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Old 03-07-2020, 12:32 PM   #1
Assistant Cook
Join Date: Mar 2020
Location: Angelica, NY
Posts: 4
New To Pretzel Making

I am looking to learn how to make pretzels. My wife has made pretzels before but now I want to make pretzels myself.

I have read the recipes. Watched hours of youtube video on making everything from Bavarian Pretzels to Pretzel bits.

I am looking to discuss hints or anything to do with Prezetel making.

Any comment on the Lye and Backing Soda issue. Then I saw heating the baking soda in an oven before dipping the pretzel. Any comment on that.

Any particular trick on kneading the dough or preparing that.

I am looking forward to any comment on pretzel making.

Russell V. Rittenhouse


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Old 03-07-2020, 12:57 PM   #2
Senior Cook
Join Date: Oct 2019
Posts: 234
New To Pretzel Making

I believe I used this one when I did mine. Salt and buttered they were awesome!
Not sure what the baking soda issue is but its a must imo.


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Old 03-07-2020, 01:03 PM   #3
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Join Date: Mar 2020
Location: Angelica, NY
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GimmeAnother1 thank ou for responding. I appreciate the input.
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Old 03-08-2020, 11:38 PM   #4
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Location: Rural Ottawa, Ontario
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An acquaintance of mine was a gluten-free baker. She was well known for her pretzels. She baked them on a double half pan--she put one upside down and put the other one on top--right side up. She sprayed the pretzels with a soda water baking soda "spritz" she also used pretzel salt--something we could buy at the local Bulk Barn and a shop that specialized in baking supplies. She turned the pretzels over 1/2 through the bake, spritzed, salted, and also rotated the pan. That's the best I can remember re: her technique. I haven't made pretzels for eons. I would be tempted to make a yukone if I were to make them today. Clueless on the lye. My acquaintance was a professionally trained pastry chef, so I am guessing she had a reason for doing what she did.
I've got OCD--Obsessive Chicken Disorder!
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