Baking powder and baking soda: These are leavening agents, which help the muffins rise so they are light and fluffy. These ingredients are not the same thing and are not interchangeable, so be careful with your measurements!

This quick pizza dough yields a crust of medium thickness that’s crisp across the bottom and a little chewy in the middle. It has a lovely, yeasty flavor with just a hint of whole wheat. I love this dough so much that I shared it in my cookbook, Love Real Food.
This dough doesn’t have the elusive, stretchy, chewy, sourdough texture that I crave in authentic brick oven pizza. This homemade dough is fantastic, though.

Use your spoon to arrange the mixture fairly evenly in the baker, then use the bottom of a flat, round surface (like a short, sturdy drinking glass) to pack the mixture down as firmly and evenly as possible.
Cover the baker and refrigerate for at least one hour, or preferably overnight. (The oats need time to soak up some of the moisture so they aren’t sticky.) When you’re ready to slice, lift the bars out of the baker by grabbing both pieces of parchment paper on opposite corners. Use a sharp knife to slice the bars into 4 even columns and 4 even rows.

Traditional pretzels are dipped in a lye solution to help their skin firm up and give them their pretzel flavor, but since lye is almost impossible to get, the next best thing is baking soda that you bake. Baking baking soda in a low oven changes the alkaline levels, will makes it possible to get a much better dark, burnished pretzel-y crust.

To bake baking soda: spread out 1/4 cup baking soda on a rimmed baking sheet lined with foil. Bake the baking soda for 1 hour in a 250°F oven. Let it cool completely before using. Use gloves when handling the baked baking soda.

Do I have to do the baking soda bath?
If the baking soda bath step makes you nervous, you can skip it and just brush your pretzels with a baking soda wash. The baking soda bath will be even better if you used the baked baking soda mentioned above. The pretzels won’t taste as “pretzel-y” but they will still be good.

To make the baking soda wash: mix together 1/4 cup warm water with 1 teaspoon baked baking soda – it will foam up. Stir until dissolved. Throughly brush the pretzels with the soda wash, twice, then let dry slightly. Brush on the egg yolk wash, sprinkle on the salt, and bake.