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The original was posted on /r/askculinary by /u/External_Promise599 on 2023-09-21 03:36:58.
I am a cook at a small pizza restaurant and have just received the go-ahead to pitch some Oktoberfest/fall specials to the head chef and the owner. I've got a couple ideas but the easiest I could think of is turning our pizza dough into "pretzel" bread and serving with mustard or beer cheese. The dough is pretty well fermented and I think the flavor would work well for pretzels. To avoid breaking rule 5 I will not ask for any other ideas, lol
However logistics are the problem as we don't have the time to boil or pour a boiling solution over the top of the dough, and our pizzas are pre-portioned thicker crust in baking pans (think detroit style). Are there any workarounds to getting a pretzel-y finish/texture on top? Could you brush a room temp lye solution over top and send through the oven and have it be pretzel-y enough for people to want to continue reordering?