Bavarian Pretzels | Laugenbrezel & Laugenstangen
For the complete recipe and directions click on the link:
Don’t forget to “LIKE” and ‘’SUBSCRIBE” to my channel.
———————————————————
The deep dark brown burnished crisp and crunchy exterior contrast with the soft and chewy interior full of salty pretzel goodness. Nothing can beat a still warm Bavarian Pretzel slathered with butter served with an ice cold beer to celebrate the start of the 184th Munich Oktoberfest (09/16/17 - 10/03/17)
———————————————————
#bavarianpretzels #lyepretzels #laugenbrezel
———————————————————
“Just One Bite, Please?”
Blog:
Facebook:
Instagram:
Twitter:
Email: justonebiteplease@hotmail.com
———————————————————
Purchase Equipment on Amazon: (Amazon Associate)
Shop Amazon:
Mixing Bowls:
Heat Proof Rubber Spatula:
Electronic Baking Scale:
Barley Malt Syrup:
Sodium Hydroxide (Pure Lye):
Plastic Bowl Scrape:
Metal Bench Knife:
1/2 Sheet Parchment Paper:
1/2 Sheet Tray:
1/2 Sheet Cooling Racks:
———————————————————
Music:
Eine Kleine Nachtmusik by Mozart (YouTube Create Music Library)
Baroque Coffee House by Doug Maxwell/Media Right Productions (YouTube Create Music Library)
Prelude No. 16 by Chris Zabriskie is licensed under a Creative Commons Attribution license (
Source:
Artist:
Making Auntie Anne's Pretzels At Home | But Better
Both the cinnamon sugar and the classic salted pretzel is in question here... And we're going to make it completely from scratch with a homemade dough in a home oven.
Get My Cookbook:
Additional Cookbook Options (other stores, international, etc.):
Food Grade Lye:
FOLLOW ME:
Instagram:
Tik Tok:
Twitter:
Facebook:
Subreddit:
---------------------------------------------------------------
Full Recipe:
Ingredients Needed:
Dough:
2 cups (500ml) water @100f
1/3 cup (72g) brown sugar
3 1/4 teaspoon (14g) instant yeast
1/4 cup (60ml) neutral-tasting oil
5.5 cups (825g) all-purpose flour
1 teaspoon (6g) fine sea salt
Lye Bath:
-30g food-grade lye
-1000g filtered water
Salted topping:
-flakey salt for topping
-melted butter for brushing
Cinnamon Sugar:
-1 cup (225g) melted SALTED butter
-3/4 cup (155g) granulated sugar
-1/4 cup (55g) dark brown sugar
-2.5 teaspoons (7g) ground cinnamon
How to Make Bavarian Soft Pretzels
Bavarian soft pretzels are a soft, chewy, and delicious treat, making them a great addition to any bar or restaurant's menu! Not only are these pretzels a popular snack, but they're also incredibly easy to make. Watch this video to learn more about making delicious soft pretzels for your establishment!
Shop Pretzel Salt:
Shop Pretzel Bags:
Learn More about Types of Soft Pretzels:
Making soft pretzels only requires a few simple ingredients, including water, sugar, active dry yeast, bread flour, kosher salt, butter, pretzel salt, and baking soda. After combining the necessary ingredients to form the dough, these pretzels are kneaded, given time to rise, and then placed in a mixture of boiling water and baking soda for a few seconds. Then, they are brushed with egg wash and pretzel salt, and baked. After cooling, your pretzels are ready to be served!
How To Make Amazing Soft Pretzels ???? Lye Dipped Pretzel Recipe - Glen And Friends Cooking
How To Make Amazing Soft Pretzels ???? Lye Dipped Pretzel Recipe. Welcome Friends! Welcome back to the kitchen, today we're going to make a soft pretzel recipe. Soft pretzels are something that I really enjoy eating, I enjoy making soft pretzels, but I'm a bit of a disaster at shaping pretzels. But I keep trying because I really enjoy the process of homemade pretzels. This traditional soft pretzel recipe dips the pretzels in a Lye solution before baking, if dipping pretzels in lye scares you - you could dip your pretzels in a Baking Soda solution... But you'll lose that classic traditional soft pretzel colour and flavour. Homemade pretzels are amazing!
Dough Ingredients:
750g bread flour
50g rye flour
5 mL (1 tsp) brown sugar
20g coarse salt
15 mL (1 Tbsp) instant yeast
10 mL (1 tsp) diastatic malt powder
30 mL (2 Tbsp) butter, room temp
480 mL water 115°F
Dip Ingredients:
1L Water
50g sodium hydroxide
Salt for dusting
Method:
Preheat oven to 220ºC (425ºF).
In a stand mixer with a dough hook, mix together on low flour, brown sugar, salt, yeast, butter, diastatic malt powder, and water.
Once ragged dough ball is formed, bring the mixer up to medium speed and knead for about 8 minutes.
Smooth dough into a ball, cover and let rest 15 minutes.
Turn the dough out onto a lightly floured surface, form into a rectangle, and cut the dough into 12 equal pieces.
Roughly shape the pieces into rectangles, then cover with a damp cloth or plastic wrap and allow to rest at room temp for 10 -15 minutes.
Roll the dough out into a 1 inch thick rope with tapered ends, and tie into a knot...
Allow the knots to rest on a parchment lined baking tray covered with plastic wrap for 30 minutes, then transfer to the fridge for 1 hour.
Put two pairs of gloves, removing / replacing the outer pair as you need to touch other things in your kitchen between dipping the pretzels in the lye solution.
Pour the water into a non reactive stainless steel or plastic bowl.
Gently whisk the sodium hydroxide into the water.
Dip the pretzels in the sodium hydroxide solution one at a time 5 seconds on each side.
Remove the pretzel draining off any excess liquid before moving it back to the parchment lined sheet pan.
Repeat for all of the pretzels.
Sprinkle the salt or anything you like on the pretzels.
Bake for 20 minutes.
They are done when deep golden brown or the internal temperature reaches 205°F.
Best served warm.
#LeGourmetTV #GlenAndFriendsCooking
glen & friends cooking
Glen & Friends Cooking,how to make pretzels,how to make soft pretzels,homemade pretzels,pretzel recipe,homemade soft pretzels,homemade pretzels lye,how to make soft pretzels from scratch,how to make pretzels from scratch,pretzel recipe lye,homemade bavarian pretzels,bavarian pretzels recipe,how to make homemade pretzels,lye dipped pretzels,pretzel baking soda wash,pretzels without baking soda,acid dipped pretzels,how to shape pretzels,Brezeln,brezeln recipe
Bavarian soft pretzels (safely) bathed in caustic soda
Thank you Helix for sponsoring! Visit to get 20% off your Helix mattress, plus two free pillows. Offers subject to change. #helixsleep
***RECIPE, MAKES FOUR BIG PRETZELS***
1.5 cups (355mL) water for the dough
1.5 teaspoons dry yeast
1-2 teaspoons sugar, honey, barley syrup, etc.
1-2 teaspoons coarse salt inside the dough
bread flour (about 650g, 4.5 cups, but I don't measure)
crunchy finishing salt for the top (I used Maldon smoked sea salt)
5 cups (1.2 liters) water for the lye bath
1/4 cup (70g) food-grade sodium hydroxide (buy it off the internet and be careful with it)
To make the dough, combine the water, yeast, sugar and salt with as much flour as you can stir in. Let it sit 15 minutes to autolyse, after which it will be much easier to knead in the remaining flour — enough to give you a dough that is just barely sticky. Cover and let rise in the refrigerator overnight (better flavor that way) or a couple hours on the counter.
Pull the risen dough out to a cutting board and cut it into four quarters. Smash each quarter down flat and roll it into a log. Cover and let rest for about 15 minutes to let the gluten relax and they'll be easier to shape. Now is when I would get the oven heating to 450ºF/230ºC.
On a clean, un-floured counter, roll each log out into a long, thin snake, leaving the center belly thick. Pull the ends toward you to make a U shape, fold the arms over each other twice, them back toward the belly and seal the tips on either side of the belly. (Just watch the video.) Once shaped, try to get them bathed and baked before they get a chance to puff up more.
To make the lye bath, pour the five cups (1.2mL) of water into a wide, heat-safe, chemically nonreactive vessel — I used a pyrex baking dish. (Not all dishes marketed as pyrex are heat-safe — get the ones that are sold for baking, not just storage.)
The sodium hydroxide is dangerously caustic, so put on latex gloves sold for use with caustic cleaning products — I get them from the cleaning section of the grocery store. Carefully measure out the hydroxide and slowly sprinkle it into the water while gently stirring — it tends to cake up if you pour it in too fast, plus you don't want to splash. As the hydroxide dissolves, there will be an exothermic reaction that creates heat — probably not much at this relatively low concentration, but you'll notice the water getting hot, and you might need to let it cool down a minute before you can touch it through your gloves.
Using your gloved hands, submerge the pretzels in the bath for about 10 seconds each. Drain thoroughly and transfer to baking sheets — two pretzels per sheet, probably. I find the easiest way to remove them from the bath without stretching them is to gather them up in both hands — they won't stick to themselves anymore after the lye gelatinizes the surface of the dough.
If you get a little lye on your skin, wash it off as soon as possible, but don't freak out — this is a relatively weak solution that will probably only cause minor skin irritation if you wash it off promptly. And if the instructions on your bottle of sodium hydroxide differ from anything I've told you, go with what the bottle says — I'm simply following the instructions on my bottle.
Once dipped and drained, sprinkle crunchy salt over the pretzels and use a knife to score the belly of each pretzel — this will look pretty and allow the belly to expand more in the oven and get fluffy. Bake until deep mahogany all over — mine took about 15 minutes. During the bathing and baking process, all of the hydroxide on the pretzels should react with the dough and atmosphere to become harmless.
To dispose of the lye bath, get your faucet running into your kitchen sink and slowly drizzle the lye down the drain — the fresh water from your tap will dilute the lye and make it safer. The lye is essentially weak drain cleaner.
This can all be a little scary, but remember that German grandmas have been doing this at home for generations. Be careful and you'll probably be fine.
Sansom Street Soft Pretzel Factory
Learn the secrets of making soft pretzels at the Sansom Street Pretzel Company in Philadelphia.
For Recipes from the NATION’S TOP CHEFS visit:
Like The Chef’s Kitchen on Facebook: