We in Germany have a saying for mixing water with lye: "Erst das Wasser, dann die Lauge, sonst geht es ins Auge!" In English: "First the water, then the lye, otherwise you'll loose an eye!"
Hey everybody, I actually worked at a pretzel bakery for about four years and thought this would be a good place for some pro tips. I also just like reminiscing about the good ol' days working in pretzel heaven. 1. I found that if you put your yeast and water solution into the mixer and then put your dry ingredients in after then turn on the mixer it actually combines everything really well (this was useful when we had other things going on in the bakery) 2. Your pretzels will bake really nicely if your strand is uniform in diameter before you twist. 3. You can actually twist the pretzels in the air with a simple wrist flick if you're feeling confident :) 4. For safety purposes, we always used sodium bicarbonate in our dipping solution and the pretzels always turned out a delicious golden brown color when fully cooked. 5. My preferred pretzel dipping options: Cream Cheese (trust me), Queso, Savory compound butter (Josh's black garlic recipe would be a good option) 6. If you want to go the dessert route sprinkle on powdered sugar instead of salt after baking and dip in melted chocolate. You can also keep it classic and cover your pretzels in cinnamon sugar some people liked to dip these in a sugary glaze but I always thought cream cheese was the better dip here. Josh totally killed it in this video and these will 4 sure be some dank pretzels if you follow his instructions, I hope my comment helps some of you on your respective pretzel journeys.
@@Theholyone999 rude, he was just giving tips. You can also make your own caustic water bath by baking Baking Soda in a foil-lined baking tray, spread evenly, at 250F for an hour. Lye is very dangerous as it is very caustic, and is a safer alternative for concerned parents who might not want to have that laying around. (it's also much cheaper and you can put it right back into the baking soda box with a label over it) - chef from New York
The sodium hydroxide solution simply chemically gelatinizes the starch on the surface of the pretzel, when baked this more easily undergoes caramelization. You can simply dip your pretzels into boiling water for 10 seconds or so, does the exact same thing. Lye is easy enough to find but food grade lye ain't as easy. Obviously some may easily be food grade but they might not think of putting it on the packaging. Just boil the damn water, I find it gives the dough a bit of extra raise. Also, in Romania, we've got this thing we put on pretzels called a salt glaze. You dissolve a teaspoon of salt in some water, add half a teaspoon of flour and stir it till it's homogeneous, and then before you pop your pretzels into the oven, you drizzle a few lines of it on 'em, it dries and crusts up in the oven, makes for a surprisingly satisfying topping. One of my biggest disappointments in life, has been eating one of those tiny pretzels or a pretzel stick that had all the big ass salt crystals fall off of it. You can't do a salt glaze on those damn things but you can do it on a big ass pretzel so don't waste the opportunity y'all. No one's gonna read this but I had some shit on my chest man :'o
To get a better result with baking soda, bake your baking soda on a parchment lined baking sheet in the oven for 30 minutes at 300 degrees F. The baking soda becomes more alkaline creating a darker crust that regular baking soda will hot achieve. It also helps if you boil the pretzels as you would a bagel. The result is a denser, chewier inside and crisp outside. I use this method instead if lye as I dont want it around my wild children.
Lindsay, I was going to say the same thing. If you bake it longer you can get the pH up to around 10.5 but you should still handle it as if it was lye (gloves and eye protection), and put down a sheet of parchment (or a silpat) when you bake the soda. I think Kenji talked about this one.
@@vn3138 Because baking the baking soda raises the pH substantially making it more caustic. It isn't quite as caustic as lye, but it is close enough to cause severe irritation or burns or at worst make you go blind if it gets in your eyes. The pH scale goes from 1 as the most acidic to 14 as the most alkaline, and this scale is logarithmic so each step is 10 times less (or more) than the next. Water is almost a pH of 7, which is neutral, so when you get to the opposite ends of the scale the reactions are quite harsh to life-threatening. Unless you have a pH meter or test strips, you don't really know how alkaline the baking soda gets, so the rule of thumb should be to treat it as if it may be more caustic than you expect. Hope this helps.
@@vn3138 if you want more details, when baking soda (sodium bicarbonate) is heated, it breaks down into sodium carbonate which has higher alkalinity, but after it's cooled it'll slowly turn back into sodium bicarbonate.
Small but VERY important note when you're working with sodium hydroxide: immediately wash off any spills you get on your hand. It will slowly attack your skin, and can easily cause permanent flesh damage if left on for a night. I work in a lab, as a student, and it has happened here to the most naive guy who didn't think it would be necessary to wash it off. The concentration of this sodium hydroxide solution is extremely basic. Josh, please pin this. You can't leave this out
I‘m not only German but Bavarian ( holy grale of Beer and pretzels) and I now will Talk for every Bavarian : We are really glad that you are around making those lovely videos. 👏🏽👏🏽 Well done mister white-man Ps.: I love youre channel 😍
How is the weather in Germany? Always wanted to go to Berlin and Bavaria but then this darned covid hit and travelling has been a no-no for a year. Hoping for better days!
you should make sauerkraut. i mean its fermented and im curious if you can master it im german we did that stuff in primary school... not very pleasent... yeah it was way too sour.
Yes indeed sauerkraut is a German speciality and it also is common in Poland where they call it kiszona kapusta, in France they call it choucroute, in Russia they call it Квашеная капуста and same in Ukraine. Even in my country Armenia its not a novelty, we know about it and we eat it xD Its very sour, smells funny yet it's tasty and you wanna eat it, basically it's good😀
A R We have it in Romania too and I think it’s way tastier than the German one (I tried the Polish one and it’s very lovely too). I bet they don’t know about the juice from saurkraut, it’s heaven in your mounth, in your broth, but a little hell in your tummy 😉😆
I made them! They were awesome, but because I was using the baking soda (couldn't find lye) I found that the two batches I made, with baking soda, it worked better to make a boiling solution with the same ratios, and submerge each pretzel in there for about 2 minutes and then bake. Might be an idea for those who are using baking soda :)
Hey Josh, fun fact from a family of chemists; Lye is really basic you need that high pH to get that that signature pretzel taste, baking soda is a pH is much lower, but in a pinch, to bump up the pH of your baking soda, you can get your oven roaring hot and bake, baking soda for an hour, this turns it into caustic soda, a higher pH closer to lye. You'll get a better pretzel (but lye is still king!)
I'm from Munich (the hometown of the Oktoberfest) and I've eaten quite a few pretzels growing up, and these look awesome 👌🏼 Keep up the great work brother!
@@JoshuaWeissman Your Idea of the flaky salt is truly very pleasing, because it tastes kinda softer and for many (even traditional People or People born in Bavaria, Munich) its too salty. Keep the ambitious but innovative vision buddy 🔥
You are talking faster and faster I have to slow motion the videos!! I am old, Swiss and speak French you see.. so gosh.. have pity! I love so much your work and your videos - thanks anyway because you are very talented - and very good at filming and editing. I sometimes have to stop your videos, to breathe - think of what is being said (by you) and then carry on watching.. Breathing is good. I am a fan, no worry, for sure.
I just took my pretzels out of the oven.... Oh my goodness. They are lovely and browned. So beautiful. I was scared of using lye, but it definitely makes the difference and baking soda does not compare. Thank you for the recipe!
Viele danke for the pretzel recipe. I have already ordered diastatic malt powder and food grade NaOH. In high school I worked with NaOH, strong HCl or H2SO4 and other strong or weak bases and acids. We didn't even wear gloves. We were just careful, and nothing bad happened. But that was so long time ago. Happy pretzels!
Actually just researched this. 150 in the oven for an hour of baking soda. (Don’t use aluminum or it will react with the metal, so glass.) that’ll increase the ph of your baking soda. Also useful for ramen noodle making.
I never write any comment but man do I need to tell you how much I love your video. I discovered your channel thanks to sourdough I find myself enjoying the vids more and more. thank you so much for all that commitment :)
it’s actually a german jewish name, since jews historically and still officially don’t use last names, the austrian emperor basically forced jews in austria to take german names.
I haven’t seen anyone post a full version of the recipe written out so, here it is! I wrote this for myself so sorry if there are errors. Soft pretzels: Dough: 4 cups flour 1.5 tsp butter 1.5 tsp yeast 1.5 cups hot water Pinch of salt Lye solution: 4 cups cool water 2 tablespoons lye Add yeast to hot water let sit for 10 mins Now go to your mixer attach dough hook and add flour+ salt to bowl Add yeast to flour and mix till dough starts to form Add butter Mix till nice n smooth Shape into ball and leave in bowl for 10 minutes with a damp towel overtop Cut into 8 even pieces and put on greased baking tray and cover with damp towel for 15 minutes Shape pretzels on floured counter Put on greased and parchment paper covered baking sheet and cover with damp towel. Let rise for 30 mins Put in fridge for 1 hour or overnight Set oven to 425 10 minutes before pretzels are taken out of fridge Add lye to water and get safety gear on Take pretzels out and dip into lye water for 10 seconds Let drip off excess then put on greased baking sheet with parchment Put in oven for 15-20 minutes til golden brown Boom. Pretzel.
Don't forget the diastatic malt powder Spence. 👍 I can't imagine making pretzels, bagels, or even pizza dough without it. Haven't tried Breadtopia's brand (although I've ordered other stuff from them), but I've ordered it from King Arthur several times. I've also found that if you're out of malt powder or just don't have it, using a dark beer in place of most of the water in the recipe works great too! 🥨
@@ishaaguilera7703 like I said, 10 minutes should do it. Maybe 15. When the dough becomes smooth. It should be very tough and almost rubbery. It is possible to overwork the dough, but that would take a really long time by hand.
I was just thinking about pretzels yesterday and I ate a pretzel stick the day before yesterday. So I see this video today! How serendipitous is that!? I was actually thinking about looking up how to make some, too!!! How cool is that!!! 💖💖💖😁😁😁 Strangely enough, that's how your videos come to me. I think about making a certain dish or food and your videos of it comes up in my feed before I ever actually seek out my information! 🤣😁😌🤔🙃🙃🙃 I LOVE LIFE!!!
The dough looks right, also the important part to freeze it, is done right. The skin looks a little bubbly, but has the right crust. Inside you've got the right texture also. I'm from swabia so i prefer another shape. It's a regional thing. I like the bottom part thick and the ends thin. Adding flaked salt is interesting. I would like to try it.
"Weiss" in you last name could also be a reference to "wheat" in a non-standard dialect of German. In Standard German wheat is "Weizen", but the word "Weissbier" references a wheat beer, not a white beer.
No, Weiss does not mean wheat. Weissbier does in fact reference white beer which is another name for wheat beer...named that because it is a very pale beer.
So glad you made this video. While watching a cooking competition last night I tried to tell my wife that lye was used in making pretzels. You can imagine that this was met with stinky-eye and doubt. Thanks for the confirmation!
Made them this weekend...AWESOME!!!! One recommendation - Parchment paper sucks. Even greased it fused to the bottom of my pretzels and I had to cut them like bagel so salvage. Second batch I just went with a well greased cookie sheet and that worked fine.
New guy to baking here. Did you follow the recipe exactly? Did you use grams? 4 cup flour (632g) 1g diastatic malt powder (optional) 12g salt 1.5. tablespoons (13g) instant yeast 1.5 cups (365g) water percent lukewarm water @ 95f 35c 1.5 tablespoon (21g) butter softened Lye Solution (please use a food scale to be accurate here): 1000g cold water 30g lye beads (this equates to a 3% solution)
Both the Sodium hydroxide and the Breadtopia Diastatic Barley Malt Powder used in the recipe are great products. I also use the sodium hydroxide in my homemade milk soaps. And homemade pretzels are amazing!
You asked about food in San Francisco towards the end. As a 'damned yankee' living in the South who spent several days exploring Frisco solo a few years back, I recommend you just go explore. Eating food in Frisco's Chinatown was the most memorable food experience of the trip, and ties with seeing Frisco's other attractions like the Golden Gate Bridge, Lombard Street, Haight/Ashbury, Pier 39, city hall, the financial district, anything on Market street, 'the bushman' scaring the absolute shit out of me by the wharf... What I'm saying is that the food I ate during the aforementioned memories takes a back seat to the memory itself. I am also saying that I lost myself in Chinatown for a day, eating lightly at a dozen (or two) random restaurants. The memory of sampling cuisine in Chinatown resonates just as strongly as seeing the golden gate bridge for the first time, or seeing Lombard street from THPS in real life, or actually visiting Haight/Ashbury in person. The wharf and pier 39 were cool, but touristy, hell even the golden gate bridge seemed like a tourist attraction. Lafayette park, the painted ladies, haight/ashbury and the palace of fine arts were cool to see even though they were along the tour bus route, but the food got memorable once I got off the beaten tourist path really.
I love pretzels 🥨.. one of my favorite snacks. I also have made several of your recipes and I’m thinking this one will be next as they all come out very delicious. Your 30 minute pickle recipe is actually the bomb pickle recipe.. 👍
DID JOSH JUST MAKE A CODY KO REFERENCE? man I love your videos and I'm a one day old subscriber, your charisma and the persona you add to cooking is so magnetic !
I was SOoooo happy to see this topic pop up in my notifications!!! I was going to ask you to make them after watching (and rewatching, and rewatching) your bagel video. Thank you so much for reading my mind! I hope you have a great time in SF. Take care.
I'm sitting here doing my kombucha first ferment, searing a steak with butter, eating it with a side of home made lacto hot sauce, and them I'm going to have a lacto pickle and read a chapter of the Noma Guide all because of this channel. Thanks for a cool fun new hobby Josh
i was so ready for a baking soda bath for pretzels but i was not disappointed whatsoever with lye! it’s the way i’ve been making mine forever (courtesy of philly soft pretzels)
We in Germany have a saying for mixing water with lye:
"Erst das Wasser, dann die Lauge, sonst geht es ins Auge!"
In English:
"First the water, then the lye, otherwise you'll loose an eye!"
Strange how it rhymes in English but not Deutsche
Bobby Elliott uh it kinda does in German
thats probably a Bayrisch thing because I've never heard that
@@pennyrq9454 I got it from my apprentice ship. I worked in the industry
@@gluteusmaximus8881 makes sense
Hey everybody, I actually worked at a pretzel bakery for about four years and thought this would be a good place for some pro tips. I also just like reminiscing about the good ol' days working in pretzel heaven.
1. I found that if you put your yeast and water solution into the mixer and then put your dry ingredients in after then turn on the mixer it actually combines everything really well (this was useful when we had other things going on in the bakery)
2. Your pretzels will bake really nicely if your strand is uniform in diameter before you twist.
3. You can actually twist the pretzels in the air with a simple wrist flick if you're feeling confident :)
4. For safety purposes, we always used sodium bicarbonate in our dipping solution and the pretzels always turned out a delicious golden brown color when fully cooked.
5. My preferred pretzel dipping options: Cream Cheese (trust me), Queso, Savory compound butter (Josh's black garlic recipe would be a good option)
6. If you want to go the dessert route sprinkle on powdered sugar instead of salt after baking and dip in melted chocolate. You can also keep it classic and cover your pretzels in cinnamon sugar some people liked to dip these in a sugary glaze but I always thought cream cheese was the better dip here.
Josh totally killed it in this video and these will 4 sure be some dank pretzels if you follow his instructions, I hope my comment helps some of you on your respective pretzel journeys.
No one replied😂
@@Theholyone999 rude, he was just giving tips. You can also make your own caustic water bath by baking Baking Soda in a foil-lined baking tray, spread evenly, at 250F for an hour. Lye is very dangerous as it is very caustic, and is a safer alternative for concerned parents who might not want to have that laying around. (it's also much cheaper and you can put it right back into the baking soda box with a label over it)
- chef from New York
Thanks for the tips!
Thanks for the tips, i will definitely give these a go
Thanks I have small children so feel a lot better using baking soda
The sodium hydroxide solution simply chemically gelatinizes the starch on the surface of the pretzel, when baked this more easily undergoes caramelization.
You can simply dip your pretzels into boiling water for 10 seconds or so, does the exact same thing.
Lye is easy enough to find but food grade lye ain't as easy. Obviously some may easily be food grade but they might not think of putting it on the packaging.
Just boil the damn water, I find it gives the dough a bit of extra raise.
Also, in Romania, we've got this thing we put on pretzels called a salt glaze. You dissolve a teaspoon of salt in some water, add half a teaspoon of flour and stir it till it's homogeneous, and then before you pop your pretzels into the oven, you drizzle a few lines of it on 'em, it dries and crusts up in the oven, makes for a surprisingly satisfying topping. One of my biggest disappointments in life, has been eating one of those tiny pretzels or a pretzel stick that had all the big ass salt crystals fall off of it. You can't do a salt glaze on those damn things but you can do it on a big ass pretzel so don't waste the opportunity y'all.
No one's gonna read this but I had some shit on my chest man :'o
No, I read it
@@Fy12-c5p Thank you :)
good to know
@@TheFloatingSheep you’re welcome
@@TheFloatingSheep have a nice day in these trying time’s
To get a better result with baking soda, bake your baking soda on a parchment lined baking sheet in the oven for 30 minutes at 300 degrees F.
The baking soda becomes more alkaline creating a darker crust that regular baking soda will hot achieve. It also helps if you boil the pretzels as you would a bagel. The result is a denser, chewier inside and crisp outside. I use this method instead if lye as I dont want it around my wild children.
Lindsay, I was going to say the same thing. If you bake it longer you can get the pH up to around 10.5 but you should still handle it as if it was lye (gloves and eye protection), and put down a sheet of parchment (or a silpat) when you bake the soda. I think Kenji talked about this one.
@@etherdog why is that? (Useing gloves for baked baking soda)
@@vn3138 Because baking the baking soda raises the pH substantially making it more caustic. It isn't quite as caustic as lye, but it is close enough to cause severe irritation or burns or at worst make you go blind if it gets in your eyes. The pH scale goes from 1 as the most acidic to 14 as the most alkaline, and this scale is logarithmic so each step is 10 times less (or more) than the next. Water is almost a pH of 7, which is neutral, so when you get to the opposite ends of the scale the reactions are quite harsh to life-threatening. Unless you have a pH meter or test strips, you don't really know how alkaline the baking soda gets, so the rule of thumb should be to treat it as if it may be more caustic than you expect. Hope this helps.
@@etherdog oh wow, ty! Thats so insane to think about.
Must we use either to make pretzles?
@@vn3138 if you want more details, when baking soda (sodium bicarbonate) is heated, it breaks down into sodium carbonate which has higher alkalinity, but after it's cooled it'll slowly turn back into sodium bicarbonate.
Small but VERY important note when you're working with sodium hydroxide: immediately wash off any spills you get on your hand. It will slowly attack your skin, and can easily cause permanent flesh damage if left on for a night. I work in a lab, as a student, and it has happened here to the most naive guy who didn't think it would be necessary to wash it off. The concentration of this sodium hydroxide solution is extremely basic. Josh, please pin this. You can't leave this out
Joshua: "But you know what else is going to have it's own Octoberfest?"
Me, whispering: "B-roll"
Joshua: *"B-roll"*
_Drool_
Hey white boyyy!!.. bake them pretzles 😂
It really be like that tho
I literally just did that!!!
Same here! Totally whispered "B-roll" with anticipation! 😂
I did the same thing lmao 😂
“Fat little torpedo”. My nickname in high school
Mine was missing the "tor"-part sadly
@@Bluen why don't you take a seat right over there
Bluen I Drogenerfahrungen und Bildung r/cursedcomments
@@Bluen bruh
lmao
I‘m not only German but Bavarian ( holy grale of Beer and pretzels) and I now will Talk for every Bavarian :
We are really glad that you are around making those lovely videos. 👏🏽👏🏽
Well done mister white-man
Ps.: I love youre channel 😍
😂 Mister White Man
Die Brezel wurde immer noch von einem Bad Uracher (Schwabenländle) erfunden ;)) hehehe
nice try, but the real ones are from Schwabenländle ;)
Jakob Schwalm Da lernt man doch noch von Tag zu Tag Neues. Na dann ein Lob an die Schwaben !
How is the weather in Germany?
Always wanted to go to Berlin and Bavaria but then this darned covid hit and travelling has been a no-no for a year.
Hoping for better days!
Alton Brownn Jr has blessed us once again. Thank you!
I wondered if I was the only one that thought that :)
Hopefully this one doesnt sell out
Yea chef Xanax is way better than dooosh noodle brown. Guy is a toolbag in real life.
you should make sauerkraut.
i mean its fermented and im curious if you can master it
im german we did that stuff in primary school... not very pleasent...
yeah it was way too sour.
Yes indeed sauerkraut is a German speciality and it also is common in Poland where they call it kiszona kapusta, in France they call it choucroute, in Russia they call it Квашеная капуста and same in Ukraine. Even in my country Armenia its not a novelty, we know about it and we eat it xD Its very sour, smells funny yet it's tasty and you wanna eat it, basically it's good😀
I love some good kraut
A R We have it in Romania too and I think it’s way tastier than the German one (I tried the Polish one and it’s very lovely too). I bet they don’t know about the juice from saurkraut, it’s heaven in your mounth, in your broth, but a little hell in your tummy 😉😆
My mom uses sauerkraut to make dumplings and a Chinese dish
He just did that :D
I made them! They were awesome, but because I was using the baking soda (couldn't find lye) I found that the two batches I made, with baking soda, it worked better to make a boiling solution with the same ratios, and submerge each pretzel in there for about 2 minutes and then bake. Might be an idea for those who are using baking soda :)
Hey Josh, fun fact from a family of chemists; Lye is really basic you need that high pH to get that that signature pretzel taste, baking soda is a pH is much lower, but in a pinch, to bump up the pH of your baking soda, you can get your oven roaring hot and bake, baking soda for an hour, this turns it into caustic soda, a higher pH closer to lye. You'll get a better pretzel (but lye is still king!)
I'm from Munich (the hometown of the Oktoberfest) and I've eaten quite a few pretzels growing up, and these look awesome 👌🏼
Keep up the great work brother!
Thank you thank you 🙏 I
Tach a Münchner
@@JoshuaWeissman Your Idea of the flaky salt is truly very pleasing, because it tastes kinda softer and for many (even traditional People or People born in Bavaria, Munich) its too salty.
Keep the ambitious but innovative vision buddy 🔥
I agree, as far as the recipe goes, they are perfect! Although the Bavarian ones traditionally don't get a slit cut into them ;)
Dortmund ftw
You are talking faster and faster I have to slow motion the videos!! I am old, Swiss and speak French you see.. so gosh.. have pity! I love so much your work and your videos - thanks anyway because you are very talented - and very good at filming and editing. I sometimes have to stop your videos, to breathe - think of what is being said (by you) and then carry on watching.. Breathing is good. I am a fan, no worry, for sure.
As a german - i‘m proud of you. These are amazingly authentic!
I just made these with the lye solution and they're amazing, thanks! So much better than other recipes I'd tried. Now I have pretzels for life
Annie’s pretzels is shaking
Elyssa Ellis I hate Annie’s pretzels but in Indiana we have bens pretzels and I love bens pretzels
@@meghanboyd9256 I have both here in Wisconsin
@@meghanboyd9256 Both are also in Florida
Meghan Boyd I’m ct we got pretzel maker and Annie’s
Here in Canada we have Mr Pretzel, and they’re better than no pretzel but they’re just okay
i LOVE the variety on this channel, joshua. u never fail to surprise.
Haha, im german and your Name could also translate to "you know" if that gives you a better feel😂
michel kliewer idk why he reacted like that to finding out his name means ‘white man’.
Dmitri Xallo because it’s weird
What does Joseph stone translate to???
stockart whiteman 😂😂😂😂✊🏼✊🏼
*Morgan Freeman voice* He's white, you know
I am going to make them tomorrow. I ordered the supplies from your links on Amazon. They look amazing! I made them...and they are the Absolute BEST!!!
Saw the video, immediately clicked - I need my B-Roll fix. Joshua's good too. I would DEVOUR these pretzels - they look so good!
It's absolutely amazing, just made them with baking soda and came out perfectly good, love from Japan ❤ thank you
Yo Joshua, you should look into two things:
1. ciabatta
2. Pan pizza, so grandma/sicilian style, deep dish pizza, detroit, the goods ya know?
I agree...New England, New London or Detroit styles.
I just took my pretzels out of the oven.... Oh my goodness. They are lovely and browned. So beautiful. I was scared of using lye, but it definitely makes the difference and baking soda does not compare. Thank you for the recipe!
I like this channel because Joshua Weissman is the only person ever to use grams AND farenheit :) he knows what we want
Viele danke for the pretzel recipe. I have already ordered diastatic malt powder and food grade NaOH. In high school I worked with NaOH, strong HCl or H2SO4 and other strong or weak bases and acids. We didn't even wear gloves. We were just careful, and nothing bad happened. But that was so long time ago. Happy pretzels!
I‘m from munich, bavaria and this looks like a legit breze you could buy there!
I'm Bavarian and these are really good pretzles. Look pretty much like the once we make here. Good job!
This looks delicious. Now let's get a condiment series! I need some good stuff to dip my pretzels into
Just made these, recipe absolutely nails it. Thanks Joshua
I randomly answer “b roll” to question now.... thanks for ruining my brain
Absolute legend been waiting for this ❤️👊
Me too
Kept seeing so many requests for it, had to make em!
Joshua Weissman
I'm a German and those pretzels look much better than the ones in the bakery.
Definitiv besser als die von Aldi kurz vor ladenschluss lol
Hahahaha 😂 vielleicht solltet ihr mal nen richtigen Bäcker aufsuchen
@@devastKink wahrscheinlich
Im Armenian from Poland (Germany's neighbour) and I used to often eat pretzels, they are amazing
@@AR-ef1rs Where are you all getting good pretzels? I have found 1 good tasting one, in Autria on my way to Holiday
OMG You are just AWESOME making your bagels... and now just saw this pretzels one and pondering...
I would love to see a pumpkin pie made from fresh white pumpkin. Love the videos!
Literally obsessed with your videossss!!! Like I have two peoples notifications on on TH-cam and you’re one of em!!
I so appreciate this, thank you so much for that!! Soso grateful for this kind of support.
Actually just researched this. 150 in the oven for an hour of baking soda. (Don’t use aluminum or it will react with the metal, so glass.) that’ll increase the ph of your baking soda. Also useful for ramen noodle making.
he’s so cute. i could watch him cook all day
Beautiful! Love that crisp brown color & texture.
„A thousand grams of cold water“
That’s also a Liter you know
Measuring by weight is more accurate and universal
@@matthewhenry86 It's dough, not (that much) science. If you're some mls shy you're fine. You can always add more
@@matthewhenry86 Average density of water is 1gr/ml, so 1000gr of water = 1kg of water = 1L of water
@@matthewhenry86 density of water is 1g/ml by definition dude, jesus christ.
@@matthewhenry86 Except this is the metric system. You can go either way if you want, won't make a difference.
I felt so glad that when I lookes for pretzels, you were a recommendation
"His breath reeked of beer and pretzeled bread!" - C. Montgomery Burns
all your videos teach me so much and actually makes me want to get into the kitchen and start trying all your recipes!
Thanks, Joshua! I always wanted to know how to make pretzels although I'm a German 😂
I'm german and this is absolute perfection
I saw this a lot on ur instagram,it’s about time😂😂
Your channel is getting biiiiigg, hopefully gonna hit 500.000 by the end of the year!
you should make something called "Obazda", a mixture of cream cheese, camembert, cumin and other great stuff and works perfectly well with Pretzels!!
I never write any comment but man do I need to tell you how much I love your video. I discovered your channel thanks to sourdough I find myself enjoying the vids more and more. thank you so much for all that commitment :)
His last name being “Weissman” suggests that he had a German ancestor whose most notable feature was being white.
Could also be a variety of "Weizmann" which means something like "wheat man", like a wheat vendor or someone growing wheat or something.
ah but ten again... it could also have been: Schwarzenegger!
it’s actually a german jewish name, since jews historically and still officially don’t use last names, the austrian emperor basically forced jews in austria to take german names.
JW you are becoming a pro at introductions. Take a bow!!!!!
😀😀😀
I haven’t seen anyone post a full version of the recipe written out so, here it is! I wrote this for myself so sorry if there are errors.
Soft pretzels:
Dough:
4 cups flour
1.5 tsp butter
1.5 tsp yeast
1.5 cups hot water
Pinch of salt
Lye solution:
4 cups cool water
2 tablespoons lye
Add yeast to hot water let sit for 10 mins
Now go to your mixer attach dough hook and add flour+ salt to bowl
Add yeast to flour and mix till dough starts to form
Add butter
Mix till nice n smooth
Shape into ball and leave in bowl for 10 minutes with a damp towel overtop
Cut into 8 even pieces and put on greased baking tray and cover with damp towel for 15 minutes
Shape pretzels on floured counter
Put on greased and parchment paper covered baking sheet and cover with damp towel. Let rise for 30 mins
Put in fridge for 1 hour or overnight
Set oven to 425 10 minutes before pretzels are taken out of fridge
Add lye to water and get safety gear on
Take pretzels out and dip into lye water for 10 seconds
Let drip off excess then put on greased baking sheet with parchment
Put in oven for 15-20 minutes til golden brown
Boom. Pretzel.
Don't forget the diastatic malt powder Spence. 👍 I can't imagine making pretzels, bagels, or even pizza dough without it. Haven't tried Breadtopia's brand (although I've ordered other stuff from them), but I've ordered it from King Arthur several times. I've also found that if you're out of malt powder or just don't have it, using a dark beer in place of most of the water in the recipe works great too! 🥨
This recipe is not correct. The correct one is at www.joshuaweissman.com/post/homemade-pretzels
@@AdventuresWithUnkadee at the time I wrote this, there was no written recipe.
Just made my first batch ever and daaaamn thats good! Thanks for the vid man
In your videos could you include an alternative to using a stand mixer for some recipes
The alternative is just to knead it by hand for 10 minutes. It's not hard, just takes some elbow grease.
You just gotta do it by hand. It shouldn't make too much of a difference, people have been doing it by hand for years
Cadwaladr yes I am aware, I’m simply asking for some more direction on how much to knead, and some guides to know when it’s done being kneaded
@@ishaaguilera7703 like I said, 10 minutes should do it. Maybe 15. When the dough becomes smooth. It should be very tough and almost rubbery. It is possible to overwork the dough, but that would take a really long time by hand.
I was just thinking about pretzels yesterday and I ate a pretzel stick the day before yesterday. So I see this video today! How serendipitous is that!? I was actually thinking about looking up how to make some, too!!! How cool is that!!! 💖💖💖😁😁😁 Strangely enough, that's how your videos come to me. I think about making a certain dish or food and your videos of it comes up in my feed before I ever actually seek out my information! 🤣😁😌🤔🙃🙃🙃 I LOVE LIFE!!!
Me: Could anyone be any whiter than me?
Joshua Weissman: Hold my home-brewed beer.
The dough looks right, also the important part to freeze it, is done right. The skin looks a little bubbly, but has the right crust. Inside you've got the right texture also. I'm from swabia so i prefer another shape. It's a regional thing. I like the bottom part thick and the ends thin. Adding flaked salt is interesting. I would like to try it.
"Weiss" in you last name could also be a reference to "wheat" in a non-standard dialect of German. In Standard German wheat is "Weizen", but the word "Weissbier" references a wheat beer, not a white beer.
No, Weiss does not mean wheat. Weissbier does in fact reference white beer which is another name for wheat beer...named that because it is a very pale beer.
Robert Korn is right. The beer was called "weiss" because other beer was brown, red or black at that time.
So glad you made this video. While watching a cooking competition last night I tried to tell my wife that lye was used in making pretzels. You can imagine that this was met with stinky-eye and doubt. Thanks for the confirmation!
Me: trying to lose weight
Also me: watches loads of Josh’s videos then make the recipe.
I am German. Gotta admit, I clicked thumbs up at the beginning, because I knew it will be a great one.
It was. You rock!
Literally no one:
Joshua: my last name is german
And as the king of extra, it means white man
2:09 this is why I love this man. Thank you chef
"These pretzels are making me thirsty"
Made them this weekend...AWESOME!!!! One recommendation - Parchment paper sucks. Even greased it fused to the bottom of my pretzels and I had to cut them like bagel so salvage. Second batch I just went with a well greased cookie sheet and that worked fine.
New guy to baking here. Did you follow the recipe exactly? Did you use grams?
4 cup flour (632g)
1g diastatic malt powder (optional)
12g salt
1.5. tablespoons (13g) instant yeast
1.5 cups (365g) water percent lukewarm water @ 95f 35c
1.5 tablespoon (21g) butter softened
Lye Solution (please use a food scale to be accurate here):
1000g cold water
30g lye beads (this equates to a 3% solution)
I’m not used to the new mic. Btw I love your hipster lifestyle no homo
Excellent instruction and results. Thanks whitey!
Don't use flaky salt for pretzels. Just a suggestion from your angry neighborhood german.
baba profilbild bruder
What do use instead?
@@vn3138 coarse salt. Just not flakey
Objection from an expat German: After all, some people put pumpkin seeds, cheese and/or bacon on it, and it's f****g delicious to do so.
Most people in Germany shake the salt off their pretzels anyway, so it doesn’t really matter, I think.
You have no idea how much I love you for always mentioning the weight in grams.
"White Man - Great" I LMFAO!
Both the Sodium hydroxide and the Breadtopia Diastatic Barley Malt Powder used in the recipe are great products. I also use the sodium hydroxide in my homemade milk soaps. And homemade pretzels are amazing!
1000 grams of cold water - Joshua Weissman, 2019
I just honestly hope that josh knows he is one of the most respected and funniest TH-camrs, love you bro!!!! Never stop!!!
BRETZEL *'raging in German'*
This is not only working but is my favourite tutorial because its ridiculously funny
Is it me, but I prefer pretzels unsalted?
it's definitely you..
You asked about food in San Francisco towards the end. As a 'damned yankee' living in the South who spent several days exploring Frisco solo a few years back, I recommend you just go explore. Eating food in Frisco's Chinatown was the most memorable food experience of the trip, and ties with seeing Frisco's other attractions like the Golden Gate Bridge, Lombard Street, Haight/Ashbury, Pier 39, city hall, the financial district, anything on Market street, 'the bushman' scaring the absolute shit out of me by the wharf...
What I'm saying is that the food I ate during the aforementioned memories takes a back seat to the memory itself. I am also saying that I lost myself in Chinatown for a day, eating lightly at a dozen (or two) random restaurants. The memory of sampling cuisine in Chinatown resonates just as strongly as seeing the golden gate bridge for the first time, or seeing Lombard street from THPS in real life, or actually visiting Haight/Ashbury in person.
The wharf and pier 39 were cool, but touristy, hell even the golden gate bridge seemed like a tourist attraction. Lafayette park, the painted ladies, haight/ashbury and the palace of fine arts were cool to see even though they were along the tour bus route, but the food got memorable once I got off the beaten tourist path really.
when an american tries to use the metric system: “1000 grams of water”
dude, that’s a liter…
Josh is using a weight measure not a volumetric measure. And the correct spelling is Litre. You are correct and so is Josh.
These were amazing. Lye made a huge difference, worth it. Thanks again Joshua! If I didn’t already have 3 great kids I’d adopt you!
Lol I thought you were Jewish not German since many Jews have their surnames ending with -man..and I agree the surnames sound more German than Jewish
I thought so too! My last name is Waisman (pronounced the same) and I’m Jewish sooo... Plus the challah video had me convinced!
I have been binge watching, and i love it. TH-cam needs to add another thumbs up on your channel for b roll...
@1:00 So whats wrong with your name meaning "white man"... please do ellaborate...
I wish this was a recipe in your cookbook! That 1 is very good, but this 1 is fire!
YAY! You are in on what I've been snickering about since I discovered your channel.
I love pretzels 🥨.. one of my favorite snacks. I also have made several of your recipes and I’m thinking this one will be next as they all come out very delicious. Your 30 minute pickle recipe is actually the bomb pickle recipe.. 👍
Joshua you're killing me this is amazing
DID JOSH JUST MAKE A CODY KO REFERENCE? man I love your videos and I'm a one day old subscriber, your charisma and the persona you add to cooking is so magnetic !
Thank you for the metric measurements. So much easier.
I was SOoooo happy to see this topic pop up in my notifications!!! I was going to ask you to make them after watching (and rewatching, and rewatching) your bagel video. Thank you so much for reading my mind! I hope you have a great time in SF. Take care.
As a german i feel very good about those Pretzels.
Sehr gute Arbeit Herr Weissman 👍🏼
Oh boy oh boy that production level is getting way to elite!
I'm sitting here doing my kombucha first ferment, searing a steak with butter, eating it with a side of home made lacto hot sauce, and them I'm going to have a lacto pickle and read a chapter of the Noma Guide all because of this channel. Thanks for a cool fun new hobby Josh
Great vid. Like watching your videos even though i barely touch the kitchen. Only time i go is to open the fridge.
loveeee your videos, you deserve more subscribers
Just found this channel and I love it
This is call perfection
the little cody ko laugh at 0:29
you really have the best taste in both food and humour
i was so ready for a baking soda bath for pretzels but i was not disappointed whatsoever with lye! it’s the way i’ve been making mine forever (courtesy of philly soft pretzels)
Josh: YOU'RE THE BEST COOK OF ALL TIMES!
Nice Video. Perfect timing while the Octoberfest in Munich (München) is at it's peak.