Pretzels (first try, no laughing ok?)

CrealCritter

Sustainability Master
Joined
Jul 17, 2017
Messages
5,445
Reaction score
5,943
Points
307
Location
Zone 6B or 7 can't decide
Recipe ---> https://www.allrecipes.com/recipe/161586/papa-drexlers-bavarian-pretzels/

6 equal prices hu Papa? It should be more like 8 or 10.

Taste good, soft bread inside, my wife really liked hers. But I think they were a little to thick. I need practice rolling out the ropes and making the pretzel shape.

Boiling them in baking soda and water per the recipe, makes the outside taste like a pretzel. Really easy recipe, tasty and fun to make.

IMG_20190526_231638822.jpg


This is the one my wife chose.
IMG_20190526_231652311.jpg


IMG_20190526_232958730.jpg
 

Attachments

Mini Horses

Super Self-Sufficient
Joined
Sep 2, 2015
Messages
3,809
Reaction score
4,073
Points
282
Location
coastal VA
I like those type but, hate the prices. However -- I do buy a cup of the little bites every few months. :D I don't know, just tears me up to pay $3.50-$4 for a pretzel :idunno I don't care for the hard , little ones -- the bags, you know.

Could try these. :cool:
 

CrealCritter

Sustainability Master
Joined
Jul 17, 2017
Messages
5,445
Reaction score
5,943
Points
307
Location
Zone 6B or 7 can't decide
I like those type but, hate the prices. However -- I do buy a cup of the little bites every few months. :D I don't know, just tears me up to pay $3.50-$4 for a pretzel :idunno I don't care for the hard , little ones -- the bags, you know.

Could try these. :cool:
3.50 ~ 4.00 I had no idea they were that expensive :(

Maybe try and roll the snake out to about 20", taper the ends slightly and perhaps about the size of a sharpie (1/2 to 5/8" diameter) They grow a lot when you put them in the boiling baking soda wash and they grow more in the oven.

About 1/2 way through baking, I brushed the tops with melted butter and sprinkled table salt on them. They tasted just like any soft pretzel I've eaten before, great with mustard.

Here's another recipe to look at but it's ad ridden ---> https://amandascookin.com/homemade-german-pretzels/
 
Last edited:

CrealCritter

Sustainability Master
Joined
Jul 17, 2017
Messages
5,445
Reaction score
5,943
Points
307
Location
Zone 6B or 7 can't decide
Make a long snake and roll with hands as well as picking up the ends and flinging the center down on the counter in an overhand swirl.

I worked at a soft pretzel place a long time ago.
Do you remember about how long and to what diameter you rolled the dough?
 

Hinotori

Super Self-Sufficient
Joined
Nov 2, 2011
Messages
2,975
Reaction score
2,732
Points
293
Location
On the foot of Mt Rainier
Do you remember about how long and to what diameter you rolled the dough?
About size of finger across in diameter. Rolled by hand until it was 3 feet then started the stretching flings. Was somewhere around 4 or so feet before we would add a twist in the air. That just takes practice. The pretzels would shrink a bit in size right after moved to the tray as the dough relaxed from the stretching. Then they proofed for 20 minutes. Salt was added right after they went on tray if we were salting them.

Top was spritzed with baking soda water to make them brown. After they came out we dipped tops in melted butter immediately.
 

CrealCritter

Sustainability Master
Joined
Jul 17, 2017
Messages
5,445
Reaction score
5,943
Points
307
Location
Zone 6B or 7 can't decide
About size of finger across in diameter. Rolled by hand until it was 3 feet then started the stretching flings. Was somewhere around 4 or so feet before we would add a twist in the air. That just takes practice. The pretzels would shrink a bit in size right after moved to the tray as the dough relaxed from the stretching. Then they proofed for 20 minutes. Salt was added right after they went on tray if we were salting them.

Top was spritzed with baking soda water to make them brown. After they came out we dipped tops in melted butter immediately.
Wow those were some big ones.
 

Hinotori

Super Self-Sufficient
Joined
Nov 2, 2011
Messages
2,975
Reaction score
2,732
Points
293
Location
On the foot of Mt Rainier
All the twisting and looping, they weren't over large really when all was said and done. I can't for the life of me remember how much dough we cut off for each one. It was a set weight, but you got really good at eyeballing it after a while.
 

CrealCritter

Sustainability Master
Joined
Jul 17, 2017
Messages
5,445
Reaction score
5,943
Points
307
Location
Zone 6B or 7 can't decide
Getting a little better... Pic of two of 6 that's left. Like Hinotori said, roll them out long! these were a good 3' long, if not longer. The triple twist is better than the double twist. I can't get the single twist to work out, it falls apart when I lift it up off the counter top to put in the hot baking soda water.
IMG_20190608_213352.jpg
 
Top