Pretzels are starting to look like pretzels

Jayne

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The first batch of soft pretzels I made looked funky but tasted OK. The second batch looked worse and were not edible (under cooked and gross). The third batch, they turned out good enough to share with people for the first time:

january_pretzel_try_2.jpg

I've got malt powder on order, will use that in them like the recipe calls for instead of just substituting in sugar like I've been doing. Wanted to see if I could get close at all before investing in speciality ingredients.
 
The first pretzel recipe I ever tried contained a small amount of lye. If I recall correctly, it was to create the sheen (and probably to clean out my pipes. :eek:).
 
mmmm.......I love a good pretzel.
 
Looks great! Nice color on them.
 
Please share with us how you made the and a list of stuff needed.

It's actually pretty trivial (except for forming them up). My failed attempt I tried to make pretzel sticks, turned into blobs of uncooked/incorrectly baked crap.

It's in the bread book I used in the other thread: https://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/1250018285

I'm sure there are others, but I like this one because I can make the dough ahead of time and leave it in the fridge for up to 2 weeks. I plan to make some dough up as soon as my malt powder shows up but won't make the pretzels until the weekend when I've got time to screw around.
 
The first pretzel recipe I ever tried contained a small amount of lye. If I recall correctly, it was to create the sheen (and probably to clean out my pipes. :eek:).

The book I'm using talks about that and why they refuse to use lye. I'm 100% on board with not using it in the kitchen.
 
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