"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
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

RittenRV is offline   Reply With Quote
Old 03-07-2020, 12:57 PM   #2
Senior Cook
 
Join Date: Oct 2019
Posts: 315
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.

https://youtu.be/BAT3R7dXQZ8


Mine
Click image for larger version

Name:	IMG_3561.jpg
Views:	45
Size:	55.0 KB
ID:	39560
GimmeAnother1 is offline   Reply With Quote
Old 03-07-2020, 01:03 PM   #3
Assistant Cook
 
Join Date: Mar 2020
Location: Angelica, NY
Posts: 4
GimmeAnother1 thank ou for responding. I appreciate the input.
RittenRV is offline   Reply With Quote
Old 03-08-2020, 11:38 PM   #4
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
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!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 04-29-2020, 06:11 PM   #5
Assistant Cook
 
Join Date: Apr 2020
Location: spain
Posts: 4
What's the purpose of drying the baking soda when you are putting it in the water? I've made pretzels before but haven't seen that done. Your pretzels look great! What is the dipping stuff next to the mustard?
aminmohmed11 is offline   Reply With Quote
Old 04-29-2020, 07:02 PM   #6
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,690
Not sure the purpose of preheating the baking soda.

Not sure which recipe I use ( I think its Alton Browns), but basically:
- Make the dough as instructed
- Shape the pretzels ( My kids at the time never were able to shape them correctly ( neither could I) so we made ' Snake Pretzels' .
- Boil in water/ baking soda mix ( I know I reduced the amount of baking soda, cause it was a little tooo intense for me. The baking soda gives it that pretzel taste and a darker color
- Place on baking sheet / salt
- Bake
- What I like to do after it comes out of the oven is brush al the pretzels with a slightly sweetened melted butter, to give it kinda that Auntie Ann's Mall pretzel hint to it.

Having lived in Philly for a bunch of years, I dip it in nothing other than Mustard.
Philly has the best pretzels.

Picture is of a Philly Pretzel
Attached Thumbnails
Click image for larger version

Name:	Screen Shot 2020-04-29 at 8.01.18 PM.jpg
Views:	17
Size:	61.8 KB
ID:	40677  
larry_stewart is offline   Reply With Quote
Old 04-30-2020, 07:57 AM   #7
Sous Chef
 
Join Date: Apr 2011
Posts: 700
pretzels are pretzels because of the alkali surface treatment - thin crispy crust + a "taste"


heating baking soda changes it chemically from bicarbonate of soda to carbonate of soda - which is "closer" to lye. takes about an hour at 300'F
dcSaute is offline   Reply With Quote
Old 04-30-2020, 10:03 AM   #8
Assistant Cook
 
Join Date: Apr 2020
Location: spain
Posts: 4
Quote:
Originally Posted by aminmohmed11 View Post
What's the purpose of drying the baking soda when you are putting it in the water? I've made pretzels snaptube vidmate before but haven't seen that done. Your pretzels look great! What is the dipping stuff next to the mustard?
our pretzels look great! What is the dipping stuff next
aminmohmed11 is offline   Reply With Quote
Old 04-30-2020, 12:15 PM   #9
Senior Cook
 
RCJoe's Avatar
 
Join Date: Jan 2020
Location: Huntington
Posts: 214
My understanding of the Lye is that it goes into the boiling water and the pretzel
goes into that for a boil before being baked. This is what gives the nut brown color to the baked pretzel. It's a similar process to bagels.
RCJoe is offline   Reply With Quote
Old 05-28-2020, 07:10 AM   #10
Assistant Cook
 
Join Date: Aug 2010
Posts: 5
For true pretzels you must use lye instead of sodium bicarbonate. There's a world of a difference. With sodium bicarbonate you basically have a breadstick. With lye you have a pretzel.

I know some of you are leery of using lye due to safety concerns but if you take proper precautions, it can be done safely.
goldfinger 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




All times are GMT -5. The time now is 05:39 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.