Author Topic: Pretzels  (Read 3966 times)

Offline Jimmy K

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Pretzels
« on: November 10, 2014, 02:15:06 AM »
Well, pretzel knots actually. Made with Oktoberfest beer and they are as good as they look.

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Offline Stevie

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Re: Pretzels
« Reply #1 on: November 10, 2014, 02:18:18 AM »
Did you use lye or baking soda? I'm hesitant to use lye, but have heard the baking soda method isn't much safer.

Offline HoosierBrew

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Re: Pretzels
« Reply #2 on: November 10, 2014, 02:26:55 AM »
Those look freaking amazing. After seeing your beer bread pics looks like you have the baked goods down cold.
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Offline Jimmy K

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Re: Pretzels
« Reply #3 on: November 10, 2014, 02:49:11 AM »
Baking soda. I agree lye seems weird, but why wouldn't baking soda be safe?
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Offline hopfenundmalz

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Re: Pretzels
« Reply #4 on: November 10, 2014, 02:52:20 AM »
The reason for lye or baking soda is to raise the pH so that you get more of the Maillard reaction to form the tasty brown skin on the pretzel.

Someday I will make some using this recipe.
http://aabg.org/2010/03/22/jeff-renners-pretzel-recipe/
« Last Edit: November 10, 2014, 02:57:20 AM by hopfenundmalz »
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Offline Stevie

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Re: Pretzels
« Reply #5 on: November 10, 2014, 03:48:36 AM »

Baking soda. I agree lye seems weird, but why wouldn't baking soda be safe?

When dry baked and mixed with water, the baking soda is still quite basic. Not as basic as the lye, but caution is needed. At least that is what I have read. Either way, I'm still too paranoid to try lye.

Offline Jimmy K

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Re: Pretzels
« Reply #6 on: November 10, 2014, 04:37:58 AM »
When I was a kid I would lick dry baking soda of my fingers, that's as concentrated as it gets.
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Offline Jimmy K

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Re: Pretzels
« Reply #7 on: November 10, 2014, 01:46:21 PM »
Those look freaking amazing. After seeing your beer bread pics looks like you have the baked goods down cold.
To be fair, I've struggled to recreate the beauty of that beer bread picture. I've done well, but I just had perfect conditions on that one.
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Offline Slowbrew

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Re: Pretzels
« Reply #8 on: November 10, 2014, 05:19:52 PM »
Those pretzels look great!

I always use a recipe from Alton Brown and get excellent results.  Search "pretzels alton brown" and you will find it.  He directs you to use baking soda but also has you wash them with egg yolk.  It's sort of a belt and suspenders approach.  This year I decided to try the same recipe using lye and leaving out the egg yolk.  The results were perfect. 

Lye can be nasty so you have to be careful.  It can remove the shiny finish from a Formica counter top and aluminum cookie sheets are not very happy about it either (had a drop or two get past the covering I put down on the counter while dipping them).  Using lye creates less mess then boiling water and baking soda does.  It takes akes a little time off the prep (no need to bring water to a boil).

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Offline Jimmy K

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Re: Pretzels
« Reply #9 on: November 10, 2014, 07:01:22 PM »
Those pretzels look great!

I always use a recipe from Alton Brown and get excellent results.  ...

Thanks!
 
This is mostly based off of AB's recipe. I made them twice this weekend. First was AB's recipe straight. These are AB's modified to use a sponge pre-ferment. That's an idea from a Peter Reinhart bagel recipe. Peter thought the pre-ferment extended the shelf life of his bagels and that would be good for us since we should not eat them all in one day!! They are still quite delicious the 2nd day.
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Offline Wort-H.O.G.

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Re: Pretzels
« Reply #10 on: November 10, 2014, 09:15:38 PM »
The reason for lye or baking soda is to raise the pH so that you get more of the Maillard reaction to form the tasty brown skin on the pretzel.

Someday I will make some using this recipe.
http://aabg.org/2010/03/22/jeff-renners-pretzel-recipe/

man looks good!
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Offline hopfenundmalz

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Re: Pretzels
« Reply #11 on: November 10, 2014, 10:15:44 PM »
The reason for lye or baking soda is to raise the pH so that you get more of the Maillard reaction to form the tasty brown skin on the pretzel.

Someday I will make some using this recipe.
http://aabg.org/2010/03/22/jeff-renners-pretzel-recipe/

man looks good!
Jeff's story on that recipe was that he got it from an old German guy who sold Pretzels outside of UM stadium before games years back.
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Offline Wort-H.O.G.

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Re: Pretzels
« Reply #12 on: November 12, 2014, 02:48:14 PM »
so if using baking soda (thats all i have right now) same rate of 1tblsp per quart of water?
Ken- Chagrin Falls, OH
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Dort
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Cider                         
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Amber Ale
Next:
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Offline Stevie

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Re: Pretzels
« Reply #13 on: November 12, 2014, 03:00:31 PM »
so if using baking soda (thats all i have right now) same rate of 1tblsp per quart of water?


More like 4 or 5 per quart boiled. Many recipes I have seen call for dry baking the baking soda first to increase it's alkalinity.


Boil only - http://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe.html


Baked first - http://hilahcooking.com/soft-pretzel-recipe/




Offline Jimmy K

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Re: Pretzels
« Reply #14 on: November 12, 2014, 03:01:35 PM »
I used 2/3 cup baking soda in 10 cups water. That's a lot, but it definitely worked.
 
I made some bagels yesterday, boiled with 2 Tbsp baking soda in 10 cups water and definitely did not get the same browning effect.
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