Optional! - Baking the Baking Soda
Heating baking soda in the oven induces a transformation from sodium bicarbonate to sodium carbonate, a more potent alkaline salt. You can gauge the completion of this transformation by monitoring the baking soda's weight change as it bakes.
Preheat your oven to 350°F (175°C).
Line a rimmed baking sheet with foil, and take note of its weight using a digital scale. Spread an even layer of baking soda on the foil-lined baking sheet and place it in the preheated oven. You want at least 1 Cup for this recipe.
Bake the baking soda while stirring it every half hour. Continue this process until the weight of the baking soda is reduced to approximately 2/3 of the initial weight. To determine the weight of the baking soda itself, weigh the baking sheet with the baking soda and then subtract the recorded weight of the lined baking sheet. The baking time may vary, typically ranging from 2 to 5 hours.
Once baked to the desired weight, remove the baking soda from the oven and allow it to cool completely. Store it in an airtight container, being cautious not to touch the baked baking soda with bare skin. Extra baked baking soda can be stored in an air tight container indefinitely.
Note of Caution!Handle the baked baking soda with care and avoid direct contact with your skin, as it is a caustic substance. In case of contact, thoroughly flush the affected area with water.
Pretzel Baking
Preheat the oven to 400-420℉.
Boil water.
Add the baking soda and stir it in.
Using the already made dough from the fridge, roll out a long rope of dough with the ends tapered to a thinner point while also keeping the middle of the dough thicker.
Make these fairly long. These were just about 20 inches in length.
Form the rope into a horseshoe shape.
Cross the ends.
Cross the ends again.
Flip up the crossed ends onto the thicker portion.
Carefully move the dough to the baking soda bath placing the dough to avoid any splashing.
Bathe the dough for no more than a minute on one side.
Flip it.
Do the same for the other side.
Transfer the slightly boiled dough to a parchment lined cooking sheet.
Add a nice coating of egg wash.
Score the fat end of the pretzel.
Sprinkle on the course salt.
Do this until you're happy with the number of pretzels you're about to bake at 400-420℉ for about 20 minutes.
Cool slightly on a rack.
Keyword baking, beer, Oktoberfest, pretzel