I just found you you! 😊 I love you... I love your way of teaching, presentation. Your sense of humor. You are a beautiful soul. I love cooking. Since I been able to stand on a kitchen chair. Yes, believe it or not. I wasn't in school yet. I'm 61 almost 62. I love cooking. I love you. You are fun. And I went right way after learning The pita... I never made those. I bought one of you savory cook book off Amazon. I get it tomorrow. I have a stainless steel and Glass kitchen. ❤had to tell you. THANK YOU. FOUND YOU looking for pita bread recipe. So easy... I had no idea. God has truly Blessed you. 😊
Yes yes yes! I've been waiting for more savory baking. Also yes on the ham and cheese sandwich. Like just a minute in the toaster oven to get the cheese super melty. Maybe some chopped green onion if I'm feeling fancy.
Erin, love your videos so much. They’re just so soothing and enjoyable to watch. I’ve been a home baking dabbler for years, and I’m constantly reading bread cookbooks and blogs, but I find your videos give me confidence to just get in the kitchen and do it!! I already had a plan to make soft pretzels this weekend for an Oktoberfest party, and now I’m second guessing the recipe I had picked to follow!!!
Absolutely love watching your videos!! Your passion shines through with every word!! I preordered your savory cookbook and can’t wait for it to arrive to go with your other cookbooks I already have. Pretzels are definitely one to do with the variations you have given. Thank you for sharing your passion 😊
But she didn’t give a baking time approximation… I don’t want to stand there and stare at them until they turn brown lol. I’d like to put them in, walk away for a few minutes and not worry they will over bake.
i know this is a year old but it would be sooo helpful for you to please include the amounts as you move through the recipe. it really would be so helpful so we do have to go back and try and find the episode, etc.
Erin -- If I hadn't already pre-ordered when you first announced your new cookbook, this recipe would have made me buy it! Now, I can hardly wait for the new cookbook release to see what other savory treats are in store.
I just received Savory Baking as a birthday present and it is a revolutionary book. I LOVE all the extras (sweet tooth spins on savory recipes, compound butters, recipes that use the baked good, spice mixes, etc.) and the in-depth instructions. It also uses weight for ingredients (one bundle of scallions can vary widely!) as well as words of encouragement/pep talks for more difficult recipes (looking at you, pastries). In a world where every influencer has a cookbook and they are not worth the purchase, Savory Baking is a treasure and deserves a spot on your kitchen counter. I cannot say enough good things about the cookbook. Thank you for sharing your knowledge and expertise, Erin!
Go on girl with your bad pretzel-baking self! You've got magic hands and fingers like I've never seen before, ever! Like to give me heart failure to see you bam-boom and there we have stuffed pretzels. You've helped me to get past my fear of pretzel making, thankyouverymuch. I can do this. But before I bake them, I'm going to buy your "Savory Baking" book in thanks for your help and very clear instructions. Anybody else smile the entire way through her video? What a lovely, sweet lady. Thank you Erin.
Omg TIL it’s Erin Jeanne. I thought it was always Erin G. Such a dope name. I mean, Erin Jeanne is dope too. But the G was so mysterious and professional
I used same amount active dry yeast and just let it activate with the sugar and water called for, then followed the rest the same. I did an experiment with doing half the dough in Lye and the other in soda and egg wash. I am stuffed full of pretzel and still cant decide which one I like better! Oh and for the lye ones I also baked them at a shorter time of about 5min but hotter at 500 for the nuggets, compared to the 10min at 425. The lye ones were more yellow coloured and puffed up but the others had a more chewier texture and a deeper browned taste..I really cant decide but thankyou for the recipe ❤️
Did anyone else have issues with them sticking to the parchment paper? They looked pretty good coming out, but they lost the whole bottom layer because the paper stuck so bad I had to cut it off.
So I just tried this but mine collapsed when I ripped them off the parchment paper I used a proofer and maybe my water was still on medium but they taste amazing even after tearing them off the parchment after cooking em will be trying again
Can you use kosher salt if you don’t have pretzel or flaky salt? Also is it possible to premake the dough and store it in the fridge or freezer to use later and if so, at what point in the dough process can you do so?
I liked the one kind with the mustard, caramelized onions, and fontina. It's a potable onion soup. I haven't made pretzels or bagels in a while and was thinking of doing so with the cooler weather. Thanks Erin!
I’m vegan but I can’t help watching this videos seeing if there is a way to make them vegan but most of the time I just fantasize about kinda lazy to go through the process of actually making them🤣
I love pretzels, I have baked them for years, this video was the best new learning experience, I have every had on my pretzel jurney, thank you, loved it. So much to digest 😊
Erin this sounds delicious! I just got your new cook book, 'Savory Baking', and as all your books are this is amazing! Thanks so much for sharing your talent!
Anyone who can deal with yeast can handle lye. A good lye solution for pretzels is at least 10x less concentrated than a saturated solution. You'll be fine. It's way, way, way better. Other than that tomfoolery, great video.
I've been making pretzels for decades, but I learned a bunch from this episode. Your shaping method is a bit different so I want to try that. And I do use lye. There are no small kids in the kitchen with me, and latex gloves are always in my cabinet. It's really not that scary to work with.
I'm so glad to see someone use an alternative to lye. I saw other recipes that used it and it turned me off from trying the recipe, cuz im a huge clutz lol
Erin is such a brilliant teacher.
I just found you you! 😊 I love you... I love your way of teaching, presentation. Your sense of humor. You are a beautiful soul. I love cooking. Since I been able to stand on a kitchen chair.
Yes, believe it or not. I wasn't in school yet. I'm 61 almost 62. I love cooking. I love you. You are fun.
And I went right way after learning The pita... I never made those. I bought one of you savory cook book off Amazon.
I get it tomorrow.
I have a stainless steel and Glass kitchen. ❤had to tell you. THANK YOU. FOUND YOU looking for pita bread recipe. So easy... I had no idea. God has truly Blessed you. 😊
Yes yes yes! I've been waiting for more savory baking. Also yes on the ham and cheese sandwich. Like just a minute in the toaster oven to get the cheese super melty. Maybe some chopped green onion if I'm feeling fancy.
Erin, love your videos so much. They’re just so soothing and enjoyable to watch. I’ve been a home baking dabbler for years, and I’m constantly reading bread cookbooks and blogs, but I find your videos give me confidence to just get in the kitchen and do it!! I already had a plan to make soft pretzels this weekend for an Oktoberfest party, and now I’m second guessing the recipe I had picked to follow!!!
Absolutely love watching your videos!! Your passion shines through with every word!! I preordered your savory cookbook and can’t wait for it to arrive to go with your other cookbooks I already have. Pretzels are definitely one to do with the variations you have given. Thank you for sharing your passion 😊
Erin should not only teach cooking and baking, but she should teach teaching.
ok so how do i make the doe? and how long do i cook thepizza pretzels? thanks for nothing
Erin is a treasure! ❤️ Don't ever let her go! 🤩
If you don't use the food grade lye, you'll never even get close to the authentic true soft pretzel taste.
Drooling! Just preordered you savory baking book. You’re too awesome!
Awww! The dough came outta ur Mixer in the Shape of a Heart ❤️ that was Pretty Cool! I’m gonna have to try this Recipe. Ty!!
Been wanting to make pretzels lately. Perfect timing Erin Jeanne!
How much baking soda per quart of water do you suggest?
I just made the pretzel buns and they are absolute PERFECTION! I understand the desire to marry the dough!
Love soft pretzels. This is very doable... with a stand mixer, of course.
Hey Erin!! Missed you muçh 😉 I hope you've been well.
These would be great to eat while watching a football game .
But she didn’t give a baking time approximation… I don’t want to stand there and stare at them until they turn brown lol. I’d like to put them in, walk away for a few minutes and not worry they will over bake.
12 to 15 minutes
VERY excited to get my hands on your cookbook Erin!!!!!
Loved this. You are so good at inspiring and educating. Thanks for a great tutorial.
i know this is a year old but it would be sooo helpful for you to please include the amounts as you move through the recipe. it really would be so helpful so we do have to go back and try and find the episode, etc.
That's so you buy her book. Nothing wrong with that.
Beautiful. This is the best tutorial ive seen in pretzels. Thank u
All those Pretzels! I can’t decide which I would want to eat first. They all looks so delicious!
Erin -- If I hadn't already pre-ordered when you first announced your new cookbook, this recipe would have made me buy it! Now, I can hardly wait for the new cookbook release to see what other savory treats are in store.
I just received Savory Baking as a birthday present and it is a revolutionary book. I LOVE all the extras (sweet tooth spins on savory recipes, compound butters, recipes that use the baked good, spice mixes, etc.) and the in-depth instructions. It also uses weight for ingredients (one bundle of scallions can vary widely!) as well as words of encouragement/pep talks for more difficult recipes (looking at you, pastries). In a world where every influencer has a cookbook and they are not worth the purchase, Savory Baking is a treasure and deserves a spot on your kitchen counter. I cannot say enough good things about the cookbook. Thank you for sharing your knowledge and expertise, Erin!
Go on girl with your bad pretzel-baking self! You've got magic hands and fingers like I've never seen before, ever! Like to give me heart failure to see you bam-boom and there we have stuffed pretzels.
You've helped me to get past my fear of pretzel making, thankyouverymuch. I can do this. But before I bake them, I'm going to buy your "Savory Baking" book in thanks for your help and very clear instructions.
Anybody else smile the entire way through her video? What a lovely, sweet lady.
Thank you Erin.
Yowza 🤤 Those all look amazing!
Omg TIL it’s Erin Jeanne. I thought it was always Erin G. Such a dope name. I mean, Erin Jeanne is dope too. But the G was so mysterious and professional
My obsession with pretzels is real and now I will be gaining 10 extra pounds knowing how easy it is to make my own! Thank you! (I think😂)
You’re the best Erin. Thanks for helping me be brave in the kitchen, and for being an outstanding teacher 🎉
Love your videos! Question with the soft pretzel baking soda “soak” how many batches of dough can you process through the original bath?
I used same amount active dry yeast and just let it activate with the sugar and water called for, then followed the rest the same. I did an experiment with doing half the dough in Lye and the other in soda and egg wash. I am stuffed full of pretzel and still cant decide which one I like better! Oh and for the lye ones I also baked them at a shorter time of about 5min but hotter at 500 for the nuggets, compared to the 10min at 425. The lye ones were more yellow coloured and puffed up but the others had a more chewier texture and a deeper browned taste..I really cant decide but thankyou for the recipe ❤️
I love Erin .....this was disappointing. Followed the recipe they were hard as rocks ☹️
Have you Made Bagels 🥯 yet? Would love to see you make those if Possible. ❤
The amounts?
Did anyone else have issues with them sticking to the parchment paper? They looked pretty good coming out, but they lost the whole bottom layer because the paper stuck so bad I had to cut it off.
So I just tried this but mine collapsed when I ripped them off the parchment paper I used a proofer and maybe my water was still on medium but they taste amazing even after tearing them off the parchment after cooking em will be trying again
My question is: after I have let my salted pretzels cool completely, how do I store them without the salt coming off?
What would happen if you added a bit of barley malt? Sorta like a bagel it gives you a sweet carmelly taste and a dark brown exterior
Can you use kosher salt if you don’t have pretzel or flaky salt? Also is it possible to premake the dough and store it in the fridge or freezer to use later and if so, at what point in the dough process can you do so?
I liked the one kind with the mustard, caramelized onions, and fontina. It's a potable onion soup. I haven't made pretzels or bagels in a while and was thinking of doing so with the cooler weather. Thanks Erin!
You are Melissa McCarthy of baking. You sound like her and you are so funny and to also mention talent baker❤
I’m vegan but I can’t help watching this videos seeing if there is a way to make them vegan but most of the time I just fantasize about kinda lazy to go through the process of actually making them🤣
You can still make them! Instead of egg wash, you can brush the pretzels with a plant milk (like almond or oat)
@@roxyfenton7432 what about the butter 🤣
Fantastic presentation by Erin!! First time I've seen her (thank you TH-cam algorithm) and now want to binge-watch everything she's done.
Welcome aboard!
I am loving all of your videos. Is your cooktop induction?
In Germany, a ham and cheese pretzel is the thing. If have it almost every day for lunch.
Hello beautiful, how're you doing today ? Hope you had a great day at work?!.
Love your teaching! How do you use regular yeast not rapid in this recipe? Can you still add it to the flour?
I just made this for the 1st time tonight ...very good!
Oooo, I really want to make my own nuggets at home!
Could you use lye water like for mooncakes?
Fried pics tho😤 jusbilt
I love pretzels, I have baked them for years, this video was the best new learning experience, I have every had on my pretzel jurney, thank you, loved it. So much to digest 😊
Erin this sounds delicious! I just got your new cook book, 'Savory Baking', and as all your books are this is amazing! Thanks so much for sharing your talent!
Yay, Erin and pretzels! 🥨
Anyone who can deal with yeast can handle lye. A good lye solution for pretzels is at least 10x less concentrated than a saturated solution. You'll be fine. It's way, way, way better. Other than that tomfoolery, great video.
Erin added the baking soda; I could taste it.
Love your videos and teaching/sharing style! Thank you so much. I wish you were my neighbor!
I forgot to put baking soda in my water 😮
I've been making pretzels for decades, but I learned a bunch from this episode. Your shaping method is a bit different so I want to try that. And I do use lye. There are no small kids in the kitchen with me, and latex gloves are always in my cabinet. It's really not that scary to work with.
Marshmallow koláče is the best
Oh my. I love pretzels and i will def be trying these. One problem i may have in Northern Ireland is getting bread flour as you have in the USA
Would you not put the stuffing on the inside? Is it gonna leaked more readily? I love cream cheese stuffed pretzel❤❤❤
❤❤❤ everything looks delicious!
Hi, thank you. Can you add baking powder to the liquid because you add it to meat to get more browning. Just a thought.
I don't know how it's possible for one person to know so many amazing things! Thanks so much for your videos! You are wonderful!
OH YES!! Definitely will be making these.
Erin, I love when your videos are up! These pretzel variations look yummy and amazing. My mouth is watering!❤
I can watch your videos for ever!!! The quality of your recipes and videos is highly appreciated
My favorite-Pretzel dough. Great choices to Flavor them up ! Yum
I loved this episode so much, I want all of your books Erin! Some day I'll have them all❤
Which bread flour do you use?
What would be a sub for the butter in the dough mix for vegans ? (anything but margarine)
I'm so glad to see someone use an alternative to lye. I saw other recipes that used it and it turned me off from trying the recipe, cuz im a huge clutz lol
😋😋😋💣💣💣💥💥💥
I just finished making these, it was fun! I must've forgotten to egg wash a few, but 1st attempt!
I really love soft pretzels ! You make it so easy to do this and also include great details that others leave out. Thank you!!
wow i like it all pretzels🥨🥨🥨
More Erin videos!! Love her 😊
Another awesome video!! EJ is the bestest!! Thank you!!
Didn't see the Westy, hope he is ok.
❤❤❤❤❤❤
Love watching your videos! You are the best!!❤
once again another perfect class & recipe from my fav teach!! Now to be patient & wait for the new cookbook to arrive !!!
a new book! congrats on all your success. You certainly deserve it based on passion.
Would you be willing to make a video on yeasted cinnamon rolls tutorial?
Wow!! I'll be making/baking these!!
i love your outfits
Erin you are soooo delightful !
No egg, please!!
I follow every film from Erin
This video helped me so much! Thank you!
You went straight to my heart in the intro.
Excellent pretzels Ms. McDowell.
thank you for the inspiration 👌🏻
Love your videos! What kind of salt do you use in your recipes? Table, kosher or sea salt?
Kosher, you always you kosher when cooking
Can you do an episode for air fryer baking?
Is the orange an apron or a dress? I love it, love the buttons down the front! Where'd you get it please?
I saw someone post in comments elsewhere that it's from Libbie Summers, although it looks like they don't do the button style anymore.
Thank you so much 4 d lesson 😉
Hi
I did it. First try ever at pretzels
I can't get enough of Erin.