By far the best pretzel-making video I've seen and I have seen plenty. I bake pretzels professionally for a German Brewery and my recipe and technique is very similar, only on a much larger scale. We use a Bavarian malted wheat powder instead of the syrup which is available at home brew stores. In our bakery, we often bake the pretzels (about 100 at a time) without the salt topping. That allows us to freeze them for future use. Before serving, they are sprayed with water, sprinkled with the salt and warmed in 200 degree C oven for about 4 minutes. I encourage anyone who wants to make these to avoid the baking soda dip method and use the Lauge (lye). It's the only way to get a true pretzel. Prost!
Hello Aaron, I appreciate you for taking time to share your thoughts with the Just One Bite, Please? community. Great idea for baking the pretzels without the salt and freezing them to be salted and reheated for a later date. Thank you!
Aaron Hanks thanks for these information. but do you say if i use lye that will give me the pretzl flavour?? cos i did it but i used bs method it was nice like bread it has not got the pretzl flavour
@@wilo2456 Hello, It is nice to meet you. You can replace the barley malt with honey or rice syrup. The honey will produce a slightly sweeter flavor over the rice syrup. Please let me know if you should have any other questions. Thank you for taking the time to ask your question. Happy Baking!
You can avoid those tiny air-bubbles on the skin when your water-NaoH mix has a temperature of around 35 degrees Celsius & you put them in the oven within 2-3 minutes after the Laugen process. Also if you use an oven with heat-circulation you need to slash the baking-time by 50-60%. I bake my pretzels in 8½ minutes with medium circulation @ 195C, Laugenstangen 10 minutes @ 198C. The Maillard reaction for a perfect pretzel skin starts at around 140C, so no need for extreme heat, you just need enough heat to get a perfect fluffy bake. Plus if you add a drop of neutral vegetable oil to the water-NaoH mix you get a much better glaze. A 4% mixture is the absolute maximum allowed btw., between 3.6-3.8% is most common I think.. Cheers for the vid! Owner of a Pretzel Bakery in Amsterdam.
Hello raboratory, Wow! You are a wicked scientist when it comes to baking pretzels. LOL.. Hats off to you for being so exacting and thorough when making your pretzels for your bakery. I plan to be in Amsterdam this fall. What is the name and location of your Pretzel Bakery? I would love to visit your business. Thank you for taking time to share your thoughts and I look forward to hearing back from you.
I really like this video - it's about the food, not about the host (I tire of people wasting 2-4 minutes introducing themselves and promoting their channel at the beginning and the end of their videos) - great music - the recipe doesn't need a mixer
Hello N.B. Kristjansson, It is my pleasure to meet you. I so appreciate you taking the time to share your thoughts with me and the Just One Bite, Please? community. My goal is to feature the traditional recipe, technique, and process for each of my videos/recipes. Using the tools and equipment that most people have access to. Thank you for your kind acknowledgment of this. Have a great day!
Hello Szilvia, It is wonderful to meet you! Congratulations on your success making the pretzels. I'm sure your friends and family appreciate your baking creations. Thank you for taking the time to share your experience and results making the recipe. Have a great day!
Hello Toshiyuki, It is my pleasure to meet you. I'm so happy you found the video and recipe helpful in your Pretzel making quest. Please let me know if you should have any questions. Thank you for taking the time to write and share your thoughts with me. Have a great day!
Hello Chance, Congratulations on your baking success! Your accompaniments to the pretzels sound perfect. Thank you for taking the time to share with us. Have a great day!
This is hands down THE best pretzel recipe out there. I've tried numerous ones, including ones from "authentic Germans" and none has been as good as this one. if you're looking for a sure fire recipe, look no further. This one will get you authentic pretzels. The ones I made tonight are every bit as good (if not better) than ones I've had from German bakeries. my family raved about them.
Hello Alex, Congratulations on your baking success. It is so wonderful to hear about your experience making the pretzels and your results. Your family so lucky to have your baking creations. Thank you so much for taking the time to write and share with me and the Just One Bite, Please? community. Have a great day!
We baked it today with my doughter. We just love it. This is the taste what i am searching for. This is recipe is very good. I told you guys as a Chef. I used baking soda. 40 g mixed with 2 liter lightly boiling water. Put it into the warm water than count to 10. Enough. 215°C (Samsung oven) 22 minutes. Perfect. Thank you MR!
Hello Stiller, It is my pleasure to meet you. Congratulations on your baking success with making the Bavarian Pretzel recipe. I appreciate you for sharing your experience with using a Baking Soda solution to dip the pretzels and the baking to create the tradtional color and taste that we look for. Thank you for writing and have a great day! P.S. Where is your restaurant located?
@@JustOneBitePlease Dear Sir! Thank you for your letter! Now i am looking at your hamburger buns. Next mission! I am a hungarian Chef. I worked in many restaurant in my country and is famous hotels like Ritz-Carlton. And i am also still learning. I love to try new recipes. Kitchen is a wonderfull world and i love my chef life. Off course i use social media (Facebook, Instagram, Pinterest, Linkedin and TH-cam) and now this is my main job. Helping to my clinets how they can create useful posts and videos for their customers. It is very interesting. I hope we can countinue this conversation. If you have time please watch my videos on my TH-cam channel. Thank you Mr!
I'm from Philadelphia and I've been doing missionary in DR for the last 16yrs. This is the video I wish I would have had 10yrs ago when I decided I was going to start making pretzels. I could have avoided making a lot of nasty pretzels. THIS is HAND DOWN the best pretzel video that is not in German! I just bought some lard, which is the only variation I hadn't tried yet. I always boil my pretzels in lye but that means I also have to freeze them until solid. I'll try doing them your way. But Hat's off bro! When you find someone that this TRUE, no fake ingredients, not cutting any cooking corners, Which happens only once in a blue ... how can you not subscribe? Which is what I just did! Keep up the good videos.
Hello Marc, I so appreciate you for taking time to share your comment with the JOBP community. Thank for subscribing and supporting my channel. Please let me know if you have any questions. Have a wonderful day!
I do have 3 questions. #1 I thought it was interesting that on your website it said that Food Grade Lye should never be boiled. Can you please explain your reason and proof? #2 Have you ever tried this recipe with a longer Retarded Ferment in the fridge before shaping the pretzels. #3 My pretzels typically taste 90 -95% like the real thing. But I have yet to be to able to get a consistent authentic pretzel SHINE... it only happens every 10th batch. Any tips on that? FYI : I've used butter and shortening and will try lard with this batch. I always boil them in food grade lye and use a pizza stone. Sometimes I use Malt powder and addition to the malt syrup.
I've been using Food Grade Lye for the last 7yrs. I tried not boiling them yesterday and noticed right away that I usually only use about a 2% solution when I boil them for 30 seconds. But the end product still came out the same. I left them in the 4% solution for 30 -35 secs. The shine was the same, but it was A LOT easier not working over hot water. Seeing that the browning was way off using the cooling racks in my PROPANE Gas Oven, I actually had to take the pretzels off the racks to cook the bottoms. (I used 2 different types of racks and different baking pans) So I’ll try using the pizza stones next time and see if that fixes the shine issue. I tried the lard for the first time... but surprisingly it didn't taste much different than when I use butter or shortening. But then again it was only a very small amount. I wouldn't change the proportion because the dough felt amazingly perfect. In the Dominican Republic where it’s 85 right now at night time I’ll have to adjust the yeast by at least 40% to control the growth. But working fast the dough was surprisingly nice and easy to handle. To control my weight I can’t make more than 2 batches of pretzels a month so I’ll let you know how it goes with the pizza stones later. I saw the Detroit Style pizza… Any chance of doing a pizza napoletana? I will say, even though cooking on the cooling racks didn’t work in my case, your culinary skills, science, art and logic all shined through! Good job again Chef!
Hi Victoria, I'm so glad you enjoyed the video. Please let me know if you should have any other questions about the recipe. Thank you for taking the time to write. Have a great time making your pretzels! 🥨😊
Hello Ulrich, I appreciate your kind words. I trained under German chefs during my chefs' apprenticeship back in the 80's. I'll be in Germany at the end of November through December and I'm looking forward to enjoying the Christkindlesmarkt and the local food and drinks while I'm there. Thank you for writing and have a great evening! 🥨🥨🥨🥨🥨🥨🍻
Thank you for this video! I was watching people make food and decided I wanted to learn how to make a food from my nationality. Im gonna try this recipe
Hello Ree Man, It is nice to meet you. Welcome to the "Just One Bite, Please?" community. I had the pleasure of training under German Chefs during my apprenticeship back in the 1980's Their lessons and knowledge has helped me throughout my professional career. I'd love to hear about your baking adventure when you make the Pretzels. Please let me know if you should have any questions. Thank you so much for writing and have a great day!
Hello Lilia, Welcome to the Just One Bite, Please? community. It is my pleasure to meet you. I so appreciate you taking the time to write and share you kind message with us. Please let me know if you should have any questions about this or any of my other recipes. Thank you and have a great day! 😊🥨
Hello @tim321 It is my pleasure to meet you. Congratulations on your baking success! I so appreciate you for taking the time to share your baking experience making the Pretzel Recipe. Thank you and have a great day!
Love love love that you used lye to make them authentic! Yes, it certainly is an ingredient to be respected so anyone choosing to use lye should do their research and follow the recommended guidelines- wear latex or rubber gloves, eyeglasses or safety glasses, and keep a container of vinegar nearby in case you get a splash on your bare skin. It really is worth the trouble to get that authentic taste and look! Bravo!
I trained under German chefs and learned that it is important to respect and keep true the cultural traditions of the food. Safety in the kitchen is always something I stress to my students. There are a lot of potential hazards and only we can prevent potential accidents. Thank you for taking time to share your thoughts with us. Have a wonderful day!
Hello jermybowles5597, It is nice to meet you. I'm so glad you like the video. I'd love to hear about your pretzel-making adventure when you make them. Thank you so much for taking the time to write and comment on the video. Please let me know if you should have any questions. Have a great day!
Hello Arissa, It is nice to meet you. I agree there is nothing better than a freshly baked pretzel slathered with butter. This is a must when I am visiting Germany. Thank you for taking the time to write and share your thoughts with us. Have a great day!🥨🧈😋
Incredible. Just made these an hour ago and they are excellent! Thanks for the video it is really helpful. I bake bread as a serious hobby, so next week I'm going to try this same process with 36hr. 100% biga to see if I can get even more flavor. But these are fantastic as shown and there is going to be great value for me to be able to make these on the fly in a a few hours when friends and family come around. This one is definitely going into my bread notebook. Thanks again. Awesome!
Hello @alizarincrimson123 It is my pleasure to meet you. I appreciate your kind words. Thank you for sharing your take on the recipe. It's always fun to change a variable and see how it effects the crumb, crust, and flavor. I'd love to hear how they turn out for you. Have a great day and Happy Baking!
You are the best after third attempts of making pretzel.. your recipe worked for me.. I didn't have lye so I used baking soda. And it turned out so good.
Hello Rhorho Rhorho, Here is the recipe for the optimal baking soda solution. Note: Even though the baking soda isn’t as caustic as Food Grade Lye I recommend using latex gloves and stainless steel baking tools/slotted spoon when handling the dipped pretzels. 8 cups Water 3/4 cup Baking Soda 1. Place the water and baking soda into a large stainless steel pot and stir together to dissolve the baking soda. 2. Place the pot onto medium-high heat and bring to a full boil. 3. Adjust the heat for a light boil and boil the solution for at least 15-20 minutes before dipping the pretzels. (The heating of the baking soda help to chemically increase the alkaline level, producing a deeper burnished brown color when baked) 4. Dip the refrigerated pretzels into the lightly boiling solution for 20 seconds on each side. 5. Carefully lift out using a large slotted skimmer and continue with the recipe for salting, scoring, and baking the pretzels. Please let me know if you have any other question. Thank you for taking time to send your message and question. Happy Baking,
Am living in Bavaria, Germany. I think I might just have found my future husband 😊. Always a perfect video. God bless you man for always sharing your talent with us.
I ate this when i was staying in a hotel in Jakarta indonesia.. i dont like it at first, but then it become addictive.. i try bake my own.. but it come out differently... Now i know, it is exactly like this.. its bavaria pretzal.. thank you much..
Oi Daniela, é bom conhecer você. agradeço as suas amáveis palavras de apoio ao meu trabalho. Obrigado por compartilhar seu comentário comigo. Tenha um dia maravilhoso!
wow turned outfriggen great. Correct the dough is very firm, kneeded on medium speed in my kitchen aid stand mixer for about 12 min. Beautiful window pain technique. dough was very stretchy, rolled out wonderful.
Hello Fred, It is my pleasure to meet you. Congratulations on your baking success making the Pretzels. It is always great to hear about the results from those who made the recipes. Thank you so much for sharing your experience with me and the Just One Bite, Please? community. Have a great day!
Hello Marco, It is nice to meet you. I appreciate you taking the time to write and comment on the video. Please let me know if you should have any questions about this or any of my other recipes. Thank you and have a great day!
Hello Scott, It is nice to meet you. Congratulations on your baking success with making the pretzel crust pizza! It is so nice to have you share your experience making the recipe and overcoming your fear of using lye to cook with. Your experience will give confidence to others who are worried about the process. Thank you for taking the time to share with me and the Just One Bite, Please? community. Have a great day!
Your process is for a restaurant, i dont have the space in my kitchen for the whole process,plus i have to use glasses and gloves,isnt there an easier recipe?
Hello tkay4401, Wow, that is nice of you to say. I so appreciate you for taking the time to write and share your thoughts with the Just One Bite, Please? community. Please let me know if you should have any questions. Thank you and have a great day! 🥨🍺
@@stillertamas_kreativ_sef I used 15g of lye in 500ml water. I haven't tried it with baking soda. Try Allrecipes.com to search for recipes using baking soda solution.
Another successful recipe and watching your delicate fingers work is amazing. .I absolutely LOVE 😍😍 your cooking videos ....I can see you enjoy doing them. ..
Thank you Dawne, I do enjoy the process of producing my videos. I get to wear lots of hats from researching and testing recipes, writing and editing the blog post, lighting and filming, story board (video flow), video and music editor, baking and cooking for the videos, and photographer. This has been a busy week for me with preparing and teaching a hands-on Indian Appetizers class to 12 students at Zingerman's BAKE! School. I wouldn't trade it for the world. 😃
Congratulations on your baking success in making the recipe. Thank you for taking the time to share your experience with the "Just One Bite, Please? community. Have a great day!
Hello @justinrad5073 It is nice to meet you. I'd love to hear about your baking adventure when you make the recipe. Thank you for writing and have a great day!
Yum! My first real pretzel was on Landstuhl AFB after I recovered from serious stuff in Afghanistan, supporting the Troops. Once I can find flour and the lye, I will try to master these. :-)
Hello Charley, It is nice to meet you. I'm so glad you enjoyed the video. Please let me know if you should have any question about the recipe when you make them. Thank you for taking the time to write. Have a great day! 🥨🍺
Good video, thank you! One minor thing: Bavarian Pretzels are not slashed and allowed to tear open as they see fit. The slash is used for Swabian Pretzel. (That style also has a different shape and higher fat content.)
Hello @MichiHenning It is nice to meet you. I appreciate you sharing the regional differences of pretzel making in Germany. I'll be in Munich this fall for Octoberfest and then will be returning Stuttgart, Mannheim, Heidelberg, and Frankfurt in November. I'll be sure to experience the pretzels in each place. Thank yo so much for taking the time to write and share with us. Have a great day!
مرحباً حصة علي ، يسعدني مقابلتك. أقدر لك الوقت الذي أمضيته في مشاركة كلماتك الرقيقة في دعم عملي. أنا متأكد من أنك تستطيع تكرار الوصفة في منزلك. إنها تتطلب بعض المكونات الخاصة والتعامل معها لغمس المعجنات في الغسول المصنوع من الغذاء. هذه هي الوصفة المترجمة إلى العربية: translate.google.com/translate?hl=en&tab=TT&sl=en&tl=ar&u=https%3A%2F%2Fjustonebiteplease.com%2F2017%2F09%2F15%2Fbavarian-pretzels%2F واسمحوا لي أن أعرف إذا كان لديك أي أسئلة حول الوصفة. شكرا لك على الكتابة ولها يوم رائع! ملاحظة يمكنك استخدام الزبدة بدلا من شحم الخنزير في الوصفة.
Hello Edwin, It is my pleasure to meet you. I appreciate you waiting for my response and also for your kind comment. I'd love to hear how your Pretzel making adventure turns out for you. Thank you for taking the time to comment. Have a great day!
I tried to make pretzels with other video-recipes which were simple and easy. Twice they became a total disaster. And I am not a novice in baking... This video is a recipe for perfection. I will try this certainly!
Hello Amalia, I truly appreciate you for taking the time to leave your message. Please let me know if you have any questions when you make the pretzels. Thank you and have a great day!
Thanks for the video, the technique is explained in details and helped me in correcting mistakes in the procedure. Video mount clear, slow but also essential.
Hello Paolo P-C, I'm so glad you found the video instructive and helpful for your success in making the Pretzels. I want to say how much I appreciate you taking the time to share your comment with me and the Just One Bite, Please? community. Please call on me if you ever have any questions. Thank you for your support of my channel and work. Have a wonderful day!
hands down the best pretzels, it would be nice to show people how to eat with different fillings like butter, brie and onion, metwurst, salami and bier!
Hello Viktor, It is good to meet you. I'm glad you enjoyed the video. I appreciate you writing and sharing your idea of how to combine the pretzels with other foods. Thank you so much and have a great day!
This video is amazing and pretty helpful! I'm from Brazil but I went once to Germany and my family and I fell in love with these, so I'll try to make them this week for my father's birthday. I hope they get good even though I'll use the baking soda solution 😁🙏💞
Hello Dewi, Welcome to the Just One Bite, Please? community! Thank you so much for your kind words and support of my channel. Thank you and have a wonderful day! 🥨🥨🥨🥨🥨🥨😀
Hello Bela Cruz, It is nice to meet you. I'd love to hear about your Bavarian Pretzel making adventure when you make the recipe. Thank you for writing and have a great day!
Hi Mark, Yes, Lard or does taste better! Have you tried using rendered bacon fat? Thank you for taking the time to comment and share your findings with us! 🥨🍺 Have a great day!
@@karimasalah3726 مرحبًا ، إليك موقع الويب الخاص بي ورابط الوصفة الكاملة والتوجيهات الكاملة المترجمة إلى الفرنسية عن طريق Google Translate: translate.google.com/translate?sl=en&tl=fr&u=https%3A%2F%2Fjustonebiteplease.com%2F2017%2F09%2F15%2Fbavarian-pretzels%2F واسمحوا لي أن أعرف إذا كان لديك أي أسئلة. شكرا لكم ويكون وقتا رائعا صنع المعجنات.
Hello Travis, It is my pleasure to meet you. Welcome to the Just One Bite, Please? community. Please let me know if you should ever have any question about this or any of my other recipes. Thank you for subscribing! Have a wonderful day!
Hello MagycArwen, It is nice to meet you. Yes, your are right. The lye dipping solution gives the signature "pretzel" taste and the beautiful burnished deep brown color to the baked pretzels. Please let me know if you should have any question when you make the recipe. Thank you for taking the time to write and have a great day!
Hello Farizsh, It is nice to meet you! I'm so glad you enjoyed the video and the music. Thank you for taking the time to write to me. Have a great day!
Chef Ramon, I read all the comments and your responses. You are very passionate with the art of cooking and baking it shows on each and every tutorial. My utmost respect to you! I need some help and you are the best person that I can think of. Six weeks ago I decided to grow my own sourdough starter and it seem to have prosper fairly well. It smelled sour yet sweet and looked very health with all the bubbles after each feeding, then I placed it in the fridge to keep the fermentation under control. A week went by, I opened the lid and an overwhelming smell of alcohol very close to nail polish permeated my nostrils. I messed up, so I googled a solution. I have been feeding 10g of this starter with 30g of flour and 30g of water every 8 hours to rescue it. It has been 2 days now, but the alcohol/nail polish smell is still very strong. Please advise a remedy or do I need to discard this batch and star all over? Much appreciation for your help and all the lessons through your videos and comments.
Hello J BaBa, It takes time developing a well matured starter culture. With that in mind, think of your young starter as a new baby. When it was young and just getting going it smelled slightly sour and sweet. Now your starter is in its teen years and starting to smell a bit funky and off. As you keep going through the feeding you're doing the starter culture will develop and become consistent in smell and performance. This takes a few months to achieve when baking every week with weekly feeding and fermentation. The liquid you are encountering is known as "hooch" which is mostly the alcohol and some acid as a by product of fermentation. The hooch can greatly reduce the viability of the yeast and bacteria culture you are working to develop. I suggest pouring off this liquid and replacing it with fresh water before stirring the starter before feeding and fermenting. Consistency of time, temperature, feeding, and use of the starter culture will give you the best results. Keep forging ahead with feeding your starter and keep to a regular schedule. This will pay you back in with a strong starter culture with delicious and delightful flavors. Thank you for taking the time to share your comment and question with us here. Please feel free to call on me anytime you have a question. Have a great day.
Hello Neil, Just in time to celebrate Octoberfest (September 19th through October 4th,, 2020) I hope you get a opportunity to make the traditional recipe. Thank you for writing and have a great day! 🥨🍺
Hello Richard, It is wonderful to meet you! Thank you for taking the time to write and share your comment. Please let me know if you should ever have any questions about this or any of my other recipes. Have a great day!🍺🥨
Hello 변선화, It is my pleasure to meet you. Here is the link to the full recipe with detailed directions for the Bavarian Pretzels: justonebiteplease.com/2017/09/15/bavarian-pretzels/ You can always find the links to the full recipes for the videos by clicking on the ⓘ icon in the upper right corner of the video as it plays or the description box below the video. Please let me know if you have any questions. Happy Baking!
Hello Veners Way, It is nice to meet you. Here is the link to the full recipe with detailed directions: justonebiteplease.com/2017/09/15/bavarian-pretzels/ You can always find the links to the full recipes for the videos by clicking on the ⓘ icon in the upper right corner of the video as it plays or the description box below the video. Please let me know if you have any questions. Happy Baking!
Those look great :) I’ve tried using baking soda + boiling water and they turned out pretty good, then I tried without the boiling because it was easier but they turned out like bread sticks :(
Hello Dmitri, It is good to meet you. I appreciate you sharing your experience with making the pretzels with the boiling baking soda solution and the without the boiling solution. For the best results in color, texture, and flavor for the Bavarian Pretzel is to use the food grade lye solution. Thank you for taking the time to write. Have a great day! 🥨
Hello loveyaclouds, It is my great pleasure to meet you. I appreciate you taking the time to write and share your kind message with me and our community. Please let me know if you should have any questions about this or any of my other recipes. Thank you and have a wonderful day! 🥨😃
Hi!! I'm from Argentina. It's nice to watch this kind of videos. But I have a question about the process, I hope you can answer it. Why do you let the pretzels ferment uncovered for 45 minutes? Generally it is to avoid direct contact of the dough with oxygen and it strikes me that in this case it is not so. Is this for something special? Thank you very much!
Hello Andres, It is nice to meet you. I appreciate you waiting for my response. You asked a great question. We want to create a skin on the exterior of the pretzels and we do this by leaving the shaped pretzels uncovered while fermenting at room temperature and when the pretzels are retarding (firming up) in the refrigerator for 1 hour. This also firms up the pretzel making it easier to handle when dipping in lye. The exterior will take on a smooth burnish finish when baked. I'd love to hear about your baking making adventure when you make the recipe. Thank you so much for taking the time to write and ask your question. Have a great day!
That's some great-looking pretzels! Fun fact, "Bayerische Brezn" (Bavarian Pretzel) is actually a protected term in Europe. One of the requirements- which is also my only point of criticism here- is that they're traditionally not slashed. Other than that, great job and... I really want a Pretzel right now :D
Hello Soa Aba, It is nice to meet you. I appreciate you taking the time to share your message with me and the Just One Bite, Please? community. Please let me know if you should have any questions about the recipe. Thank you for sharing and have a great day! 🥨🍺
Just one bite, bitte? Excellent video - the only one I have watched that I didn't mute because of the inane music. Also, no wasted time with intro and other distractions.
Hello emma elena v, It is nice to meet you. When using caustic soda (Sodium Hydroxide) use only cold water mix into and to dip the pretzels. The water will become hot due to the reaction of the Sodium Hydroxide. DO NOT USE HOT OR BOILING WATER! This is very dangerous and will cause the air to fill with noxious gases. Here is an excerpt from my blog post on handling the Sodium Hydroxide: IT’S A CHEMICAL REACTION! SAFETY FIRST! The lye is caustic so make sure you are wearing rubber gloves and working in a well-ventilated room when handling and mixing the solution. You might want to wear safety glasses and a nose/mouth mask as well as the lye gives off heat and gases when combined with water. Use only glass or stainless steel pieces of equipment when mixing the lye. Dispose of the lye down your sink drain followed by cold water. This will clean your drain also. (READ AND FOLLOW ALL THE INSTRUCTIONS FOR HANDLING AND STORING OF THE LYE FROM THE MANUFACTURER.) Here is the link to the full recipe and detail directions for the Pretzels: justonebiteplease.com/2017/09/15/bavarian-pretzels/ Please let me know if you should have any other questions. Thank you for writing and have a great day!
Hello Shift Lizard, Please do not use drain cleaner for any food use. The lye use for making pretzels is "FOOD GRADE LYE." Sodium Hydroxide (Pure Food Grade Lye) - Traditional Bavarian Pretzels known as Laugerbrezel in Germany are required to be dipped in a 4% lye solution in order to be sold as Laugerbrezels. The pretzels are dipped in the lye solution prior to baking. The Sodium Hydroxide provides the chemical reaction producing the deep dark brown color and the traditional flavor we think of as “pretzel flavor.” The lye neutralizes through the heat of baking. Know that lye reacts with carbon dioxide from the heat in the oven and forms a carbonate making it safe to eat. Thank you for writing and have a good day!
Thank you so much for this fantastic demonstration. I used your recipe to finally make pretzels at home and they came out great - I used beef tally instead of lard since I had it and replaced the malt syrup with Agave syrup plus three tablespoons of malted flour. The dough was great. I have been wanting to do this for years but it used to be impossible to get Sodium Hydroxide commercially. I also the lye solution to brush brioche and croissants - divine results! I have a question: Do you keep your lye solution for further use or do you make a fresh batch each time? How do you store it? Or do you just pour it down the drain? Thank you!
Hello Daniel, It is my pleasure to meet you. I so appreciate you taking the time to share your experience and results making the Pretzel recipe. Once I finish dipping the pretzels I pour the lye solution down the drain and make a fresh batch each time. Thank you so much for taking the time to write and share and ask your question. Please let me know if you should have any other questions about this or any of my other recipes. Cheers! 🥨🍺
@@isengart you could try naoh for lab purpose (100% pure, pa) "bribing" some chemistry student and a 1 kg-bottle just costs a few bucks. No risks if the solution prepared has concentration below 5% m/v
Thank you for this great video! I've been to Germany a number of times, and always eat a ton of pretzels. These are damn near as good as they make them there. I've made these twice now. First time, I didn't use enough spray and they stuck to the racks like crazy. Second time, I got some "professional" spray and they didn't stick at all. The one improvement I'd like to figure out would be how to get the bottoms as brown and good looking as the tops. The grates leave pretty deep grooves on the bottoms and they look kind of messy, and don't really get brown at all. Any ideas?
Hello Ted, It is my pleasure to meet you. Congratulations on your success making the Pretzels. You can try placing the shaped pretzels on to light sprayed sheet trays and proofing and then refrigerate them until very firm before dipping in lye and baking. This should help with the bottoms browning and sinking into the baking racks less. Thank you for taking the time to write and share your experience with our community. Have a great day!
Hello Ellie, Happy Oktoberfest! It is great to meet you. Yes, food grade lye is safe to use to dip the pretzels prior to baking. The Sodium Hydroxide provides the chemical reaction producing the deep dark brown color and the traditional flavor we think of as “pretzel flavor.” The lye neutralizes through the heat of baking. Know that lye reacts with carbon dioxide from the heat in the oven and forms a carbonate making it safe to eat. Here is the link to the Bavarian Pretzels full recipe and detail directions: justonebiteplease.com/2017/09/15/bavarian-pretzels/ Please let me know if you have any questions. Thank you for taking the time to write to me. Have a wonderful day.
Here is the recipe for the optimal baking soda solution. Note: Even though the baking soda isn’t as caustic as Food Grade Lye I recommend using latex gloves and stainless steel baking tools/slotted spoon when handling the dipped pretzels. 8 cups Water 3/4 cup Baking Soda 1. Place the water and baking soda into a large stainless steel pot and stir together to dissolve the baking soda. 2. Place the pot onto medium-high heat and bring to a full boil. 3. Adjust the heat for a light boil and boil the solution for at least 15-20 minutes before dipping the pretzels. (The heating of the baking soda help to chemically increase the alkaline level, producing a deeper burnished brown color when baked) 4. Dip the refrigerated pretzels into the lightly boiling solution for 20 seconds on each side. 5. Carefully lift out using a large slotted skimmer and continue with the recipe for salting, scoring, and baking the pretzels. Please let me know if you have any other question. Thank you for taking time to send your message and question.
By far the best pretzel-making video I've seen and I have seen plenty. I bake pretzels professionally for a German Brewery and my recipe and technique is very similar, only on a much larger scale. We use a Bavarian malted wheat powder instead of the syrup which is available at home brew stores. In our bakery, we often bake the pretzels (about 100 at a time) without the salt topping. That allows us to freeze them for future use. Before serving, they are sprayed with water, sprinkled with the salt and warmed in 200 degree C oven for about 4 minutes. I encourage anyone who wants to make these to avoid the baking soda dip method and use the Lauge (lye). It's the only way to get a true pretzel. Prost!
Hello Aaron, I appreciate you for taking time to share your thoughts with the Just One Bite, Please? community. Great idea for baking the pretzels without the salt and freezing them to be salted and reheated for a later date. Thank you!
Aaron Hanks thanks for these information. but do you say if i use lye that will give me the pretzl flavour?? cos i did it but i used bs method it was nice like bread it has not got the pretzl flavour
@@nuhaadnan6941 Thats what he said. Its the only way to get a true pretzel.
What can I substitute the barley malt with?
@@wilo2456 Hello, It is nice to meet you. You can replace the barley malt with honey or rice syrup. The honey will produce a slightly sweeter flavor over the rice syrup. Please let me know if you should have any other questions. Thank you for taking the time to ask your question. Happy Baking!
You can avoid those tiny air-bubbles on the skin when your water-NaoH mix has a temperature of around 35 degrees Celsius & you put them in the oven within 2-3 minutes after the Laugen process. Also if you use an oven with heat-circulation you need to slash the baking-time by 50-60%. I bake my pretzels in 8½ minutes with medium circulation @ 195C, Laugenstangen 10 minutes @ 198C. The Maillard reaction for a perfect pretzel skin starts at around 140C, so no need for extreme heat, you just need enough heat to get a perfect fluffy bake. Plus if you add a drop of neutral vegetable oil to the water-NaoH mix you get a much better glaze. A 4% mixture is the absolute maximum allowed btw., between 3.6-3.8% is most common I think.. Cheers for the vid! Owner of a Pretzel Bakery in Amsterdam.
Hello raboratory, Wow! You are a wicked scientist when it comes to baking pretzels. LOL.. Hats off to you for being so exacting and thorough when making your pretzels for your bakery. I plan to be in Amsterdam this fall. What is the name and location of your Pretzel Bakery? I would love to visit your business. Thank you for taking time to share your thoughts and I look forward to hearing back from you.
Thank you for sharing your expertise. Will try them at home.😊
Thanks for the tips!
I want to try your pretzels
Hi! What is the name of your company in Amsterdam?
I really like this video
- it's about the food, not about the host (I tire of people wasting 2-4 minutes introducing themselves and promoting their channel at the beginning and the end of their videos)
- great music
- the recipe doesn't need a mixer
Hello N.B. Kristjansson, It is my pleasure to meet you. I so appreciate you taking the time to share your thoughts with me and the Just One Bite, Please? community. My goal is to feature the traditional recipe, technique, and process for each of my videos/recipes. Using the tools and equipment that most people have access to. Thank you for your kind acknowledgment of this. Have a great day!
To be fair, no recipe NEED a mixer. All recipes can be made without. That's how they did it before we had the machinery
I made these pretzels yesterday and it was great success! Thank you so much for sharing this wonderful recipe that I will use many many times!
Hello Szilvia, It is wonderful to meet you! Congratulations on your success making the pretzels. I'm sure your friends and family appreciate your baking creations. Thank you for taking the time to share your experience and results making the recipe. Have a great day!
This is the recipe I've been looking for for years. Thank you!
Hello Lynnea, I'm so glad to hear that. Please let me know if you have any questions. Thank you for writing.
Best ever clearest instructionals on making these pretzels. Thank you!
Hello Toshiyuki, It is my pleasure to meet you. I'm so happy you found the video and recipe helpful in your Pretzel making quest. Please let me know if you should have any questions. Thank you for taking the time to write and share your thoughts with me. Have a great day!
Just made these. Unreal! Serve with diced polish pickles, salami and a huge scoop of portwine cheesespread. Nothing else like it!
Hello Chance, Congratulations on your baking success! Your accompaniments to the pretzels sound perfect. Thank you for taking the time to share with us. Have a great day!
I not only like the technique & receipe, but like watching his hands work. Fascinating. 🙂
Wow, thank you so much, Wanda!
This is hands down THE best pretzel recipe out there. I've tried numerous ones, including ones from "authentic Germans" and none has been as good as this one. if you're looking for a sure fire recipe, look no further. This one will get you authentic pretzels. The ones I made tonight are every bit as good (if not better) than ones I've had from German bakeries. my family raved about them.
Hello Alex, Congratulations on your baking success. It is so wonderful to hear about your experience making the pretzels and your results. Your family so lucky to have your baking creations. Thank you so much for taking the time to write and share with me and the Just One Bite, Please? community. Have a great day!
We baked it today with my doughter. We just love it. This is the taste what i am searching for. This is recipe is very good. I told you guys as a Chef. I used baking soda. 40 g mixed with 2 liter lightly boiling water. Put it into the warm water than count to 10. Enough. 215°C (Samsung oven) 22 minutes. Perfect. Thank you MR!
Hello Stiller, It is my pleasure to meet you. Congratulations on your baking success with making the Bavarian Pretzel recipe. I appreciate you for sharing your experience with using a Baking Soda solution to dip the pretzels and the baking to create the tradtional color and taste that we look for. Thank you for writing and have a great day!
P.S. Where is your restaurant located?
@@JustOneBitePlease Dear Sir! Thank you for your letter! Now i am looking at your hamburger buns. Next mission!
I am a hungarian Chef. I worked in many restaurant in my country and is famous hotels like Ritz-Carlton. And i am also still learning. I love to try new recipes. Kitchen is a wonderfull world and i love my chef life.
Off course i use social media (Facebook, Instagram, Pinterest, Linkedin and TH-cam) and now this is my main job. Helping to my clinets how they can create useful posts and videos for their customers. It is very interesting.
I hope we can countinue this conversation.
If you have time please watch my videos on my TH-cam channel. Thank you Mr!
I'm from Philadelphia and I've been doing missionary in DR for the last 16yrs. This is the video I wish I would have had 10yrs ago when I decided I was going to start making pretzels. I could have avoided making a lot of nasty pretzels. THIS is HAND DOWN the best pretzel video that is not in German! I just bought some lard, which is the only variation I hadn't tried yet. I always boil my pretzels in lye but that means I also have to freeze them until solid. I'll try doing them your way. But Hat's off bro! When you find someone that this TRUE, no fake ingredients, not cutting any cooking corners, Which happens only once in a blue ... how can you not subscribe? Which is what I just did! Keep up the good videos.
Hello Marc, I so appreciate you for taking time to share your comment with the JOBP community. Thank for subscribing and supporting my channel. Please let me know if you have any questions. Have a wonderful day!
I do have 3 questions. #1 I thought it was interesting that on your website it said that Food Grade Lye should never be boiled. Can you please explain your reason and proof? #2 Have you ever tried this recipe with a longer Retarded Ferment in the fridge before shaping the pretzels. #3 My pretzels typically taste 90 -95% like the real thing. But I have yet to be to able to get a consistent authentic pretzel SHINE... it only happens every 10th batch. Any tips on that?
FYI : I've used butter and shortening and will try lard with this batch. I always boil them in food grade lye and use a pizza stone. Sometimes I use Malt powder and addition to the malt syrup.
I've been using Food Grade Lye for the last 7yrs. I tried not boiling them yesterday and noticed right away that I usually only use about a 2% solution when I boil them for 30 seconds. But the end product still came out the same. I left them in the 4% solution for 30 -35 secs. The shine was the same, but it was A LOT easier not working over hot water. Seeing that the browning was way off using the cooling racks in my PROPANE Gas Oven, I actually had to take the pretzels off the racks to cook the bottoms. (I used 2 different types of racks and different baking pans) So I’ll try using the pizza stones next time and see if that fixes the shine issue.
I tried the lard for the first time... but surprisingly it didn't taste much different than when I use butter or shortening. But then again it was only a very small amount. I wouldn't change the proportion because the dough felt amazingly perfect. In the Dominican Republic where it’s 85 right now at night time I’ll have to adjust the yeast by at least 40% to control the growth. But working fast the dough was surprisingly nice and easy to handle.
To control my weight I can’t make more than 2 batches of pretzels a month so I’ll let you know how it goes with the pizza stones later. I saw the Detroit Style pizza… Any chance of doing a pizza napoletana?
I will say, even though cooking on the cooling racks didn’t work in my case, your culinary skills, science, art and logic all shined through! Good job again Chef!
Missionary for 16 years is impressive, I usually only last about 10 minutes
Thank you all, This video and comments have really made my morning! Can't wait to try this.
Hi Victoria, I'm so glad you enjoyed the video. Please let me know if you should have any other questions about the recipe. Thank you for taking the time to write. Have a great time making your pretzels! 🥨😊
They look perfect - just like here! Greetings from Germany!
Hello Ulrich, I appreciate your kind words. I trained under German chefs during my chefs' apprenticeship back in the 80's. I'll be in Germany at the end of November through December and I'm looking forward to enjoying the Christkindlesmarkt and the local food and drinks while I'm there. Thank you for writing and have a great evening! 🥨🥨🥨🥨🥨🥨🍻
cool! Have fun in Germany. There are beautiful Christmasmarkets (depending on the city)..,especially in the south.
Thank you so much!
Thank you for this video! I was watching people make food and decided I wanted to learn how to make a food from my nationality. Im gonna try this recipe
Hello Ree Man, It is nice to meet you. Welcome to the "Just One Bite, Please?" community. I had the pleasure of training under German Chefs during my apprenticeship back in the 1980's Their lessons and knowledge has helped me throughout my professional career. I'd love to hear about your baking adventure when you make the Pretzels. Please let me know if you should have any questions. Thank you so much for writing and have a great day!
These look incredible! I’ve tried many recipes but these by far look the best
Hello Lilia, Welcome to the Just One Bite, Please? community. It is my pleasure to meet you. I so appreciate you taking the time to write and share you kind message with us. Please let me know if you should have any questions about this or any of my other recipes. Thank you and have a great day! 😊🥨
I made these today, and they came out perfect, thank you for the great recipe!
Hello @tim321 It is my pleasure to meet you. Congratulations on your baking success! I so appreciate you for taking the time to share your baking experience making the Pretzel Recipe. Thank you and have a great day!
Love love love that you used lye to make them authentic! Yes, it certainly is an ingredient to be respected so anyone choosing to use lye should do their research and follow the recommended guidelines- wear latex or rubber gloves, eyeglasses or safety glasses, and keep a container of vinegar nearby in case you get a splash on your bare skin. It really is worth the trouble to get that authentic taste and look! Bravo!
I trained under German chefs and learned that it is important to respect and keep true the cultural traditions of the food. Safety in the kitchen is always something I stress to my students. There are a lot of potential hazards and only we can prevent potential accidents. Thank you for taking time to share your thoughts with us. Have a wonderful day!
Just One Bite, Please? Amen, brother!
@Sanae El It changes its composition when cooked. you can touch the pretzel after baking.
Came for the pretzels, stayed for the excellent soundtrack! I’m going to try this recipe, great video!
Hello jermybowles5597, It is nice to meet you. I'm so glad you like the video. I'd love to hear about your pretzel-making adventure when you make them. Thank you so much for taking the time to write and comment on the video. Please let me know if you should have any questions. Have a great day!
Amazing video. Nothing beat real German pretzel. Used to have them every morning from a bakery when I lived in Germany.
Hello Arissa, It is nice to meet you. I agree there is nothing better than a freshly baked pretzel slathered with butter. This is a must when I am visiting Germany. Thank you for taking the time to write and share your thoughts with us. Have a great day!🥨🧈😋
Incredible. Just made these an hour ago and they are excellent! Thanks for the video it is really helpful. I bake bread as a serious hobby, so next week I'm going to try this same process with 36hr. 100% biga to see if I can get even more flavor. But these are fantastic as shown and there is going to be great value for me to be able to make these on the fly in a a few hours when friends and family come around. This one is definitely going into my bread notebook. Thanks again. Awesome!
Hello @alizarincrimson123 It is my pleasure to meet you. I appreciate your kind words. Thank you for sharing your take on the recipe. It's always fun to change a variable and see how it effects the crumb, crust, and flavor. I'd love to hear how they turn out for you. Have a great day and Happy Baking!
You are the best after third attempts of making pretzel.. your recipe worked for me.. I didn't have lye so I used baking soda. And it turned out so good.
And if I didn't have lye what is the exact measurement of water, baking soda and salt? Thanks
Hello Rhorho Rhorho, Here is the recipe for the optimal baking soda solution.
Note: Even though the baking soda isn’t as caustic as Food Grade Lye I recommend using latex gloves and stainless steel baking tools/slotted spoon when handling the dipped pretzels.
8 cups Water
3/4 cup Baking Soda
1. Place the water and baking soda into a large stainless steel pot and stir together to dissolve the baking soda.
2. Place the pot onto medium-high heat and bring to a full boil.
3. Adjust the heat for a light boil and boil the solution for at least 15-20 minutes before dipping the pretzels. (The heating of the baking soda help to chemically increase the alkaline level, producing a deeper burnished brown color when baked)
4. Dip the refrigerated pretzels into the lightly boiling solution for 20 seconds on each side.
5. Carefully lift out using a large slotted skimmer and continue with the recipe for salting, scoring, and baking the pretzels.
Please let me know if you have any other question. Thank you for taking time to send your message and question.
Happy Baking,
Am living in Bavaria, Germany. I think I might just have found my future husband 😊. Always a perfect video. God bless you man for always sharing your talent with us.
😀 I truly appreciate your kind comment. Thank you.
you should have more subscribers than other youtubers uploading baking videos ur recipe are always better and give perfect result.
Hello We R BaNNed, It is nice to meet you. Thank you for your kind words of support for my channel and the work I do. I truly appreciate it.
Thanks for the recipe! I'll try!
Hello Francisco, It is nice to meet you. I'd love to hear about your Pretzel making adventure. Thank you for writing and have a great day!
I ate this when i was staying in a hotel in Jakarta indonesia.. i dont like it at first, but then it become addictive.. i try bake my own.. but it come out differently... Now i know, it is exactly like this.. its bavaria pretzal.. thank you much..
Hello Jafa, It is my pleasure to meet you. Thank you for taking the time to write and share your thoughts with us. Have a great day! 🥨😋
Isso pra mim é uma verdadeira obra de arte, lindo, parabéns...
Oi Daniela, é bom conhecer você. agradeço as suas amáveis palavras de apoio ao meu trabalho. Obrigado por compartilhar seu comentário comigo. Tenha um dia maravilhoso!
One question... can you use a caustic soda without it being a food product?
wow turned outfriggen great. Correct the dough is very firm, kneeded on medium speed in my kitchen aid stand mixer for about 12 min. Beautiful window pain technique. dough was very stretchy, rolled out wonderful.
Hello Fred, It is my pleasure to meet you. Congratulations on your baking success making the Pretzels. It is always great to hear about the results from those who made the recipes. Thank you so much for sharing your experience with me and the Just One Bite, Please? community. Have a great day!
Simply marvellous! Thanks a lot for sharing your recipe!
Hello Marco, It is nice to meet you. I appreciate you taking the time to write and comment on the video. Please let me know if you should have any questions about this or any of my other recipes. Thank you and have a great day!
@@JustOneBitePlease That's all very kind of you!
I made pretzel crust pizza. It came out so delicious. This video helped me overcome my fear of cooking with lye.
Hello Scott, It is nice to meet you. Congratulations on your baking success with making the pretzel crust pizza! It is so nice to have you share your experience making the recipe and overcoming your fear of using lye to cook with. Your experience will give confidence to others who are worried about the process. Thank you for taking the time to share with me and the Just One Bite, Please? community. Have a great day!
Your process is for a restaurant, i dont have the space in my kitchen for the whole process,plus i have to use glasses and gloves,isnt there an easier recipe?
Best pretzel video I have ever seen. I was looking specifically for a video where lye is used instead of baking soda. Thank you for making this video!
Hello tkay4401, Wow, that is nice of you to say. I so appreciate you for taking the time to write and share your thoughts with the Just One Bite, Please? community. Please let me know if you should have any questions. Thank you and have a great day! 🥨🍺
Hello! I have only baking soda. How many grams did you used?
@@stillertamas_kreativ_sef I used 15g of lye in 500ml water. I haven't tried it with baking soda. Try Allrecipes.com to search for recipes using baking soda solution.
Another successful recipe and watching your delicate fingers work is amazing. .I absolutely LOVE 😍😍 your cooking videos ....I can see you enjoy doing them. ..
Thank you Dawne, I do enjoy the process of producing my videos. I get to wear lots of hats from researching and testing recipes, writing and editing the blog post, lighting and filming, story board (video flow), video and music editor, baking and cooking for the videos, and photographer. This has been a busy week for me with preparing and teaching a hands-on Indian Appetizers class to 12 students at Zingerman's BAKE! School. I wouldn't trade it for the world. 😃
Super! Thank you so much for your recipe! It's so delicious! 👍👌😋
Congratulations on your baking success in making the recipe. Thank you for taking the time to share your experience with the "Just One Bite, Please? community. Have a great day!
This was so enjoyable to watch
I really love this video with all my heart
Bavarian pretzels are my absolute favorite thing in the world.
Hello @justinrad5073 It is nice to meet you. I'd love to hear about your baking adventure when you make the recipe. Thank you for writing and have a great day!
Yum! My first real pretzel was on Landstuhl AFB after I recovered from serious stuff in Afghanistan, supporting the Troops. Once I can find flour and the lye, I will try to master these. :-)
Hello Charley, It is nice to meet you. I'm so glad you enjoyed the video. Please let me know if you should have any question about the recipe when you make them. Thank you for taking the time to write. Have a great day! 🥨🍺
Good video, thank you! One minor thing: Bavarian Pretzels are not slashed and allowed to tear open as they see fit. The slash is used for Swabian Pretzel. (That style also has a different shape and higher fat content.)
Hello @MichiHenning It is nice to meet you. I appreciate you sharing the regional differences of pretzel making in Germany. I'll be in Munich this fall for Octoberfest and then will be returning Stuttgart, Mannheim, Heidelberg, and Frankfurt in November. I'll be sure to experience the pretzels in each place. Thank yo so much for taking the time to write and share with us. Have a great day!
انت مخلص ومتقن لطبخك وفنان😍👌🏼
احب هذا البيرتزل واتمنى اطبقه لكن اتوقع لن ينجح معي ابد !!
شكرا لك
من السعودية
مرحباً حصة علي ، يسعدني مقابلتك. أقدر لك الوقت الذي أمضيته في مشاركة كلماتك الرقيقة في دعم عملي. أنا متأكد من أنك تستطيع تكرار الوصفة في منزلك. إنها تتطلب بعض المكونات الخاصة والتعامل معها لغمس المعجنات في الغسول المصنوع من الغذاء. هذه هي الوصفة المترجمة إلى العربية:
translate.google.com/translate?hl=en&tab=TT&sl=en&tl=ar&u=https%3A%2F%2Fjustonebiteplease.com%2F2017%2F09%2F15%2Fbavarian-pretzels%2F
واسمحوا لي أن أعرف إذا كان لديك أي أسئلة حول الوصفة. شكرا لك على الكتابة ولها يوم رائع!
ملاحظة يمكنك استخدام الزبدة بدلا من شحم الخنزير في الوصفة.
Just One Bite, Please? مرحبا اليخاندرو
شكرا لك على تجاوبك معي
واشكرك كثيرا على الرابط المترجم انه رائع
Of all pretzel recipe, this is the best
Hello Edwin, It is my pleasure to meet you. I appreciate you waiting for my response and also for your kind comment. I'd love to hear how your Pretzel making adventure turns out for you. Thank you for taking the time to comment. Have a great day!
I tried to make pretzels with other video-recipes which were simple and easy. Twice they became a total disaster. And I am not a novice in baking... This video is a recipe for perfection. I will try this certainly!
Hello Amalia, I truly appreciate you for taking the time to leave your message. Please let me know if you have any questions when you make the pretzels. Thank you and have a great day!
Baked to perfection! Bravo!
Thank you so much, SolarShine!
OMG! This is the best video I have watched that is not German. Now let me go and try my hands at baking some. You are the best. Just Subbed.
Thank you for supporting my channel and subscribing. How did your pretzels turn out for you?
Thanks for the video, the technique is explained in details and helped me in correcting mistakes in the procedure.
Video mount clear, slow but also essential.
Hello Paolo P-C, I'm so glad you found the video instructive and helpful for your success in making the Pretzels. I want to say how much I appreciate you taking the time to share your comment with me and the Just One Bite, Please? community. Please call on me if you ever have any questions. Thank you for your support of my channel and work. Have a wonderful day!
This recipe and technique is real deal ,thanks for the video and recipe!
Hello Bob, It is great to meet you. I really appreciate your kind comment. Thank you and have a wonderful day!
Love your recipes. God bless you.
Thank you so much!
Bless your hands. Thanks muchly
Thank you so much, Izzy!
hands down the best pretzels, it would be nice to show people how to eat with different fillings like butter, brie and onion, metwurst, salami and bier!
Hello Viktor, It is good to meet you. I'm glad you enjoyed the video. I appreciate you writing and sharing your idea of how to combine the pretzels with other foods. Thank you so much and have a great day!
Perfection!!!
Thank you, and pardu!
Yumm......so sehr good mit ein Wizen Beer!
This video is amazing and pretty helpful! I'm from Brazil but I went once to Germany and my family and I fell in love with these, so I'll try to make them this week for my father's birthday. I hope they get good even though I'll use the baking soda solution 😁🙏💞
Hello Mimi, It is my pleasure to meet you. How did your Pretzel baking adventure go?
Where are the recipe?
I gotta try this one day.
Good work i love pretzels
Thank you, Jahid!
Love pretzels...
Love your cooking Chanel...
Much love from Indonesia😊
Hello Dewi, Welcome to the Just One Bite, Please? community! Thank you so much for your kind words and support of my channel. Thank you and have a wonderful day! 🥨🥨🥨🥨🥨🥨😀
@@JustOneBitePlease sukses terus yaa😊
Im gonna try this❤️
Hello Bela Cruz, It is nice to meet you. I'd love to hear about your Bavarian Pretzel making adventure when you make the recipe. Thank you for writing and have a great day!
Now those are perfect pretzels!!!!!!
Thank you so much, Mrs. Casey! 🥨😊
Lo mejor que vi 👏🏻👏🏻👏🏻👏🏻👏🏻
Muchas gracias por sus amables palabras.
Made these with butter last time, today I made them with lard, they are clearly better with lard, everyone here agrees, yum.
Hi Mark, Yes, Lard or does taste better! Have you tried using rendered bacon fat? Thank you for taking the time to comment and share your findings with us! 🥨🍺 Have a great day!
@@JustOneBitePlease I have not but now that you've given me the idea...
...فد شي روعة ...طريقة متقنة ومشجعة لصنع خبز البريتزل...شكرا من العراق
مرحبا MR _X5MX5CC ، من الجيد أن ألتقي بكم. انا اقدر كلماتك اللطيفة. أشكركم على أخذ الوقت لكتابة. أتمنى لك الأفضل في السنة الجديدة.
@@JustOneBitePlease موقعكم بالفرنسية من فضلكم
@@karimasalah3726 مرحبًا ، إليك موقع الويب الخاص بي ورابط الوصفة الكاملة والتوجيهات الكاملة المترجمة إلى الفرنسية عن طريق Google Translate:
translate.google.com/translate?sl=en&tl=fr&u=https%3A%2F%2Fjustonebiteplease.com%2F2017%2F09%2F15%2Fbavarian-pretzels%2F
واسمحوا لي أن أعرف إذا كان لديك أي أسئلة. شكرا لكم ويكون وقتا رائعا صنع المعجنات.
This video made me subscribe.
Hello Travis, It is my pleasure to meet you. Welcome to the Just One Bite, Please? community. Please let me know if you should ever have any question about this or any of my other recipes. Thank you for subscribing! Have a wonderful day!
I'm eating pretzels while watching this guy make pretzels...
Hello ohigan, I enjoy doing that too! 🥨🥨🥨🥨🍺
But probably this small crispy chip kind am I right???
I'm so happy for your recipe itast make is so delicious
Hello Eyoo Leo, Thank you for taking the time to comment! Have a great day.
Bat soup?
I had no idea the authentic recipe required lye. Now i know why the baking soda method never gave me pretzels that tasted like pretzels!
Hello MagycArwen, It is nice to meet you. Yes, your are right. The lye dipping solution gives the signature "pretzel" taste and the beautiful burnished deep brown color to the baked pretzels. Please let me know if you should have any question when you make the recipe. Thank you for taking the time to write and have a great day!
These pretzels are making me thirsty!
Hello phildre1974, It nice to meet you. There is nothing better than a freshly baked warm pretzel and a tall cold glass of beer. Cheers you! 🥨🍺
They are perfect!!!!!
Hello Fiore flower, Thank you so much!
wa nice back ground music..nice video..tq for recommended to me
Hello Farizsh, It is nice to meet you! I'm so glad you enjoyed the video and the music. Thank you for taking the time to write to me. Have a great day!
@@JustOneBitePlease yeah..tq and have a great pleasure to you too.
more vidoes please
Fabulous looking pretzels! Thank you.b
Hello Jarutat, That is so nice of you to say. Thank you for taking the time to comment. Have great day! 🥨
@@JustOneBitePlease Thank you for replying! Now reminds me that I should start making Pretzels like this in my shop!
@@Jartisann I'd love to see your results. Do you have an Instagram page?
Really good
Maravilhoso! Wonderfull! Delicious!
Hello Nevio, Thank you for your kind words. I really appreciate it.
Chef Ramon, I read all the comments and your responses. You are very passionate with the art of cooking and baking it shows on each and every tutorial. My utmost respect to you! I need some help and you are the best person that I can think of. Six weeks ago I decided to grow my own sourdough starter and it seem to have prosper fairly well. It smelled sour yet sweet and looked very health with all the bubbles after each feeding, then I placed it in the fridge to keep the fermentation under control. A week went by, I opened the lid and an overwhelming smell of alcohol very close to nail polish permeated my nostrils. I messed up, so I googled a solution. I have been feeding 10g of this starter with 30g of flour and 30g of water every 8 hours to rescue it. It has been 2 days now, but the alcohol/nail polish smell is still very strong. Please advise a remedy or do I need to discard this batch and star all over? Much appreciation for your help and all the lessons through your videos and comments.
Hello J BaBa,
It takes time developing a well matured starter culture. With that in mind, think of your young starter as a new baby. When it was young and just getting going it smelled slightly sour and sweet. Now your starter is in its teen years and starting to smell a bit funky and off. As you keep going through the feeding you're doing the starter culture will develop and become consistent in smell and performance. This takes a few months to achieve when baking every week with weekly feeding and fermentation.
The liquid you are encountering is known as "hooch" which is mostly the alcohol and some acid as a by product of fermentation. The hooch can greatly reduce the viability of the yeast and bacteria culture you are working to develop. I suggest pouring off this liquid and replacing it with fresh water before stirring the starter before feeding and fermenting. Consistency of time, temperature, feeding, and use of the starter culture will give you the best results.
Keep forging ahead with feeding your starter and keep to a regular schedule. This will pay you back in with a strong starter culture with delicious and delightful flavors. Thank you for taking the time to share your comment and question with us here. Please feel free to call on me anytime you have a question. Have a great day.
Can't thank you enough for the education. I will not neglect this baby again and turn it into a productive adult. :-)
I ordered them from Germany, had them shipped 4,500 miles in the time it took you to make these. They looked good though.
Hello Neil, Just in time to celebrate Octoberfest (September 19th through October 4th,, 2020) I hope you get a opportunity to make the traditional recipe. Thank you for writing and have a great day! 🥨🍺
Excellent
Hello Richard, It is wonderful to meet you! Thank you for taking the time to write and share your comment. Please let me know if you should ever have any questions about this or any of my other recipes. Have a great day!🍺🥨
Beautiful video!
Hello sherlyc1978, Thank you so much for your kind words and for taking the time to share your comment. Have a wonderful day!
Great ,the best pertzel recipe..Wish the detailed recipe was added..
Hello 변선화, It is my pleasure to meet you. Here is the link to the full recipe with detailed directions for the Bavarian Pretzels:
justonebiteplease.com/2017/09/15/bavarian-pretzels/
You can always find the links to the full recipes for the videos by clicking on the ⓘ icon in the upper right corner of the video as it plays or the description box below the video. Please let me know if you have any questions. Happy Baking!
You have the neatest kitchen gadgets. 😊
Thank you Holly!
Beautiful! Thank u!
Thank you, Shiena!
Looks amazing!
Hello Matt, Did you have a question for me?
@@JustOneBitePlease No, I didn't.
Loved your video. Can I have the recipe please, for I can’t seem to find it. Thanks.
Hello Veners Way, It is nice to meet you. Here is the link to the full recipe with detailed directions:
justonebiteplease.com/2017/09/15/bavarian-pretzels/
You can always find the links to the full recipes for the videos by clicking on the ⓘ icon in the upper right corner of the video as it plays or the description box below the video. Please let me know if you have any questions. Happy Baking!
Those look great :) I’ve tried using baking soda + boiling water and they turned out pretty good, then I tried without the boiling because it was easier but they turned out like bread sticks :(
Hello Dmitri, It is good to meet you. I appreciate you sharing your experience with making the pretzels with the boiling baking soda solution and the without the boiling solution. For the best results in color, texture, and flavor for the Bavarian Pretzel is to use the food grade lye solution. Thank you for taking the time to write. Have a great day! 🥨
Excelente Gracias 😊
🥨😀
Made. These today, amazing!
Perfect to go with your home-brew beer! Thank you for sharing Mark.
Exactly! I have a nice Cascade Ale on tap right now that I call my House Ale, they are perfect together. I'll email you a couple pictures.
Great! I look forward to your pictures.
This was so professional, thank you a lot for the amazing video.
Hello loveyaclouds, It is my great pleasure to meet you. I appreciate you taking the time to write and share your kind message with me and our community. Please let me know if you should have any questions about this or any of my other recipes. Thank you and have a wonderful day! 🥨😃
Thank you very much
Hello emma emma, It is my pleasure.
Hi!! I'm from Argentina.
It's nice to watch this kind of videos. But I have a question about the process, I hope you can answer it.
Why do you let the pretzels ferment uncovered for 45 minutes? Generally it is to avoid direct contact of the dough with oxygen and it strikes me that in this case it is not so. Is this for something special?
Thank you very much!
Hello Andres, It is nice to meet you. I appreciate you waiting for my response. You asked a great question. We want to create a skin on the exterior of the pretzels and we do this by leaving the shaped pretzels uncovered while fermenting at room temperature and when the pretzels are retarding (firming up) in the refrigerator for 1 hour. This also firms up the pretzel making it easier to handle when dipping in lye. The exterior will take on a smooth burnish finish when baked. I'd love to hear about your baking making adventure when you make the recipe. Thank you so much for taking the time to write and ask your question. Have a great day!
That's some great-looking pretzels! Fun fact, "Bayerische Brezn" (Bavarian Pretzel) is actually a protected term in Europe. One of the requirements- which is also my only point of criticism here- is that they're traditionally not slashed. Other than that, great job and... I really want a Pretzel right now :D
Hello Soa Aba, It is nice to meet you. I appreciate you taking the time to share your message with me and the Just One Bite, Please? community. Please let me know if you should have any questions about the recipe. Thank you for sharing and have a great day! 🥨🍺
Perfect!!
Thank you so much, Aditya!
Hermosos. 👏👏👏👏👏👏❤️
Muchas gracias!
OMG! I lab that one😋😍💗
Hello Jeonika, Thank you so much! 🥨🥨🥨🥨🥨🥨😀
Just one bite, bitte? Excellent video - the only one I have watched that I didn't mute because of the inane music. Also, no wasted time with intro and other distractions.
For very glossy look, you should dip the brezel in boiling water with the caustic soda 👌😋
Hello emma elena v, It is nice to meet you. When using caustic soda (Sodium Hydroxide) use only cold water mix into and to dip the pretzels. The water will become hot due to the reaction of the Sodium Hydroxide. DO NOT USE HOT OR BOILING WATER! This is very dangerous and will cause the air to fill with noxious gases. Here is an excerpt from my blog post on handling the Sodium Hydroxide:
IT’S A CHEMICAL REACTION! SAFETY FIRST!
The lye is caustic so make sure you are wearing rubber gloves and working in a well-ventilated room when handling and mixing the solution. You might want to wear safety glasses and a nose/mouth mask as well as the lye gives off heat and gases when combined with water. Use only glass or stainless steel pieces of equipment when mixing the lye. Dispose of the lye down your sink drain followed by cold water. This will clean your drain also. (READ AND FOLLOW ALL THE INSTRUCTIONS FOR HANDLING AND STORING OF THE LYE FROM THE MANUFACTURER.)
Here is the link to the full recipe and detail directions for the Pretzels: justonebiteplease.com/2017/09/15/bavarian-pretzels/
Please let me know if you should have any other questions. Thank you for writing and have a great day!
Looks tasty
Thank you, Kindl!
I never imagined using drain cleaner in food I intended to eat myself, but here we are. :P
Hello Shift Lizard, Please do not use drain cleaner for any food use. The lye use for making pretzels is "FOOD GRADE LYE."
Sodium Hydroxide (Pure Food Grade Lye) - Traditional Bavarian Pretzels known as Laugerbrezel in Germany are required to be dipped in a 4% lye solution in order to be sold as Laugerbrezels. The pretzels are dipped in the lye solution prior to baking. The Sodium Hydroxide provides the chemical reaction producing the deep dark brown color and the traditional flavor we think of as “pretzel flavor.” The lye neutralizes through the heat of baking. Know that lye reacts with carbon dioxide from the heat in the oven and forms a carbonate making it safe to eat.
Thank you for writing and have a good day!
@@JustOneBitePlease So sweet to give so detailed explanation
@@huicheung8363 It is my pleasure! 😃
@@huicheung8363 It is my pleasure!
Just PERFECT...
Thank you! 😊
Perfection !!
Thank you Frida!
Gern geschehen !
Wow! Schon!!
Ich danke dir sehr, Marco. Prost! 🥨🍻
Thank you so much for this fantastic demonstration. I used your recipe to finally make pretzels at home and they came out great - I used beef tally instead of lard since I had it and replaced the malt syrup with Agave syrup plus three tablespoons of malted flour. The dough was great. I have been wanting to do this for years but it used to be impossible to get Sodium Hydroxide commercially. I also the lye solution to brush brioche and croissants - divine results! I have a question: Do you keep your lye solution for further use or do you make a fresh batch each time? How do you store it? Or do you just pour it down the drain? Thank you!
Hello Daniel, It is my pleasure to meet you. I so appreciate you taking the time to share your experience and results making the Pretzel recipe. Once I finish dipping the pretzels I pour the lye solution down the drain and make a fresh batch each time. Thank you so much for taking the time to write and share and ask your question. Please let me know if you should have any other questions about this or any of my other recipes. Cheers! 🥨🍺
@@JustOneBitePlease Thank you so much! Thanks to you, I am finally exploring baking with lye. Next: sauerkraut strudel with lye-brushed crust....
@@isengart you could try naoh for lab purpose (100% pure, pa) "bribing" some chemistry student and a 1 kg-bottle just costs a few bucks. No risks if the solution prepared has concentration below 5% m/v
Where can i find your recipes???
Nice job!
I appreciate that. Thank you, Chris!
Thank you for this great video! I've been to Germany a number of times, and always eat a ton of pretzels. These are damn near as good as they make them there. I've made these twice now. First time, I didn't use enough spray and they stuck to the racks like crazy. Second time, I got some "professional" spray and they didn't stick at all. The one improvement I'd like to figure out would be how to get the bottoms as brown and good looking as the tops. The grates leave pretty deep grooves on the bottoms and they look kind of messy, and don't really get brown at all. Any ideas?
Hello Ted, It is my pleasure to meet you. Congratulations on your success making the Pretzels. You can try placing the shaped pretzels on to light sprayed sheet trays and proofing and then refrigerate them until very firm before dipping in lye and baking. This should help with the bottoms browning and sinking into the baking racks less. Thank you for taking the time to write and share your experience with our community. Have a great day!
Is the Lye really safe to eat when on the pretzel? Also the video is great! Makes me miss my time in Austria and Germany! Can’t wait to make them!
Hello Ellie, Happy Oktoberfest! It is great to meet you. Yes, food grade lye is safe to use to dip the pretzels prior to baking. The Sodium Hydroxide provides the chemical reaction producing the deep dark brown color and the traditional flavor we think of as “pretzel flavor.” The lye neutralizes through the heat of baking. Know that lye reacts with carbon dioxide from the heat in the oven and forms a carbonate making it safe to eat. Here is the link to the Bavarian Pretzels full recipe and detail directions: justonebiteplease.com/2017/09/15/bavarian-pretzels/
Please let me know if you have any questions. Thank you for taking the time to write to me. Have a wonderful day.
Thank you!
@@elliethomas4673 My pleasure!
Yummy
Thank you, Koko!
This is amazing video.
So happy I discovered you today.
Can I use baking soda powder solution instead?
Thank you so much.
Here is the recipe for the optimal baking soda solution.
Note: Even though the baking soda isn’t as caustic as Food Grade Lye I recommend using latex gloves and stainless steel baking tools/slotted spoon when handling the dipped pretzels.
8 cups Water
3/4 cup Baking Soda
1. Place the water and baking soda into a large stainless steel pot and stir together to dissolve the baking soda.
2. Place the pot onto medium-high heat and bring to a full boil.
3. Adjust the heat for a light boil and boil the solution for at least 15-20 minutes before dipping the pretzels. (The heating of the baking soda help to chemically increase the alkaline level, producing a deeper burnished brown color when baked)
4. Dip the refrigerated pretzels into the lightly boiling solution for 20 seconds on each side.
5. Carefully lift out using a large slotted skimmer and continue with the recipe for salting, scoring, and baking the pretzels.
Please let me know if you have any other question. Thank you for taking time to send your message and question.
@@JustOneBitePlease Thank you so much for this recipe.
I will definitely try your fantastic recipe.