Try These Soft Pretzels Next Time You're Looking for an Awesome Beer Snack!

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These soft pretzels make for perfect cheeky snacks. Especially when they’re paired with a delicious cheese dip. You can find a couple of pretzel recipes on my channel, but they are from way back when the production quality was low, the audio was terrible, and my skills were not that good either. Well, now at least the production quality and the audio are better.
Someone asked me to make pretzels since my channel logo is a pretzel, so here we are. The pretzel dough is easy to handle and does not require a lot of practice. The cheese dip is optional. I found that something like it is commonly eaten with pretzels. It is quite strong because of the brie. I like it that way though.
You could just eat these pretzels with a slathering of butter or all on their own. It’s all good.
📖 Get the recipe ➡️www.chainbaker.com/pretzels/
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🌾 If you would like to support my work click here ⤵️
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🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
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🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
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#Bread #Baking #ChainBaker
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Опубликовано:

27 июл 2024

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Комментарии : 179

@ChainBaker Год назад

📖 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/

@Jeepy2-LoveToBake 3 месяца назад

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 🥨🥨🥨🥨

@Tomatoville Год назад

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!

@mariaroquavega5664 Год назад

Yes thank you for saying that I've often thought that

@Jeepy2-LoveToBake 3 месяца назад

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. 👍

@Jeepy2-LoveToBake 9 месяцев назад

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.

@hisfriend2892 Год назад

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

@BigboiiTone Год назад

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!!

@AllegraAelfwynnnKing Год назад

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💞

@dawnciarleglio75 Год назад

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.

@davebillnitzer5824 Год назад

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 Год назад

That's a great tip! I've never considered using stock in bread dough.

@davebillnitzer5824 Год назад

@@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!

@AllegraAelfwynnnKing Год назад

Thanks for the tip! 😊

@kellychin2895 Год назад

Hi! Do u think if we can add in apple juice for the sweet cinnamon pretzels?

@davebillnitzer5824 Год назад

@@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.

@MarcosBiga Год назад

Gold, just gold my baker friend. Cheers from Buenos Aires.

@kleineroteHex Год назад

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!

@Susieqski Год назад

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!

@juanmartinreborati7928 Год назад

Thank you! I was waiting for a new pretzel video! 🙌🏻😍🥨

@frederiklenk7756 Год назад

I considered asking you to do a pretzel recipe just last week. And here it is! Amazing how the world just works out sometimes

@LanAnhNguyen-qk1sj Год назад

So beautiful pretzels, thank you for the video. I will make it asap :)

@ericcookorama3368 Год назад

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 !

@moonriverman9515 Год назад

Woah! That’s cool ,I’ll try them. Thanks

@andy16005343 Год назад

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 :)

@dawnmichelle4403 Год назад

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! 💕

@eduardstalzer3003 Год назад

Thanks for the video. Yo7 make look so easy.

@nanvolentine9110 Год назад

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!

@hollish196 Год назад

These sound great! I have never made pretzels, but I think I might need to try.

@pcartier2567 Год назад

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 🇨🇦😊

@redneckthreepercent Год назад

Mmmmm looks good I love pretzels. Guess I'm gonna have to try to make them tomorrow.

@nonodonttouchmethere674 Год назад

Was waiting for a new pretzel video, glad I was not disappointed, those pretzels look so soft. Also commenting for the algorithm 👀

@Jeepy2-LoveToBake Год назад

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".

@laja6108 Год назад

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 😛

@Jeepy2-LoveToBake 11 месяцев назад

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").

@terryl.9302 7 месяцев назад

Replacing the good.$.beer, I used Malt Vinegar + Malted Milk powder already onhand. Worked well. Great recipe-> Thx!

@john9707 Год назад

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

@alexhurst3986 Год назад

Now I have to make a batch of beer to go with these pretzels! They look amazing!

@pcartier2567 Год назад

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

@ChainBaker Год назад

Awesome! 😎

@ritualchaos7182 Год назад

Pretzels, German sausage, cheese dip and German sweet mustard.. (Just made a huge batch of mustard)... salty crunch... MMmmmmm!!!

@ritualchaos7182 Год назад

@@wmtarr886 I used a recipe on YT... "My German Recipes"

@miketheburns Год назад

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!

@Jeepy2-LoveToBake Год назад

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".

@bass5445 Год назад

Fantastic recipe - low using beer instead of water. Excellent flavour

@kellyb8237 Год назад

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.

@kellyb8237 Год назад

@@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

@Quibus777 Год назад

The channel logo is finally edible, nice!

@chrisbeavers2290 Год назад

Never made pretzels before....now I want to learn how !

@haji727 Год назад

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.

@philip6502 Год назад

Charlie CB is the only person able to knead in that manner. I think it's a trademarked ™️ maneuver. 😎

@pastabastard6696 Год назад

Gotta say, I've done a double batch from the start. Life's too short for having only 4 pretzels. Turned out outstanding! One of the best recipes I've done, it went directly to my "greatest hits" recipes - or, as my girlfriend says, "greatest eats".

@ChainBaker Год назад

Awesome! 😁

@JoeKaye959 Год назад

These prezels are making me thirsty

@Jeepy2-LoveToBake Год назад

Thirsty for beer?

@JoeKaye959 Год назад

@@Jeepy2-LoveToBake it's a Seinfeld quote

@Jeepy2-LoveToBake Год назад

@@JoeKaye959 Kramer?

@JoeKaye959 Год назад

@@Jeepy2-LoveToBake Yes 😂

@rodconner9079 Год назад

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

@rodconner9079 Год назад

@@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

@xtdycxtfuv9353 Год назад

Mmm! These look delicious. I hope you don’t mind me stealing this recipe 😏

@dvybeyond Год назад

Interesting varation to my tradtional bretzel recipe. Will have to compare them side by side

@maarmstrong8 5 месяцев назад

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?

@ChainBaker 5 месяцев назад

You'd have to increase the water to around 180g. Give the dough a fold or two and that should do it 😉

@lisaboban Год назад

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.

@katrinkarose175 Год назад

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.

@karols9660 Год назад

Fun fact: The beer you used contains active yeast that you can extract ;)

@hellie_el Год назад

wunderbar!

@ObsidianOrca Год назад

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...

@ChainBaker Год назад

I should try that next time. Caraway infusion sounds super tasty 😎

@robynhighart2026 Год назад

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.

@robynhighart2026 Год назад

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.

@actoridi Год назад

And skills are improving exponentially...

@dianeamero3405 Год назад

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! 👍

@ChainBaker Год назад

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!

@bombznin Год назад

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 Год назад

Sure thing. But most people will not want to deal with that, so this is the next best option ✌️

@lastnamefirstname850 Год назад

@@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.

@piozem Год назад

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!👌🏻🤝🍻

@ChainBaker Год назад

That was quick! 😅

@piozem Год назад

@@ChainBaker because it is quick to make, too 😉

@Haipeer Год назад

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.

@ChainBaker Год назад

That could work as long as you mix the yudane into the dough properly!

@Haipeer Год назад

@@ChainBaker cool, I'll give it a try :D

@Haipeer Год назад

@@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.

@humanbeing3946 Год назад

Hi ChainBaker! What can I use to substitute white beer? I don't drink alcohol. Can I use club soda or 7up? Thanks

@ChainBaker Год назад

Just use water instead. Or alcohol free beer ✌️

@nicolee2672 9 месяцев назад

Hi! Can you make a video showing how to make hard pretzel sticks, for the holidays? Thank you!

@ChainBaker 9 месяцев назад

I'll add them to my list, but I can't promise anything 😆

@nicolee2672 9 месяцев назад

Awe thank you! @@ChainBaker

@AlkonKomm Год назад

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.

@squeeden Год назад

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!

@mmlearner Год назад

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.

@ChainBaker Год назад

Salty toppings will make up for it 😉

@mmlearner Год назад

@@ChainBaker I was thinking that!❤ thanks for your recipes! I love pretzels. Don't forget a good homemade mustard!

@mmlearner Год назад

@@chrish4751 too true!

@davebillnitzer5824 Год назад

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.

@ChainBaker Год назад

I'll add them to my list. Cheers for the idea! ✌

@sheilam4964 Год назад

@Dave Bilnitzer - how does it compare to Native American Fry Bread or is it the same?

@davebillnitzer5824 Год назад

@@sheilam4964 I don't know, I've never had Native American Fry Bread...

@calvin3798 Год назад

Beer Pretzels 🤤🤤

@Christoph1888 Год назад

These pretzels are making me thirsty

@OliverKlimek 5 месяцев назад

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.

@MKB2305 Год назад

Obazda! :D

@stdieb Год назад

Is the Malt Powder a must use?

@ChainBaker Год назад

Not at all. It does add a bit of flavour, but the beer does too.

@BigBootyBatman Год назад

FINALLY! I hope you remember me

@ChainBaker Год назад

😉

@SonneCreations Год назад

❤

@dawnciarleglio75 Год назад

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.

@ChainBaker Год назад

It must have been around 22C! :)

@dawnciarleglio75 Год назад

@@ChainBaker 😊Thanks! Dawn.

@michieltjeeee Год назад

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 :-)

@ChainBaker Год назад

It's just there for flavour. You can use non-alcoholic beer or just switch to water ✌

@tjwiets6691 Год назад

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?

@ChainBaker Год назад

States of butter ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nPQRsBVeaaA.html ✌️

@feliciagaffney1998 Год назад

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!

@AlanTheBlank Год назад

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?

@ChainBaker Год назад

Either one of those will work! Just keep in mind that milk is 90% water, so you would need slightly more.

@davebillnitzer5824 Год назад

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.

@TXlabratt 6 месяцев назад

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)

@ChainBaker 6 месяцев назад

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.

@sheilam4964 Год назад

👍👍👍👍👍

@Maxim_DK Год назад

What is the purpose of the malt powder?

@ChainBaker Год назад

For added flavour.

@raptorxii Год назад

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.

@ChainBaker Год назад

You can make them with just water. The malt powder adds a good amount of flavour already.

@davebillnitzer5824 Год назад

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.

@raptorxii Год назад

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.

@philip6502 Год назад

@@wmtarr886 No...you don't do that to people.

@philip6502 Год назад

@@wmtarr886 Responded to a reply you made which has been removed.

@davep4101 Год назад

Is malted milk powder the same as the malt powder you are using? Thanks in advance.

@ChainBaker Год назад

From what I have read it seems that it should work similarly.

@davep4101 Год назад

@@ChainBaker Thank-you !!!

@johnsantanasto6177 5 месяцев назад

What is a good substitute for the beer?

@ChainBaker 5 месяцев назад

Apple juice would work well. But you can also just use water.

@johnsantanasto6177 4 месяца назад

@@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!

@maryamjones749 Год назад

Can you substitute beer with anything none alcoholic?

@ChainBaker Год назад

Water or alcohol-free beer perhaps✌️

@mamtashah7307 Год назад

Is malt same as milk powder

@ChainBaker Год назад

Malt is made from fermented grain.

@creeky3751 Год назад

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 Год назад

Use the method from this video ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ExRLzDmTy2U.html

@creeky3751 Год назад

@@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.

@GeezerTuber 4 месяца назад

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.

@ChainBaker 3 месяца назад

Sure. But I don't want to deal with it.

@alexbowman7330 Год назад

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? 😅

@ChainBaker Год назад

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?

@alexbowman7330 Год назад

@@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.

@ChainBaker Год назад

I will try it someday too. Let me know how they turn out ✌️

@pakhoy8648 Год назад

I didn't see you score the pretzels but they ended up with slits somehow?

@ChainBaker Год назад

Yeah they do that sometimes 😁

@BallBusta Год назад

Is this a good recipe for a sodium hydroxide based lye dip?

@ChainBaker Год назад

I'm not qualified to even think of an answer 🤣 sorry!

@davebillnitzer5824 Год назад

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.

@CJB_B95L Год назад

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.

@ChainBaker Год назад

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.

@Butteredthanatoast Год назад

"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.

@ChainBaker Год назад

😂

@39zack Год назад

Not often anymore I hear about people using flicr 😮

@ChainBaker Год назад

It might not be popular, but it works ✌️

@mikaalexandra1598 Год назад

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. 💝

@DerSaa 3 месяца назад

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 17 дней назад

@@DerSaa where did your other complaint comment go? RU-vid says you responded to my comment, but your other comment is gone now.

@DerSaa 17 дней назад

@@jamessteele7010 Yes, because censorship is everywhere on RU-vid nowadays. When you can read this, then RU-vid or the video producer was merciful.

@jamessteele7010 17 дней назад

@@DerSaa I hate the censorship.

@DerSaa 17 дней назад

@@jamessteele7010 Me, too. Not so long ago everybody could make the videos they wanted and you could say the things you wanted. RU-vid was for everybody. Now it seams you have the share the same beliefs as your government.

@jamessteele7010 17 дней назад

@@DerSaa yes, the world government. The oligarchs are not even trying to hide it

@CallMeCain Год назад

Please start a "Locals" account. It's like Patrion but way better

@ChainBaker Год назад

I already have a ko-fi page ✌️

@lescartin1 Год назад

ANOTHER INCOMPLETE RECIPE..... NO OVEN TEMP.

@ChainBaker Год назад

It's definitely there. And what other recipe is incomplete?

@knndyskful Год назад

I do love pretzels 🥨 but I’m hesitant to get into baking bc it seems like a lot of work

@ChainBaker Год назад

The hands-on time is very little. The vast majority of baking is about waiting 😉

@philip6502 Год назад

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. 🍞