Anna at King Arthur

September 29, 2021 at 7:41pm

Hi Brooks. If you are finding that the baking soda is leaving behind a metallic flavor, it could be that the pretzels are boiling for two long or the dough is not allowed enough time to drip off the excess boiling liquid. Switching to lye, which is more alkaline could be a better solution for this issue. Happy Baking!

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