Mooooo - Posted - 08/15/2018:  11:37:11

I always wanted to make soft pretzels (brezel or bretzel) ever since I lived in Germany. They are everywhere over there. You can see guys with a cart-full of them at any mall, baked fresh in a huge baking machine which is fed with twisted dough on a conveyor belt, or at big events or tourist destinations....and they are worth every cent (usually 1 euro). Auntie Annie's here in the US has great ones too, but they are really expensive, especially if you get some extras with it.



A few weeks ago, I finally got a recipe off the internet and tried it myself. The result is great. I have made some delicious pretzels since then....3 times. Here's the first recipe I tried: HOT BUTTERED SOFT PRETZELS. Here's a knock off of Auntie Annie's that tastes great too: COPYCAT RECIPE AUNTIE ANNE’S PRETZELS WITH CHEDDAR DIPPING SAUCE,,,the sauce isn't too good but the pretzels are great.

edit: You can freeze them and then thaw them and stick them in the toaster oven for a few minutes until they talk to you (sizzle) and they taste just as delicious as fresh.

Anyone else make them or maybe just love them?

Edited by - Mooooo on 10/02/2018 12:20:02

Mopick - Posted - 08/15/2018:  12:24:08

I used to love to get the soft pretzels at Busch Stadium with the sour ball park mustard and a cold Budweiser.

KE - Posted - 08/15/2018:  13:08:32

Going to make those as soon as I can get to the store for yeast. Think I will start with the first.

Sheenjack - Posted - 08/15/2018:  13:11:18

Shouldn't this be posted in the [FF] ?

Mooooo - Posted - 08/15/2018:  13:20:00

quote:

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Originally posted by Sheenjack

Shouldn't this be posted in the [FF] ?

---

Hahaha....yes it should. 

edit: knowing what [FF] means sure makes your post on Dirt a lot funnier.

Edited by - Mooooo on 08/15/2018 13:26:14

Mooooo - Posted - 08/15/2018:  13:22:33

quote:

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Originally posted by KE

Going to make those as soon as I can get to the store for yeast. Think I will start with the first.

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I have a jar of yeast that I use instead of the packs...but lately I have been baking with sourdough starter...next time, I am going to try to use that. It should be interesting.

RonR - Posted - 08/15/2018:  13:52:03

Here in Philadelphia, soft pretzels have always been popular. I occasionally get a few from Bernie's. I've been getting them there for almost 60 years.

pickin_fool - Posted - 08/15/2018:  15:18:54

moooo...I have made them too from a recipe I snagged online,,they are yummy in the tummy...a great delivery system for delivering butter..hehe

Mooooo - Posted - 08/15/2018:  15:43:22

quote:

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Originally posted by pickin_fool

moooo...I have made them too from a recipe I snagged online,,they are yummy in the tummy...a great delivery system for delivering butter..hehe

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one recipe has butter splashed on straight out of the oven and none inside the dough, the auntie annie recipe has butter inside. Sunday, I made Annie's with the butter inside the dough and then soaked the top with butter as well. I believe buttery is a good description.

Don't forget the chunks of salt on top too!!!

pickin_fool - Posted - 08/15/2018:  15:56:04

the recipe I used called for melty butter on top..the coarse salt is a given...I wish bread products didn't taste so damn good fresh outta the oven

rinemb - Posted - 08/15/2018:  17:40:04

Next month we will be in Germany for a week or so, before driving into eastern France. Yep, pretzels, beer, wine, sausages, kraut and spaetzle are my concerns, for sure. Brad

Edited by - rinemb on 08/15/2018 17:40:25

pickin_fool - Posted - 08/15/2018:  17:56:57

don't forget schnitzel brad..and rouladen

Mooooo - Posted - 08/15/2018:  18:01:02

quote:

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Originally posted by rinemb

Next month we will be in Germany for a week or so, before driving into eastern France. Yep, pretzels, beer, wine, sausages, kraut and spaetzle are my concerns, for sure. Brad

---

I've been making Spaetzel lately too and it is delicious. I could make a meal of spaetzel and gravy. Make sure you eat the national sandwich of Germany - the Doener from Turkey, they are a treat.

grandpafive - Posted - 08/15/2018:  18:02:31

Geeez guys, do you have to make them sound so good?  I don't suppose by some miracle there is a recipe for gluten free. Probably not because it's the gluten that makes them chewy. Maybe I'll cheat and make some  with regular flour when "She who must be obeyed" is out for the day. Kind of hard to hide the smell of baking though.  Sigh!   

pickin_fool - Posted - 08/15/2018:  18:10:59

grandpa...I believe they now market a usable gluten free flour...check your local bulk store

Mooooo - Posted - 08/15/2018:  18:15:32

Gluten is 100% protein, there is no way I would give it up unless I was diagnosed by a doctor with Celiac Disease.

Brian T - Posted - 08/15/2018:  18:29:39

There's growing evidence that "gluten sensitivity" is a reaction to some other of 100+ wheat proteins.
I'm a wheat addict.

grandpafive - Posted - 08/15/2018:  18:31:57

Mike,  I've used gluten free flour blends for several years now, It just doesn't give the stretch you need.  works a treat  for cakes and pie crust but bread products are always dodgy. Don't rise much and tend to be heavy.

Mooooo, Diagnosed as wheat intolerant, can get away with wheat products if I,m careful

Brian T - Posted - 08/15/2018:  18:42:26

Please edit the title, Moooooooo.
Pretzel is a very rare subject in the [FF] that needs to be saved.

Mooooo - Posted - 08/15/2018:  18:43:10

Sorry to hear that Bob. Be careful then.

KE - Posted - 08/15/2018:  18:49:27

quote:

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Originally posted by Sheenjack

Shouldn't this be posted in the [FF] ?

---

Yes, it's a shame that so many people are missing such a great discussion because of lack of the proper [FF] identification in the title.

bubbalouie - Posted - 08/15/2018:  20:32:38

quote:

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Originally posted by KE

quote:

---

Originally posted by Sheenjack

Shouldn't this be posted in the [FF] ?

---

Yes, it's a shame that so many people are missing such a great discussion because of lack of the proper [FF] identification in the title.

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Had me at Salt & Butter. Isn't that 2 of the 4 food groups along with smoked meat & Alcohol? 

raybob - Posted - 08/15/2018:  21:21:41

Used to be Hot Sam’s pretzels in the Detroit area. Hot soft pretzels with chunky salt on them. I had mine off the stands with mostly just mustard. I don’t know if they’re even still in business.

Rawhide Creek - Posted - 08/15/2018:  22:36:31

Well, Mike instructed me to move discussions of cataract surgery (actually, the discussion was about getting old) to the “off topic” area.  So:  Here it is!

Mooooo - Posted - 08/15/2018:  22:48:48

quote:

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Originally posted by Rawhide Creek

Well, Mike instructed me to move discussions of cataract surgery (actually, the discussion was about getting old) to the “off topic” area.  So:  Here it is!

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Good one Russ. You are a very clever person.

rinemb - Posted - 08/16/2018:  07:32:55

quote:

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Originally posted by pickin_fool

don't forget schnitzel brad..and rouladen

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On the list, for sure.  thx

rinemb - Posted - 08/16/2018:  07:35:46

quote:

---

Originally posted by Mooooo

quote:

---

Originally posted by rinemb

Next month we will be in Germany for a week or so, before driving into eastern France. Yep, pretzels, beer, wine, sausages, kraut and spaetzle are my concerns, for sure. Brad

---

I've been making Spaetzel lately too and it is delicious. I could make a meal of spaetzel and gravy. Make sure you eat the national sandwich of Germany - the Doener from Turkey, they are a treat.

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Been a regular side at our table for decades.  Daughters are carrying on the tradition.  We always make extra, because it keeps well, and never has a chance to to spoil around here.  thx

Mooooo - Posted - 08/16/2018:  08:56:03

If I could find some way of stuffing cheese in the middle of the pretzel, I think I could die happily after one bite.

phb - Posted - 08/16/2018:  09:40:26

quote:

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Originally posted by Mooooo

If I could find some way of stuffing cheese in the middle of the pretzel, I think I could die happily after one bite.

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I think at least one half of my children consists of Brezeln, Laugenstangen and Laugenbrötchen (all are made of the same dough, just different shapes). If you like cheese with them, you should definitely try Obatzda, it's the perfect companion for Brezeln. Brezeln etc. with cheese topping like on pizzas are also common but not nearly as delicious as Obatzda. Obatzda basically consists of Camembert (preferably from raw milk, not pasteurised if you can get it) stored outside the fridge for a few days, Schmand or some sort of sour cream, finely cut onions, ground caraway, paprika, salt and pepper all made into a spread. Yummy, the fat and salt from the Obatzda are the ideal supplement for the fast carbohydrates from the wheat flour of the Brezeln... :) 

Don't forget to have a big jug of beer with it!

Sheenjack - Posted - 08/16/2018:  10:58:16

Brotchen, oh man. I loved that stuff when I was stationed in Germany in the service. A bag of hot Brotchen and a mug of beer was heaven.

Never found a bread that would compare with it here in the US.

Brian T - Posted - 08/16/2018:  12:05:32

I think I could stuff a pretzel exactly as I stuff a baguette.

I put fine dice pepperoni, green pepper and cheese in baguettes.

Roll a rope of dough out flat and thin. Lay the stuffing in a tight row.

Wet one edge and fold the dough over to close and seal.

Make the pretzel shape then let it rise for a while. It should work.



The difference with the baguette is I get more filling and I bake on a baguette pan, seam-side down to hide it.

Then again, skip the whole thing and make a big sheet of really oily focaccia.

Edited by - Brian T on 08/16/2018 12:06:44

KE - Posted - 08/20/2018:  15:34:51

quote:

---

Originally posted by Mooooo

I always wanted to make soft pretzels (brezel or bretzel) ever since I lived in Germany. They are everywhere over there. You can see guys with a cart-full of them at any mall, baked fresh in a huge baking machine which is fed with twisted dough on a conveyor belt, or at big events or tourist destinations....and they are worth every cent (usually 1 euro). Auntie Annie's here in the US has great ones too, but they are really expensive, especially if you get some extras with it.



A few weeks ago, I finally got a recipe off the internet and tried it myself. The result is great. I have made some delicious pretzels since then....3 times. Here's the first recipe I tried: HOT BUTTERED SOFT PRETZELS. Here's a knock off of Auntie Annie's that tastes great too: COPYCAT RECIPE AUNTIE ANNE’S PRETZELS WITH CHEDDAR DIPPING SAUCE,,,the sauce isn't too good but the pretzels are great.

edit: You can freeze them and then thaw them and stick them in the toaster oven for a few minutes until they talk to you (sizzle) and they taste just as delicious as fresh.

Anyone else make them or maybe just love them?

---

I made the HOT BUTTERED SOFT PRETZELS this afternoon. They turned out fan-freaking-tastic. But I have to say I have a new appreciation for the guy selling his homemade pretzels on the street corner. Working out the cost of my pretzels at minimum wage is about $2 a twist.

Mooooo - Posted - 08/20/2018:  16:48:18

quote:

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Originally posted by KE

I made the HOT BUTTERED SOFT PRETZELS this afternoon. They turned out fan-freaking-tastic. But I have to say I have a new appreciation for the guy selling his homemade pretzels on the street corner. Working out the cost of my pretzels at minimum wage is about $2 a twist.

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I think $2 would be a fair price here in the overpriced US of A...you will soon find that with more practice, and making much larger batches, that it becomes much easier and everything goes much quicker. You will find yourself keeping yourself busy doing either prep or other things while you are waiting for the dough to rise or rest. Soon the amount of hands on time becomes almost nothing compared to waiting for the bread to make itself. The cost of a cart to keep them warm might be prohibitive though. Anyway, I make them at home as treats where the cost of ingredients is almost nothing compared to auntie annies or some frozen store bought brand and they are tastier and more satisfying.