I was born in Germany. Live in US since 3. German pretzel and fleischsalat is my favorite meal/snack and crave it everyday. If I could learn how to perfect the German pretzel I’d start a business.
@@alyssaxxy i would agree, but the lye thing with children in the home, lots of precautions. and have to special order the lye. Being German-American and spent childhood in Germany, the country is much more supportive of families raising children needing quality food, and setting up the infrastructure (bakeries) to provide such nutritious and fresh food. this is better in Germany and in US you have to fight for yourself. fight to be healthy. prepare. wake up early and prep the good food. or spend whole foods money and live next to a whole foods
Yepp. German bakers tend to use a 3-4% sodium lye base. So take four grams of sodium hydroxide, and fill up to the 100ml mark. Sorry, nope, I ain't going to even try to convert that to ounces, barley corns, teaspoons or table spoons or cups. These archaic measurements are just not precise enough for something like this. However, be really, really careful when you create the lye. Don't get it on your skin, or in your eyes. Either of those contact areas should be rinsed EXTENSIVELY immediately and you see a doctor ASAP should it get into your eyes. This lye can cause permanent eye damage. So if you dip the pretzel dough into the lye, use tools, wear gloves, and be very certain to handle them carefully. Like they said in the video, the lye is changed by a chemical reaction (the Maillard reaction) into standard salt if baked for long enough at the right temperature. Do NOT attempt to eat them if NOT baked correctly.
I know nobody who does this at home. Sodium hydroxide is not something you can easily get your hands on (at least in the required concentration and food safe), it has some dangers to handling it and (what is probably most important) we have a bakery on every street corner. German bakeries are what their cafés are to the French, so hardly anyone bakes their own bread here as you can get cheap and a thousand times better bread just a at most 300 meter walk away m.ruclips.net/video/vK5q27ragow/видео.html&pp=ygUZbXkgbmFtZSBpcyBhbmRvbmcgYnJldHplbA%3D%3D Here is one link to a German foody/ cooking channel that did make Bretzen at home and talks about the challenges and differences to one made by a professional baker
Some say the emulgators in margarine make the dough more stable - others say the Swabians, who are said to be stingy use margarine because it is way cheaper...😉
It’s comes from transportation. They carried them on sticks along the walk through town when selling pretzels. It’s like saying muffins are made with a top for a reason when it reality it’s a product of how it’s baked nothing more nothing less
It is similar in size and shape to a breakfast roll, or a mini baguette, but like the bretzel it is dipped in lye and therefor it has the same characteristic brown crust as the bretzel...
it's strange to see it as a bit of a staple...i've always seen it as a niche specialty snack and since i don't visit malls and am afraid of the high price of the warm movie theater pretzels i haven't had one in over ten years....though i've had the little crunchy ones in bowls...i wonder if those would be considered freakish in germany?
Not freakish at all - you can get the small crunchy ones in German supermarkets, as well as pretzel sticks. I've seen chocolate-covered versions too... and some made from black licorice :p
The lye must be at least four times as strong as the last time you tried it. You heard it from a south German. Nobody except bakers in Bavaria get that right.
There isn't any doubt about where the top and bottom is if you're from Swabia! The eyes on top, the smile on the bottom. Hold them to your face as a mask at Fasching as Kindergarteners instinctually know!
The pretzel is an old European symbol that has become associated with bakeries. The origin of the pretzel goes back to 610 AD in an area near Aosta, Italy. The legend goes like this: A young monk was preparing unleavened bread for Lent, the Christian period of fasting and penitence before Easter. Christians of the day prayed with their arms folded across their chests, each hand on the opposite shoulder. It occurred to him that he could twist the leftover dough from the bread into this shape and use it as a treat for the children to recite their prayers. He named his creation “pretiola,” Latin for “little reward.” The three holes represented the Holy Trinity. 610 AD! Get your facts strait.
For starters, how about learning the name correctly? The first letter should actually be a b, not a p. So it is bretzel (or brezel). When it comes to the pronunciation, this can vary locally, but I believe that breet-zel or brett-zel is most common in Germany...
Brezel is the High German term and Brezn or Breze is Bavarian dialect. In Switzerland they spell it 'Bretzel'. But the English term is "pretzel" and since the report is in English, we mainly used this term 🙂
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How do you like pretzels? 🥨
I was born in Germany. Live in US since 3. German pretzel and fleischsalat is my favorite meal/snack and crave it everyday. If I could learn how to perfect the German pretzel I’d start a business.
Every pretzel type
Big and soft and i love dipping it in mustard.
Pretzel vs croissant
I adore pretzels. I’ve always wanted to go to Germany and I’d love to try every pretzel shop I could go to!
Had a Swabian pretzel recently. It has both crunchy parts and soft chewy parts! A great experience
The pretzels in Munich are unbelievable. I wish I could find them in the US.
Gott segne both of the pretzel makers in the vid whom descended from many generations of pretzel making, it’s awesome to see them keeping it stark🥨🍻🇩🇪
You can easily make these at home 🙌🏼
@@alyssaxxy i would agree, but the lye thing with children in the home, lots of precautions. and have to special order the lye. Being German-American and spent childhood in Germany, the country is much more supportive of families raising children needing quality food, and setting up the infrastructure (bakeries) to provide such nutritious and fresh food. this is better in Germany and in US you have to fight for yourself. fight to be healthy. prepare. wake up early and prep the good food. or spend whole foods money and live next to a whole foods
The lye is essential to rise the pH which speed up the maillard reaction that gives the dark color
Yepp. German bakers tend to use a 3-4% sodium lye base. So take four grams of sodium hydroxide, and fill up to the 100ml mark. Sorry, nope, I ain't going to even try to convert that to ounces, barley corns, teaspoons or table spoons or cups. These archaic measurements are just not precise enough for something like this.
However, be really, really careful when you create the lye. Don't get it on your skin, or in your eyes. Either of those contact areas should be rinsed EXTENSIVELY immediately and you see a doctor ASAP should it get into your eyes. This lye can cause permanent eye damage.
So if you dip the pretzel dough into the lye, use tools, wear gloves, and be very certain to handle them carefully.
Like they said in the video, the lye is changed by a chemical reaction (the Maillard reaction) into standard salt if baked for long enough at the right temperature.
Do NOT attempt to eat them if NOT baked correctly.
I love pretzels, especially with the HB beer🍻
Pretzel & beer just fits! 🥰 Did you ever bake them yourself?
I wish I had the time and skill😉@@DWFood
Bretzl!
I absolutely love the German language. Gonna learn it one day. Not to much of a lofty desire for a guy in the south side of Chicago. 😊
Lol.
This video needs more likes
how do u keep them from sticking when baking
I miss Germany 🇩🇪 so much!
Are there any German housewives, baking masters in the chat?! Please give us the exact recipe for real pretzel! I really want to try it!😊
Adam Ragusea has a GREAT video on it
There German grandmothers on RUclips , bound to find a good recipe.
I know nobody who does this at home. Sodium hydroxide is not something you can easily get your hands on (at least in the required concentration and food safe), it has some dangers to handling it and (what is probably most important) we have a bakery on every street corner. German bakeries are what their cafés are to the French, so hardly anyone bakes their own bread here as you can get cheap and a thousand times better bread just a at most 300 meter walk away
m.ruclips.net/video/vK5q27ragow/видео.html&pp=ygUZbXkgbmFtZSBpcyBhbmRvbmcgYnJldHplbA%3D%3D
Here is one link to a German foody/ cooking channel that did make Bretzen at home and talks about the challenges and differences to one made by a professional baker
Bretzl!
Oh and do me a favour and don’t do the swabian Bretzel, do the bavarian Bretze
Other states they put sausages or dipped in cheese
Is there a reason for margarine and not butter?
Some say the emulgators in margarine make the dough more stable - others say the Swabians, who are said to be stingy use margarine because it is way cheaper...😉
It’s comes from transportation. They carried them on sticks along the walk through town when selling pretzels. It’s like saying muffins are made with a top for a reason when it reality it’s a product of how it’s baked nothing more nothing less
Now this made me crave for one! 🥨
A pretzel never hurts 🥨
Oh no! It´s sunday and the only place near from here that I can get one is the Hauptbahnhof. It´s time to get the train.
What’s a lye roll?
It is similar in size and shape to a breakfast roll, or a mini baguette, but like the bretzel it is dipped in lye and therefor it has the same characteristic brown crust as the bretzel...
Yes, that's correct! Thanks for the explanation.
pretzels from Minga; the best, super😊
mr Andong has a recipe in his channel, cheers from Mexico 🌮🌶🥑🍅😻
I was having the Swabian pretzels for a year and didn’t know they were Swabian and always wondered why they tasted so different. 😅
Now you know 😂
When saying margarine, do you mean margarine or do you mean butter?
I tried pretzels back home, but my favorite is with cinnamon sugar, it's so sweet.
No body eats Brezn with sugar and cinnamon in Germany.
I'm from germany and never heard of cinnamon sugar brezn but as long as you like the taste it doesnt really matter right ? :)
it's strange to see it as a bit of a staple...i've always seen it as a niche specialty snack and since i don't visit malls and am afraid of the high price of the warm movie theater pretzels i haven't had one in over ten years....though i've had the little crunchy ones in bowls...i wonder if those would be considered freakish in germany?
Not freakish at all - you can get the small crunchy ones in German supermarkets, as well as pretzel sticks. I've seen chocolate-covered versions too... and some made from black licorice :p
Those crispy small ones are totally normal in germany but theye are not real pretzels, they just cant be compered
I love pretzels
Diese Brezeln machen mich durstig
The lye must be at least four times as strong as the last time you tried it. You heard it from a south German. Nobody except bakers in Bavaria get that right.
Das St.-Brezelius-Institut empfiehlt, jeden Tag mindestens eine Brezel zu essen.
Wo genau liegt dieses Institut? 😉
@@DWFood Also dass Sie das St.-Brezelius-Institut für angewandte Brezelkunde aus Laugenheim im Breisgau nicht kennen wundert mich jetzt aber sehr.
@@FUZxxl Scheint eine Bildungslücke zu sein. Danke für die Aufklärung ☺
Bavarian ones are the best
Bretzl!! And not online in Bavaria.
❤❤❤❤❤
👍👌💪😋.
Germany ❤
There isn't any doubt about where the top and bottom is if you're from Swabia! The eyes on top, the smile on the bottom. Hold them to your face as a mask at Fasching as Kindergarteners instinctually know!
“Master baker” 😅
The only real Brezel is the swabian one. Soft body and crunchy arms.
Breze!
Finally.
The pretzel is an old European symbol that has become associated with bakeries. The origin of the pretzel goes back to 610 AD in an area near Aosta, Italy.
The legend goes like this:
A young monk was preparing unleavened bread for Lent, the Christian period of fasting and penitence before Easter. Christians of the day prayed with their arms folded across their chests, each hand on the opposite shoulder. It occurred to him that he could twist the leftover dough from the bread into this shape and use it as a treat for the children to recite their prayers. He named his creation “pretiola,” Latin for “little reward.” The three holes represented the Holy Trinity. 610 AD! Get your facts strait.
sadly no good pretzels to be found in India, where I live
😢
They use margarine 😞😞😞
I'll eat any
Brezl, Brezn, Breze, this is the real Word!
too salty
❤🥨❤❤
For starters, how about learning the name correctly? The first letter should actually be a b, not a p. So it is bretzel (or brezel). When it comes to the pronunciation, this can vary locally, but I believe that breet-zel or brett-zel is most common in Germany...
Brezel is the High German term and Brezn or Breze is Bavarian dialect. In Switzerland they spell it 'Bretzel'. But the English term is "pretzel" and since the report is in English, we mainly used this term 🙂
Auntie Anne’s is NOT a real pretzel
Blasphemy 😂
@@mcbailey7446 you person have no taste. 👅
Nothing iconic.
If only Germany could send those to Gaza instead of the other stuff to the Non-Gaza. Talk about stuck in the old ways!!