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Substitute Sparkling Water in Baking

Updated February 21, 2017

Sparkling water, which is also called carbonated water or fizzy water, is water that has had carbonation added to it. It is used in a variety of recipes in the kitchen that range from alcoholic drinks to frying batter. In baking, it is sometimes used as a substitute for other liquids, such as plain water or alcohol, to create a fluffier batter or dough. It is available in stores under the name "sparkling water." Club soda is a version of sparkling water that also has a slight amount of salt added, so it is a sparkling water option as well.

Read the recipe to determine which liquids are used in the recipe. Sparkling water is a substitution for alcoholic beverages, like beer, or for plain water. If the recipe does not use any liquids, there is nothing to substitute. For example, a basic chocolate chip cookie does not use water, beer or other liquids and the batter is made from creamy butter and eggs instead. Check that there is a liquid added to the dough or batter.

Follow the recipe instructions. The only item that changes is the liquid used in the recipe. All other instructions follow the recipe.

Substitute an equal amount of sparkling water in place of the other liquid. When the recipe says to add one cup of water, add one cup of sparkling water instead. Mix it according to the dough directions.

Place the dough in the oven when ready. When the dough is prepared and made into the baked item, such as a pie crust, bread, rolls or cookies, place it in the oven at the same temperature as the recipe instructions specify. The final product should come out fluffier and lighter than the original recipe.

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About the Author

Helen Jain has been writing online articles since December 2009 for various websites. She has studied English and psychology and hopes to get a Ph.D. in English in the future.