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Pretzels

Posted: Sat Dec 12, 2015 11:59 am
by Brandon
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.

http://archive.maltosefalcons.com/food/jeffrennerspretzels.php

Re: Pretzels

Posted: Sat Dec 12, 2015 12:36 pm
by Bryan R
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I will post my recipe here in a bit. But here are mine.

Re: Pretzels

Posted: Sat Dec 12, 2015 3:07 pm
by Bryan R
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Adding recipe.

Re: Pretzels

Posted: Mon Jan 04, 2016 1:38 pm
by Bryan R
Snuck some more pretzels in on New Years.

Re: Pretzels

Posted: Tue Jan 05, 2016 12:11 pm
by Brandon
Here's my 2015 batch.

Using Jeff's recipe, found here:

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

Posted: Fri Mar 11, 2016 6:34 pm
by Bilsch
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.

Re: Pretzels

Posted: Thu Apr 28, 2016 5:32 pm
by KenLenard
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.

Re: Pretzels

Posted: Sat Apr 30, 2016 1:55 am
by Bilsch
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.

Re: Pretzels

Posted: Sat Apr 30, 2016 6:25 am
by Brandon
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.

Re: Pretzels

Posted: Mon May 09, 2016 9:55 pm
by zwiller
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: