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Other toppings for lye rolls nowadays also include poppy, sesame, and other seeds as an alternative to the usual salt. In Germany, they are sold in many shapes and forms, with many having unique names. [3] For example, Laugenstange (“Lye bar”) are long oval rolls, while Laugenbrötchen (“Lye rolls”) are small and round rolls. [4]
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Lye provides the crisp glaze on hard pretzels. It's used in kutsinta , a type of rice cake from the Philippines together with pitsi-pitsî . [ 4 ] In Assam, north east India, extensive use is made of a type of lye called khar in Assamese and karwi in Boro which is obtained by filtering the ashes of various banana stems, roots and skin in their ...
Commercial pretzels are dipped in a warm lye bath for 10-25 seconds before baking. This sodium hydroxide solution gives pretzels their characteristic color and flavor. Homemade pretzels can be ...
Today, pretzels come in various shapes, textures, and colors, but the original soft pretzel is still one of the most common pretzel types to date. Salt is the most common seasoning, or topping, for pretzels, complementing the washing soda or lye treatment that gives pretzels their traditional skin and flavor acquired through the Maillard reaction.
Nutrition per 17 pretzels: 120 calories, 3 g fat (0g sat fat), 340 mg sodium, 6g carbs (4 g fiber, 2 g sugar), 18 g protein. BeyondTwistz pretzels boast a highly unique quality—a whopping 18 ...
Pretzel: Yeast bread Germany: Alemannic knot-shaped lye roll, sometimes soft, sometimes hard, sometimes sweet, sometimes salty. Proja: Cornbread: Croatia Serbia: Small muffins or loaves of cornbread, was popular in times of widespread poverty, now is a common everyday meal. Pumpernickel: Rye: Germany
The pretzels ($7), sprinkled with your choice of Alaska-sourced sea salt or sesame seeds, are served with a side of either house-made cheese sauce, house-crafted mustard, or jam.