Authentic german baker here. Just some thoughts here, no harsh critique. 1. You asked, if one could use other sorts of fat and the answer is yes. The traditional way is pork fat, even if it isn't commonly used anymore. Lots of flavor. 2. Like other comments said, usually a bit of malt is added. Three reasons: food for the yeast, slightly better flavor, you get a consistent result. 3. The lye you would use makes also a difference: another flavor (bit soapy) und another color (brown). Not "brown" like the brownish golden color od wheat bread. Real brown. 4. Before rolling, the dough doesn't stay in a bowl. If you roll it immediately, you can really press it down (more gluten, better ability to form). After that you can give it some time, well covered. Maybe even uncovered, so you get some skin. The skin is important if you use the alkaline so it doesn't soak in too deep. 5. The form of a pretzel (or "Breze") is every time double spinned so it doesn't fall apart. The bavarian ones are the ones with the larger arms. And they have a bit less fat in it, so they crack a bit on the surface. The ones with the thinner arms ("swabian") have a bit more fat so they can't crack. They get a cut on the biggest part after put in lye, about the half of the diameter deep. 6. If you tend to try it with lye: 4 percent concentration, medical gloves ore some for cleaning, a pair of safety glasses. Use a glass baking dish for dipping. Dip one at a time, no longer than a second and afterwards sprinkle some big salt corns on it. Bake immediately. If your version tastes good, that's great. If you would like to try the level 3 version of it, that's the way 😊
Would you mind to share your exact recipe? In particular I'm searching for the right hydration, amount of proteins in the flour and amount of baking malt. Having that from a german baker would be amazing :D!
Okay, it took me actually a whole year to finally cut and edit the video, but at least it's right in time for the next Oktoberfest. th-cam.com/video/OtcQMBo5kwU/w-d-xo.html
People love to repeat things they were taught without checking it out for themselves. Obviously there is a chemical process going on, and if you dump a whole truck load of salt onto a single yeast cell, its probably toast. However the amount of salt you're baking with is unlikely to have much of, if any impact on your final product. That being said, different strains of yeast are going to have different tolerances. tl;dr just throw the damn salt in there.
As a german I think it is super cool that you made some Pretzels. I'm sure they are super tasty but the original looks a bit different. We have different variations in southern germany. In general the "arms" should be pretty thin so they get crunchy while the "belly" is relatively thick so it will turn out super soft. This combination of crunchiness and softness is pretty much the same for all pretzels in germany. In bavaria the arms are a little bit thicker but still thin while in swaba the arms are super thin. In addition to that the bavarian pretzel has no cut while the swabian has a big cut on the belly (Personally, I prefer the swabian. It is tastier and prettier). The used fat for them is typically pork fat which makes them super rich.
Frank and Penny you just inspired the baker in me to try to make pretzels. We stopped in Bavaria for our honeymoon and we loved them, this would be a nice way of recreating the magic of our trip.
I am so happy to find your youtube page and happy to see you have Chef Penny, among other chefs making appearances. Been working in the culinary field for 24 years, always looking forward to learning more from others. You never stop learning is my opinion.
ProtoCooks with Chef Frank From what I understand the enzymes in the malt helps breakdown the complex starches in the flour into simple sugars for the yeast to consume which improves the texture of the baked product.
ProtoCooks with Chef Frank if you notice with the ones you made they just don’t taste the same as the ones at the German clubs in our jersey area. It is hard to explain but the diastatic malt powder is what is missing, And we only add around a tablespoon to a batch of 8-10 pretzels. It converts a bit of the starch to fermentable sugars for the yeast. Much like we do when making a mash for beer. enzymes in diastatic malt help yeast grow fully and efficiently throughout the fermentation period, yielding a good, strong rise and great oven-spring. Gives it a better texture in the end and more browning of the crust
Also as for the alkaline solution it basically corrodes the outside surface of the dough. This will create more surface area for maillard browning. I think that it has to do with the solution creating more surface area.
I’m certain I heard Penny’s pretzels giggling and saying she tickled them in shaping them. She is so in touch with her pastries! More from Penny, please.
Tried it. Success! Forgot to check for baking time before, but it was fine :) didn't wait for it to get dark brown... And that was a good move :p PS, I'd totally buy Needs Salt kitchen towels. PPS, we watch you almost every Sunday. Keep up the good work Proto family!
I was just wondering what do to with all the mustard in the fridge. Pretzels are a great answer!!! 💜💜💜 I just might have to PLAY with adding chicken schmaltz to my dough. Keep up the baking lessons with Chef Penny; you two are fantastic together!
"Bread is my kryptonite" sure it is Frank...make the rest of us feel ok with ourselves even though you and Penny are our food gods.... Love the continued collabs!
Pretzels made with Vodka? Please, let there be Vodka in them. Frank is correct, alkali (such as Baking Soda, Sodium Hydroxide or Potassium Hydroxide) breaks down some of the protein (denaturing). The denatured protein browns, but not to the point of burning, at a faster rate and lower temperature.
For anyone who is crazy enough to try and use sodium hydroxide and are concerned about pouring it down the sink. Mix the sodium hydroxide solution with vinegar to neutralize it. WARNING: THIS WILL GET HOT!!!!! Be careful while handling the container it is in. You'll know you've added enough when it doesn't get hot anymore by adding more vinegar (I don't feel like doing the math for an exact amount)
May be someone likes to know that Pretzels are something that is called a "Bildbrot" in Germany, so a bread that is a picture of something, like the german "Zopf" (picturing braided hair) or so called "Neujahrsring" (ring of sweet bread, symbolising the annual cycle). In case of a pretzel it goes back to the (more than a thousand years old) rune symbol "Mannaz". Or: put your left hand on the right shoulder, your right hand on the left shoulder, and look what your arms are doing ... ;-) by the way - they really look beautyful!
My pretzels came out a great. They were more pale than expected, so maybe my baking soda solution was a bit thin, but now everyone at work wants me to make pretzels for them. I think next time I'll play around with the recipe a bit by taking a bit from your pizza crust video, starting my pretzel dough off with a biga and seeing how that affects my final product.
I've been meaning to learn how to make my own pretzels since the pretzel shop at the local mall shut down. I guess now's the time to stop putting it off and get to work in the kitchen!
Kneading pasta dough is like boxing, you knead like throwing a straight: from the toes, up along the arm, and up the back, straight into the shoulder and the arm.
I'm not sure if it was mentioned in the video, but at which temperature was your oven? I think it is not in the description. Thanks for the video! Now I am hungry AND thirsty.
Fantastic friends back in the kitchen for a great video!! Thank you Frank and Penny! Would love to hear both of your thoughts on the Hulu movie called ‘A Woman’s Place’ 🥨🤎
Due to the Rona we now can tell easily when you know someone very well. She is in your kitchen and not masked. She is clearly a good enough friend she is in your bubble. Otherwise you would have been doing this virtual.
Idea: Protocooks 2 --- A separate channel where, rather than presenting lessons for aspiring home cooks and future chefs as you do here, you film yourself trying new things in the kitchen such as duck fat pretzels and share the results of your experiments with us.
It is annoying to hear her and I don't mean that on a personal note. I mean it in a technical way but I can't describe it in english. Hope you can fix her mic for future videos.
Criticism alert. Though I like both you and Chef Penny; I didn’t watch this all the way through. Because your videos are too long. Most videos on how to make pretzels on YT are ~7min long, and well... that’s more than enough. If the Food Network sucks today, it’s because people don’t have the attention span to watch a 22 minute show with three or four recipes in it. What makes you think people have the attention span for one recipe in 23.5 minutes? If you want to grow your channel and get real engagement, not just subs from people who recognize you from Epicurious, a little scripting and editing will go a long way in gaining new viewers.
Authentic german baker here.
Just some thoughts here, no harsh critique.
1. You asked, if one could use other sorts of fat and the answer is yes. The traditional way is pork fat, even if it isn't commonly used anymore. Lots of flavor.
2. Like other comments said, usually a bit of malt is added. Three reasons: food for the yeast, slightly better flavor, you get a consistent result.
3. The lye you would use makes also a difference: another flavor (bit soapy) und another color (brown). Not "brown" like the brownish golden color od wheat bread. Real brown.
4. Before rolling, the dough doesn't stay in a bowl. If you roll it immediately, you can really press it down (more gluten, better ability to form). After that you can give it some time, well covered. Maybe even uncovered, so you get some skin. The skin is important if you use the alkaline so it doesn't soak in too deep.
5. The form of a pretzel (or "Breze") is every time double spinned so it doesn't fall apart. The bavarian ones are the ones with the larger arms. And they have a bit less fat in it, so they crack a bit on the surface. The ones with the thinner arms ("swabian") have a bit more fat so they can't crack. They get a cut on the biggest part after put in lye, about the half of the diameter deep.
6. If you tend to try it with lye: 4 percent concentration, medical gloves ore some for cleaning, a pair of safety glasses. Use a glass baking dish for dipping. Dip one at a time, no longer than a second and afterwards sprinkle some big salt corns on it. Bake immediately.
If your version tastes good, that's great. If you would like to try the level 3 version of it, that's the way 😊
Thanks for the advice.
I would love to see a video on how you make pretzels in Germany! I'll definitely incorporate this advice into my pretzels.
@@Aniviper Uhm... maybe.
I guess, I should check my video recording options first. Let's see.
Would you mind to share your exact recipe? In particular I'm searching for the right hydration, amount of proteins in the flour and amount of baking malt. Having that from a german baker would be amazing :D!
Okay, it took me actually a whole year to finally cut and edit the video, but at least it's right in time for the next Oktoberfest.
th-cam.com/video/OtcQMBo5kwU/w-d-xo.html
"Salt is the nemesis of yeast"
No wonder Chef frank's weakness is doughs.
this comment is under appreciated
People love to repeat things they were taught without checking it out for themselves.
Obviously there is a chemical process going on, and if you dump a whole truck load of salt onto a single yeast cell, its probably toast.
However the amount of salt you're baking with is unlikely to have much of, if any impact on your final product.
That being said, different strains of yeast are going to have different tolerances.
tl;dr just throw the damn salt in there.
13:29
Penny: *smacks*
Frank: “Yeah, baby”
Penny: *smacks again*
Here before he changes it from "petzels"
Edit: it's changed now
Frank's holy trinity: Fat, Time and Salt
It's really nice to watch 2 profesional chef teaching each other, that taught us that you will always learn a new thing every other day
Frank: dough is my kryptonite
Also Frank: knows how to make pasta dough
❤️❤️ that Chef Frank says I’m not an expert at this but here is someone who is to help me.
I like those petzels. Its almost like a pretzel, but smoother
Frank: I am a total beginner! Also Frank: Has a Pretzel Tree.
“I smell beer”
Just two favr chef from epicurious, and you can’t go wrong without beer 😂
As a german I think it is super cool that you made some Pretzels. I'm sure they are super tasty but the original looks a bit different. We have different variations in southern germany. In general the "arms" should be pretty thin so they get crunchy while the "belly" is relatively thick so it will turn out super soft. This combination of crunchiness and softness is pretty much the same for all pretzels in germany. In bavaria the arms are a little bit thicker but still thin while in swaba the arms are super thin. In addition to that the bavarian pretzel has no cut while the swabian has a big cut on the belly (Personally, I prefer the swabian. It is tastier and prettier). The used fat for them is typically pork fat which makes them super rich.
Frank and Penny you just inspired the baker in me to try to make pretzels. We stopped in Bavaria for our honeymoon and we loved them, this would be a nice way of recreating the magic of our trip.
nomnom, the Philly girl in me is homesick. Now I'm going to make some on sunday. thanks Chef Penny and Chef Frank!
penny made the cookies with the shards -- the first video I ever watched with her.... she is the trustable person we all need.
This was awesome!!! Bread dough scares me, so having Penny teach you (and me) step by step was wonderful!
POV Penny, "I came here expecting alcohol..."
Also Penny
..Has her own Marzen fermenting in the basement
I am so happy to find your youtube page and happy to see you have Chef Penny, among other chefs making appearances. Been working in the culinary field for 24 years, always looking forward to learning more from others. You never stop learning is my opinion.
Hey Frank, you’re amazing! Also, did you mean to title this “petzels”?
For that real “German” pretzel flavor it needs some Diastatic Malt Powder. Besides the Lye, of course.
What does the malt powder do?
ProtoCooks with Chef Frank From what I understand the enzymes in the malt helps breakdown the complex starches in the flour into simple sugars for the yeast to consume which improves the texture of the baked product.
ProtoCooks with Chef Frank if you notice with the ones you made they just don’t taste the same as the ones at the German clubs in our jersey area. It is hard to explain but the diastatic malt powder is what is missing, And we only add around a tablespoon to a batch of 8-10 pretzels. It converts a bit of the starch to fermentable sugars for the yeast. Much like we do when making a mash for beer. enzymes in diastatic malt help yeast grow fully and efficiently throughout the fermentation period, yielding a good, strong rise and great oven-spring. Gives it a better texture in the end and more browning of the crust
Also as for the alkaline solution it basically corrodes the outside surface of the dough. This will create more surface area for maillard browning. I think that it has to do with the solution creating more surface area.
Science is a wonderful thing 😁
@0:11 Yeah, it is Oktoberfest in China. :)
Can we get shirts that say "time + salt + fat = flavor"? 😂
Absolutely
lexica510 sign me up for two
also add it to your own apron Frank
I’m certain I heard Penny’s pretzels giggling and saying she tickled them in shaping them. She is so in touch with her pastries! More from Penny, please.
Just when you thought Frank knew everything... he makes his own soap
I have had yeast in my freezer for 20 years that is still viable. I do always proof it and so far it is fine.
The title looks like a meme man meme
Tried it. Success! Forgot to check for baking time before, but it was fine :) didn't wait for it to get dark brown... And that was a good move :p
PS, I'd totally buy Needs Salt kitchen towels.
PPS, we watch you almost every Sunday. Keep up the good work Proto family!
good to hear. do you have photos?
@@ProtoCookswithChefFrank Yes! I couldn't figure out how to post it... :/
If you have instagram post it there and I’ll put it on my story.
@@ProtoCookswithChefFrank Sadly, I don't...
Thanks to Penny for sharing her knowledge and to Frank for asking her the right questions and producing the video. You two work well together!
Awesome vid!! I'm doing pretzels this week!!
You two are great together! thank you for a fun video!
Just learned I've been using the wrong type of flour all these years. Thanks for sharing.
I was just wondering what do to with all the mustard in the fridge. Pretzels are a great answer!!! 💜💜💜 I just might have to PLAY with adding chicken schmaltz to my dough. Keep up the baking lessons with Chef Penny; you two are fantastic together!
Schmaltz would be great
Omg those pretzels look amazing
This was a great video. I hope you do some more videos like these.
"Bread is my kryptonite" sure it is Frank...make the rest of us feel ok with ourselves even though you and Penny are our food gods....
Love the continued collabs!
My girl Penny is in her element.
Pretzels made with Vodka? Please, let there be Vodka in them.
Frank is correct, alkali (such as Baking Soda, Sodium Hydroxide or Potassium Hydroxide) breaks down some of the protein (denaturing). The denatured protein browns, but not to the point of burning, at a faster rate and lower temperature.
OMG Thank you so much!! I need to try this at home!
Had a pretzel filled with butter in Munich, still remember the taste 5 years later.
For anyone who is crazy enough to try and use sodium hydroxide and are concerned about pouring it down the sink. Mix the sodium hydroxide solution with vinegar to neutralize it. WARNING: THIS WILL GET HOT!!!!! Be careful while handling the container it is in. You'll know you've added enough when it doesn't get hot anymore by adding more vinegar (I don't feel like doing the math for an exact amount)
_petzels_
Edit: He makes his own soap, I repeat he makes his soap. I am not surprised WHAT
May be someone likes to know that Pretzels are something that is called a "Bildbrot" in Germany, so a bread that is a picture of something, like the german "Zopf" (picturing braided hair) or so called "Neujahrsring" (ring of sweet bread, symbolising the annual cycle). In case of a pretzel it goes back to the (more than a thousand years old) rune symbol "Mannaz". Or: put your left hand on the right shoulder, your right hand on the left shoulder, and look what your arms are doing ... ;-) by the way - they really look beautyful!
My pretzels came out a great. They were more pale than expected, so maybe my baking soda solution was a bit thin, but now everyone at work wants me to make pretzels for them. I think next time I'll play around with the recipe a bit by taking a bit from your pizza crust video, starting my pretzel dough off with a biga and seeing how that affects my final product.
Hey Frank I saw that chef Tracy and now Penny was on your channel....but what about LORENZO AND EMILY
Thank you Penny & Frank!!!
Chef Penny should start her own TH-cam thing...
i agree
Now that the BA test kitchen is dead...Frank and Penny are our Captain and Number One for the next generation...
Another great video!! These look delicious!!!
I've been meaning to learn how to make my own pretzels since the pretzel shop at the local mall shut down. I guess now's the time to stop putting it off and get to work in the kitchen!
I love your videos man. Can you please do a guide to classic french demi glace?
Kneading pasta dough is like boxing, you knead like throwing a straight: from the toes, up along the arm, and up the back, straight into the shoulder and the arm.
She should have a baking channel
Any recipes for a good dipping sauce?
Chef Frank, where did you get the awesome mixing bowl with the lid?????
It is a Pyrex bowl. You should be able to find it on amazon.
Thank you! You have inspired me to do Oktoberfest burgers and pretzels on October 1st!
“Petzels”
I'm not sure if it was mentioned in the video, but at which temperature was your oven? I think it is not in the description.
Thanks for the video! Now I am hungry AND thirsty.
350 f or 176 c until dark brown
I love this channel
The ultimate cross over ever on youtube
petzels
24" ⪆ 60cm
Great teaching episodes! IDEA: Maybe add another episode on making bagels, since your viewers already have some basics from the pretzels.
Gleder meg til oktoberfest.
You guys just keeping making me hungry dammit
A QUICK QUESTION: why some pretzels are crunchy?????
*PETZELS with Penny
Ah! Soft Pretzels, the GREATEST !
Can you do machine free tiramisu ice cream for kids?
Fantastic friends back in the kitchen for a great video!! Thank you Frank and Penny! Would love to hear both of your thoughts on the Hulu movie called ‘A Woman’s Place’ 🥨🤎
Aunt penny’s preztle place ❤️
Have anyone noticed oktoberfest in the backround, its funny because in my home country thats a weird, but approved word in the dictionary.
Less joking, more serious...would love to see Saurkrauts or a mustards/sides (beer cheese) for Oktoberfest time
There's no alcohol in the pretzels! Where is the REAL Penny? ;-)
Frank, i know you from Epicurious. If you reply, I will be unimaginaly happy.
Pet sells 😎👌
It’s how we say it in Long Island
@@ProtoCookswithChefFrank ok
Pretzels
Better be booze in it! 😂
You can tell they teach lol
boozels.
i want to try that.
Ingredients are super "basic" looks at sodium hydroxide
But they used the baking soda, so, yeah basic.
@@mdhalbrook Both ingredients are basic
I love chemistry humor.
petzel.
Thanks
ProtoCooks with Chef Frank any time chef its an honor
Due to the Rona we now can tell easily when you know someone very well. She is in your kitchen and not masked. She is clearly a good enough friend she is in your bubble. Otherwise you would have been doing this virtual.
True. We have a limited amount of people in our bubble.
Chef Frank makes is own soap?
There was doubt?
Olive oil in Bretzeln?
I am disappointed
But you are great at pasta dough.
I LIEK PETZELS
Mie two
Idea: Protocooks 2 --- A separate channel where, rather than presenting lessons for aspiring home cooks and future chefs as you do here, you film yourself trying new things in the kitchen such as duck fat pretzels and share the results of your experiments with us.
should make this channel at least 100k subs first. the view numbers are really not good
4th!! :D
Chef Penny, "Follow the recipe"... But where's the recipe? Any basic measurements to get us started?!? Really helpful, guys :(
In the description
Oktoberfest now has a song: O Pretzel Tree. Best part of this tree, no one hates helping de-decorating to put it in storage.
O pretzel tree , oh pretzel tree how lovely are your crusts. Your boughs so brown Octoberfest, go fastly quick at party-time.
I think I’m first but idc
It is annoying to hear her and I don't mean that on a personal note. I mean it in a technical way but I can't describe it in english. Hope you can fix her mic for future videos.
First
You should really think of getting a video editor
I think Frank's wife and daughter take care of the editing and production side of things. It's a family channel y'know.
I actually kinda like how his videos are. It has a homey feeling like it's a family home video we get to watch and learn from
@@hahaitsninaExactly!
Criticism alert.
Though I like both you and Chef Penny; I didn’t watch this all the way through. Because your videos are too long. Most videos on how to make pretzels on YT are ~7min long, and well... that’s more than enough.
If the Food Network sucks today, it’s because people don’t have the attention span to watch a 22 minute show with three or four recipes in it. What makes you think people have the attention span for one recipe in 23.5 minutes?
If you want to grow your channel and get real engagement, not just subs from people who recognize you from Epicurious, a little scripting and editing will go a long way in gaining new viewers.
petzels
Thanks.
@@ProtoCookswithChefFrank hey there's no problem with the old title! in fact i think it's kinda cute, that name.
petzels
Fixed thanks
petzels