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September 30, 2021

To make “real” Bavarian pretzels you have to use a lye dip. Do you have lye? We didn’t think so. Which is why we going to use a little trick involving baked baking soda to give the pretzels that signature, dark brown appearance, chewiness, and unique flavor. Enjoy!

For the fully formatted, printable, written recipe, follow this link: allrecipes.com/recipe/285589/bavarian-pretzels/

To become a Member of Food Wishes, and read Chef John’s in-depth article about Bavarian Pretzels, follow this link: youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw/join

You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/

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