📖 Find the written recipe in the link below the video ⤴ 🌾 If you would like to support my work click here ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/
Baked a triple batch of pretzels (incorporating your no-knead and overnight cold bulk ferment methods) Saturday morning to share with visiting family to enjoy during their stay. They love your pretzel recipe - in fact so has EVERYONE who has tried them 🥨🥨🥨🥨
I love this recipe. I find myself making it every few months for pot lucks and book club. Here in the states a butter brush and cinnamon sugar dusting is very popular. This recipe works great for salty or sweet pretzels
I love your voice as much as your videos. Very soothing and very easy to understand. Thank you for all your hard work making these very informational videos!
I just wanted to add that I really appreciate you doing your best on the audio. My mom has some pretty severe hearing loss so we love captions and great audio!!
Prepped a 4X batch (enough to use up a 24oz can of Blue Moon White Ale) two nights ago, pre-shaped them last night and final shaped (20 pretzels), boiled and baked this morning to give to family to take back home with them. They just LOVE these pretzels. Photos have been posted. 👍
Hey Charlie, Happy New Year. I did make a double batch of these delicious pretzels for my husband yesterday who said that they were the best soft pretzels he's ever eaten! And here I am today making another batch! He can't stop eating them! As always, your recipe and instructions were flawless and the video super helpful. Thanks for this awesome bake! Your friend in baking, Dawn.
Never attempted pretzels, but these I might just try. Your bakes are always so delicious looking, and what I did make so far delicious tasting as well!
You are absolutely the best! My bread making has improved so much thanks to you! Can I make this dough using the no knead method and refrigerating overnight? Also, If I substitute whole wheat flour for the bread flour how should I adjust the hydration?
Decided to try making this using both the no-knead and cold-proofing techniques you shared with us. Prepped the dough very similar to the no-knead, cold-proofed bagel recipe. Boiled them, allowed to cool and wrapped in plastic and cold-proofed for 12 hours. The pretzels also looked a bit shriveled after the cold proofing step - however, I sprayed with water, sprinkled with crushed sea salt flakes and then into the oven. And just like the bagels, the puffed up and browned beautifully (maybe not dark brown, but a nice darker golden brown). I ate one plain and the taste and texture were fantastic. Thanks again for sharing the "no-knead and cold-proofing" techniques. I can now look at some recipes and think... maybe? Photos have been posted on "Charlie's Baking Buddies".
Made these last Saturday - my daughter asked if I could make some soft pretzels for her to bring to Burning Man - and luckily, I had one bottle of Blue Moon White Wheat Ale in the fridge and that was enough to make about a 2.5x batch (shaped 15 pretzels). They were frozen and will be enjoyed next week in the middle of Black Rock Desert. 😍 Thanks for this fantastic recipe - they were enjoyed tremendously in Milwaukee (my "Bake-cation").
Here's a tip: if you don't have diastatic malt powder, and/or you don't want to use beer, you can use chicken stock or chicken broth to hydrate the dough. The broth will already have some salt in it and a little bit of fat, and it works just fine. The yeast seems to love it! It gives the pretzel a slight "chicken" taste and with the beer cheese dip, it's delicious.
@@ChainBaker I think you will be pleasantly surprised. Now I have to try your advice to pre-shape the dough into cylinders. I can never seem to get my pretzels to hold their shape and I finally gave up and just form them as pretzel rolls. I'm ready to give it another try now!
@@kellychin2895 That sounds like a great idea! Give it a try and see how it turns out! The yeast will probably love the natural sugars in the apple juice. I've used pineapple juice to make sweet Hawaii rolls which turned out great, so I don't see why apple juice wouldn't work here.
My teacher had us make pretzels when I was in first grade. That was just a little while ago! 😄 I remember how much fun I had shaping the dough, rolling it into a snake. This looks like it would be fun for all ages. I'll have to give it a try! 💕
Made these last weekend made a triple batch took me 8 or 9 to get them to start looking like pretzels ,, but they where delicious!!!! Made a honey mustard dip for them as well
I baked the pretzel (edible logo) recipe this evening and just had one(with cheese dip, which I warmed slightly to make it more "dippable") as part of my late dinner. What a fantastic combo - pretzels and cheese dip - yum!! Will be making a few more batches this week. Thanks ChainBaker for this revised recipe. Photos have been posted in "Charlie's Baking Buddies".
I'm making these for the next farmer's market! This came just in time! I was searching for ideas and up popped a notifacation that you had a new video! Perfect timing !
Thank you for this recipe! Several years in Germany and I learned the goodness of pretzel with spicy mustard. Now I need a fermented mustard seed recipe 😛
As always your videos are so perfectly done. The narration is flawless. I have learned so much from watching your videos. Maybe it is just me, but I really enjoy your kneading process of pushing the dough forward and turning it with your left hand. Thanks for sharing your knowledge with your followers.
I've made pretzels around a dozen times. I'll try your method of fermenting twice and resting the dough. From the look of it, it makes them more fluffy, the ones I make are usually denser. I'll see which I like more. Thanks.
I just made them, I prefer your method. They look mostly the same, but the inside is much softer and pairs with the crunchy skin better. I'll have to try the malt and beer next.
LOVE this channel...have picked up a couple tips. However...I've been making Bretzels for 15 plus years. You mentioned you love carraway. As do we.Both for flavour and the digestive benifits of carraway. I take two cups boiling water, ( I use 5 cups flour) yup still not weighing my stuff) ...bad me ) ...place one tablespoon of carraway into the water. Stir and agitate while waiting for the liquid to get down to 115 degrees when I add the yeast. The carraway is infused into the water then into the dough...the flavour is amazing...
These look great I’ll try them I just watched your pre ferment video yesterday and have made baguettes with poolish and about to do a bread with biga,i will definitely make these 🇨🇦😊
Baked a 4x batch of these today for tomorrow's Halloween Potluck at the office. Will be served with Chili Cheese Dip and vegan pumpkin soup. Photos have been posted.
I don't have the patience to knead and proof dough so I baked a pretzel bread loaf in my bread machine. Using 4 tsp of yeast, 20 minutes of kneading and 1 hour of baking, my loaf is done. Tastes awesome.
@@wmtarr886 all my breads are made in my bread machine. Texture is dense, Ingredients all natural. Store bought bread have ingredients I don't even know. And my hands don't get dirty. Watching Food Network gives me ideas and then convert recipes. 4 tsp yeast (instead of 1 does not require proofing) to 3 1/4 flour
They look great. Thanks again for another great video. I'll make and share one, one day! Until then, I'll keep letting you do the work and just watch :)
Never done it but seems simple enough. I'm typically not a huge pretzel fan ... but my family is, so making these may not be too far out in the future. Thanks! Be Safe
@@wmtarr886 To address both comments (pretty much one in the same) ... I don't do a lot of baking, never have but lately curiosity has gotten to me with breads and desserts. Some are for me -- or if the family says "You know what I'd like to have..." then attempting is usually on the way. Of course, these ventures are "yeasted" typically but last week I did try egg pasta, turned out great. Be Safe
I made pretzel rolls once. And pretzel bites with some of the dough. I was so happy they tasted like pretzels! 🥨😃😎 I need to do it again... I'd love to make these! I've had diastatic malt powder on my Amazon list for a while. I will wait to get that before making them again. I might be able to order it soon!
I've just made them using pizza flour tipo 00 and...non-alocoholic mango ALE🙃 - only because didn't have anything else in the fridge but it worked! I put sesame seeds on two and salt on another two. The smell is incredible, can't wait to eat them all at once 🤤😂 Thank you for this recipe, Chef!👌🏻🤝🍻
Hello, love your channel, made my first bakes using your recipes. I have since modified them a lot to use no-knead method because of my laziness (I'm a programmer so go figure). I'd like to request one thing: No-knead yudane buns. I haven't tried yudane yet because of the amount of steps needed, but if it was no-knead, I'd give it a try :D.
@@wmtarr886 That is so true. I guess it's not even laziness itself, but just a recipe optimization. As for kneading, well, some people (I think including ChainBaker) say it has therapeutic effect. I guess not on everyone. I don't feel any different, and actually skipping that part makes me feel better, because it feels like I was more productive, and could spend this time doing other stuff.
I didn't catch your first pretzel video, but the crumb definitely did not look right. This recipe, however, looks shockingly close to classic Bavarian pretzels. I think the baking powder substitute for lye really did the trick! Greetings from Beervaria!
I've been make ng pretzels for decades - never tried using beer in the dough so I'm curious about that! Also, lye really does make a difference. Not hard to find and not hard to use.
I've made many different pretzels over the years and by FAR the best were the ones I made with lye. And my second place is made with no boil at all (they end up pale but still soft and tasty). I can't stand the flavor the baking soda bath gives them.
Hi Charlie! Now that you've had your first taste of "Obatzda" Bavarian cheese spread, here's another one for you to try. Look into Hungarian "Langos" - it's a bread that is a street food, very popular in Germany, Austria and Hungary especially around the holidays but really any time of year. It's a deep fried dough but not a doughnut, more like a flatbread, and you can put different toppings on it: meat, cheese, caramelized onions, etc.
Hey Charlie, I have made these delicious pretzels several times already as I have commented and they came out great. My husband can't get enough of them. But, there's always room for improvement so I was wondering if you could let me know at what temperature did you bulk fermentat at? I would like to compare my results. Thanks in advance. Your friend in baking, Dawn.
Those pretzels look sooooo good! 🤤 I was wondering if it is possible to use barley malt syrup in place of the malt powder? If so, in what amount? Or can the malt powder be left out all together? Another great video as always! Thanks for your dedication to helping us be better, more confident bakers! 😊❤️ PS. Those pretzels just need some mustard in my opinion but the cheese spread is an interesting option! 👍
Use chicken stock or chicken broth. It already has the salt in it, plus a bit of fat, and you can also skip the malt powder this way. They will be delicious.
Thank you for the response! I was thinking the beer would add to the texture due to the carbonation. I'll try and experiment with plain and soda water.
Those look great, but there absolutely is a big difference when using lye versus baking soda. The crust of the pretzel is entirely different when dipped in a lye bath, and as long as you're moderately careful, using lye really isn't a big deal.
@@ChainBaker You should try them next time using sodium carbonate (aka washing soda) which is more alkaline than bicarb but still safe to handle. If you don't have access to foodgrade sodium carbonate just bake sodium bicarbonate above 80 c (200 c for faster reaction) and you'll get your foodgrade sodium carbonate. Still not as good as using lye but close enough.
Cheers! I'm gonna make this recipe tomorrow. What exactly is the role of beer in the recipe? Is the alcohol mandatory? Is it possible to use a low alcohol/alcohol free beer? Trying tomorrow :-)
My first time making these pretzels. I only made 2 as a start. Got to the hand rolling stage with no problem. when I tried to roll them to the 50cm or 21inches in length, the dough kept springing back to the center. Is there a trick to getting the dough to shape to the full length? Thanks in advance Chain Baker!
Opinions/advice welcome, Chainiacs. I have come back to this recipe. I am thinking about turning it into buns for burgers or fried chicken sandwiches. For this purpose, I am considering increasing the hydration by 2 to 3% to lighten it ever so slightly. How does that sound? Alternatively...beer yudane? 😅
Made these, with the flours I had lying around: half white flour, half whole-grain Spelt (a.k.a Dinkel). Came out great, with a nice chewy mouthfeel and a bready taste. Despite having done lye-dipped baking before, I got spooked by the brown skin and took them out too early. Need to have the nerve to keep baking!
Question: you say If my dough temp (after kneading, before the beginning of the first rise) is lower than 77 F, then the time should be increased. Ok, my temp was 71F and I am waiting longer...for what to happen ie how can I tell when to go to the next step?? (It's been60 minutes and the dough ball looks the same)
If your dough as well as your kitchen are cooler, then it may even take double the time. Wait for the dough to look about twice as big and then continue by dividing etc. Or place it in a warmer area to rise quicker.
question, if I was making this for a teetotaler should I replace the beer with water, a 50/50 milk/water mix, or is the flavour important and sub it out for an alcohol-free beer?
If you don't want to add beer, try using chicken broth or chicken stock. That will give the pretzels a nice "chickeny" taste in the background, plus it already has the salt and a bit of fat in the broth. It also takes the place of the malt powder. I've done it this way before and it's good.
I was wondering if I could put the pretzels in the fridge after the bath to bake later in the evening when the guests arrive. If so, how long would they keep?
@@ChainBaker Thanks for your reply. I did watch that video and that is what gave me the idea. I guess I just wanted to verify that that is the step to stop and refrigerate. I'm new to all this and I usually screw up one step and that is why I'm hesitant to deviate. Thanks again.
@@ChainBaker Thanks! We used water and they turned out great!! We'll have to try apple juice next. Thanks for ALL the great videos . They are super easy to follow and the results are the best I ever had!
Has anyone ever compared using softened butter vs melted butter vs no butter for making pretzels? It would seem that since the butter is fully incorporated into the dough it would not matter if it's softened or melted... the butter's physical characteristics do not play an integral role to the final texture like it does in croissants or pie crusts, for example. Besides pretzels, I've seen both melted butter and soft butter recipes for other breads like brioche too. What difference is there with melted vs softened butter when it's fully incorporated into the dough?
im bavarian so im obligated to complain: baking soda does not really give you the same results as actual bakers lye. It may look similiar, but the taste is very different. I highly recommend people to get some real bakers lye because working with it is 1) not actually that dangerous (get some gloves, be careful, any adult can handle it) and 2) just tastes way better. oh and also: pretzel dough should not really rise much before you shape the pretzels. the longer you bulk ferment, the more difficult shaping pretzels will be. I usually do 20 - 30 minutes max. Then they go in the fridge to make the lye thing easier to handle, that part is correct. To add more flavor (because fermentation times for pretzels are pretty short) I usually add sourdough.
Why do mine just refuse to roll out to that length? I try doing about half way, letting them rest, and rolling again. They are just so tight and don’t roll out evenly at all and even break. So frustrating.
Try pre-shaping them less tightly. And perhaps resting them more before you start rolling them. Or if the dough is super strong because the flour you have is stronger than mine, then try increasing the hydration slightly.
Hey Charlie, wonderful Pretzel recipe! Here in Bavaria you get the best Pretzels and we simply call them Brezn (Bavarian dialect) over here. For me they are best straight out of the oven with butter or with Obatzda and have to come with a decent amount of salt on top (you can always remove the excess, but it’s definitely harder to put some salt back on again 😂). Nowadays you can get pretzels here in Bavarian bakeries also topped with pumpkin, sunflower or even with poppy seeds. Great too. Thanks for your great job! Love your channel. 💝
I've used both lye and the baking soda method, and they work with the same dough. You can also make the baking soda method taste even more like the lye method: spread a box of baking soda out onto a baking dish and "bake" it in the oven for an hour at 300F. That evaporates a lot of the water out of the baking soda, so it becomes even more alkaline and loses the taste of the baking soda. It's like lye but without the risks. Then store it in a glass jar and it will keep like baking soda.
You NEVER slice a Brezel in two halfs... 😢 If you want to show the inside of the Brezel, you tear it apart. Much more appetizing and authentic. Keep up the good work though! 💪🇩🇪 Greetings from Germany
@@jamessteele7010 Me, too. Not so long ago everybody could make the videos they wanted and you could say the things you wanted. TH-cam was for everybody. Now it seams you have the share the same beliefs as your government.
Bit late to the game, but as someone living in the Munich area I'd like to point out one thing since you mentioned Oktoberfest. Softness is NOT what you are looking for in a proper Bavarian pretzel (or Breze as the Bavarians call it). You want a crispy but thin crust with an interior that is both dense and a little fluffy at the same time. If you can squish it, it's not the real thing.
"The shorter your dough, the fatter the pretzel...make of that what you will" Good heavens chainbaker, don't give the heathens the freedom of interpretation on a statement like that. Who knows what will come of it. Lol.
Lye is soo much better and doesn't require boiling. By the look of your pretzels, the outside is inferior to lye. Not shiny, not crunchy and they probably lack the mineral flavor that lye imparts.
It's not work... it's play time! And that loaf coming out of the oven, it's like catching a nice fish, hitting a line drive down third base... finding out that you're expecting triplets. (Well...not the triplets part) GO for it. 🍞
📖 Find the written recipe in the link below the video ⤴
🌾 If you would like to support my work click here ⤵
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🍞 Share your bread pictures here ⤵
www.flickr.com/groups/chainbaker/
Baked a triple batch of pretzels (incorporating your no-knead and overnight cold bulk ferment methods) Saturday morning to share with visiting family to enjoy during their stay. They love your pretzel recipe - in fact so has EVERYONE who has tried them 🥨🥨🥨🥨
I love this recipe. I find myself making it every few months for pot lucks and book club. Here in the states a butter brush and cinnamon sugar dusting is very popular. This recipe works great for salty or sweet pretzels
I love your voice as much as your videos. Very soothing and very easy to understand. Thank you for all your hard work making these very informational videos!
Yes thank you for saying that
I've often thought that
I just wanted to add that I really appreciate you doing your best on the audio. My mom has some pretty severe hearing loss so we love captions and great audio!!
Prepped a 4X batch (enough to use up a 24oz can of Blue Moon White Ale) two nights ago, pre-shaped them last night and final shaped (20 pretzels), boiled and baked this morning to give to family to take back home with them. They just LOVE these pretzels. Photos have been posted. 👍
Wow! You just continue to amaze me, Charlie 😄 good pretzels are so hard to come by, especially in Australia! So I can't wait to give these a go💞
Hey Charlie, Happy New Year. I did make a double batch of these delicious pretzels for my husband yesterday who said that they were the best soft pretzels he's ever eaten! And here I am today making another batch! He can't stop eating them! As always, your recipe and instructions were flawless and the video super helpful. Thanks for this awesome bake! Your friend in baking, Dawn.
Never attempted pretzels, but these I might just try. Your bakes are always so delicious looking, and what I did make so far delicious tasting as well!
I have not tried making pretzels, but have thought about it many times! Now I have a great recipe to try out 🙂. Thank you for that!
You are absolutely the best! My bread making has improved so much thanks to you! Can I make this dough using the no knead method and refrigerating overnight? Also, If I substitute whole wheat flour for the bread flour how should I adjust the hydration?
You'd have to increase the water to around 180g. Give the dough a fold or two and that should do it 😉
I considered asking you to do a pretzel recipe just last week. And here it is! Amazing how the world just works out sometimes
Decided to try making this using both the no-knead and cold-proofing techniques you shared with us. Prepped the dough very similar to the no-knead, cold-proofed bagel recipe. Boiled them, allowed to cool and wrapped in plastic and cold-proofed for 12 hours. The pretzels also looked a bit shriveled after the cold proofing step - however, I sprayed with water, sprinkled with crushed sea salt flakes and then into the oven.
And just like the bagels, the puffed up and browned beautifully (maybe not dark brown, but a nice darker golden brown). I ate one plain and the taste and texture were fantastic.
Thanks again for sharing the "no-knead and cold-proofing" techniques. I can now look at some recipes and think... maybe? Photos have been posted on "Charlie's Baking Buddies".
Made these last Saturday - my daughter asked if I could make some soft pretzels for her to bring to Burning Man - and luckily, I had one bottle of Blue Moon White Wheat Ale in the fridge and that was enough to make about a 2.5x batch (shaped 15 pretzels). They were frozen and will be enjoyed next week in the middle of Black Rock Desert. 😍 Thanks for this fantastic recipe - they were enjoyed tremendously in Milwaukee (my "Bake-cation").
Here's a tip: if you don't have diastatic malt powder, and/or you don't want to use beer, you can use chicken stock or chicken broth to hydrate the dough. The broth will already have some salt in it and a little bit of fat, and it works just fine. The yeast seems to love it! It gives the pretzel a slight "chicken" taste and with the beer cheese dip, it's delicious.
That's a great tip! I've never considered using stock in bread dough.
@@ChainBaker I think you will be pleasantly surprised. Now I have to try your advice to pre-shape the dough into cylinders. I can never seem to get my pretzels to hold their shape and I finally gave up and just form them as pretzel rolls. I'm ready to give it another try now!
Thanks for the tip! 😊
Hi! Do u think if we can add in apple juice for the sweet cinnamon pretzels?
@@kellychin2895 That sounds like a great idea! Give it a try and see how it turns out! The yeast will probably love the natural sugars in the apple juice. I've used pineapple juice to make sweet Hawaii rolls which turned out great, so I don't see why apple juice wouldn't work here.
My teacher had us make pretzels when I was in first grade. That was just a little while ago! 😄 I remember how much fun I had shaping the dough, rolling it into a snake. This looks like it would be fun for all ages. I'll have to give it a try! 💕
Made these last weekend made a triple batch took me 8 or 9 to get them to start looking like pretzels ,, but they where delicious!!!! Made a honey mustard dip for them as well
Was waiting for a new pretzel video, glad I was not disappointed, those pretzels look so soft. Also commenting for the algorithm 👀
Gold, just gold my baker friend. Cheers from Buenos Aires.
I baked the pretzel (edible logo) recipe this evening and just had one(with cheese dip, which I warmed slightly to make it more "dippable") as part of my late dinner. What a fantastic combo - pretzels and cheese dip - yum!! Will be making a few more batches this week. Thanks ChainBaker for this revised recipe. Photos have been posted in "Charlie's Baking Buddies".
I'm making these for the next farmer's market! This came just in time! I was searching for ideas and up popped a notifacation that you had a new video! Perfect timing !
I've made them with a recipe from my local newspaper, they're so good. i need to make them again, thanks for the inspiration!
Thank you for this recipe! Several years in Germany and I learned the goodness of pretzel with spicy mustard. Now I need a fermented mustard seed recipe 😛
Fantastic recipe - low using beer instead of water. Excellent flavour
As always your videos are so perfectly done. The narration is flawless. I have learned so much from watching your videos. Maybe it is just me, but I really enjoy your kneading process of pushing the dough forward and turning it with your left hand. Thanks for sharing your knowledge with your followers.
Charlie CB is the only person able to knead in that manner. I think it's a trademarked ™️ maneuver. 😎
I've made pretzels around a dozen times. I'll try your method of fermenting twice and resting the dough. From the look of it, it makes them more fluffy, the ones I make are usually denser. I'll see which I like more. Thanks.
I just made them, I prefer your method. They look mostly the same, but the inside is much softer and pairs with the crunchy skin better. I'll have to try the malt and beer next.
Replacing the good.$.beer, I used Malt Vinegar + Malted Milk powder already onhand. Worked well. Great recipe-> Thx!
LOVE this channel...have picked up a couple tips. However...I've been making Bretzels for 15 plus years. You mentioned you love carraway. As do we.Both for flavour and the digestive benifits of carraway. I take two cups boiling water, ( I use 5 cups flour) yup still not weighing my stuff) ...bad me ) ...place one tablespoon of carraway into the water. Stir and agitate while waiting for the liquid to get down to 115 degrees when I add the yeast. The carraway is infused into the water then into the dough...the flavour is amazing...
I should try that next time. Caraway infusion sounds super tasty 😎
I am doing these today.I made the dough with biga yesterday and am doing these now.
My baguettes 🥖 were awesome ❤and polish bread 🍞 was great
Awesome! 😎
These look great
I’ll try them
I just watched your pre ferment video yesterday and have made baguettes with poolish and about to do a bread with biga,i will definitely make these 🇨🇦😊
Pretzels, German sausage, cheese dip and German sweet mustard.. (Just made a huge batch of mustard)... salty crunch... MMmmmmm!!!
@@wmtarr886 I used a recipe on YT... "My German Recipes"
Baked a 4x batch of these today for tomorrow's Halloween Potluck at the office. Will be served with Chili Cheese Dip and vegan pumpkin soup. Photos have been posted.
I don't have the patience to knead and proof dough so I baked a pretzel bread loaf in my bread machine. Using 4 tsp of yeast, 20 minutes of kneading and 1 hour of baking, my loaf is done. Tastes awesome.
@@wmtarr886 all my breads are made in my bread machine. Texture is dense, Ingredients all natural. Store bought bread have ingredients I don't even know. And my hands don't get dirty. Watching Food Network gives me ideas and then convert recipes. 4 tsp yeast (instead of 1 does not require proofing) to 3 1/4 flour
Mmmmm looks good I love pretzels. Guess I'm gonna have to try to make them tomorrow.
Thank you! I was waiting for a new pretzel video! 🙌🏻😍🥨
Thanks for the video. Yo7 make look so easy.
Woah! That’s cool ,I’ll try them. Thanks
They look great. Thanks again for another great video. I'll make and share one, one day! Until then, I'll keep letting you do the work and just watch :)
Now I have to make a batch of beer to go with these pretzels! They look amazing!
Never done it but seems simple enough. I'm typically not a huge pretzel fan ... but my family is, so making these may not be too far out in the future. Thanks! Be Safe
@@wmtarr886 To address both comments (pretty much one in the same) ... I don't do a lot of baking, never have but lately curiosity has gotten to me with breads and desserts. Some are for me -- or if the family says "You know what I'd like to have..." then attempting is usually on the way. Of course, these ventures are "yeasted" typically but last week I did try egg pasta, turned out great. Be Safe
These sound great! I have never made pretzels, but I think I might need to try.
So beautiful pretzels, thank you for the video. I will make it asap :)
Never made pretzels before....now I want to learn how !
I made pretzel rolls once. And pretzel bites with some of the dough. I was so happy they tasted like pretzels! 🥨😃😎
I need to do it again... I'd love to make these! I've had diastatic malt powder on my Amazon list for a while. I will wait to get that before making them again. I might be able to order it soon!
Hi ChainBaker! What can I use to substitute white beer? I don't drink alcohol. Can I use club soda or 7up? Thanks
Just use water instead. Or alcohol free beer ✌️
I've just made them using pizza flour tipo 00 and...non-alocoholic mango ALE🙃 - only because didn't have anything else in the fridge but it worked! I put sesame seeds on two and salt on another two. The smell is incredible, can't wait to eat them all at once 🤤😂 Thank you for this recipe, Chef!👌🏻🤝🍻
That was quick! 😅
@@ChainBaker because it is quick to make, too 😉
Hi! Can you make a video showing how to make hard pretzel sticks, for the holidays?
Thank you!
I'll add them to my list, but I can't promise anything 😆
Awe thank you! @@ChainBaker
Hello, love your channel, made my first bakes using your recipes. I have since modified them a lot to use no-knead method because of my laziness (I'm a programmer so go figure).
I'd like to request one thing:
No-knead yudane buns. I haven't tried yudane yet because of the amount of steps needed, but if it was no-knead, I'd give it a try :D.
That could work as long as you mix the yudane into the dough properly!
@@ChainBaker cool, I'll give it a try :D
@@wmtarr886 That is so true. I guess it's not even laziness itself, but just a recipe optimization.
As for kneading, well, some people (I think including ChainBaker) say it has therapeutic effect. I guess not on everyone. I don't feel any different, and actually skipping that part makes me feel better, because it feels like I was more productive, and could spend this time doing other stuff.
I didn't catch your first pretzel video, but the crumb definitely did not look right. This recipe, however, looks shockingly close to classic Bavarian pretzels. I think the baking powder substitute for lye really did the trick! Greetings from Beervaria!
I've been make ng pretzels for decades - never tried using beer in the dough so I'm curious about that! Also, lye really does make a difference. Not hard to find and not hard to use.
I've made many different pretzels over the years and by FAR the best were the ones I made with lye. And my second place is made with no boil at all (they end up pale but still soft and tasty). I can't stand the flavor the baking soda bath gives them.
Interesting varation to my tradtional bretzel recipe. Will have to compare them side by side
The channel logo is finally edible, nice!
Hi Charlie! Now that you've had your first taste of "Obatzda" Bavarian cheese spread, here's another one for you to try. Look into Hungarian "Langos" - it's a bread that is a street food, very popular in Germany, Austria and Hungary especially around the holidays but really any time of year. It's a deep fried dough but not a doughnut, more like a flatbread, and you can put different toppings on it: meat, cheese, caramelized onions, etc.
I'll add them to my list. Cheers for the idea! ✌
@Dave Bilnitzer - how does it compare to Native American Fry Bread or is it the same?
@@sheilam4964 I don't know, I've never had Native American Fry Bread...
Hey Charlie, I have made these delicious pretzels several times already as I have commented and they came out great. My husband can't get enough of them. But, there's always room for improvement so I was wondering if you could let me know at what temperature did you bulk fermentat at? I would like to compare my results. Thanks in advance. Your friend in baking, Dawn.
It must have been around 22C! :)
@@ChainBaker 😊Thanks! Dawn.
Those pretzels look sooooo good! 🤤 I was wondering if it is possible to use barley malt syrup in place of the malt powder? If so, in what amount? Or can the malt powder be left out all together?
Another great video as always! Thanks for your dedication to helping us be better, more confident bakers! 😊❤️
PS. Those pretzels just need some mustard in my opinion but the cheese spread is an interesting option! 👍
I would use 20g of barley malt syrup instead 😉 you can of course not add anything, but I think the added flavour works great here!
Do you have any recommendations for beer substitutes? I'd like to make this for family but they don't consume alcohol in any form.
You can make them with just water. The malt powder adds a good amount of flavour already.
Use chicken stock or chicken broth. It already has the salt in it, plus a bit of fat, and you can also skip the malt powder this way. They will be delicious.
Thank you for the response! I was thinking the beer would add to the texture due to the carbonation. I'll try and experiment with plain and soda water.
@@wmtarr886 No...you don't do that to people.
@@wmtarr886 Responded to a reply you made which has been removed.
Fun fact: The beer you used contains active yeast that you can extract ;)
And skills are improving exponentially...
Those look great and I was just putting my latest bread in the oven and realized I forgot to add salt! Darn, haven't done that in a long time.
Salty toppings will make up for it 😉
@@ChainBaker I was thinking that!❤ thanks for your recipes! I love pretzels. Don't forget a good homemade mustard!
@@chrish4751 too true!
Those look great, but there absolutely is a big difference when using lye versus baking soda. The crust of the pretzel is entirely different when dipped in a lye bath, and as long as you're moderately careful, using lye really isn't a big deal.
Sure thing. But most people will not want to deal with that, so this is the next best option ✌️
@@ChainBaker You should try them next time using sodium carbonate (aka washing soda) which is more alkaline than bicarb but still safe to handle. If you don't have access to foodgrade sodium carbonate just bake sodium bicarbonate above 80 c (200 c for faster reaction) and you'll get your foodgrade sodium carbonate. Still not as good as using lye but close enough.
These prezels are making me thirsty
Thirsty for beer?
@@Jeepy2-LoveToBake it's a Seinfeld quote
@@JoeKaye959 Kramer?
@@Jeepy2-LoveToBake Yes 😂
What is the purpose of the malt powder?
For added flavour.
Mmm! These look delicious. I hope you don’t mind me stealing this recipe 😏
Cheers! I'm gonna make this recipe tomorrow. What exactly is the role of beer in the recipe? Is the alcohol mandatory? Is it possible to use a low alcohol/alcohol free beer? Trying tomorrow :-)
It's just there for flavour. You can use non-alcoholic beer or just switch to water ✌
My first time making these pretzels. I only made 2 as a start. Got to the hand rolling stage with no problem. when I tried to roll them to the 50cm or 21inches in length, the dough kept springing back to the center. Is there a trick to getting the dough to shape to the full length? Thanks in advance Chain Baker!
Leave the dough to rest for a while and it will loosen up.
Opinions/advice welcome, Chainiacs. I have come back to this recipe. I am thinking about turning it into buns for burgers or fried chicken sandwiches. For this purpose, I am considering increasing the hydration by 2 to 3% to lighten it ever so slightly. How does that sound?
Alternatively...beer yudane? 😅
Sounds alright. The larger size will also make it softer. I'm just not sure how you will get the crust. Will you boil the rolls?
@@ChainBakerThat was the plan, yes. And to score a cross shape into the top to let it bloom out a little. Thank you for the response either way.
I will try it someday too. Let me know how they turn out ✌️
Is malted milk powder the same as the malt powder you are using? Thanks in advance.
From what I have read it seems that it should work similarly.
@@ChainBaker Thank-you !!!
Made these, with the flours I had lying around: half white flour, half whole-grain Spelt (a.k.a Dinkel). Came out great, with a nice chewy mouthfeel and a bready taste.
Despite having done lye-dipped baking before, I got spooked by the brown skin and took them out too early. Need to have the nerve to keep baking!
Question: you say If my dough temp (after kneading, before the beginning of the first rise) is lower than 77 F, then the time should be increased. Ok, my temp was 71F and I am waiting longer...for what to happen ie how can I tell when to go to the next step?? (It's been60 minutes and the dough ball looks the same)
If your dough as well as your kitchen are cooler, then it may even take double the time. Wait for the dough to look about twice as big and then continue by dividing etc. Or place it in a warmer area to rise quicker.
question, if I was making this for a teetotaler should I replace the beer with water, a 50/50 milk/water mix, or is the flavour important and sub it out for an alcohol-free beer?
Either one of those will work! Just keep in mind that milk is 90% water, so you would need slightly more.
If you don't want to add beer, try using chicken broth or chicken stock. That will give the pretzels a nice "chickeny" taste in the background, plus it already has the salt and a bit of fat in the broth. It also takes the place of the malt powder. I've done it this way before and it's good.
Is the Malt Powder a must use?
Not at all. It does add a bit of flavour, but the beer does too.
I was wondering if I could put the pretzels in the fridge after the bath to bake later in the evening when the guests arrive. If so, how long would they keep?
Use the method from this video th-cam.com/video/ExRLzDmTy2U/w-d-xo.html
@@ChainBaker Thanks for your reply. I did watch that video and that is what gave me the idea. I guess I just wanted to verify that that is the step to stop and refrigerate. I'm new to all this and I usually screw up one step and that is why I'm hesitant to deviate.
Thanks again.
What is a good substitute for the beer?
Apple juice would work well. But you can also just use water.
@@ChainBaker Thanks! We used water and they turned out great!! We'll have to try apple juice next. Thanks for ALL the great videos . They are super easy to follow and the results are the best I ever had!
Has anyone ever compared using softened butter vs melted butter vs no butter for making pretzels?
It would seem that since the butter is fully incorporated into the dough it would not matter if it's softened or melted... the butter's physical characteristics do not play an integral role to the final texture like it does in croissants or pie crusts, for example. Besides pretzels, I've seen both melted butter and soft butter recipes for other breads like brioche too.
What difference is there with melted vs softened butter when it's fully incorporated into the dough?
States of butter th-cam.com/video/nPQRsBVeaaA/w-d-xo.html ✌️
Is malt same as milk powder
Malt is made from fermented grain.
Can you substitute beer with anything none alcoholic?
Water or alcohol-free beer perhaps✌️
im bavarian so im obligated to complain: baking soda does not really give you the same results as actual bakers lye. It may look similiar, but the taste is very different. I highly recommend people to get some real bakers lye because working with it is 1) not actually that dangerous (get some gloves, be careful, any adult can handle it) and 2) just tastes way better.
oh and also: pretzel dough should not really rise much before you shape the pretzels. the longer you bulk ferment, the more difficult shaping pretzels will be. I usually do 20 - 30 minutes max. Then they go in the fridge to make the lye thing easier to handle, that part is correct. To add more flavor (because fermentation times for pretzels are pretty short) I usually add sourdough.
You’re right, they need the double batch respect. 😂 Let you know how they turned out tomorrow. Forgot about the flicker group.
wunderbar!
Beer Pretzels 🤤🤤
Why do mine just refuse to roll out to that length? I try doing about half way, letting them rest, and rolling again. They are just so tight and don’t roll out evenly at all and even break. So frustrating.
Try pre-shaping them less tightly. And perhaps resting them more before you start rolling them. Or if the dough is super strong because the flour you have is stronger than mine, then try increasing the hydration slightly.
Hey Charlie, wonderful Pretzel recipe! Here in Bavaria you get the best Pretzels and we simply call them Brezn (Bavarian dialect) over here.
For me they are best straight out of the oven with butter or with Obatzda and have to come with a decent amount of salt on top (you can always remove the excess, but it’s definitely harder to put some salt back on again 😂).
Nowadays you can get pretzels here in Bavarian bakeries also topped with pumpkin, sunflower or even with poppy seeds. Great too.
Thanks for your great job! Love your channel. 💝
Is this a good recipe for a sodium hydroxide based lye dip?
I'm not qualified to even think of an answer 🤣 sorry!
I've used both lye and the baking soda method, and they work with the same dough. You can also make the baking soda method taste even more like the lye method: spread a box of baking soda out onto a baking dish and "bake" it in the oven for an hour at 300F. That evaporates a lot of the water out of the baking soda, so it becomes even more alkaline and loses the taste of the baking soda. It's like lye but without the risks. Then store it in a glass jar and it will keep like baking soda.
I didn't see you score the pretzels but they ended up with slits somehow?
Yeah they do that sometimes 😁
You NEVER slice a Brezel in two halfs... 😢
If you want to show the inside of the Brezel, you tear it apart. Much more appetizing and authentic.
Keep up the good work though! 💪🇩🇪
Greetings from Germany
@@DerSaa where did your other complaint comment go? TH-cam says you responded to my comment, but your other comment is gone now.
@@jamessteele7010 Yes, because censorship is everywhere on TH-cam nowadays. When you can read this, then TH-cam or the video producer was merciful.
@@DerSaa I hate the censorship.
@@jamessteele7010 Me, too. Not so long ago everybody could make the videos they wanted and you could say the things you wanted.
TH-cam was for everybody. Now it seams you have the share the same beliefs as your government.
@@DerSaa yes, the world government. The oligarchs are not even trying to hide it
Bit late to the game, but as someone living in the Munich area I'd like to point out one thing since you mentioned Oktoberfest. Softness is NOT what you are looking for in a proper Bavarian pretzel (or Breze as the Bavarians call it). You want a crispy but thin crust with an interior that is both dense and a little fluffy at the same time. If you can squish it, it's not the real thing.
👍👍👍👍👍
"The shorter your dough, the fatter the pretzel...make of that what you will"
Good heavens chainbaker, don't give the heathens the freedom of interpretation on a statement like that. Who knows what will come of it. Lol.
😂
Lye is soo much better and doesn't require boiling. By the look of your pretzels, the outside is inferior to lye. Not shiny, not crunchy and they probably lack the mineral flavor that lye imparts.
Sure. But I don't want to deal with it.
Obazda! :D
❤
Not often anymore I hear about people using flicr 😮
It might not be popular, but it works ✌️
Please start a "Locals" account. It's like Patrion but way better
I already have a ko-fi page ✌️
ANOTHER INCOMPLETE RECIPE..... NO OVEN TEMP.
It's definitely there. And what other recipe is incomplete?
Thank you! Perfect recipe for perfect pretzels 🥨
I do love pretzels 🥨 but I’m hesitant to get into baking bc it seems like a lot of work
The hands-on time is very little. The vast majority of baking is about waiting 😉
It's not work... it's play time! And that loaf coming out of the oven, it's like catching a nice fish, hitting a line drive down third base... finding out that you're expecting triplets. (Well...not the triplets part) GO for it. 🍞
These pretzels are making me thirsty
❤