The Role of Lye Water in Bread Making
Release time:2025-11-14 page views: Font size:big In the small
Lye water is a key ingredient in traditional bread recipes, especially for pretzels and bagels. Made from sodium hydroxide, it gives bread a distinctive dark brown color and a unique flavor. When used in baking, lye water creates a crispy exterior while keeping the inside soft. This method is a favorite among chefs for its ability to enhance texture and taste.