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Sep 28, 2021 - 12:55:31 PM
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rinemb

USA

13949 posts since 5/24/2005

I am becoming a Chef John fan.  And, he posted this to members. etc.  He has a good method to substitute lye.  I will make the belly of pretzel a bit thinner, me thinks.  And we do love Bavarian pretzel, even though we never have had a ones like we ate in Bavaria and Alsace.

 

Sep 28, 2021 - 1:38:49 PM
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596 posts since 5/22/2021

Well, the great thing about here in Pennsylvania country, is that we got a LOT of fresh pretzel bakeries! For instance, take the first pretzel company in America, founded in Lancaster County PA in the mid 1800s.
You are right though, bavarian pretzels have a nice flavor of their own!

Russ

Sep 28, 2021 - 2:21:23 PM

cevant

USA

235 posts since 2/5/2020

I just made his bialy recipe on Sunday and already ate half of them. Pretty darn good. Chef John knows his stuff. Try the bacon / asparagus Dutch Baby recipe for breakfast too.

Sep 28, 2021 - 3:56:19 PM
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bubbalouie

Canada

15343 posts since 9/27/2007

We're going to try this for sure. Terry has been making sourdough everything since the start of covid.

Our recipe called for them to be quickly dropped in simmering water with baking soda water in it.

They were soft pretzels though. Would it be cooking the baking soda that makes a hard pretzel or just the cooking time. They were fantastic but not the crunchy ones I was hoping for. 

I can picture these with a nice German pilsner!

Sep 28, 2021 - 4:20:27 PM
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831 posts since 10/4/2018

What a coincidence. I am making soft pretzels as we speak (type/read actually). The news popped on before I had a chance to turn it off and the first thing up was National Drink a Beer Day. I thought, I would love a beer and what better to go with a beer than a Bavarian style Bretzel. The dough is very wet, and I think I mis-measured, so I have my fingers crossed. No huge beer-belly for my bretzels, equal girth throughout. I think i'm going to try to make a beer-cheese dip with that.

Edited by - Good Buddy on 09/28/2021 16:35:32

Sep 28, 2021 - 6:25:57 PM

RonR

USA

1870 posts since 11/29/2012

We have pretzel stores that make them fresh all day. We pick up a dozen and a couple cups of different mustard, put the dog in car, and go for a long ride out in the country.

Sep 28, 2021 - 6:59:27 PM

Brian T

Canada

18726 posts since 6/5/2008

I just put out the word on our local FB network for pretzels.
So far, the stupidos expect me to drive 90 miles for a bargain pretzel.

Sep 29, 2021 - 2:14:19 AM
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3905 posts since 4/22/2018

quote:
Originally posted by RonR

We have pretzel stores that make them fresh all day. We pick up a dozen and a couple cups of different mustard, put the dog in car, and go for a long ride out in the country.


Have you got a spare seat in that car Ron?  I'll sit with the dog if needed.

Sep 29, 2021 - 7:04:04 AM
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Players Union Member

rinemb

USA

13949 posts since 5/24/2005

I decided, heck with the baking soda and cooking the baking soda step. I ordered a 2# can of food grade lye. With the leftover I can make bagels, and pour some down the drain.
Brad

Sep 29, 2021 - 7:05:50 AM
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rinemb

USA

13949 posts since 5/24/2005

I hope to make a batch of pretzels (of more traditional shape), this weekend. Stay tuned. brad

Edited by - rinemb on 09/29/2021 07:06:27

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