Homemade Philadelphia soft pretzels ????
Recipe for the best pretzels you will ever eat!!
How to Make Authentic Philly Soft Pretzels at Home#food #phillisoftpretzels
How to Make Authentic Philly Soft Pretzels at Home
SOFT PRETZEL STICKS From Scratch Recipe #39
How to make home-made Soft Pretzel Sticks from scratch. The result was so good, beautiful brown color, soft and chewy texture. Best to enjoy while still warm. Please check out and free subscribe my channel:
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Makes 10 pieces
Ingredients :
All Purpose flour -------------------- 500 g
Warm water ---------------------------- 300 ml
Butter (room temperature) ----- 40 g
Dried Yeast ----------------------------- 7 g (1 pkg)
Salt ---------------------------------------- 1 tsp
Sugar ------------------------------------- 1.5 tbsp
Dark Beer (optional) ---------------- 2 tbsp
Water solution :
Warm water -------- 1.5 liter
Baking soda ------ 2 tbsp
Coarse sea salt for sprinkle as needed.
Directions :
1. Put half of measured flour in a large bowl, make a well in the center.
2. Add sugar, dried yeast, beer (if using), half of measured water. Stir the liquid in the center well.
3. Sprinkle salt over dry flour on the edges, not directly over the yeast. Stir together then add the remaining flour.
4. Use a wooden spoon stir to combined, pour the remaining water.
5. Add the room temperature butter, stir into rough sticky dough.
6. Transfer onto work table, start kneading until smooth and elastic about 10 minutes if you knead by hands.
Shape into a ball and put back in the bowl. Cover for 30 minutes or more in warm place.
7. Move use a scraper and transfer on work table again. Press and flatten by hands, roll into a log.
8. Cut into 10 equal size, about 80-90 g each pieces. Shape into balls. Cover loosely for 15 minutes.
9. Flatten the dough into oval shape, roll into a cigar about 15 cm long. Put on tray, seam side down.
10. Cover for 15 minutes at room temperature. And freezer for 15 minutes. While pretzel in the freezer, preheat the oven at 220°C.
11. Boil 1.5 liter of water in non-reactive saucepan/pot. Add 2 tbsp baking soda into the boiling water, it will fizz.
Lower the heat to low, still very hot but doesn't boil.
12. Take out pretzel sticks from freezer, boil for 30 second, make sure all surface wet by water solution. Remove with
slotted spoon. Arrange on greased baking tray ( I used parchment paper and it was slightly sticky on the bottom ).
13. Using sharp knife/blade, make a few slash on top. Sprinkle with coarse sea salt.
14. Bake at 220°C for 15 minutes. Baking time may vary. Until brown, soft and chewy.
Ninik's Notes :
- Pretzel will sticky on the bottom when I use parchment paper.
- Grease the baking tray without parchment paper to make less sticky.
- After boil the pretzel in baking soda solution, remove and put on clean damp towel for a minute to release the excess water, before put on tray.
- Make sure to wet all surface when boiling pretzel to get evenly beautiful brown color.
- The use of beer is optional, I tried use alcohol-free beer just for my curiosity, it was fizz when I pour into the yeast.
099 Philadelphia Soft Pretzels
Nonno Giorgio and Rory Cooking Italian for Weight Loss
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This channel, called Nonno Giorgio and Rory cooking Italian for weight loss, is not about weight loss per se but about cooking tasty healthy meals that can also help you lose weight or maintain weight. The intro video number 001 will help you better understand what the channel’s all about and be an introduction to who we are, where we live and how we cook. The rest of the videos will be either recipes that you can follow and make and enjoy or information such as fasting health and so on.
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Recipe: Philly Soft Pretzels
Makes 8
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Ingredients
3 cups bread flour
1/2 tbsp brown sugar
1 tbsp soft butter
1/2 tbsp yeast
1 cup warm water
1/4 cup baking soda
1 quart of water, boiling
1 egg white for a wash
Coarse salt
Note: Using food lye gives the pretzels the best texture, but if, like us, you don’t have it or are afraid to use lye, use the water and baking soda as we did.
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Directions
Add 3 cups of flour to the bowl of your stand mixer.
Add 1/2 tbsp of brown sugar, 1 tbsp of butter and 1 3/4 tbsps of salt. Use the paddle attachment to mix.
Mix the 1/2 tbsp of yeast into a cup of warm water then pour into flour mixture.
Attach the dough hook to the mixer and knead the dough at high speed for 10 minutes.
Take the dough out of the mixer and divide it into 8 balls. Place the dough balls on a parchment covered cookie sheet, cover with plastic wrap and let it rise for 30 minutes.
Roll each dough ball into a long, skinny shape and fold into the pretzel shape by twisting the ends together and attaching them to the center of the rope. Place them back on the cookie sheet with the folded-over piece on the bottom.
Once all the pretzels are formed, place them back on the cookie sheet and cover them with plastic wrap for 1 hour.
Preheat oven to 425oF.
Bring a quart of water to a boil in a shallow pan and dissolve 1/4 cup of baking soda in it.
Move the pan away from the heat and float the pretzels in the hot water for 1 minute on each side.
Place the pretzels back onto the cookie sheet with parchment paper.
Brush the pretzels with the egg white wash and sprinkle with coarse salt.
Bake for 13 minutes until the pretzels are golden brown.
Serve with mustard.
Note: These are soft bread-like pretzels. If you want hard pretzels you can put them back in the oven for 8 to 10 minutes.
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Contact information
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Music
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Italian Morning by Twin Musicom is licensed under a Creative
Commons Attribution license ()
Artist: Morning Stroll - Free
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Sansom Street Soft Pretzel Factory
Learn the secrets of making soft pretzels at the Sansom Street Pretzel Company in Philadelphia.
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How German Pretzel Maker Ludwig Neulinger Bakes 4,000 Bavarian Pretzels Daily — The Experts
At Neulinger Bakery in Munich, Germany, owner Ludwig Neulinger bakes up to 4,000 traditional Bavarian pretzels a day. Inheriting the trade from his parents, Neulinger says he’s been baking since he was a child. Now, he hopes to pass the traditions on to younger generations of bakers at his five shops.
Credits:
Producer: Pelin Keskin
Field Producer: Anna Muckerman
Camera: Anna Muckerman, Mohamed Ahmed
Editor: Connor Reid
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Audience Development Manager: Terri Ciccone
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