found two substitutes that work amazingly well. No weird aftertastes, perfectly leavened cakes and other baked goods. I am very impressed with these products. Maybe they can help you as well. Take a look at the links.... AND
Answered by: chimelak
Oct. 3, 2012 4:30 pm
TO those of you who graciously answered my soft pretzel/sodium question, many thanks. For those of you who offered heart healthy/low sodium links, many thanks again, from the bottom of my heart ;-)
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