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Pretzels (first try, no laughing ok?)

Discussion in 'The Homestead Kitchen - Recipes Etc' started by CrealCritter, May 27, 2019.

  1. May 27, 2019
    CrealCritter

    CrealCritter Super Self-Sufficient

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    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
     

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  2. May 27, 2019
    Hinotori

    Hinotori Super Self-Sufficient

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    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.
     
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  3. May 27, 2019
    Mini Horses

    Mini Horses Super Self-Sufficient

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    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:
     
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  4. May 27, 2019
    CrealCritter

    CrealCritter Super Self-Sufficient

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    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: May 27, 2019
  5. May 27, 2019
    CrealCritter

    CrealCritter Super Self-Sufficient

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    Do you remember about how long and to what diameter you rolled the dough?
     
  6. May 27, 2019
    Britesea

    Britesea Sustainability Master

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  7. May 27, 2019
    Hinotori

    Hinotori Super Self-Sufficient

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    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.
     
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  8. May 28, 2019
    CrealCritter

    CrealCritter Super Self-Sufficient

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    Wow those were some big ones.
     
  9. May 28, 2019
    Hinotori

    Hinotori Super Self-Sufficient

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    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.
     
  10. Jun 9, 2019
    CrealCritter

    CrealCritter Super Self-Sufficient

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    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
     

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