Sho Spaeth is the lead writer and editor at ChefSteps.com. He is also the author of Homemade Ramen, a James Beard Award–nominated cookbook.

Sho Spaeth

Matthew Woolen is a master pastry chef and has worked in a variety of Seattle restaurants, including gastropub Old Sage, Zhu Dang, and a gluten-free restaurant called Capitol Cider.

Matthew Woolen

Making great <a href="https://www.chefsteps.com/recipes/soft-pretzels">pretzels</a> and <a href="https://www.chefsteps.com/recipes/amazing-chewy-bagels-from-scratch">bagels</a> can be a dangerous bit of business. Yes, the dark and malty twisty breads. And the reason why is lye.Lye is the ingredient responsible for the distinctly dark burnishing on the outside of pretzels and for their distinctive mineral taste. Lye also happens to be a powerful corrosive, one seemingly designed to melt your biological meat suit’s mix of proteins and fats. (Pretzels are safe to eat because the lye on their surfaces reacts with carbon dioxide when heated, transforming it into harmless carbonate.) Careless use of lye can lead to permanent disfigurement and death, so before you even start thinking about picking up some food-grade lye, you must understand the dangers and the safety precautions that can minimize those dangers.As long as you follow some straightforward guidelines, it’s perfectly safe to use lye in your home kitchen. With the right equipment, the proper precautions, and an understanding of the dangers involved, you’ll be churning out pretzels and bagels safely in no time.

How to Use Lye Safely