Author Topic: Pretzels  (Read 2003 times)

Online BrewBama

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Pretzels
« on: March 06, 2015, 07:31:58 PM »
Snowed in so time to make comfort food. I used Alton Brown's recipe ( http://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe.html)

“From man’s sweat and God’s love, beer came into the world.” — St. Arnold

Brewed in the Tennessee Valley. Rocket City — Huntsville AL

Offline kmccaf

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Re: Pretzels
« Reply #1 on: March 06, 2015, 08:06:15 PM »
Looks great! Did you make some mustard to go with those :)
Kyle M.

Offline Slowbrew

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Re: Pretzels
« Reply #2 on: March 06, 2015, 08:35:10 PM »
Use that recipe all the time.  We've found that not using baking soda or the egg wash and just using the traditional lye makes them perfect.

Those look great in the picture!!

Paul
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Offline Wort-H.O.G.

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Re: Pretzels
« Reply #3 on: March 06, 2015, 08:47:01 PM »
Use that recipe all the time.  We've found that not using baking soda or the egg wash and just using the traditional lye makes them perfect.

Those look great in the picture!!

Paul

+1 on lye.

looks like pretzel and beer time!
Ken- Chagrin Falls, OH
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Offline Phil_M

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Re: Pretzels
« Reply #4 on: March 06, 2015, 09:09:54 PM »
My wife uses that recipe to make pretzels all the time. Just finished the last batch yesterday though, so no pictures to share.

She still uses baking soda for the boil, but she tweaked the recipe a bit. They turn out a bit soft/light, but if you throw them in the oven for a while to reheat the final result is about right.
Corn is a fine adjunct in beer.

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Online BrewBama

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Re: Pretzels
« Reply #5 on: March 06, 2015, 09:58:27 PM »
I used baking soda. Never tried lye.

I served them with a German senf.

Though I used sugar, I heard to sub DME for the sugar also.

« Last Edit: March 06, 2015, 10:08:48 PM by BrewBama »
“From man’s sweat and God’s love, beer came into the world.” — St. Arnold

Brewed in the Tennessee Valley. Rocket City — Huntsville AL

Offline HoosierBrew

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Re: Pretzels
« Reply #6 on: March 06, 2015, 11:45:32 PM »
Awesome looking.  Just need a wurst plate with some mustard. But you make the sausage too, right ?
Jon H.

Online BrewBama

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Re: Pretzels
« Reply #7 on: March 07, 2015, 01:23:48 AM »
Awesome looking.  Just need a wurst plate with some mustard. But you make the sausage too, right ?
Rgr that. I'll make Cotto Salami, Kielbasa, Brats, Canadian Bacon, and Summer Sausage tomorrow. Also brewing a Maibock.
“From man’s sweat and God’s love, beer came into the world.” — St. Arnold

Brewed in the Tennessee Valley. Rocket City — Huntsville AL

Offline HoosierBrew

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Re: Pretzels
« Reply #8 on: March 07, 2015, 01:48:52 AM »
Awesome looking.  Just need a wurst plate with some mustard. But you make the sausage too, right ?
Rgr that. I'll make Cotto Salami, Kielbasa, Brats, Canadian Bacon, and Summer Sausage tomorrow. Also brewing a Maibock.

That's just awesome.
Jon H.

Offline Wort-H.O.G.

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Re: Pretzels
« Reply #9 on: March 07, 2015, 02:13:12 AM »
Teach me Jedi master...I want to make salami
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

Online BrewBama

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Re: Pretzels
« Reply #10 on: March 07, 2015, 02:18:11 AM »
Teach me Jedi master...I want to make salami
You'll need a grinder and stuffer. After that it's easy. Grind the meat. Add the spices and cure. Stuff the casing. Cook the sausage.

...and for the big sausage you don't even really need a stuffer. Just grind it, mix in the spices and cure, and dollop into the casing (ensuring to remove all air).

I made/cured all the meats on this board: 


« Last Edit: March 09, 2015, 11:06:21 AM by BrewBama »
“From man’s sweat and God’s love, beer came into the world.” — St. Arnold

Brewed in the Tennessee Valley. Rocket City — Huntsville AL

Offline hopfenundmalz

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Re: Pretzels
« Reply #11 on: March 07, 2015, 02:23:52 AM »
I used baking soda. Never tried lye.

I served them with a German senf.

Though I used sugar, I heard to sub DME for the sugar also.

Senf=Mustard. Really liked the sharf Senf!
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Offline redbeerman

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Re: Pretzels
« Reply #12 on: March 12, 2015, 11:47:31 AM »
Teach me Jedi master...I want to make salami
You'll need a grinder and stuffer. After that it's easy. Grind the meat. Add the spices and cure. Stuff the casing. Cook the sausage.

...and for the big sausage you don't even really need a stuffer. Just grind it, mix in the spices and cure, and dollop into the casing (ensuring to remove all air).

I made/cured all the meats on this board: 



Next is cheese?  Looks wonderful, dude!  Excellent job!!

Offline AmandaK

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Re: Pretzels
« Reply #13 on: March 12, 2015, 03:01:42 PM »
So Bama, what stuffer do you use?
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Offline HoosierBrew

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Re: Pretzels
« Reply #14 on: March 12, 2015, 03:03:23 PM »
BrewBama - that's beyond impressive. Those meats look amazing. Retail worthy.
Jon H.