# What gives a pretzel roll the pretzel taste? **URL:** \ **Category:** Cafe Society\ **Created:** [October 19, 2014, 4:41pm UTC](https://boards.straightdope.com/t/what-gives-a-pretzel-roll-the-pretzel-taste/701822 "2014-10-19T16:41:43Z")\ **Posts on this page:** 2\ **Page:** 2
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 24, 2014, 4:13pm UTC](https://boards.straightdope.com/t/what-gives-a-pretzel-roll-the-pretzel-taste/701822/21 "2014-10-24T16:13:42Z")
Yep, note for example how lye is often used to cure olives, as well as the lutefisk mentioned before. ---
**Author:** ![JKilez](https://avatars.discourse-cdn.com/v4/letter/j/e5b9ba/32.png) [@JKilez](https://boards.straightdope.com/u/JKilez)\ **Post date:** [October 24, 2014, 5:26pm UTC](https://boards.straightdope.com/t/what-gives-a-pretzel-roll-the-pretzel-taste/701822/22 "2014-10-24T17:26:32Z")
> [@filmore](#): > > Would something similar happen if the dough was put in an acidic solution? Or does this only happen in a basic solution? > [@Dorjan](#): > > The acid in sourdough is of course what gives it’s distinctive taste and texture. I am guessing that it is the combination of the acidity and bacteria present in sourdough bread that gives it a more distinct flavor and not just the acidity alone. I regularly use apple cider vinegar when making bread from scratch, and while it appears to help the dough rise faster, it leaves little to no discernible residual taste. I actually started using it in hopes that it would impart a subtle flavor, also expecting it to negatively affect the rise. I was quite surprised when I was wrong on both parts. [Previous page](https://boards.straightdope.com/t/what-gives-a-pretzel-roll-the-pretzel-taste/701822.md?page=1)