There are many American homesteady farmhouse-natural-sourdough bread-simple living channels on RUclips but I have to give you props you being German brings something authentic to something that has become a "fad". I appreciate the different spin you can give to all viewers and the unique things you can share! ❤
Anja, I'm new to your channel and just loving the content. I tried the German Pretzels just as you made them and they came out AMAZING, and so fun to make, thank you for posting it.
We just found your channel. The pretzels look amazing and will be making these for Oktoberfest next month. Homemade is always best, thank you for the recipe
Sorry for asking on a three year old video. But I'm interested in "the old ways" and why and how recipe's developed. Was there any practical reason to using lye in the old days, apart from appearance? And just a fun fact, here in Sweden lye is used for texture when hydrating our lutfisk. (Lye fish) Thank you for sharing!
As far as I know, a pretzel had fallen into lye by accident, was still baked, and people loved its taste. Thank you for sharing about dehydrating fish in Sweden 😊 ~ Anja
I heard a story,that apprentice who was learning the trade from a very nasty, and mean baker, accidentally dropped one pretzel in the bucket of lye kept next to the oven for cleaning. He was too scared to admit “ loosing “ the pretzel, that he just pushed it in the oven with the rest of the pretzels. When all pretzels were baked, one of them looked darker and crispier. Master baker tried it out of curiosity, and liked it. Only than poor long suffering apprentice admitted what happened. The rest is history
Where do you keep your lye? It says a cool dry place. Can I keep the dry crystals in my cabinet with the flour and sugar? I plan to keep it in the container it came in as well as in a heavy bag, in a box on the top shelf in the back. Too much? How do you keep it? -Christian
I keep the container with the lye “powder” under my sink next to a big, properly labeled glass jar with prepared lye solution that I reuse a few times 😊 ~ Anja
Hey Anja kann ich die Brezeln nach dem lye bad wieder einfrieren um sie später nach Bedarf zu backen ? Dein Channel ist super ,werde einiges ausprobieren 😁liebe Grüße aus Australien
Vielen Dank für Deinen lieben Kommentar! Na klar, kannst Du die Brötchen einfrieren, am besten noch leicht lauwarm und dann einfach kurz aufbacken 😊 ~ Anja
Have you seen the trick where you basically turn baking soda into washing soda (sodium carbonate) by baking it? It kicks the pH up to about 11, where lye is 13. I don't know if you could usual actual washing soda but having no idea if it's food safe, I probably wouldn't. I haven't tried it, but if it works (and if Cook's Illustrated says it does then it probably does), that really makes pretzels more approachable. Just cook up a big ol batch of baking soda and keep it around for this application.
I just made these. They turned out a little fat, more like big buns :) Boy oh boy they are good! Will make again, next will do the sourdough ones. Thank you for making this video!
I am so glad to find this recipe. I have tried others but they are not the same as the read thing. I will be making these for our Oktoberfest celebration. Since you freeze them before dipping and baking, can I make them a day ahead and cook them the next day? That would help a lot. Thank you
Hi Jing, Making sourdough pretzels has been on my list of things I would love to perfect. Once I have a recipe that I am happy with, I will share it 😊 ~ Anja
Help I put my dry ingredients together!!! Not sure if this is a problem, but I didn't remember the "well" until I put all the dry ingredients together for tomorrow. Can I still add the milk and put everything in my mixer?
@@OurGabledHome It worked! However I did forget the butter and ended up with a huge mess. Then I remembered I was using the mixer I got for Christmas and I just put it back in for 5min. As far as the pretzels, well someone took all of them when we ran outside at 12midnight to make noise. Everyone had a pretzel bite or 2 right before, but someone took off with the rest. On To The Next Batch☝️
Lye is the secret ingredient that gives pretzels their characteristic look and taste. Without lye, you have a breadstick. When you dip raw dough into a hot lye bath, the lye breaks down proteins and starches on the surface. The dough is baked at a high temperature, which allows the small peptides, amino acids, and sugars to react and produce a deep brown, shiny, flavorful crust. Hope this helps! 😊 ~ Anja
@@OurGabledHome thanks for the response. I did this with room temp water and lye and I feel like I got the same results. Is it more pronounced when it hot water?
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There are many American homesteady farmhouse-natural-sourdough bread-simple living channels on RUclips but I have to give you props you being German brings something authentic to something that has become a "fad". I appreciate the different spin you can give to all viewers and the unique things you can share! ❤
Aww .. thank you so much for your sweet comment 😊 ~ Anja
I agree!
Anja, I'm new to your channel and just loving the content. I tried the German Pretzels just as you made them and they came out AMAZING, and so fun to make, thank you for posting it.
Nice! That is so great to hear! Thank you so much for sharing 🥨 😊 ~ Anja
Vielen Dank für die super gute Erklärung. Die sehen so richtig lecker. Ich lebe in Deutschland und freue mich schon auf den nächsten Bretzel!
Das freut mich riesig, daß Dir mein Brezel-Video gefallen hat! Gruß nach Deutschland 💛 ~ Anja
Trying this for fathers day! Thanks for sharing ❤
Yay! Hope you loved it!
Amazing recipe! My pretzels turned out great even with a baking soda bath.
I'm so glad to hear that!
We just found your channel. The pretzels look amazing and will be making these for Oktoberfest next month. Homemade is always best, thank you for the recipe
Awesome! Thank you!
Awesome....yes definitely miss my German pretzels
Then you will love this recipe 🥨
Perfect shape!!
Sorry for asking on a three year old video. But I'm interested in "the old ways" and why and how recipe's developed. Was there any practical reason to using lye in the old days, apart from appearance?
And just a fun fact, here in Sweden lye is used for texture when hydrating our lutfisk. (Lye fish)
Thank you for sharing!
As far as I know, a pretzel had fallen into lye by accident, was still baked, and people loved its taste. Thank you for sharing about dehydrating fish in Sweden 😊 ~ Anja
@@OurGabledHome that's so interesting, and a little funny how a accident can make something famous all over the world.
@@OurGabledHome Ha! Back in the day when food was so precious it could fall into a caustic chemical and would be eaten anyway. Man, we've got it good.
I heard a story,that apprentice who was learning the trade from a very nasty, and mean baker, accidentally dropped one pretzel in the bucket of lye kept next to the oven for cleaning. He was too scared to admit “ loosing “ the pretzel, that he just pushed it in the oven with the rest of the pretzels. When all pretzels were baked, one of them looked darker and crispier. Master baker tried it out of curiosity, and liked it. Only than poor long suffering apprentice admitted what happened. The rest is history
I appreciate the alternatives to market barley flour and lye… Will try it without those things and see how it goes!
How would you prepare the baking soda bath?
6 cups water and 2 tablespoons baking soda
Where do you keep your lye? It says a cool dry place. Can I keep the dry crystals in my cabinet with the flour and sugar? I plan to keep it in the container it came in as well as in a heavy bag, in a box on the top shelf in the back.
Too much? How do you keep it?
-Christian
I keep the container with the lye “powder” under my sink next to a big, properly labeled glass jar with prepared lye solution that I reuse a few times 😊 ~ Anja
Hey Anja kann ich die Brezeln nach dem lye bad wieder einfrieren um sie später nach Bedarf zu backen ? Dein Channel ist super ,werde einiges ausprobieren 😁liebe Grüße aus Australien
Vielen Dank für Deinen lieben Kommentar! Na klar, kannst Du die Brötchen einfrieren, am besten noch leicht lauwarm und dann einfach kurz aufbacken 😊 ~ Anja
Have you seen the trick where you basically turn baking soda into washing soda (sodium carbonate) by baking it? It kicks the pH up to about 11, where lye is 13. I don't know if you could usual actual washing soda but having no idea if it's food safe, I probably wouldn't. I haven't tried it, but if it works (and if Cook's Illustrated says it does then it probably does), that really makes pretzels more approachable. Just cook up a big ol batch of baking soda and keep it around for this application.
Yes, I have actually seen people use washing soda for their pretzels 🤷♀️ ~ Anja
Wonderful thank you.
I just made these. They turned out a little fat, more like big buns :) Boy oh boy they are good! Will make again, next will do the sourdough ones. Thank you for making this video!
You are so welcome!
I am so glad to find this recipe. I have tried others but they are not the same as the read thing. I will be making these for our Oktoberfest celebration. Since you freeze them before dipping and baking, can I make them a day ahead and cook them the next day? That would help a lot. Thank you
You can freeze them ahead of time. Just allow them to fully thaw before baking ~ Anja
I just had to subscribe because the channel so crunchy.
Hi Anya, Have you ever tried to use sourdough starter instead of yeast?just curious.
Hi Jing, Making sourdough pretzels has been on my list of things I would love to perfect. Once I have a recipe that I am happy with, I will share it 😊 ~ Anja
I love soft pretzels!!
You should show how do you prepare lye bath. Step by step since it is quite dangerous operation.
The printed recipe has the detailed instructions: ourgabledhome.com/how-to-make-german-pretzels/
Help I put my dry ingredients together!!!
Not sure if this is a problem, but I didn't remember the "well" until I put all the dry ingredients together for tomorrow. Can I still add the milk and put everything in my mixer?
Sure, I don't see why not! Hope your pretzels were a success!
@@OurGabledHome It worked! However I did forget the butter and ended up with a huge mess. Then I remembered I was using the mixer I got for Christmas and I just put it back in for 5min. As far as the pretzels, well someone took all of them when we ran outside at 12midnight to make noise. Everyone had a pretzel bite or 2 right before, but someone took off with the rest.
On To The Next Batch☝️
Yummy!!!
Perfeito ❤
Have you ever tried making them with a sourdough starter.
It is on my list of recipes to make, even though almost nobody in Germany eats SD pretzels 😂 ~ Anja
I have and they were GREAT!
lye is baking soda? I am from Argentina
Lye us a mix of caustic soda and water
What does the Lye do to the pretzels?
Dipping the pretzels in lye creates the "maillard" reaction which causes the distinct flavor and color of the crust 😊 ~ Anja
Is there a reason you heat the lye bath?
Lye is the secret ingredient that gives pretzels their characteristic look and taste. Without lye, you have a breadstick. When you dip raw dough into a hot lye bath, the lye breaks down proteins and starches on the surface. The dough is baked at a high temperature, which allows the small peptides, amino acids, and sugars to react and produce a deep brown, shiny, flavorful crust. Hope this helps! 😊 ~ Anja
@@OurGabledHome thanks for the response. I did this with room temp water and lye and I feel like I got the same results. Is it more pronounced when it hot water?
Die Bretzla sehn echt schee aus. Viele Grüße aus Nagold.
Vielen Dank! Lob aus Deutschland ist immer nett 😊 ~ Anja
It looks great. Too bad it is impossible to print the recipe without installing software which is sketchy.
You should be able to print without having to do anything else. See if this link works: ourgabledhome.com/wprm_print/1043 ~ Anja
I send to Germany for the flour, it is slightly different here in the U.S. Don’t know warum
Germany grows different types of wheat in different types of soil
Me eating a German pretzel watching this.
😊👍🥨
I wish you would have broken one open. They looked delicious.