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Author Topic: Pretzels  (Read 10251 times)

Offline Wort-H.O.G.

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Re: Pretzels
« Reply #15 on: November 12, 2014, 08:48:02 am »
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.

so with baking soda, your dropping pretzels into boiling water for how long?
Ken- Chagrin Falls, OH
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Offline theDarkSide

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Re: Pretzels
« Reply #16 on: November 12, 2014, 09:04:22 am »
30 seconds I believe...my recipe is at home.

Here's some I made in September with Sam Adams Oktoberfest.
« Last Edit: November 12, 2014, 09:07:28 am by theDarkSide »
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Offline Wort-H.O.G.

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Re: Pretzels
« Reply #17 on: November 12, 2014, 09:14:39 am »
30 seconds I believe...my recipe is at home.

Here's some I made in September with Sam Adams Oktoberfest.


cool. yeah the link in this thread has recipe that says warm water for 10 seconds, but thats with baked baking soda.  http://hilahcooking.com/soft-pretzel-recipe/
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline Jimmy K

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Re: Pretzels
« Reply #18 on: November 12, 2014, 10:53:43 am »
I boiled for 30 seconds and 1 minute (2 batches). Didn't notice a difference with the longer boil. There are lots of variations out there. Some just dip in cold solution for a few seconds.
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Offline Slowbrew

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Re: Pretzels
« Reply #19 on: November 12, 2014, 11:20:47 am »
the recipe I've used said to boil the water with the baking soda.  Soak on each side for 30 seconds.  Alton Brown also has you apply an egg yolk wash that will give you a dark crust anyway so you might need to dip them at all.

Using lye you only need warm water and 30 seconds total (flip around 15 seconds).

Paul
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Offline Wort-H.O.G.

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Re: Pretzels
« Reply #20 on: November 18, 2014, 08:18:22 am »
anybody think about if you could use calcium hydroxide (lime) vs. lye..similar high alkalinity?

not a chemist, just curious.
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline Wort-H.O.G.

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Re: Pretzels
« Reply #21 on: December 06, 2014, 08:45:34 am »
Thanks for the recipe and tips!
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline HoosierBrew

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Re: Pretzels
« Reply #22 on: December 06, 2014, 08:47:15 am »
Very nice.
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Offline Jimmy K

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Re: Pretzels
« Reply #23 on: December 06, 2014, 05:25:03 pm »
Nice!
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Offline klickitat jim

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Re: Pretzels
« Reply #24 on: December 07, 2014, 04:22:43 am »
30 seconds I believe...my recipe is at home.

Here's some I made in September with Sam Adams Oktoberfest.

Sweet! The composition of the photo is stellar too. The stack of bills in the background makes it feel so real-life

Offline HoosierBrew

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Re: Pretzels
« Reply #25 on: December 07, 2014, 08:52:58 am »

 The stack of bills in the background makes it feel so real-life


Now that's pretty funny.
Jon H.

Offline Wort-H.O.G.

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Re: Pretzels
« Reply #26 on: December 08, 2014, 04:50:42 am »
Very nice.

used baking soda bath, so didn't get the tan i was looking for. i ordered some lye and making the next batch that way- see how that works.
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline Jimmy K

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Re: Pretzels
« Reply #27 on: December 08, 2014, 07:12:21 am »
used baking soda bath, so didn't get the tan i was looking for. i ordered some lye and making the next batch that way- see how that works.
How much baking soda? I used baking soda and got a lot more browning, but I used a LOT of baking soda. Also, baking on the highest rack position in your oven will help with browning. Heat radiates off the roof of the oven.
Delmarva United Homebrewers - President by inverse coup - former president ousted himself.
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Offline Wort-H.O.G.

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Re: Pretzels
« Reply #28 on: December 08, 2014, 07:23:33 am »
i think mine are pretty similar to your pretzel knots pic in terms of browning. i used the 1/3 cup to 6 cups of water.

interested to see if the lye really gets that darker brown skin.
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline Jimmy K

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Re: Pretzels
« Reply #29 on: December 08, 2014, 07:57:16 am »
i think mine are pretty similar to your pretzel knots pic in terms of browning. i used the 1/3 cup to 6 cups of water.

interested to see if the lye really gets that darker brown skin.

Oops, you are correct. I was looking at DarkSide's pick, not yours.
Delmarva United Homebrewers - President by inverse coup - former president ousted himself.
AHA Member since 2006
BJCP Certified: B0958