"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 04-05-2011, 05:29 PM   #1
Senior Cook
 
Join Date: Apr 2011
Posts: 340
Pretzel Puzzle

This was my first time making pretzel at home. I used alton brown's recipe, but I took the liberty to knead the dough longer and did an overnight rising.

The result was that my dough was too elastic, after I shape it into pretzel shape it shrank back and after dipping and baking, it turned into a cool looking bagel... I suppose that if I didn't knead it that much it wouldn't shrink back, but I don't know.. I need the texture in the pretzel that resulted from my 40 minute hand kneading and I wouldn't go anywhere without this texture. The pretzel itself tasted great, makes me want to eat more and more.

Is there any certain method of shaping the pretzel that help keeping it from shrinking back?






__________________

__________________
Hyperion is offline   Reply With Quote
Old 04-05-2011, 05:34 PM   #2
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,341
Did you let the dough sit? I know that if you use store-bought pizza dough, if you don't let it come up to room temperature, when you roll it, it will "bounce" back and not stay pulled.

But, they still look yummy. Can you post the link to Alton Brown's recipe?
__________________

__________________
CWS4322 is offline   Reply With Quote
Old 04-05-2011, 05:38 PM   #3
Senior Cook
 
Join Date: Apr 2011
Posts: 340
Quote:
Originally Posted by CWS4322 View Post
Did you let the dough sit? I know that if you use store-bought pizza dough, if you don't let it come up to room temperature, when you roll it, it will "bounce" back and not stay pulled.

But, they still look yummy. Can you post the link to Alton Brown's recipe?
here
Homemade Soft Pretzels Recipe : Alton Brown : Food Network

I never simply follow his recipe though, I watch his show and note down the recipe from the show. It's pretty much the same as what he posts on the website but the show tells you the techniques.

do you mean letting the dough set before rolling into long tube, or after rolling into long tube and before "pretzeling" it?
__________________
Hyperion is offline   Reply With Quote
Old 04-05-2011, 05:44 PM   #4
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,341
Quote:
Originally Posted by Hyperion View Post
here
Homemade Soft Pretzels Recipe : Alton Brown : Food Network

I never simply follow his recipe though, I watch his show and note down the recipe from the show. It's pretty much the same as what he posts on the website but the show tells you the techniques.

do you mean letting the dough set before rolling into long tube, or after rolling into long tube and before "pretzeling" it?
Before rolling it.
__________________
CWS4322 is offline   Reply With Quote
Old 04-05-2011, 05:47 PM   #5
Senior Cook
 
Join Date: Apr 2011
Posts: 340
Quote:
Originally Posted by CWS4322 View Post
Before rolling it.
Yea I think AB did mention it in his pizza show and if I don't let it rest long enough it'll tend to shrink back. I did let it rest for half hour or so, guess I might need longer. I'll also make the tube longer and let it rest again before twisting
__________________
Hyperion is offline   Reply With Quote
Old 04-05-2011, 06:12 PM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,403
Quote:
Originally Posted by Hyperion View Post
Yea I think AB did mention it in his pizza show and if I don't let it rest long enough it'll tend to shrink back. I did let it rest for half hour or so, guess I might need longer. I'll also make the tube longer and let it rest again before twisting

I'm sure this is the issue. I fit shrinks, let it rest longer.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 04-05-2011, 07:46 PM   #7
Master Chef
 
DaveSoMD's Avatar
Site Moderator
 
Join Date: Mar 2008
Location: Maryland
Posts: 7,038
Also temperature, I find that in the winter my kitchen is colder and so the dough doesn't warm up as much as in the summer and I notice I have the shrinking problem more in the winter even if I let it rest a long time.
__________________
Quoth the chicken, "Fry some more."
AB - Good Eats: Fry Hard II
DaveSoMD is offline   Reply With Quote
Old 04-05-2011, 07:54 PM   #8
Flour Child
 
mollyanne's Avatar
 
Join Date: Mar 2010
Location: North Carolina, USA
Posts: 1,406
Kudos to you for giving it a go! I would probably bake it a little less time and brush it with egg to shine it up a bit but it looks delish!
__________________


. My kitchen is for dancing. Bring me sunshine in a cup~emily dickinson. Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
mollyanne is offline   Reply With Quote
Old 04-05-2011, 08:14 PM   #9
Senior Cook
 
Join Date: Apr 2011
Posts: 340
do you guys garnish the pretzel on both sides or just one side like bagel? I noticed that my almonds burned on the other side where it touches the pan...
__________________
Hyperion is offline   Reply With Quote
Old 04-05-2011, 09:02 PM   #10
Senior Cook
 
garlicjosh's Avatar
 
Join Date: Jan 2011
Location: Pittsburgh, PA.
Posts: 199
Send a message via MSN to garlicjosh
don't need it for so long..that is seriously unnecessary on so many levels and could be a great deal of the issue.

I know the episode you are talking about, and I do know that he says if the dough bounces back to let it sit a few minutes.

i've made pretzels a great deal of times and never had them do that to me though.
lastly, you might want to think about following a recipe fully before going and changing it up...having a better understanding of the recipe, the technique and the science will allow you to truly make changes in the right place.
__________________

__________________
garlicjosh is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:03 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.