You should be using sodium hydroxide when making pretzels. It's what gives them that pretzeliness

Learn how sodium hydroxide interacts with pretzel dough to create the perfect texture and flavor.

How a Chemist Makes the Softest Bread You'll Ever Eat https://youtu.be/3ziMBDPMuP8

#pretzels #cooking #chemistry #science #shorts #ytshorts #acsreactions #baking #experiments #experimentshorts #sodiumhydroxide #lye #naoh

Prochain épisode

S09E31 - But HOW Does Carbon Dioxide Trap Heat?