Pretzels

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Techbrau
German Brewing
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Re: Pretzels

Postby Techbrau » Mon May 09, 2016 10:09 pm

I am doing a quick dip in room temperature sodium carbonate (not sodium bicarbonate) solution at a pH of about 11. I let them drip off the excess and then put them right on the silpat for baking.

Another option is to use a pastry brush to paint them while they're directly on the silpat. This lets you proof them a bit more first without having to worry about deflating them, if you want a more airy pretzel.
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Brandon
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Re: Pretzels

Postby Brandon » Mon May 09, 2016 10:20 pm

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Re: Pretzels

Postby Brandon » Mon May 09, 2016 10:21 pm

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zwiller
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Re: Pretzels

Postby zwiller » Mon May 09, 2016 10:41 pm

THANKS GUYS! I think my family would go for these weekly if I could refine the process so that the kitchen prep is a snap and not some big production. Already have the silpats... My uncle who travels to the motherland frequently is a fan of the onion/lard griebenschmalz spread on his. Never heard of that stuff until recently.
Techbrau
German Brewing
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Re: Pretzels

Postby Techbrau » Mon May 09, 2016 10:47 pm

Try obatza too! :tu That's my favorite on pretzels.
If you always do what you've always done, then you'll always get what you've always gotten.
zwiller
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Re: Pretzels

Postby zwiller » Wed May 11, 2016 11:49 am

Hmm, lost a post. 2nd time. Might be timing out. In any event, obatza looks INCREDIBLE! I am totally making some of that after I dial in the pretzels.
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Re: Pretzels

Postby Brandon » Mon May 16, 2016 8:51 pm

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Re: Pretzels

Postby Brandon » Mon May 16, 2016 8:54 pm

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Techbrau
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Re: Pretzels

Postby Techbrau » Wed May 18, 2016 10:20 am

If you go the pastry brush route, you can form the pretzels on the Silpat and just let them rise to whatever puffyness you want, then gently brush them right before baking.
If you always do what you've always done, then you'll always get what you've always gotten.
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mpietropaoli
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Re: Pretzels

Postby mpietropaoli » Wed May 18, 2016 12:06 pm

Anyone use wild yeast/sourdough to leaven with these? Somewhat unrelated, but I have an awesome culture going that I would love to use to make pretzels.
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