Gratulation Herr Bruno you are now a Bavarian. We cut them in half and putt good Butter in there. Butter Bretzgen in Munich and allover Bavaria a must for Weisswuerste
I know that as a very old lady, I tend to repeat myself so at the risk of being boring I'll say again: Bruno's the best!😍And I'll go with the plain pretzel 'cause you know....dentures 🤭.
You are da best! I watch your video repeatedly I love them most of my fancy baking are from your recipes😘 thank you so much Chef Bruno for making videos and sharing your recipes ❤❤❤
Hi Bruno, love pretzels with lye! I followed your recipe, you said to soak them in lye solution, then let them rest one hour - this is wrong because my pretzels ended up covered in blisters! UGH I found out in Culinary school today that the pretzels should be kept in the fridge, uncovered for one hour to form a protective skin - then dunked in the lye and baked immediately. They came out perfect!! :)
Oh I missed that part😂I wasn't proofing them after lye. They came out perfect every time. However I will make next time like the way you said. But I wont need to put them in freezer for 20 minutes, will I?
Gratulation Herr Bruno you are now a Bavarian. We cut them in half and putt good Butter in there. Butter Bretzgen in Munich and allover Bavaria a must for Weisswuerste
Im Englischer Garten !
Butter breeze für Weiss wurscht? Echt jetz.
Them pretzels fam. They're like the ones I've had at my German grandmother's . Fantastic!!!
These pretzels are legendary! Amazing job, Bruno!
Bruno is a cooking legend! Thank you so much for your recipes and knowledge
I know that as a very old lady, I tend to repeat myself so at the risk of being boring I'll say again: Bruno's the best!😍And I'll go with the plain pretzel 'cause you know....dentures 🤭.
What about cinnamon pretzels?
@@bigfatpoo 🤔Good idea 😋. Thanks!
Bruno, you are an absolute genius
Thank you Chef Bruno.
Dude! That's like the text book definition of a Pretzel! Absolutely genius!
Bonne chance longue vie et prospérité!❤
Looks great Chef! I once did a sourdough pretzel on the menu with spent grain from a local brewery and beer cheese dip. So yummy!!!!
You are da best! I watch your video repeatedly I love them most of my fancy baking are from your recipes😘 thank you so much Chef Bruno for making videos and sharing your recipes ❤❤❤
Merci chef
Hi Bruno, love pretzels with lye! I followed your recipe, you said to soak them in lye solution, then let them rest one hour - this is wrong because my pretzels ended up covered in blisters! UGH I found out in Culinary school today that the pretzels should be kept in the fridge, uncovered for one hour to form a protective skin - then dunked in the lye and baked immediately. They came out perfect!! :)
Oh I missed that part😂I wasn't proofing them after lye. They came out perfect every time. However I will make next time like the way you said. But I wont need to put them in freezer for 20 minutes, will I?
Avec du gros sel pour moi ! ❤️❤️❤️❤️ Merci Chef !
I love you...from Poland
Beautiful!!!
Great looking pretzels. Cheers, Bruno! ✌️
looks delicious
Ellerine sağlık çok güzel tarif
In Lidl you can get Bavarian pretzels for 60 cents each... 😁😁👍👍
Yummy 🤤👌🏻
👍👍👍
😊😘
Hello sir frome Pakistan 🇵🇰😊
Very nice👌
Hi!
The pretzels looks and sounds better than Auntie Anne's
do victoria sponge plsss
Bruno, you've gone up with the frequency of these videos lately, what happened?
can you make bagels chef ? please
I found the additional proofing at 3:10 unnecessary, but a very good recipe otherwise.
Bruno, 🤤👍
Silicone mats get ruined from the lye. I use high quality parchment paper
It looks delicious but I need the ingredients Mr. Bruno.
german not european
Quand je cherche à traduire "lye" ça me met "lessive", euh ?
Qu'est ce que c'est en vrai ?
Bein, si vous mettez du ChatMachine, ça va pas le faire...Miaou miaou 😼... C'est une solution de soude caustique pour bretzel 🤔
@@BrunoAlbouze Merci beaucoup pour la réponse mais ce n'est pas plus rassurant :D