Thank you for a lovely detailed video. A few tips from someone who's been making them for years: 1) place the shaped dough on a clean tea-towel rather than parchment...It doesn't stick at all. 2) Place the dipped pretzels on a silicon baking sheet...they don't stick and the mat is reusable. 3) When you're finished with the lye, wash the gloves while they're still on your hands...much easier. 4) The lye is still active until baked so it's best to keep the gloves on while cutting the pretzels. 4) If you spray the baked pretzels with a fine spray of water as soon as they leave the oven, they get a beautiful shine (like chestnuts).
This is very interesting. Of all the pretzel "shapes," I most liked the long pretzels that could serve as a "bun" for a hotdog or other type of sausage. MMMMMM!!
Thank you for the detailed video. This is reminiscent of time I spent in Tübingen, every Friday night with blood sausage and beer. I like the relaxed pace of your videos and the lack of „ nervige“ background music.
I made these today and they are the best I’ve ever had! Your recipe is making its rounds in my sourdough groups! Also my house smells like the mall circa 1987 lol
My first attempt failed but I'm doing it again today! Two of them! (don't ask why!🤪) I'm definitely not stopping until I succeed!🤓👊🏻💪🏻✌🏻Thanks for all your great videos, even the old ones!😇✌🏻I finally learned to make the starter from it!💪🏻 Thanks again!!😇✌🏻
@@OurGabledHome Yeah, Thanks! How long can I let the starter go until I need to prepare it for semi-storage in the fridge? Can I just keep feeding it with a little flour until it gets really sour? It's only just about 5 days old and doing good!🤪✌🏻
Thank you thank you thank you for your recipe and your video showing how to make these pretzels. It was a game changer. This is the real deal. My pretzels came out amazing. Thanks so much for sharing your knowledge and experience. I am so much more confident with baking sourdough. It really isn't hard it we just don't know about it. You make it so much more doable if that makes sense. Anyway, these pretzels taste like pretzels. They look like pretzels. They are delicious.
Anja This does look like a "long" process. Love the recipe and the eating...not sure I would want to do???? I noticed you have a handmade pot holder. I make mine ...do you share your crochet directions. Would like to make a few. I use white cotton cones purchased from Walmart. NEAT.
These pretzels take about 4 hours start to finish but there is a lot of resting time and they are well worth the effort. Here's instructions for the potholders: ourgabledhome.com/farmhouse-crochet-potholders/ Happy making ~ Anja
Hi, can I bulk ferment this dough in the fridge? If so, do I let it come to room temp before shaping? Thanks so much for this lovely recipe, I can't wait to make it!
Yes, that would work but you would have to let it come to room temp before shaping otherwise it might be too hard to get the pretzels rolled out ~ Anja
So happy to have found this recipe and tutorial for sourdough Brezel and Laugenbrötchen!! Can't wait to try it! 😊 Am I able to use a rye based starter for this or is it better with a whole wheat or bread flour starter?
Yay! I am so glad you like my Laugengebäck video! You can absolutely use a rye based starter which might make your pretzel taste a bit more interesting ~ Anja
Great video, thanks . What can one do to get a more sour flavor in our bread and other dough ? I used whey that I used to make sourdough bread, came from making cottage cheese with the vinegar method (150ml / gallon of milk), it imparted a great flavor, but how does one get it to be sour naturally ? thank you.
I see that you measure powder lye, but then you pour it in liquid form. Do you have to dissolve it before adding to the water? Also is cold or warm water. Thank you
Is there a reason for this batch dough to rise slowly, at a cooler temp (or refrigerated), if my house is warm and it will rise in less than eight hours? (Thanks for the recipe... I always lye dip my yeast pretzels. Excited to see how the sourdough ones turn out!)
If you are not using a lye bath, you can make another alkaline solution by making a baking soda bath; simply add ¼ cup of baking soda to 1 quart of boiling water 😊 ~ Anja
I was reading the recipe and it says if you use discard add some yeast to it. What's the difference between just using your sourdough starter and discard?
46 years ago….. I’d been married for just a short time. I wanted my husband to meet ,“Suzy homemaker” oh my heavens!!! They were so, so terrible!! Tasted like eating Soda!!! My new wedding gift, cookie sheet was scarf for life!! I just knew my new husband was also scarf for life. We just laugh out it now!! So… I told him I was going to make sourdough pretzels😩🤪😝😮My fingers are crossed and my cookie sheet is covered with parchment paper!!!!!
What gives pretzels their distinct flavor and color is the lye bath. I know that using lye can sound scary but I will show you how to use it safely. Once you do, I am sure you will agree that it’s well worth the effort! 😊 ~ Anja
All your cooking makes me so hungry especially this one. Heaven might be a warm pretzel 🥨! ❤️
Thank you so much! I am glad you like these pretzels 🥨 ~ Anja
I couldn’t help it…
I try to keep my subscriptions careful… but carefully I am and this channel deserves to be on my list! Danke Schoen!
Thank you for a lovely detailed video. A few tips from someone who's been making them for years: 1) place the shaped dough on a clean tea-towel rather than parchment...It doesn't stick at all. 2) Place the dipped pretzels on a silicon baking sheet...they don't stick and the mat is reusable. 3) When you're finished with the lye, wash the gloves while they're still on your hands...much easier. 4) The lye is still active until baked so it's best to keep the gloves on while cutting the pretzels. 4) If you spray the baked pretzels with a fine spray of water as soon as they leave the oven, they get a beautiful shine (like chestnuts).
Thank you so much for sharing!
I made these today and they turned out so delicious! I have tried 2 other sourdough pretzel recipes and yours is the best! Thanks for sharing! 😋
So glad to hear 💛!
This is very interesting. Of all the pretzel "shapes," I most liked the long pretzels that could serve as a "bun" for a hotdog or other type of sausage. MMMMMM!!
Thank you for the detailed video. This is reminiscent of time I spent in Tübingen, every Friday night with blood sausage and beer. I like the relaxed pace of your videos and the lack of „ nervige“ background music.
I made these today and they are the best I’ve ever had! Your recipe is making its rounds in my sourdough groups! Also my house smells like the mall circa 1987 lol
Fantastic! Glad you made them!
Found your channel and am loving it. I am from Ludwigsburg/ Heilbronn area where I lived over 30years.
Oh, nice! Ich bin gebürtige Stuttgarterin 😊 ~ Anja
My first attempt failed but I'm doing it again today! Two of them! (don't ask why!🤪) I'm definitely not stopping until I succeed!🤓👊🏻💪🏻✌🏻Thanks for all your great videos, even the old ones!😇✌🏻I finally learned to make the starter from it!💪🏻 Thanks again!!😇✌🏻
Yay, so glad to hear that 🥨 ~ Anja
@@OurGabledHome Yeah, Thanks! How long can I let the starter go until I need to prepare it for semi-storage in the fridge? Can I just keep feeding it with a little flour until it gets really sour? It's only just about 5 days old and doing good!🤪✌🏻
I found this fascinating, especially use of a lye bath. Had never heard of this before!! 🤩
Lye bath is what all Germans use to create that distinctive color and flavor. In my mind, it's so worth the extra effort 😊 ~ Anja
I have always loved fresh pretzels!!
Just amazing. Thank you for sharing the process.
Thank you thank you thank you for your recipe and your video showing how to make these pretzels. It was a game changer. This is the real deal. My pretzels came out amazing. Thanks so much for sharing your knowledge and experience. I am so much more confident with baking sourdough. It really isn't hard it we just don't know about it. You make it so much more doable if that makes sense. Anyway, these pretzels taste like pretzels. They look like pretzels. They are delicious.
You are so welcome. Glad it was helpful!
Very well done, thank you!
Thank you too!
Anja This does look like a "long" process. Love the recipe and the eating...not sure I would
want to do???? I noticed you have a handmade pot holder. I make mine ...do you share your crochet directions. Would like to make a few. I use white cotton cones purchased from Walmart. NEAT.
These pretzels take about 4 hours start to finish but there is a lot of resting time and they are well worth the effort. Here's instructions for the potholders: ourgabledhome.com/farmhouse-crochet-potholders/ Happy making ~ Anja
They all look so good!!
Looks soooooo delish!!
Oh this looks delicious ❤ we love pretzels ❤
Thank you! What's not to love about pretzels, right 🥨😜 ~ Anja
Hi, can I bulk ferment this dough in the fridge? If so, do I let it come to room temp before shaping? Thanks so much for this lovely recipe, I can't wait to make it!
Yes, that would work but you would have to let it come to room temp before shaping otherwise it might be too hard to get the pretzels rolled out ~ Anja
So happy to have found this recipe and tutorial for sourdough Brezel and Laugenbrötchen!!
Can't wait to try it! 😊
Am I able to use a rye based starter for this or is it better with a whole wheat or bread flour starter?
Yay! I am so glad you like my Laugengebäck video! You can absolutely use a rye based starter which might make your pretzel taste a bit more interesting ~ Anja
Herzlichen Dank ☺️
Aber gerne doch 😊 ~ Anja
Great video, thanks . What can one do to get a more sour flavor in our bread and other dough ? I used whey that I used to make sourdough bread, came from making cottage cheese with the vinegar method (150ml / gallon of milk), it imparted a great flavor, but how does one get it to be sour naturally ? thank you.
You can watch this video: ruclips.net/video/_OtB4fUfJpw/видео.html Happy sourdoughing ~ Anja
I see that you measure powder lye, but then you pour it in liquid form. Do you have to dissolve it before adding to the water? Also is cold or warm water. Thank you
Yes, you definitely want to dissolve it before using. Always add water first, then the lye. You can then heat it up and dip your pretzels ~ Anja
@@OurGabledHome thank you !!!!
Is there a reason for this batch dough to rise slowly, at a cooler temp (or refrigerated), if my house is warm and it will rise in less than eight hours?
(Thanks for the recipe... I always lye dip my yeast pretzels. Excited to see how the sourdough ones turn out!)
Sourdough will be most active at 75-82 degrees F so yes, you can speed it up by letting the dough rise at warm room temps. Happy baking ~ Anja
How does lye affect the food? Is it healthy?
Lye once on the dough is neutralized and not harmful. Germans have been eating these baked goods for decades without any problems ~ Anja
Hi whats the purpose of dipping them in lye 1st.
Lye gives pretzels their distinct color and flavor ~ Anja
It does not look like there was a double in size bulk rise? Is it okay if there is not a sizable rise?
It's ok to not get the dough to double in size ~ anja
Anna...i cant find your sourdough bagel recipe. I have a very active starter now thanks to you and want to make your bagels! Help!
I don't have one yet but will post soon. Stay tuned!
What do you dip them in if you dont want to use lye?
If you are not using a lye bath, you can make another alkaline solution by making a baking soda bath; simply add ¼ cup of baking soda to 1 quart of boiling water 😊 ~ Anja
What does the lye bath help them do?
The lye gives them their characteristic color and flavor ~ Anja
I was reading the recipe and it says if you use discard add some yeast to it. What's the difference between just using your sourdough starter and discard?
Discard is often not as active (beyond its peak) as a starter that is ripe and at its peak ~ Anja
@@OurGabledHome Oh I see. Thank you so much for answering my question. I appreciate it.
What does the lye do again?
Lye gives pretzels their distinctive color and flavor 😊🥨 ~ Anja
46 years ago….. I’d been married for just a short time. I wanted my husband to meet ,“Suzy homemaker” oh my heavens!!! They were so, so terrible!! Tasted like eating Soda!!! My new wedding gift, cookie sheet was scarf for life!! I just knew my new husband was also scarf for life. We just laugh out it now!! So… I told him I was going to make sourdough pretzels😩🤪😝😮My fingers are crossed and my cookie sheet is covered with parchment paper!!!!!
Thanks for sharing!!
Lye? Isnt that toxic?
What gives pretzels their distinct flavor and color is the lye bath. I know that using lye can sound scary but I will show you how to use it safely. Once you do, I am sure you will agree that it’s well worth the effort! 😊 ~ Anja
I can’t find the Recipe
Here: ourgabledhome.com/easy-soft-sourdough-pretzels/ ~ Anja