German Brewing

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

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I will post my recipe here in a bit. But here are mine.

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Adding recipe.

Snuck some more pretzels in on New Years.

Here's my 2015 batch.

Using Jeff's recipe, found here:

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

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.

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