Updated: Nov. 29, 2023
Make your homemade pretzels (and ramen) with baked baking soda for improved taste, color and texture.
In our opinion, baking soda is the unicorn of all kitchen staples. Straight from the box, you can clean with it, bake with it, cook with it, brush your teeth with it and even use it as a deodorant. The magic of baking soda doesn’t end there, though. Did you know that when baked, baking soda gains even more magical properties? Keep reading to learn about the amazing applications of baked baking soda and how to make it at home.
If you’re a newbie (or not), here’s an article explaining the difference between baking soda and baking powder.
Why Bake Baking Soda?
Anyone who has made homemade pretzels with baking soda straight from the box knows that it’s near impossible to achieve quite the same appearance as the deep brown Bavarian pretzels you see in Germany. This is because traditional German pretzels are made with food-grade lye, a much stronger alkali that is also highly corrosive. While some home bakers are comfortable working with lye, it can be intimidating to work with (gloves and goggles recommended) and also a bit difficult to find.
The solution? Baked baking soda. When baked, the heat of the oven causes the molecules in baking soda to react with one another and give off water and carbon dioxide. This reaction removes about one-third of the water and carbon dioxide in baking soda, leaving behind a more robust sodium carbonate. In short, baking your baking soda turns it into a stronger alkali that more closely resembles the strength of food-grade lye. Isn’t food science cool?
How to Bake Baking Soda
Making baked baking soda couldn’t be easier. Here’s what you’ll need:
Ingredients
Equipment
- Baking sheet
- Aluminum foil
- Conventional oven
- Airtight container
Directions
Preheat your oven to 250°F. Meanwhile, cover a baking sheet with aluminum foil and spread 1 cup of baking soda over the foil in a thin, even layer. Place the baking soda into the preheated oven and bake for 1 hour. Remove and let cool. Store in an airtight container, at room temperature, to prevent the baked baking soda from absorbing moisture from the air between uses.
Editor’s note: Baked baking soda may not be as caustic as lye, but it can still cause skin irritation. Avoid exposing your skin or eyes to baked baking soda. When in doubt, safety first. Suit up with rubber gloves and safety glasses when handling.
How to Use Baked Baking Soda
Now that you have a stash of baked baking soda in your pantry, you’re probably wondering what to do with it. Here are our two favorite applications.
Pretzels
As noted above, baking soda is a staple ingredient for making homemade pretzels. Dunking your pretzels in a baking soda bath prior to baking is what enables them to develop their distinctive color and crispy-on-the-outside, chewy-on-the-inside texture.
While straight baking soda works OK, using baked baking soda will help you achieve a richer, deeper color and better texture without having to use food-grade lye.
To make pretzels with baked baking soda, simply swap it 1:1 for regular baking soda in your favorite soft pretzel recipe. You’ll be amazed at the difference it makes!
Ramen Noodles
If you’re wondering why ramen in Japan (or at the best ramen restaurants stateside) tastes better, it’s because of alkaline salt. This ingredient can be found at select Asian grocery stores and is a key ingredient in making authentic-tasting ramen noodles. This special salt is mixed with water to make an alkaline solution called kansui, which translates to “alkaline water” or “lye water.”
This solution, when added to the ramen noodle dough, is what gives great ramen its glossiness and slippery exterior. Beyond appearance and texture, it also contributes to developing ramen’s unique flavor, due to how the solution interacts with the wheat flour in ramen.
You can make homemade ramen more accessible by skipping the alkaline salt and using baked baking soda in your recipe instead.
Now that you’ve unlocked the hidden powers of baking soda, read up on these other secret pantry ingredients that will make your recipes even better.
FAQs
As noted above, baking soda is a staple ingredient for making homemade pretzels. Dunking your pretzels in a baking soda bath prior to baking is what enables them to develop their distinctive color and crispy-on-the-outside, chewy-on-the-inside texture.
What is the secret ingredient which makes a pretzel taste like a pretzel? ›
Lye. The dough is simple; take a basic yeast-risen dough that can be readied in an afternoon. But the trick to great pretzels is dipping the pretzels in a liquid wash before baking — and not just any wash, but a combination of water and lye. That's what gives pretzels their terrific color, texture and flavor.
What is the ratio of baking soda to water for pretzels? ›
Once shaped, dissolve 1/2 cup baking soda into 4 cups of hot water. You can use hot tap water or you can boil water. Working with one pretzel at a time, dip each one into the water, then place on a parchment-lined sheet pan. Sprinkle with salt.
What temperature do you bake baking soda at? ›
Just spread a layer of soda on a foil-covered baking sheet and bake it at 250 to 300 degrees for an hour. You'll lose about a third of the soda's weight in water and carbon dioxide, but you gain a stronger alkali. Keep baked soda in a tightly sealed jar to prevent it from absorbing moisture from the air.
Can you skip the baking soda bath for pretzels? ›
(Without the baking soda bath, you lose texture, that deep brown color, and flavor. So, basically, you will have bite-size bread instead of pretzels.) We do this key step when making regular soft pretzels, soft pretzel rolls, jalapeño cheddar soft pretzels and soft pretzel knots, too.
Is lye or baking soda better for pretzels? ›
Lye has a pH of around 13 whereas baking soda has a pH of around 8. This extra alkalinity accelerates the Maillard reaction, allowing that caramelization to develop on the exterior of the pretzels. That ultra deep color and slightly crispy, crunchy exterior crust is only made possible with lye.
Why is Auntie Anne's pretzels so good? ›
All those pretzels are made and twisted on the spot.
Auntie Anne's definitely doesn't serve pre-made pretzels! Every location receives shipments of the signature flour mixture, which is put in a mixer along with water and yeast. They're baked, brushed with real butter, salted and served right there.
What is the lie for making pretzels? ›
Lye is primarily used to make pretzels, and it's the reason for their unmistakable shiny, mahogany color. To prepare, shaped pretzels are dipped in a lye bath, then baked in the oven. This method can also be used with rolls or buns. Once lye-dipped pretzels are baked, they're totally safe (and delicious!) to eat.
Does Auntie Anne's fry or bake their pretzels? ›
Products sold at Auntie Anne's franchise locations are baked fresh in-store. In order to provide you with a great Auntie Anne's experience at home, we use the same proprietary blend of flour used in our stores.
What is the best flour for pretzels? ›
Gluten helps provide structure, allowing a baked good to have more body and sturdiness. As a result, bread flour will make it easier for a pretzel to hold its shape. This can be an advantage to beginner bakers, especially since the shape of a pretzel is so important.
Egg Wash – The egg wash on the pretzels gives them a little shine, and I find it softens the exterior a bit. For a more traditional taste, omit the egg wash and just use salt when the pretzels come out of the water bath.
What country is famous for making pretzels? ›
Its origin is often attributed to Germany, specifically to the region of Bavaria, although its precise beginnings are somewhat debated. The pretzel was invented by European monks in the early Middle Ages, possibly in the 6th or 7th century.
What happens if you use too much baking soda in baking? ›
Make sure to bake the batter immediately. Baking soda has an indefinite shelf life if stored in a sealed container in a cool dry place. Too much baking soda will result in a soapy taste with a coarse, open crumb.
What is the rule of baking soda? ›
Too much baking soda in a recipe can give your baked goods a metallic or soapy taste, so be careful with your amounts in conversions. As a rule of thumb, 1 teaspoon of baking powder is equivalent to ¼ teaspoon of baking soda in terms of leavening power.
Why do you dip pretzels in baking soda before baking? ›
The answer lies in a brief dip in an alkaline water bath before baking. This bath essentially gelatinizes the outside of the pretzel, preventing it from fully “springing” during baking (as bread does) and giving pretzels their signature chewy crust. It also gives them their unique and indelible “pretzel” flavor.
Why do people boil baking soda? ›
Baking soda on its own has a high pH, of course, but the boiling water will boost the alkalinity further. “When you add baking soda to boiling water, sodium bicarbonate breaks down into three compounds: sodium carbonate, water, and carbon dioxide,” says Sharma.
Why does baking soda make things crispy? ›
A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.
Why can I taste baking soda in baked goods? ›
If you purposely or accidentally used baking soda instead of baking powder without making any changes to your recipe, you'll definitely end up with a bitter taste. Remember, baking soda is an alkaline, or base, ingredient that naturally has a bitter taste.
How long to bake baking soda for soda ash? ›
DIY: Make your own Soda Ash cheaply
- Preheat your oven to 300°F, and wait for the oven light to turn off.
- Once the light turns off, the oven is at the proper temperature. ...
- Place it on the rack in the middle of the oven.
- Set the timer for 60 minutes. ...
- It should still be white. ...
- How to use it: