I worked at Auntie Anne's making pretzels in high school. I even graduated from their pretzel school. LOL It was such a fun job. Now I make pretzels using your recipe for my family. First time flipping a pretzel into shape for many years but I still have the skills! So much fun and delicious!
Is boiling the pretzels in baking soda water essential in making auntie Anne’s ?? EVERYTIME I do it, my pretzels sinks to the bottom of the pot and it falls apart so the shape is ruined and it’s very lumpy. How can I avoid this ?
@@aub5020 @aub5020 .. If your pretzels are sinking and losing their shape, maybe you can dunk them one at a time keeping them on top of a spatula or spider (something that is slotted but big enough to hold the pretzel) while you dunk them for 30 seconds or a little less. I've had them sink, but they maintain their shape b'cas I scoop them out fast. I'll bet you'll master it! 🥰 🥨🥨🥨
Preppy Kitchen I have to say you are my go to channel for common everyday ingredients and simplifying recipes so anyone can make what you are making! I am making these after re-watching this video. I like your style, your kind of shyness and your get to the point presentation. Thank you!
I love watching you bake I can tell you really love it and it brings you so much joy, because you are enjoying yourself it's so fun to watch. Some cooking channels have great recipes but the people on them are like ferris Buehler's teacher lol
I wonder how many people who liked actually understand what you wrote😂 Ich Weiss was es sagt, weil Ich auch deutsch spreche. Aber mein niederlandisch und englisch sind viel mal besser.
@@abyssal_phoenix do you know dutch? Cause you said something like “ but my dutch and English is a lot better” but its hard to translate German to dutch to English. But in dutch i think you guys said something like “ dat ziet er verdomd goed of lekker uit. Ik weet wat jij/hij zei omdat ( niet zeker of omdat goed is) ik ook duits spreek. Maar mijn nederlands en engels is veel beter”
I just plain love soft pretzels. This is the perfect recipe. I bake bread at least twice a week, white, egg bread, wheat, New York style light rye, bagels and pretzels. I do use a high gluten pizza/bread flour and that makes a difference in the final product. Flour added to a recipe isn't the same every time. Some times a bit more, maybe a little less. Don't get bread dough too stiff. It's easier to add a bit more flour than a bit more liquid. I like that window pane explanation. There's nothing like the smell of bread baking. If you're not a bread baker, you sure should be. I never had anyone turn down a fresh loaf. I've been a bread baker for almost 55 years.
WOW, I'm blown away by your website!! Your video is great but your website specify the print portion where the measurements adjust according to serving size is amazing! well deserved sub and like!
Made these today and they were DELICOUS, my sister who hates pretzels stole like 3 from me lol. Def recommend experimenting with pepperoni pretzels or cinnamon sugar ones!!! DELICOUS 😍😍😍😍
Used someone else’s recipe first because they didn’t use a mixer and added milk..my dough was so messy and sticky I just baked it off for bread for the birds. My initial plan was your recipe and just to do it all by hand cuz I don’t own a stand mixer. Well, third times a charm because used yours and got in on first try! These pretzels 🥨 are delicious and will save your recipe and make them when I have another craving! So easy and tasty; even without a stand mixer!
Thank you so much for this video. I just followed your instructions tonight and made the best pretzels ive ever had. Everyone went nuts over them. Definitely going to be on my list to make again and again...
Just made these - really tasty. I managed to make it all by hand, no mixer. We knew they were good when one kid took a bite and said I’ll be having seconds!
I am in Korea right now and have noticed a lot of “earl grey” cakes here. Have never heard of it before and they are delicious. I would love to see your creation to an earl grey dessert so I can bake it myself haha
😆😆😆dear preppy chef you are hilarious and i love you easily approach to cooking... ive been looking for pretzel recipes everywhere... cant wait to try yours....😋😇
I've always wanted to try soft pretzels, but I can't find them where I live (Mexico City). Now, thanks to you, I can make them so thanks a lot for the recipe ☺️
John: you should consider using food-grade lye, rather than baking soda. This is how we make the more traditional German laugenbrezel. You do have to be careful: rubber gloves and safety glasses are needed! And be careful disposing of the lye, after the fact. But the difference to the pretzel is immense. Good luck!
Hi friends, the commonly used cake dipping water is Lye breads Sodium Hydroxide lye or replace the water to dip the cakes into baking soda like the recipe you shared, so let me ask because the alkalinity of the ash water is the same as the Lye bread solution. What ratio should I use instead of using Chinese ash water to dip the cake, do you need to mix water or dip the cake directly into Chinese ash water? Looking forward to your feedback !!!Thanks you!
How do you roll them out? My dough falls apart. Do I use a water spray bottle on it before on it before I roll them up. They look great. Thanks for the recipes. Do you have a recipe for Kaiser rolls? Love them
You make it look so easy! Would it be sacrilege to ask if I can make the dough in a bread maker (although the tactile nature of bread kneading is wonderful!)
Love this, looks so simple. Can anyone recommend how I can make these a day ahead but keep them tasting fresh? Other recipes I've tried seem to be good only on the day made.
Hi John: Do you ever use diastatic malt when baking? Please give your opinion on the product if you have used it. Love your videos. Your my go to guy when baking. Thanks.
Pretzels 1. Warm mixing bowl 2. Add to mixing bowl: - 1 & 1/2 cups warm water (360ml @ 110F) - 1 tbsp sugar - 2 & 1/4 tsp yeast - (mix and leave for 5 mins) 3. melt 2 Tbsp of butter (unsalted) then leave to cool 4. Measure and add to separate bowl: - 480g of flour - 1 tsp of salt 5. Mix flour 1 cup at a time to mixing bowl with spatula (total 2 cups) 6. Add cooled melted butter (mixing bowl solution should be a smooth paste) 7. Turn on kitchen aid to 4 and add 1 cup of flour at a time until done. 8. Run until smooth (3 mins). 9. Knead by hand on floured surface (4 mins). 10. Add dough ball to bowl laced in olive oil. Saran wrap the bowl, add to oven preheated (then shut off) to 120F for 40 mins. 11. Set 10 cups of water to boil & set oven to 450F 12. Measure out 2/3 cup of baking soda and put to side. 13. On a floured surface, cut dough into eight pieces. 14. Roll each piece to 24 inches long. 15. Make all pieces into pretzel shape. To do this: make a U shape, then twist the two ends on the table, then twist ends one more time, then fold both ends over. (if ends do not stick to middle, add some water). 16. Add all baking soda to boiling water. 17. Lower each pretzel in boiling water (with spatula) & take out after 30 sec & place on baking sheet. Repeat for all. 18. Add egg wash (optional, makes brown), and sprinkle salt on top. 19. Add to oven @ 450F for 12 mins or golden brown.
Would I do anything different to make them a pretzel bun instead of a pretzel shaped pretzel? Would I need to score it for making a bun? or anything else? My sons love pretzel buns for hamburgers.
Hi bạn ,nước nhúng bánh thường dùng là dung dịch kiềm Lye breads Sodium Hydroxide hoặc thay thế nước nhúng bánh thành baking soda như công thức bạn chia sẻ,vậy cho mình hỏi vì tính kiềm nước tro tàu cũng giống như dung dịch Lye bread thì mình thay thế dùng nước tro tàu để nhúng bánh với tỉ lệ như thế nào vậy bạn ,có cần pha nước không hay nhúng bánh trực tiếp vào nước tro tàu ở Việt Nam?Mong phản hồi từ bạn !!!Thanks bạn!😊
I made the mistake of making these on wax paper and I couldn't detach them from the paper. They turned out so perfect though! I picked at what I could eat of them haha. Now I know. 😂
@@bigrivtodagled8210 yeah! Most other cooks/bakers on have their ingredients prepared before they film so it looks "less messy". I love it when he gets messy 😂
@@PreppyKitchen you don't fold pretzels you twirl them in one fluid twisting motion, my mom taught me when I was 10, apparently you missed that lesson. real pretzels are made with a lye bath for that particular flavor and color. anyway I guess you don't have lye laying around your kitchen.
Pro Tip for those wanting a consistent measurement when doing things like these pretzels: Stick a length of painters tape along the front edge of your work space (in this case 22”-24” long, or 2 small pieces 22”-24” apart), then you’ll be able to easily eyeball your lengths to match.
Both my grandparents did this. And argued over which one was the smart on who thought this up. Grandpa was the true chef and baker. Grandma was the teacher. You decide.
Literally, just made these. Perfect recipe (though I used bread flour and a touch more butter). My son absolutely loves homemade soft pretzels, and claims that I make them only once each year. This recipe will make it easy to do it more often. Thanks!
Its funny how we all remember baking with mom. I miss my mom dearly. Memories of baking and cooking with her will always be with me and truly have made me a fabulous cook and baker today.
Unfortunately the thought never occurred to me to learn how my Mom was making the stuff that we kept gobbling down, It wasn't until it was too late that I realized she wouldn't be doing it forever!
Just checking John, when to add the baking soda to the water. I added it to boiling water and caused a bubbling up overflow in my pot. Water all over the stove.Oops! But I kept going and poached pretzel dough as instructed in what was left of the water. They were delicious, despite the drama! Does the baking soda need to be added to cold water? Thanks
