If you're baking on a sunday the dough won't rise, because the yeast is not working. As you said before nobody works on sundays.😉 Only solution: more beer. Cause it's yeast in bottles.
@@neevabee_ you took the wrong solution, you need to take a sodium hydroxide solution (NaOH in water), not backing soda (NaHCO3) . NaOH as a private person you need to buy it in a pharmacy. Or a online shop for chemical needs, I have seen it also on AMAON as solution, but it is not sold in "Supermärkten". But be carefull, it is a strong base. Use a spray bottle. But don't inhale! Only this way you get this brown crust.
The lye of baking soda is kind of the more accessible and less dangerous version of the right lye to use for that, and it's supposed to make the pretzels dark after baking. They don't get shiny from it. You have to coat them with egg white to make them shiny.
Honestly, as I'm Bavarian, for a first try, you've done pretty well. Some suggestions: - A yeast dough needs time to rise. Best is, one night in a cool place (not the fridge), it makes its handling easier. - If dough sticks to your fingers, apply the flour to your hands, not the dough. - Be more generous with the baking soda, make a strong alkaline solution. Real bakers use alkalines you won't get at the supermarket. - You are right about the salt, but a baker near to me makes, against all Bavarian tradition, pepper pretzels (Pfefferbrezn), and I really like them. So feel free to experiment. The only thing I didn't like was the Pils. Nobody in my area drinks beer out of green bottles. A good beer must be from a local brewery, and is either a Helles or an Export, and they always come in BROWN bottles. That having said: I can't do the pretzel swing by which a baker swings the dough around and makes a perfect pretzel in less than a second. That needs exercise and experience. I had the chance to watch a professional once, and it seemed to me like Kung-Fu, you know, like Charlie Chan. Not only did he make his pretzels with a weird twist of his fingers, but with an almost unwatchable move, he put them on the baking plate just in the right position.
First attempt! You must try it often and try the Brötchen too...i love them it is the same just a Brötchen !!! To made them at Home is so cool...i will try it too!!!
I've baked "Laugen Brötchen" once, just to try it. I used sodium hydrogen carbonate, available with the names "Natron", "Kaiser Natron", "Hausnatron". Can be found in the aisle with the "freiverkäufliche Arzneimittel" (drugs like teas or those spakling tablets with vitamins or minerals) or with the cleaning stuff. It's American baking soda, but not german Backpulver. According to my recepie the dough has to stay in the "lye" for 30 seconds.
Looks really good. If you want them to get like the pro ones you have to use Brezellauge which is made from NaOH and not baking soda (NaHCO3). NaOH is rather dangerous to handel never put it into hot water, wear protective glasses and gloves. Allways the lye into the water not the other way (safety precaution) It dosn't need to be hot. You can buy "Brezellauge" on amazon or you can get it (make sure it's food grade) at the Apotheke. For Brezeln you need a lye concentration of 3-4%. The ready made Brezellauge has to be mixed with water 1:10. Be aware they get rater slippery Use flour type 550. Always have a second Beer.
Hello dear Neeva, I can't bake at all and only very bad English, but I'm really excited about your pretzel baking show. You are so personable that I just have to watch you. Your pronunciation is so clear and understandable that you can improve my poor English. I look forward to more TH-cam posts from you.
Isn't it similar to making Bagels (Except the baking soda wash)? The German bakers use something stronger (lye?) but I wonder if you can buy that there? Your yeast is too old if it didn't get foamy after 10min. (didn't it have a stale date on it)!
Also meine Vermutung ist, dass die Hefe nichts zum Verstoffwechseln hat und dadurch auch kein Kohlenstoffdioxid bildet. Eigentlich sollte dazu der Zucker dienen. Vielleicht hast du zu wenig genommen? Allerdings frag' ich mich warum da überhaupt Zucker dran soll. Ich gebe immer ein wenig Mehl hinzu, wenn ich Hefe in Wasser auflöse. Das gibt schöne Bläschen. Zu kalt darf es auch nicht sein.
There will be this one warm summer or spring day when you really think that sitting in the sun with a nice cold beer would be the pefect thing now.. thats the moment you are germanized :D
Hallo....ich benötigte etwas länger um zu verstehen was du vorhast Bier trinken klar aber Brezel backen war mir nicht sofort klar...sollen wohl Laugen oder Salz Brezel sein richtig....😉👍💪😎
Oh, ja, und wegen des Nicht-Schäumens am Anfang: evtl. war das Wasser zu kalt (dann braucht es nur mehr Zeit) oder zu heiß (dann ist die Hefe tot)? Hefe fühlt sich am wohlsten bei 32°C, also gerade mal lauwarm.
Süß😊... ich kenne keinen der Brezeln selbst macht👏👍👏 und das Bier zum Anfang hat zum Schluss etwas Wirkung gezeigt 😁 freue mich schon auf den nächsten Clip 👍🤗
Well, the result looks delicious 😋🤤 You are one of the few people to do the effort of making them by yourself. 😂I just buy them at the grocery store or bake them quickly in the oven. I am 100% your tastes better though 😁
Some weisenheimer advise for our US friends: The word is "Brezel" derived from the latin word for "arm". It's the shape of monks cross-arm praying. That makes "Pretzel Sticks" (Salzstangen) as weird as round squares. I like the attitude of drinking beer from the bottle while baking Pretzels. You would fit perfectly in any Studenten-WG! 🍺🍺🤘
Great first try! If you want to make it more like the brezels from the bakery, you need to look into "Laugengebäck" and how it is made. www.kochbar.de/rezept/457224/Laugengebaeck-einfach-selbst-gemacht.html Here is one site that might help you. There is the recepe and how it is made. But of course, the dough you made is a classic and you can also use it to make bread or bread rolls
Dear Neva Bee, Das freut mich wenn du deutsche Spezialitäten versuchst selbst zu machen. Für das erste Mal kann sich das Ergebnis wirklich sehen lassen. Well done! Übrigens ist Bier gut für Haare, Nägel und Haut. Frauen sollten allerdings wegen des Alkohols weniger Bier trinken als ein Mann. Das hat jetzt nichts mit ärgern oder diskriminieren zu tun! Frauen bauen den Alkohol langsamer ab als Männer. Folglich sind Frauen schneller betrunken und vor allem länger. Auch führt übermäßiger Konsum sehr schnell zu einer Alkoholvergiftung. Es ist wie so oft und immer. Die Dosis macht das Gift! Bier wurde von Mönchen erfunden, heiß es. Es hat im richtigen Maße genossen sogar recht gesunde Eigenschaften. Und noch ordentlich Butter auf deine frischen Brezeln, das Bier dazu, was kann es schöneres geben? Ja, okay.... Ein Zwiebelrostbraten mit Spätzle. Oder eine Portion Linsen mit Spätzle und Saitenwurst. Es muß nicht unbedingt ein Haxen mit Sauerkraut sein. Auch eine Flädlesuppe kann durchaus ein Genuss sein, vor allem mit einer Brezel. Erzähle doch mal was für dich ein absoluter amerikanischer Hochgenuss ist. Ich würde auch gerne mal ein Rezept ausprobieren. Lass mich es wissen! Ich bin schon gespannt darauf!
How dare you? Calling Brezeln bread? Though hast comited the outmost offense to the sanctuary, which is the brezel, curset spells shalt be cast upon you. May your brezeln be either soggy or too dry for all perpetuity. No, just kidding, nobody should ever have to suffer that. May your brezeln always be just perfect.
I guess not a single German is so obsessed with pretzels and bread like you =D
Aber beim Bier dürfte die Mehrzahl dabei sein :)
Have you met Dana?
If you're baking on a sunday the dough won't rise, because the yeast is not working. As you said before nobody works on sundays.😉
Only solution: more beer. Cause it's yeast in bottles.
Hahahahaha oh wow I laughed so much at this!!!!! 😂
@@neevabee_ you took the wrong solution, you need to take a sodium hydroxide solution (NaOH in water), not backing soda (NaHCO3) . NaOH as a private person you need to buy it in a pharmacy. Or a online shop for chemical needs, I have seen it also on AMAON as solution, but it is not sold in "Supermärkten". But be carefull, it is a strong base. Use a spray bottle. But don't inhale! Only this way you get this brown crust.
The lye of baking soda is kind of the more accessible and less dangerous version of the right lye to use for that, and it's supposed to make the pretzels dark after baking.
They don't get shiny from it. You have to coat them with egg white to make them shiny.
Honestly, as I'm Bavarian, for a first try, you've done pretty well.
Some suggestions:
- A yeast dough needs time to rise. Best is, one night in a cool place (not the fridge), it makes its handling easier.
- If dough sticks to your fingers, apply the flour to your hands, not the dough.
- Be more generous with the baking soda, make a strong alkaline solution. Real bakers use alkalines you won't get at the supermarket.
- You are right about the salt, but a baker near to me makes, against all Bavarian tradition, pepper pretzels (Pfefferbrezn), and I really like them. So feel free to experiment.
The only thing I didn't like was the Pils. Nobody in my area drinks beer out of green bottles. A good beer must be from a local brewery, and is either a Helles or an Export, and they always come in BROWN bottles.
That having said:
I can't do the pretzel swing by which a baker swings the dough around and makes a perfect pretzel in less than a second. That needs exercise and experience. I had the chance to watch a professional once, and it seemed to me like Kung-Fu, you know, like Charlie Chan. Not only did he make his pretzels with a weird twist of his fingers, but with an almost unwatchable move, he put them on the baking plate just in the right position.
It looks good enough for a first attempt and fresh baked goods always taste good.
First attempt! You must try it often and try the Brötchen too...i love them it is the same just a Brötchen !!! To made them at Home is so cool...i will try it too!!!
I've baked "Laugen Brötchen" once, just to try it. I used sodium hydrogen carbonate, available with the names "Natron", "Kaiser Natron", "Hausnatron". Can be found in the aisle with the "freiverkäufliche Arzneimittel" (drugs like teas or those spakling tablets with vitamins or minerals) or with the cleaning stuff. It's American baking soda, but not german Backpulver. According to my recepie the dough has to stay in the "lye" for 30 seconds.
Looks really good.
If you want them to get like the pro ones you have to use Brezellauge which is made from NaOH and not baking soda (NaHCO3). NaOH is rather dangerous to handel never put it into hot water, wear protective glasses and gloves. Allways the lye into the water not the other way (safety precaution) It dosn't need to be hot. You can buy "Brezellauge" on amazon or you can get it (make sure it's food grade) at the Apotheke. For Brezeln you need a lye concentration of 3-4%. The ready made Brezellauge has to be mixed with water 1:10. Be aware they get rater slippery
Use flour type 550.
Always have a second Beer.
Hello dear Neeva, I can't bake at all and only very bad English, but I'm really excited about your pretzel baking show. You are so personable that I just have to watch you. Your pronunciation is so clear and understandable that you can improve my poor English. I look forward to more TH-cam posts from you.
So funny. You should do more cooking Vlogs. That was very entertaining.
I for one found this video immensely entertaining. Well done!
Thank you!
Did you cover the bowl with a cloth to let it rise? Keeps it warm. It needs warmth.
Isn't it similar to making Bagels (Except the baking soda wash)? The German bakers use something stronger (lye?) but I wonder if you can buy that there? Your yeast is too old if it didn't get foamy after 10min. (didn't it have a stale date on it)!
Also meine Vermutung ist, dass die Hefe nichts zum Verstoffwechseln hat und dadurch auch kein Kohlenstoffdioxid bildet. Eigentlich sollte dazu der Zucker dienen. Vielleicht hast du zu wenig genommen? Allerdings frag' ich mich warum da überhaupt Zucker dran soll. Ich gebe immer ein wenig Mehl hinzu, wenn ich Hefe in Wasser auflöse. Das gibt schöne Bläschen. Zu kalt darf es auch nicht sein.
There will be this one warm summer or spring day when you really think that sitting in the sun with a nice cold beer would be the pefect thing now.. thats the moment you are germanized :D
Hallo....ich benötigte etwas länger um zu verstehen was du vorhast Bier trinken klar aber Brezel backen war mir nicht sofort klar...sollen wohl Laugen oder Salz Brezel sein richtig....😉👍💪😎
Oh, ja, und wegen des Nicht-Schäumens am Anfang: evtl. war das Wasser zu kalt (dann braucht es nur mehr Zeit) oder zu heiß (dann ist die Hefe tot)? Hefe fühlt sich am wohlsten bei 32°C, also gerade mal lauwarm.
1:45 Not sure if giant cat or tiny Neeva 😁
tiny Neeva i think so ...hahaha
Both!!!! 😂
Süß😊... ich kenne keinen der Brezeln selbst macht👏👍👏 und das Bier zum Anfang hat zum Schluss etwas Wirkung gezeigt 😁 freue mich schon auf den nächsten Clip 👍🤗
Moin Neeva, guten Appetit und - Porost! 😂
Well, the result looks delicious 😋🤤 You are one of the few people to do the effort of making them by yourself. 😂I just buy them at the grocery store or bake them quickly in the oven. I am 100% your tastes better though 😁
👍
Needs temperature - probably warm(er) water
your eyes shine through the beer
May the Bretzl be with you!
You have very nice (cool😮😳)germanys.accent 😄&keep living in germany .whats name of brand (beer) you drinked?
Oh, they look so yummy. 😋 And how they must smell. 🤤 Can I have some? 🤭
i love cooking and drinking beer and wine not only one 😛 but you are germanized
Some weisenheimer advise for our US friends: The word is "Brezel" derived from the latin word for "arm". It's the shape of monks cross-arm praying. That makes "Pretzel Sticks" (Salzstangen) as weird as round squares.
I like the attitude of drinking beer from the bottle while baking Pretzels. You would fit perfectly in any Studenten-WG! 🍺🍺🤘
Sehr unterhaltsames Video. :)
looks so delicious! :p
You need For the spatzile Geschmack Lauge, Brezellauge,but it is a little Bit Dangerous! Gruß Hans 👍🤔
Too much water at the beginning, and not warm enough?
Neeva Beer and Pretzels. You could entertain us with anything; try two beers next time ☺️
Great first try! If you want to make it more like the brezels from the bakery, you need to look into "Laugengebäck" and how it is made.
www.kochbar.de/rezept/457224/Laugengebaeck-einfach-selbst-gemacht.html
Here is one site that might help you. There is the recepe and how it is made. But of course, the dough you made is a classic and you can also use it to make bread or bread rolls
kitty!
Und noch was!
th-cam.com/video/N2XWfeknNtE/w-d-xo.html
The dough seemed the wrong one, but hey, if they tasted...
Dear Neva Bee,
Das freut mich wenn du deutsche Spezialitäten versuchst selbst zu machen. Für das erste Mal kann sich das Ergebnis wirklich sehen lassen. Well done! Übrigens ist Bier gut für Haare, Nägel und Haut. Frauen sollten allerdings wegen des Alkohols weniger Bier trinken als ein Mann. Das hat jetzt nichts mit ärgern oder diskriminieren zu tun! Frauen bauen den Alkohol langsamer ab als Männer. Folglich sind Frauen schneller betrunken und vor allem länger. Auch führt übermäßiger Konsum sehr schnell zu einer Alkoholvergiftung. Es ist wie so oft und immer. Die Dosis macht das Gift! Bier wurde von Mönchen erfunden, heiß es. Es hat im richtigen Maße genossen sogar recht gesunde Eigenschaften. Und noch ordentlich Butter auf deine frischen Brezeln, das Bier dazu, was kann es schöneres geben? Ja, okay.... Ein Zwiebelrostbraten mit Spätzle. Oder eine Portion Linsen mit Spätzle und Saitenwurst. Es muß nicht unbedingt ein Haxen mit Sauerkraut sein. Auch eine Flädlesuppe kann durchaus ein Genuss sein, vor allem mit einer Brezel. Erzähle doch mal was für dich ein absoluter amerikanischer Hochgenuss ist. Ich würde auch gerne mal ein Rezept ausprobieren. Lass mich es wissen! Ich bin schon gespannt darauf!
Man sagt auch "erst Mal gucken wie spät es ist... " Um einen Schluck aus der Flasche zu nehmen 🤪
Bier German...🥳Bier US 🥴
How dare you? Calling Brezeln bread? Though hast comited the outmost offense to the sanctuary, which is the brezel, curset spells shalt be cast upon you. May your brezeln be either soggy or too dry for all perpetuity.
No, just kidding, nobody should ever have to suffer that. May your brezeln always be just perfect.
Hahahahaha okay okay!! 😂
You have to leave the pretzel in the lye longer
Schon ein wenig "angeschiggert" vom Bier???😊
Actually no 😂