These were so fun to make, I actually dunked mine in some nutella (naughty) and blimey they blew me away, super soft, super good! Full recipe / write up www.myvirginkitchen.com/recipe/soft-baked-pretzels/
I have a crazy idea. How about, Barry with me, you get some dryed herbs in the dough and fill it with cheese and bacon cubes. Then form the pretzels with the cheese and bacon inside the dough. I imagine that would be bloody cheeky. ;)
grab both ends and do a figure 8 on the tray.... and make a desert version filled with something jummy and sprinkled with sugar, take the rolling pin and make a 2 foot long 6 inch wide flat thing, then butter, sugar and cinnamon.. then roll, then figure 8 etc- boom! cinnapretzle.... that one might even be better with salt on than sugar.
If you use normal flour rather than strong it won't poof up so abnormally. Also if you roll smaller things of dough. After you bake if you coat with butter and serve with cheese beer dip it's like literal heaven.
Series idea: recipes using all the ingredients that got purchased despite there still being plenty in the house. Happy Mrs. Barry and space to hide Christmas presents the kids will never find (or at least reach).
Barry. For the last few weeks I have been trying to find soft pretzels. Every store, online, everywhere was checked. The craving was left unsatisfied. They don't do them in Scotland. By uploading this video, you have saved my life. Thank you.
Hey Barry, I just finished making a batch of these. I *love* pretzels so I thought I'd give them a go. I boiled them in a bicarb bath for a minute as suggested here in the comments and they turned out really, really well. They actually had a bit of a crust on them. Not quite as good as a 'proper' prezel ( I suspect that might require the lye bath) but still super tasty. I've left a bit of dough to cook one for my prezel loving son when he gets home from school so I think you might have a new fan when he gets stuck in! Anyway, very good recipe, I really enjoyed watching you make them and then I really enjoyed making them 😄
Been watching your videos for months now right from the first one you did I had a barathon for weeks lol. Barry you have a beautiful family and very cute pugs, your a very lucky man. Keep up the good work.
you should've made the ropes a little thinner to account for the expansion. the pretzel place near me does them at about 1/2 inch to 3/4 inches thick before baking.
I made pretzels once in culinary school. They were so fun to make! I was not the best at making the pretzel shape so they eventually turned into knots and or bites.
You grabbing the little tiny milk off the shelf from the tesco brought back so many memories from my abroad! I bought those a lot! Take me back to London!
Tried making these and they turned out great. Not sure I've ever seen "strong" flour in North America, so I just ended up using all-purpose. Worked out just as well.
You're supposed to cook them in the water/bicarb bath on a low simmer to stop the yeast and then pop 'em in the oven for the final bake. Love your videos!
I loved this video but I'm surprised you didn't boil the bicarbonate and water mix then dip the pretzels for about 1 min. I look forward to trying this method.
If you like the pretzels you get at fayres these are nothing like. Look up a more traditional recipe. Or at the very least boil the pretzels for 30seconds in the bicarb mix and allow to dry so they don't rise while baking. No need for egg wash at all.
I must say your editor is doing a fantastic job! I wouldn't have known someone else is editing your videos if you hadn't said. He's doing a brilliant job of keeping the feel of them exactly the same as when you did the editing yourself. This video was brilliant as always! 👏👌❤️
Watching the results and those pretzels just made me think of same thing but Croissant but not salty or too buttery. keeping that hard shell like crust but soft doughy insides just sound good with some coffee
To keep them from shrinking quite so much in the oven, let them rest for a half hour after shaping them. When you shape them, you stretch out the gluten in the dough, and you need to give it a chance to loosen up. Also, using boiling water instead of just warm water will cook the outside a bit, which also helps them to hold their shape (and gives you a slightly more authentic pretzel sheen).
Interesting! I have made soft pretzels before but never like this! I don't usually have butter or milk in my recipe. My tips for a nice, soft dough would be: - Activate your yeast first in warm water until it goes creamy and frothy for 10 minutes then add it to the dry flour mix. - Instead of butter you can use oil. Using oil and water makes a vegan dough - Knead your dough for about 10 minutes before proofing - Be careful using salt as your pretzel topping. They have to be eaten immediately (not usually a problem for me!) as it makes your bread go soggy and wet the following day. The bicarbonate of soda is a great tip instead of using lye. I bath my pretzels before baking. I also give them an egg wash. You should try grated garlic and dried herbs infused in the dough too, delicious! Great video, Barry! Would love to see more baking ones :)
Ahhhh these are sooo gooddddd! I've made pretzels before but I made them a bit too thick and they were huuuuugeeee! Buttt~ still super tasty, so I'd call that a win!!! 😊
This would be a lot better if you baked the baking soda to produce a weak lye. It's not really alkali enough for a proper pretzel finish, just be aware that it'll irritate your skin and eyes.
Boiling the water and dipping the pretzels longer also works. To get the real authentic pretzel finish, dip them in a sodium hydroxide solution, but that could be more dangerous than the boiling water, and I can perfectly understand why Barry wouldn't do that with kids in the house.
Barry, idk if you guys have pepperoni pretzels but here in the US, at Auntie's Anne, they have them. You should try it. Its basically this recipe with mozzarella cheese and pepperoni on top. Delicious!
The egg wash is not commonly done in Philadelphia (soft pretzels are big there). You do the alkaline dip (lye in commercial kitchens, bicarbonate of soda at home), place on a salted baking tray, salt the wet, raw pretzels on top and bake. Salting the baking tray helps the pretzels not stick and flavors the pretzels.
Yeah the egg wash isn't needed. Lye or bicarb is okay. Lye you can use Luke warm. But bicarb should have been boiled. - also should have been allowed to dry. And yeah either salt the tray and the top or don't salt or anything and then you can freeze them for up to a month. And salt by putting some water on and rebake get gently.
It's good dough. It's good, dough! It's good, d'oh! It's good, though. Please do a full baking series! I've got a baking bug and I can't make up my mind what to make!
When you check your eggs, rock each one gently in the carton. If there is a small crack in the bottom of the egg the white will have glued the shell to the carton and you'll never get it out in one piece.
Wish I could give this video 100 likes. I've never thought to make pretzels but I feel a weekend baking happening soon! Thanks for keeping it real Barry, as always, most enjoyable. Xxx
ever wonder why in the States the eggs are in the Refrigerated section of a usually open cooler and the eggs Barry showed were on a shelf! The air there must be pretty cool folks!
I have made these many times and I didn't dunk them in the water, I just brushed them with a brush like the one used for the egg wash and they more or less turned out the same as yours .
Pretzels take practice-- a few more batches and they'll soon look quite professional. (Had to re-watch the part when your pug was on-screen. I was mesmerized, missing my darling Sweet Pea, and looking forward to having a whole Grumble of pugs sometime soon. Hug your pugs-- they're a party in fur suits!
I think it would turn out nicer if you roll the strips out thinner. They seem to puff up quite a bit during baking and thinner strips would let you twist and fold easier and give those iconic holes in the middle.
I'd love to see you try out one of my favorite meals to make! Sausage gravy and biscuits, or the alternative dixie fries, which is sausage gravy over cut up roasted potatoes and topped with the cheese of your choice to be melted on top. Love the editing! I think it stays true to your video style while at the same time seems more polished :) Barshens MVK collab would be amazing!! Find something fun that you can maybe teach or just make with the Barshens gang! I think it'd be hilarious! Even a country tasting video or something?
hey does anyone know how well these things reheat? A lot of times when I bake it's amazing right out of the oven but after i stick it in the fridge for a day or two it gets hard & dry
You aren't supposed to egg wash them... the soda water gives them a shiny surface. They are also not supposed to be dipped in warm water, they are supposed to be boiled for half a minute or so, to help them raise and to give them the glossy pretzel finish. But they are supergood, all too good not to eat, even baked like this :-)
If you are going to do fizzy drinks please do a version of naturally fermented ginger beers. These are really yummy. And don’t store them in the fridge. It kilos the fizz by killing the little yeasties.
These were so fun to make, I actually dunked mine in some nutella (naughty) and blimey they blew me away, super soft, super good!
Full recipe / write up www.myvirginkitchen.com/recipe/soft-baked-pretzels/
My Virgin Kitchen I love your videos
Great video!!
Yeasty Delight sounds like a bad dessert
I have a crazy idea. How about, Barry with me, you get some dryed herbs in the dough and fill it with cheese and bacon cubes. Then form the pretzels with the cheese and bacon inside the dough. I imagine that would be bloody cheeky. ;)
grab both ends and do a figure 8 on the tray.... and make a desert version filled with something jummy and sprinkled with sugar, take the rolling pin and make a 2 foot long 6 inch wide flat thing, then butter, sugar and cinnamon.. then roll, then figure 8 etc- boom! cinnapretzle.... that one might even be better with salt on than sugar.
I have been watching your channel since 2012 and not one complaint, keep up the great work barry!
thanks Sean I really appreciate the support pal
If you use normal flour rather than strong it won't poof up so abnormally. Also if you roll smaller things of dough. After you bake if you coat with butter and serve with cheese beer dip it's like literal heaven.
Series idea: recipes using all the ingredients that got purchased despite there still being plenty in the house.
Happy Mrs. Barry and space to hide Christmas presents the kids will never find (or at least reach).
Barry, it's funny you used that clip from Barshens - There's a guy on that channel who looks just like you
acex222 you mean the one who gets robbed all the time?
Can't wait for the collab
Barry and barshens should definitely collab. They could call it barryshens
@@ge2719 Barshenbars
Was that a woosh or a refuge in audacity?
Barry. For the last few weeks I have been trying to find soft pretzels. Every store, online, everywhere was checked. The craving was left unsatisfied. They don't do them in Scotland. By uploading this video, you have saved my life. Thank you.
Hey Barry, I just finished making a batch of these. I *love* pretzels so I thought I'd give them a go. I boiled them in a bicarb bath for a minute as suggested here in the comments and they turned out really, really well. They actually had a bit of a crust on them. Not quite as good as a 'proper' prezel ( I suspect that might require the lye bath) but still super tasty.
I've left a bit of dough to cook one for my prezel loving son when he gets home from school so I think you might have a new fan when he gets stuck in!
Anyway, very good recipe, I really enjoyed watching you make them and then I really enjoyed making them 😄
They looked amazing. A bread series sounds amazing love to be able to make different breads different ways.
Been watching your videos for months now right from the first one you did I had a barathon for weeks lol. Barry you have a beautiful family and very cute pugs, your a very lucky man. Keep up the good work.
Oh man, I cold really go for some pretzels now
0:26 the survey comes up and I was already praying for a knead/need pun. Of course you didn't disappoint, Barry :D
Barry what happened to recipe roulette and my giant twix
I love this episode. This video makes me happy. Good job Mr.Lewis!
you should've made the ropes a little thinner to account for the expansion. the pretzel place near me does them at about 1/2 inch to 3/4 inches thick before baking.
I made pretzels once in culinary school. They were so fun to make! I was not the best at making the pretzel shape so they eventually turned into knots and or bites.
You grabbing the little tiny milk off the shelf from the tesco brought back so many memories from my abroad! I bought those a lot! Take me back to London!
Barry you are my go to when I need someone to make me laugh and get out of a funk....thank God for your channel
Pretzels are the best thing ever😍 I have done little ones on my own and they were so good and fun to make. Maybe the best thing that I have baked😋
Beautiful method for folding the pretzels! Never thought of that. :D
Tried making these and they turned out great. Not sure I've ever seen "strong" flour in North America, so I just ended up using all-purpose. Worked out just as well.
whenever you're mixing things like this, when do you 'know' not to overmix? when do you try and get everything mixed?
“PROVE YOUR LOVE”...... Bahahaha! Love it!!! Great guest spot 👍🏼
You're supposed to cook them in the water/bicarb bath on a low simmer to stop the yeast and then pop 'em in the oven for the final bake. Love your videos!
I loved this video but I'm surprised you didn't boil the bicarbonate and water mix then dip the pretzels for about 1 min. I look forward to trying this method.
Yes sitting here getting very frustrated... If he'd just boiled them they wouldnt have expanded...also egg wash unnecessary.
@@AndiPandiBee As they say, learn by doing. Learn from the mistakes that arise. He likely doesn't have enough time to redo the recipes many times.
When I've made pretzels, I only dipped them for 15 seconds or so.
Mistakes are proof you are trying, he probably misread the instructions, they were still edible so who cares? lol
@@saravandebunte8262 Sara do you boil baking soda and water?
I missed out on your last 5 videos or so but i cannot stop watching them now! I will probably watch them more than once now
Yesss im making these on the weekend 😍
If you like the pretzels you get at fayres these are nothing like. Look up a more traditional recipe. Or at the very least boil the pretzels for 30seconds in the bicarb mix and allow to dry so they don't rise while baking. No need for egg wash at all.
There is nothing in this world better than warm bread... of any kind.
Love that I'm watching this after 2am & now I'm hungry 😩😜
JackieWarner13 omg sane 2:30 and I’m thinking about food! Nooo lol
As winter is coming (here in the UK atleast) is like to see you make some slow cooker meals maybe a twist on the classic casseroles
Barry, you can put paper over the bowl of butter to avoid splattering in your microwave. :)
Raye Tomale fantastic. Thank you 👍🏼👍🏼
works great for tomato sauce
@@wbwillie why would you heat up tomato sauce
@@darrongalway9821 Ummmmmm, so it's not cold
Now tat you’ve made soft pretzels, you’ll have to test those from the street carts in New York! As always so much fun to watch!
I must say your editor is doing a fantastic job! I wouldn't have known someone else is editing your videos if you hadn't said. He's doing a brilliant job of keeping the feel of them exactly the same as when you did the editing yourself. This video was brilliant as always! 👏👌❤️
OMG Barry....my mouth is watering !!!!
"Happy wife, happy life!
Happy husband ... it's so unimportant, nobody even tried to rhyme it!"
-- Man with a Plan - Season 1 Episode 7
They should have made up a different word for husband. Something that rhymes with beer
Like Dear?
Happy husband, life not in the dustbin?
Barry make these pretzels again but with different toppings! Sweet pretzels and Salty versions. I love to see what kind of ideas you come up with.
❤ soft pretzels... Thank you for sharing this video.
Omg keep the music in your videos Barry me and my sister Tanya can’t help but dance when it comes on! LOL! 💃🏽💃🏽
Watching the results and those pretzels just made me think of same thing but Croissant but not salty or too buttery. keeping that hard shell like crust but soft doughy insides just sound good with some coffee
Going to try to make these over Christmas I reckon. Think I'll forgo the salt crystals though to coat with cinnamon and sugar instead
When i worked at a pizza resteraunt making the pizza dough, i would make my own pretzels almost every day. They hold such a special place in my heart.
Just found your channel, subscribed as soon as my wife started laughing at your puns. Also, love soft pretzels!!!!
I used to work for Sainsburys and retail I always checked the eggs when they went through the checkout.
To keep them from shrinking quite so much in the oven, let them rest for a half hour after shaping them. When you shape them, you stretch out the gluten in the dough, and you need to give it a chance to loosen up. Also, using boiling water instead of just warm water will cook the outside a bit, which also helps them to hold their shape (and gives you a slightly more authentic pretzel sheen).
Nice! I just made these! Sooo good!
Interesting! I have made soft pretzels before but never like this! I don't usually have butter or milk in my recipe. My tips for a nice, soft dough would be:
- Activate your yeast first in warm water until it goes creamy and frothy for 10 minutes then add it to the dry flour mix.
- Instead of butter you can use oil. Using oil and water makes a vegan dough
- Knead your dough for about 10 minutes before proofing
- Be careful using salt as your pretzel topping. They have to be eaten immediately (not usually a problem for me!) as it makes your bread go soggy and wet the following day.
The bicarbonate of soda is a great tip instead of using lye. I bath my pretzels before baking.
I also give them an egg wash. You should try grated garlic and dried herbs infused in the dough too, delicious! Great video, Barry! Would love to see more baking ones :)
Ahhhh these are sooo gooddddd! I've made pretzels before but I made them a bit too thick and they were huuuuugeeee! Buttt~ still super tasty, so I'd call that a win!!! 😊
Please can you do a recipe for the Cocoa dusted Cinnamon Chocolate covered Almonds. Been craving them since I bought them at the airport
lol love hear the ending never gets old
Now you need to make a nacho cheese sauce and you'll be all set
My wife likes ranch dressing.
Ranch dressing? I like ranch but that seems.. interesting.
👍👍👍👍👍👍👍👍👍👍
Multiple thumbs up for the Ashens usage.
That random Ashen's clip was perfect, I may just be tired but that made me laugh a good bit
Barry your a funny guy. I love soft pretzel. I think i might try and make these with my 7 yr old granddaughter. Thanks have a good day
WoW, I was just thinking about you to day, waiting for a new video very soon. And here you are! Thanks Barry! Hugs from Norway.
Yum yum yum yum thank you, can't wait to try it :)
I have 3,3 year old pugs. They’re crazy, loving, and amazing! Can’t wait to try this recipe.:)
This would be a lot better if you baked the baking soda to produce a weak lye. It's not really alkali enough for a proper pretzel finish, just be aware that it'll irritate your skin and eyes.
A weak lye or as some call it alkaline salt (binging with babish)
Boiling the water and dipping the pretzels longer also works. To get the real authentic pretzel finish, dip them in a sodium hydroxide solution, but that could be more dangerous than the boiling water, and I can perfectly understand why Barry wouldn't do that with kids in the house.
This channel deserves waaaaay more subs omfg
Barry, idk if you guys have pepperoni pretzels but here in the US, at Auntie's Anne, they have them. You should try it. Its basically this recipe with mozzarella cheese and pepperoni on top. Delicious!
It's Auntie Anne's Pretzels.
Great recipe will be trying this Wednesday. Thanks as always for the vids
The egg wash is not commonly done in Philadelphia (soft pretzels are big there). You do the alkaline dip (lye in commercial kitchens, bicarbonate of soda at home), place on a salted baking tray, salt the wet, raw pretzels on top and bake. Salting the baking tray helps the pretzels not stick and flavors the pretzels.
Yeah the egg wash isn't needed.
Lye or bicarb is okay. Lye you can use Luke warm. But bicarb should have been boiled. - also should have been allowed to dry.
And yeah either salt the tray and the top or don't salt or anything and then you can freeze them for up to a month. And salt by putting some water on and rebake get gently.
You always make me want to cook things, Barry! Why?!? I want to make those petzels now.... Loved the video!
Barry, for some reason you really remind me of Mr Tumble.
It's good dough.
It's good, dough!
It's good, d'oh!
It's good, though.
Please do a full baking series! I've got a baking bug and I can't make up my mind what to make!
mmmm looks so crispy/crusty and yummy
When you check your eggs, rock each one gently in the carton. If there is a small crack in the bottom of the egg the white will have glued the shell to the carton and you'll never get it out in one piece.
Yum yum.. pretzels are hard to get right.. yours looked amazing.. chocolate filled ones next?
Wish I could give this video 100 likes. I've never thought to make pretzels but I feel a weekend baking happening soon! Thanks for keeping it real Barry, as always, most enjoyable. Xxx
My my my, Barry you have a excellent oven mat.... Chef Excellence might have something to say about that.
More drinks would be cool!
ever wonder why in the States the eggs are in the Refrigerated section of a usually open cooler and the eggs Barry showed were on a shelf! The air there must be pretty cool folks!
Is there any chance you could make the hard kind? I love the snacks and I can't seem to find a good recipe for it.
You could even shred some white cheddar on top and let the cheese get brown. You could also make some garlic and rosemary or cinnamon and sugar ones.
Hello from Hong Kong. Love your stuff, Barry!
I have made these many times and I didn't dunk them in the water, I just brushed them with a brush like the one used for the egg wash and they more or less turned out the same as yours .
Well done Barry such a funny video
Oh, yumm, can I have some, mouth waterring.
Sauce = cinnamon+butter+sugar. Absolute perfection
Pretzels take practice-- a few more batches and they'll soon look quite professional. (Had to re-watch the part when your pug was on-screen. I was mesmerized, missing my darling Sweet Pea, and looking forward to having a whole Grumble of pugs sometime soon. Hug your pugs-- they're a party in fur suits!
I think it would turn out nicer if you roll the strips out thinner. They seem to puff up quite a bit during baking and thinner strips would let you twist and fold easier and give those iconic holes in the middle.
Awesome video and love your adorable luffy pug!
do I have to use the brown sugar in them ?
what if I dont want sugar at all could i get away with a half teaspoon of if only if i needed it at all ?
I've always dunked mine in boiling soda water, never seen it in just warm soda water, cool.
I'm surprised that you didn't use smoked salt
Yup. Yeah. Gonna need to make pretzels tomorrow. Gonna ignore university. Cheers Barry!
Love the Barshens references
gotta visit South Florida too
Love your videos so much. Plus we are from the same town wooooo :)
I'd love to see you try out one of my favorite meals to make! Sausage gravy and biscuits, or the alternative dixie fries, which is sausage gravy over cut up roasted potatoes and topped with the cheese of your choice to be melted on top. Love the editing! I think it stays true to your video style while at the same time seems more polished :) Barshens MVK collab would be amazing!! Find something fun that you can maybe teach or just make with the Barshens gang! I think it'd be hilarious! Even a country tasting video or something?
Your video's make me smile. 😊😊🇵🇭
If you do a baking series can you start with the basics like bread?
You are hilarious to watch and you made me want to try and make pretzels.:)
Beautiful!!!
right, I saw the eggs on a normal shelf and did a double take. I forget eggs are refrigerated in the US only I think
SO AWESOME!!!!!!😎😎😎😎👏👏👏👏👏👏👏👏👏👏
WELL DONE SIR! WELL DONE!!!!
Oh My God, I have to try those ......
hey does anyone know how well these things reheat? A lot of times when I bake it's amazing right out of the oven but after i stick it in the fridge for a day or two it gets hard & dry
You aren't supposed to egg wash them... the soda water gives them a shiny surface.
They are also not supposed to be dipped in warm water, they are supposed to be boiled for half a minute or so, to help them raise and to give them the glossy pretzel finish.
But they are supergood, all too good not to eat, even baked like this :-)
That's so cool!!!!!
Strangely when I woke up I had a craving for a salty pretzel. Noticed this on youtube, but still havent gotten a pretzel
If you are going to do fizzy drinks please do a version of naturally fermented ginger beers. These are really yummy. And don’t store them in the fridge. It kilos the fizz by killing the little yeasties.