So you’ve heard all about the superpowers of baking soda, but what about the lye? You’ve probably seen it mentioned alongside the baking soda—or even as the “simpler” alternative to baking soda.
After all, both react with water to produce carbon dioxide and release a variety of other chemicals. They aren’t that different, right? Well…yes and no. Baking soda is an alkali and reacts rapidly with water to create carbon dioxide, a gas.
Lye, on the other hand, is an acid that reacts slowly with water creating a much more reactive molecule called a hydroxide (OH-dee-kate).
What does this mean for your homemade pretzel lye vs baking soda? It means they are similar and not interchangeable necessities in making pretzels or other baked goods at home; however, they can be useful resources when looking to make something specific or if limited access or storage space is available.
What is lye and what is lye water?
Lye is a form of sodium hydroxide, a strong base used to leaven dough. It’s a colorless liquid with a strong smell reminiscent of bleach. Lye water is the dilute form of lye.
It’s most commonly made using rainwater, but you can also find it in grocery stores as a packaged item. Both lye and lye water have the potential to be very dangerous; always wear rubber gloves, goggles, and a mask when handling lye. Lye water is different than regular water in its chemical makeup.
It has a pH of 13, which is very high. Most plant life is adversely affected by a pH above 12.9, which is why lye’s strong reaction with water makes it such a great leavening agent. Lye is used in the production of a large variety of products, including soap, toothpaste, and baked goods.
How to use lye water in homemade pretzel dough
Lye water makes for a fantastic pretzel dough enhancer. It can be added to the dough at the same time as the yeast or flour. The water reacts with the lye to form a hydroxide, which reacts with the gluten in flour to make it less elastic and more “bread-like.”
It can also be added directly to the dough instead of the water; the amount you add is dependent on the type of dough you’re making.
For example, for soft pretzels, you’d only need a small amount of lye water.For harder recipes like soft pretzels or bagels, you’d need a larger dose of lye. If you prefer to make your own lye water, you can boil water with sodium hydroxide until it reaches a pH of 13.
How to use lye in pretzel dough
Lye is also a great tool when making dough out of scratch. If you’re short on time or ingredients, you can use lye to make a dough with the same ease as you would baking soda.
For recipes that call for yeast, you can use lye to replace yeast, but it takes a bit longer to produce a rise. You can also use lye to make vegan or gluten-free dough, which is great for people with allergies and dietary restrictions. Lye is also great for making gluten-free dough.
For gluten-free dough, you need to use a different kind of lye called “potassium lye.” You can purchase potassium lye online or make your own by combining table salt and water. Next, add the potassium hydroxide to the salt water and let it react until it turns clear.
Why use baking soda instead of lye?
Baking soda is a common, everyday baking ingredient. It reacts with water to create carbon dioxide and has no competition when it comes to leavening. Baking soda is also very versatile in that it can be used as a substitute for salt and sugar, as an acid to help preserve food, and as a leavening agent. Baking soda has many benefits over lye.
The most important difference is cost: Baking soda costs less, and you can use more of it. Lye is expensive, and a little goes a long way. The chemical reaction also happens much faster with baking soda. Lye reacts much more quickly with water than baking soda, so you have less time to react the chemical change before the item is baked.
The pros of making organic pretzels with baking soda
Baking soda is a great option for making organic pretzels. Baking soda reacts with water more quickly than lye, creating carbon dioxide and a nice soft texture in your pretzel.
Baking soda is also natural and safe for you and the environment. If you’re looking to make an organic pretzel, home-made lye could result in a less than desirable product. Baking soda has only one by-product: baking powder, which is an alkali. Baking soda can be substituted for sodium or potassium carbonate without affecting the taste or texture of the pretzel.
However, if you’re looking for a chemical-free pretzel, you might want to go with baking soda. Baking soda is a weak acid and does not have the potential to create a hazardous by-product like lye does.
The cons of making organic pretzels with baking soda
Baking soda is a great option for making organic pretzels. However, you have to be careful with how much you use. It reacts with water to create carbon dioxide and has no competition when it comes to leavening.
Baking soda is also very versatile in that it can be used as a substitute for salt and sugar, as an acid to help preserve food, and as a leavening agent. The biggest problem with baking soda is its higher cost.
Baking soda has only one by-product: baking powder, which is an alkali. Baking soda can be substituted for sodium or potassium carbonate without affecting the taste or texture of the pretzel.
However, if you’re looking for a chemical-free pretzel, you might want to go with baking soda. Baking soda is a weak acid and does not have the potential to create a hazardous by-product like lye does.
The cons of making organic pretzels with lye
Lye is a great option when looking to make organic pretzels. It reacts much more slowly with water than baking soda and can be used as a substitute for yeast. The biggest problem with lye is its cost.
Lye is an expensive chemical that requires a hazardous permit in some regions. If you’re not willing to take the risk of transporting lye, you might want to look elsewhere for your pretzel recipe.
Summary
If you only have access to one type of lye, pick baking soda—but don’t be too quick to rule out lye altogether. While it is stronger and more dangerous than baking soda, it is also a bit more expensive and less versatile.
Baking soda is a great option for making organic pretzels and a great second choice for making organic pretzels. It reacts with water to create carbon dioxide and has no competition when it comes to leavening.
Baking soda is also very versatile in that it can be used as a substitute for salt and sugar, as an acid to help preserve food, and as a leavening agent. Lye is a great option when looking to make organic pretzels and a great second choice for making organic pretzels.
It reacts much more slowly with water than baking soda and can be used as a substitute for yeast.