﻿<?xml version="1.0" encoding="utf-8"?><rss version="2.0"><channel><title>Soft Pretzel Wash...???</title><link>http://www.roadfood.com/Forums/</link><description /><copyright>(c) Roadfood.com Discussion Board</copyright><ttl>30</ttl><item><title>Re:Soft Pretzel Wash...??? (gostillerz)</title><description>  It's called a caustic bath, right? I think it's the same process for bagels, but not positive. </description><link>http://www.roadfood.com/Forums/fb.ashx?m=716568</link><pubDate>Fri, 26 Oct 2012 22:40:39 GMT</pubDate></item><item><title>Re:Soft Pretzel Wash...??? (kaszeta)</title><description>  You don't need food grade lye, you can make it by baking baking soda in the oven. &lt;br&gt;  &lt;br&gt; (Wear gloves when doing this) </description><link>http://www.roadfood.com/Forums/fb.ashx?m=716363</link><pubDate>Wed, 24 Oct 2012 21:43:15 GMT</pubDate></item><item><title>Re:Soft Pretzel Wash...??? (kozel)</title><description>  &lt;blockquote class="quote"&gt;&lt;i&gt;wheregreggeats.com&lt;/i&gt;&lt;br&gt;   &lt;br&gt;   &lt;br&gt;  &lt;a href="http://www.thefreshloaf.com/node/10736/soft-pretzels-alton-brown-style" target="_blank" rel="nofollow"&gt;http://www.thefreshloaf.c...els-alton-brown-style#&lt;/a&gt;  &lt;br&gt;   &lt;br&gt;  &lt;/blockquote&gt;   &lt;br&gt;  Not an egg wash!&amp;nbsp; Lye is used.  &lt;br&gt;  &amp;nbsp;  &lt;br&gt;  &lt;a href="http://articles.latimes.com/2011/oct/20/food/la-fo-pretzels-20111020" target="_blank" rel="nofollow"&gt;http://articles.latimes.c...a-fo-pretzels-20111020&lt;/a&gt; &lt;br&gt;  &amp;nbsp; &lt;br&gt;  &lt;a href="http://mamasminutia.blogspot.com/2011/03/perfect-pretzels-with-side-of-poison.html" target="_blank" rel="nofollow"&gt;http://mamasminutia.blogs...th-side-of-poison.html&lt;/a&gt; &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=716338</link><pubDate>Wed, 24 Oct 2012 16:51:39 GMT</pubDate></item><item><title>Re:Soft Pretzel Wash...??? (wheregreggeats.com)</title><description>  &lt;a href="http://www.thefreshloaf.com/node/10736/soft-pretzels-alton-brown-style#" target="_blank" rel="nofollow"&gt;http://www.thefreshloaf.c...els-alton-brown-style#&lt;/a&gt; &lt;br&gt;  &amp;nbsp; &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=716337</link><pubDate>Wed, 24 Oct 2012 16:00:29 GMT</pubDate></item><item><title>Soft Pretzel Wash...??? (BackRhodes)</title><description>  One of my first jobs in the 1960's was a pretzel delivery boy...using a 1946 Dodge (3 on the tree) I went from the bakery to the vending site (UC Berkeley campus)...the bakery (The Jabberwok) was a pizza parlor that was used until about 4PM... &lt;br&gt;   &lt;br&gt; The pretzels came in from Philly...we dipped them in some kind of wash, sprinkled salt, and baked them in the pizza ovens... &lt;br&gt;  To this day I don't know what the wash was...someting in the back of my mind says it was some kind of alkaline, don't really know...' &lt;br&gt;  Any ideas...??? &lt;br&gt;  Any soft pretzel recipes...??? &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=716333</link><pubDate>Wed, 24 Oct 2012 14:35:53 GMT</pubDate></item></channel></rss>