Pretzels

Moderator: Brandon

User avatar
Brandon
German Brewing
Posts: 551
Joined: Tue Oct 13, 2015 8:38 pm
Location: Pennsylvania, USA
Contact:

Pretzels

Postby Brandon » Sat Dec 12, 2015 11:59 am

I will be making pretzels over the holidays. Last time I made them I tried Kai's recipe and they turned out well. [url]http://braukaiser.com/wiki/index.php?title=Brezels_and_other_Laugengeb%C3%A4ck
[/url]

_DSC3708.jpg
_DSC3708.jpg (1.99 MiB) Viewed 699 times


_DSC3710.jpg
_DSC3710.jpg (1.8 MiB) Viewed 699 times


But I might try Jeff Renner's recipe this next time.

http://archive.maltosefalcons.com/food/jeffrennerspretzels.php
Bryan R
Braumeister
Posts: 882
Joined: Tue Oct 13, 2015 9:27 pm

Re: Pretzels

Postby Bryan R » Sat Dec 12, 2015 12:36 pm

image.jpeg
image.jpeg (2.47 MiB) Viewed 697 times
I will post my recipe here in a bit. But here are mine.
Bryan R
Braumeister
Posts: 882
Joined: Tue Oct 13, 2015 9:27 pm

Re: Pretzels

Postby Bryan R » Sat Dec 12, 2015 3:07 pm

image.jpeg
image.jpeg (1.33 MiB) Viewed 682 times
Adding recipe.
Bryan R
Braumeister
Posts: 882
Joined: Tue Oct 13, 2015 9:27 pm

Re: Pretzels

Postby Bryan R » Mon Jan 04, 2016 1:38 pm

Snuck some more pretzels in on New Years.
Attachments
image.jpeg
image.jpeg (2.49 MiB) Viewed 659 times
User avatar
Brandon
German Brewing
Posts: 551
Joined: Tue Oct 13, 2015 8:38 pm
Location: Pennsylvania, USA
Contact:

Re: Pretzels

Postby Brandon » Tue Jan 05, 2016 12:11 pm

Here's my 2015 batch.

Using Jeff's recipe, found here:

[url]http://archive.maltosefalcons.com/food/jeffrennerspretzels.php
[/url]

IMG_1401.jpg
IMG_1401.jpg (1.05 MiB) Viewed 653 times
User avatar
Bilsch
Assistant Brewer
Posts: 283
Joined: Thu Mar 10, 2016 12:35 pm

Re: Pretzels

Postby Bilsch » Fri Mar 11, 2016 6:34 pm

Oh yea.. more reasons to like this forum. My GF does the pretzel thing all the time. Always cracks me up to read the imagined horror stories about the use of sodium hydroxide, several sites even went so far as to say you cant use this poison in food. Idiots.
Attachments
IMG_3725.JPG
IMG_3725.JPG (116.33 KiB) Viewed 637 times
User avatar
KenLenard
Posts: 32
Joined: Mon Apr 25, 2016 4:39 pm

Re: Pretzels

Postby KenLenard » Thu Apr 28, 2016 5:32 pm

Bilsch wrote:Oh yea.. more reasons to like this forum. My GF does the pretzel thing all the time. Always cracks me up to read the imagined horror stories about the use of sodium hydroxide, several sites even went so far as to say you cant use this poison in food. Idiots.

LOL. You know, for some people... if they can't pronounce it, it causes cancer. :D

I have a recipe that I make and they come out really nicely but all the pics here seem to have a darker brown color than the ones I made. Someone mentioned dropping each [raw] pretzel into boiling water for 30 seconds and then putting them on the tray and baking. I really need to make them again. Last time I made them I brought them to a party a neighbor was having. I had about 30 pretzels hot out of the oven in a basket with a small towel over it to keep them warm. The aroma was great. I put them on the island, went into the backyard to say hello to the host, grabbed a beer and came back into the kitchen about 10 minutes later and they were ALL GONE! I looked around and some people had half of a pretzel in their hand or dipping their last bite into mustard, etc. I couldn't believe it.
User avatar
Bilsch
Assistant Brewer
Posts: 283
Joined: Thu Mar 10, 2016 12:35 pm

Re: Pretzels

Postby Bilsch » Sat Apr 30, 2016 1:55 am

I use a 1 minute, warm, 3% sodium hydroxide solution to dip my pretzels in. It makes a nice rich brown crust. I assume the others who posted use a similar strength dip. Just no way. In my opinion,to make good pretzels without the lye.
User avatar
Brandon
German Brewing
Posts: 551
Joined: Tue Oct 13, 2015 8:38 pm
Location: Pennsylvania, USA
Contact:

Re: Pretzels

Postby Brandon » Sat Apr 30, 2016 6:25 am

Bilsch wrote:I use a 1 minute, warm, 3% sodium hydroxide solution to dip my pretzels in. It makes a nice rich brown crust. I assume the others who posted use a similar strength dip. Just no way. In my opinion,to make good pretzels without the lye.


I also use lye and swear by it. Bryan uses heated (I believe) baking soda and an egg wash with great results (photos and recipe are posted earlier in this thread). I haven't tried that method but the results look great.

I heat the lye solution to a simmer and dip the formed pretzels into that. I am still working on dialing in technique for getting the connection points to full stick together well prior to the dip. Otherwise they end up falling apart while in the lye. I have also heard of forming them, letting them rise, then freezing them before they go swimming. I haven't tried that yet.

Silpats have been key for preventing sticking. Maybe we need a thread on how to, and we can collaborate on an ideal recipe and process for pretzels.
zwiller
Posts: 23
Joined: Thu Apr 28, 2016 2:13 pm

Re: Pretzels

Postby zwiller » Mon May 09, 2016 9:55 pm

Incredible pics in this thread! I too, did Kai's recipe and they turned out great but were a PITA to get unstuck from parchment. Wondered about silpats... Are you draining/drying on a rack first then backing on silpat? Would love to make them more often if they were easier to do. A tutorial would be fabulous. I ended up caving and purchasing food grade lye online... I probably have a lifetime supply :lol:

Who is online

Users browsing this forum: No registered users and 1 guest