Continuing the experiment in my kitchen: sourdough pretzel

I feel that the winter of New York has come to the peak (maybe one of the peaks) of its power recently. Oh, yeah, I should mention the 'happening' snowstorm this week- yay snow-white New York/nah,,, snow-ruined traffic...

I'm always so late in sensing what's going on. Like this time, I didn't even do my regular weekly grocery shopping, while all my friends go crazy stocking up their fridge (btw, it was said that the electricity system might shut down because of the snow) and got back telling me that supermarkets were empty...

Luckily, until now things are fine. The graduate school is closed for today (Tuesday) but lab buildings are all open lol. I'm enjoying looking at the now through my window, writing this blog and procrastinating to go to work lol...

Excited about the snow, I'm actually the kinda of person who hates coldness to death (a leftover effect of an extremely unforgettable, chilled camping trip.) So since the winter came, I have cut most of my outdoor activities out. My typical weekends now normally include some leftover labwork, some youtube time, and baking!

I'm obsessed with chewy&crunchy texture when it comes to bread, crunchy crusts, bagels and PRETZEL!!! (which gives you both). For this recipe, my secret ingredient to give the perfect brown crust is lye wash. Dissolve 30g lye in 1000ml water, soak your shaped pretzel doughs in for ~30s, bake them at 400F for 20min, and voila~

I used a similar recipe making these bagels.

All recipes using lye wash also say something like "lye is EXTREMELY dangerous so take EXTRA cautions!" Ah I know, it is just like doing experiment in the kitchen. Wait, experiment- I can handle it XD

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Continue the whole crepe theme: cocoa& banana infused crepe cake

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A touch of Claire- baking, cooking& life

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