Ingredients #

Process #

1. Combine all and mix to full gluten development.
2. Press dough into 13 in x 9 in x 2 in pan.
3. Turn out onto parchment, covered.
4. Proof 30 min at 70 °F.
5. Cut into 16 strips, each 9 in long (achieved by halving 4 times).
6. Submerge dough strips in alkaline bath for about 10 s.
7. Drain on wire mesh for about 10 s.
8. Transfer dough strip to parchment-lined sheet pan (handling should naturally elongate dough to fit a half size sheet pan lengthwise).
9. Apply salt.
10. Cut into 1 in pieces.
11. Bake 8 min at 500 °F.
12. Separate nuggets.
13. Combine nuggets and melted butter in bowl, toss until coated.

Notes #

• To make cinnamon sugar nuggets, toss with cinnamon sugar.

Alkaline Bath. #

Baking Soda / Sodium bicarbonate

• Sodium bicarbonate is a weak base, and its pH remains in the mildly alkaline range even at higher concentrations.
• Generally safe handling.
• Stainless steel is the preferred container, but glass or plastic will work.

Caustic Soda / Sodium hydroxide

• Sodium hydroxide is a strong base. Even low concentrations yield very high pH.
• 3.5% NaOH is caustic and can cause chemical burns. Use gloves and goggles.
• Use stainless steel to contain the solution.
• Glass is a good alternative.