Word of caution: add the baking soda to the water BEFORE bringing the water to a boil. Otherwise you're going to have a runaway foam situation faster than you can say "nucleation sites". Please trust me on this one. Let's just say I didn't know how to take apart and clean an oven door, and then one day I decided to make pretzels, and later that same day I learned how to take apart and clean an oven door.
Ah, and we see nucleation demonstrated when the beer goes into the frosty glass. Jagged little ice crystals that form on the glass increase the surface area and nucleation sites, coaxing the carbon dioxide to come out of the beer.
Holy cow! I had never considered using pizza dough! I've always made mine completely from scratch and it took me 3 hours total, from start to finish and most of that time was rising and resting the dough. Thank you so much for this idea.
You really hit it out of the park chef. I make pretzel hoagie rolls using the same water bath baking method and the rolls are snapped up before you can blink. Great cook.
Chef you are the best!!All you're recipies are amazing!You should have at least 100 mil followers so people can enjoy you're food!We love you here in Canada!
We lived in Bavaria for the past 2 years and just came home this summer. We are planning an Oktoberfest party next month and I will make these to serve with Obatza! Thank you Chef!
I work in a pizza parlor and we use pizza dough to pretzels. A good way to get the dough into logs, is to cut the dough into one long strip. then you can put them into 6 pieces and stretch each piece out slightly and make it into the pretzel design.
My grandkids will love this. They love to bake with grandma. There wife's will like it to lol When they get that age. Yes cheese dip! Thanks again Chef John
I've done this with the pizza dough and it's pretty good! The outside texture is perfect! (sesame seeds please!) Though, when I've made the dough specifically for soft pretzels, the inside was much better. I am thinking it was the addition (in the recipe) of some brown sugar, maybe.
Chef John: you are the best!! I have enlisted my kids in your team much to their delight. One of which is a chef in a high end kitchen in Bellingham , wa. Keep it up. One final note, I saw YA TITTLE play!!!
Hey Chef John, may I say one thing? Please don't stop what you're doing as you're videos are just amazing. I'm just wondering how come you haven't done any Middle Eastern food such as tabbouleh or falafel yet? Or are these items in your plan for videos to do next? Anyway, I'd like to say thank you for keeping me entertained and providing me with new ideas for new dishes to try. P.S: I tried your Gazpacho Verde with Burata cheese and I was amazed by how refreshing it tasted. May I recommend replacing the sage with mint as, in theory, it may provide another level of freshness with a hint of mintyness. Thank you, Gregory.
thanks for the videos. I've done several recipes and have enjoyed them all. cheesy jokes included. Might debone another turkey for canadian thanksgiving
Well... pizza dough is on my grocery list now. These I've GOT to try!! And if I wait until I'm in the mood to make my own pizza dough, it won't happen until December...
Hey Chef, the big party in Munich started 3 days ago. If you can't make that one, there's another beerfest in Paris next week. But, quite frankly, if I were you, with your pretzel bagels and some good American craft beer, I'd prefer to enjoy my own event at home.
Could you add salt to the baking soda solution so the pretzels also get a slight salty coating all over in addition to the coarse salt on top? Or is the pizza dough salty enough by itself that that's not needed? (I like my salt! Haha)
I just saw an article about "baked" baking soda, (baked in the oven to convert it to its stronger sibling sodium carbonate) Is that even desirable or do you think baking soda does the job well?
Chef John, would you be willing to do a kitchen tour? You don't need to show us where your forks are, because fork don't lie, but I'd love to see your setup! also I think it'd be a real treat to long time fans like myself. thanks!
Chef John, if you ever use beer cheese for anything (like these for instance, they would probably be amazing with it!!) I think you should totally share your recipe! :)
Holy shitballs John, that new camera of yours is mighty! When you were working that dough around 3 mins in it almost looked like it was being fast forwarded - in high definition
Game of Thrones reference for the win! If you wanted to make pretzel buns would you follow the same procedure without the hole in the middle or would they come out weird?
as someone who's worked at a pretzel store -- you don't need to boil the pretzels in the baking soda water. just dipping them in it is fine and preferable.
They really do look like Bretzeln, I am from southern Germany and have one in my hand right now. Nice way boiling them first, I always just brushed the lie over it before baking.
Chef John, are you happy with the amount of salt you put on there? I usually see pretzels covered and salt and if I do make this recipe I was curious if you under salted them for aesthetics or if you genuinely prefer them that way. Thanks :)!
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
Check out the recipe: www.allrecipes.com/Recipe/255590/Pizza-Dough-Pretzels/
Word of caution: add the baking soda to the water BEFORE bringing the water to a boil. Otherwise you're going to have a runaway foam situation faster than you can say "nucleation sites".
Please trust me on this one. Let's just say I didn't know how to take apart and clean an oven door, and then one day I decided to make pretzels, and later that same day I learned how to take apart and clean an oven door.
Ah, and we see nucleation demonstrated when the beer goes into the frosty glass. Jagged little ice crystals that form on the glass increase the surface area and nucleation sites, coaxing the carbon dioxide to come out of the beer.
Holy cow! I had never considered using pizza dough! I've always made mine completely from scratch and it took me 3 hours total, from start to finish and most of that time was rising and resting the dough. Thank you so much for this idea.
Funniest and most down to earth chef on RUclips! Its a pleasure to watch and "after all you are the X of your Y" rhymes are top notch. A1!
You really hit it out of the park chef. I make pretzel hoagie rolls using the same water bath baking method and the rolls are snapped up before you can blink. Great cook.
Chef you are the best!!All you're recipies are amazing!You should have at least 100 mil followers so people can enjoy you're food!We love you here in Canada!
awesome recipe Chef John, thank you! As a Bavarian I have to say that it's best served with Obazda
You missed the perfect "you are the lord of your rings" opportunity
Ah the synchronicity! I've been making pretzels from scratch for the past week. And here's Chef John rocking our world.
We lived in Bavaria for the past 2 years and just came home this summer. We are planning an Oktoberfest party next month and I will make these to serve with Obatza! Thank you Chef!
I am having guests this weekend, and this will be PERFECT for the occasion. What a wonderfully simple and great technique !
I work in a pizza parlor and we use pizza dough to pretzels. A good way to get the dough into logs, is to cut the dough into one long strip. then you can put them into 6 pieces and stretch each piece out slightly and make it into the pretzel design.
My grandkids will love this. They love to bake with grandma. There wife's will like it to lol When they get that age. Yes cheese dip! Thanks again Chef John
"Look at those gorgeous stretch marks" --> more men need to say that! Thank you Chef John!
guess what? i'm making the pretzels right now! already in the oven!! soooo excited!! :)
so, here's a little update! they turned out so fiiiiine ;) thank you sooooo much for the super easy recipe, Chef John! greets from Russia! xoxo
your... puns are the most painful yet the best ones i've come across so far
Yum!! Soft pretzels are a definite favorite. You think these would work as sticks? Like the super dip-able kind from the mall??
I've done this with the pizza dough and it's pretty good! The outside texture is perfect! (sesame seeds please!) Though, when I've made the dough specifically for soft pretzels, the inside was much better. I am thinking it was the addition (in the recipe) of some brown sugar, maybe.
These would be divine with beer cheese.
Yes!
What is that?
Or beer mustard!
Nikki limo!
Or beer beer
Chef John: you are the best!! I have enlisted my kids in your team much to their delight. One of which is a chef in a high end kitchen in Bellingham , wa. Keep it up. One final note, I saw YA TITTLE play!!!
I always wondered what made pretzels so... pretzel-y. I never would of guessed it was an alkaline bath! Great video as always :)
Been doing this for years. It's thrifty, cheap and yummy.
Whenever you put out a new recipe I'm like "do I have everything in my kitchen to make this right now?"
that table is sooooo nice, in normal pretzels is there anything particularly different in the dough?
I believe I will make these when I move into my new place. I would prefer to dip in a cheese sauce. Yum!
OMG thank you. I was going to experiment with store bought pizza dough tomorrow. I am going to try this
love your videos I will make these this weekend for my daughter who absolutely love pretzel's
Is it possible to use this technique to make stuffed pretzels, like ones with cheese? Regardless, These look really good, I will have to try them!
And by "use any sauce you want" you mean "yes, there is a beer-cheese dip recipe incoming", right Chef John?
Elephant man-ish! That's why I love this guy.
Hey Chef John, may I say one thing? Please don't stop what you're doing as you're videos are just amazing. I'm just wondering how come you haven't done any Middle Eastern food such as tabbouleh or falafel yet? Or are these items in your plan for videos to do next?
Anyway, I'd like to say thank you for keeping me entertained and providing me with new ideas for new dishes to try. P.S: I tried your Gazpacho Verde with Burata cheese and I was amazed by how refreshing it tasted. May I recommend replacing the sage with mint as, in theory, it may provide another level of freshness with a hint of mintyness.
Thank you,
Gregory.
I can't wait to make these. I love pretzel bagels
Awesome Chef! :)
Agreed. This is brilliant efficiency - much like the salami bread video. Pure brilliance. :)
I LOVE YOU AND YOUR GAME OF THRONES REFERENCE
Best 'You are after all' EVER!
oh wow these would be fabulous. I have to make them, and those are the only stretch marks I want to see LOL
thanks Chef !
fantastic! it's easy to come by pre-made pizza dough. I'm a soft pretzel addict
thanks for the videos. I've done several recipes and have enjoyed them all. cheesy jokes included. Might debone another turkey for canadian thanksgiving
ranch is love ranch is life.
Can't wait to eat these with ranch. :^)
i've never seen this done before. looks amazing
Hey Chef! Just out of interest, what is your favourite cookbook to draw inspiration from?
I never read cookbooks! I have twitter. ;)
I never knew pretzels were this easy!!!!! Wow!!!!
Nice.
I made sourdough pretzels as a kid. They were fantastic.
Well... pizza dough is on my grocery list now. These I've GOT to try!! And if I wait until I'm in the mood to make my own pizza dough, it won't happen until December...
Would baked baking soda work? Like you use to make ramen noodles? You are the best, of all the rest :)
Hey Chef, the big party in Munich started 3 days ago. If you can't make that one, there's another beerfest in Paris next week. But, quite frankly, if I were you, with your pretzel bagels and some good American craft beer, I'd prefer to enjoy my own event at home.
can you do a video of your take on the classic Japanese dish, yakisoba?
Back at it again with the savage rhymes! Hail Chef John!
Could you add salt to the baking soda solution so the pretzels also get a slight salty coating all over in addition to the coarse salt on top? Or is the pizza dough salty enough by itself that that's not needed? (I like my salt! Haha)
chef I love when you read my mind
Please make Obazda as a spread for these! 😋
I just saw an article about "baked" baking soda, (baked in the oven to convert it to its stronger sibling sodium carbonate) Is that even desirable or do you think baking soda does the job well?
I'm going to try to make these for my son, I bet he'll like it. thanks for the video :)
So when are you going to go onto the Hot Ones show?
the food looks good but I'm here for the jokes
Killing it with the rhyming and stealing - perhaps my favorite so far.
So for people not living in San Francisco... How to use lye? I'm intrigued, does it make a difference?
So you're telling me I can make pretzels without buying lye? This makes me happy, very happy.
Cool Dough. In my Country you can only buy much dryer dough which is already flat and shaped. Guess I have to make my own
Chef John, would you be willing to do a kitchen tour? You don't need to show us where your forks are, because fork don't lie, but I'd love to see your setup! also I think it'd be a real treat to long time fans like myself. thanks!
Can you do a video on German Bretzels? The really crispy German pretzels you find at Aldi's and German Bakeries?
No, I can't.
+Food Wishes lol the denial
rekt
Denial or honesty? Onward to the next wish!
Could you maybe make a video on some type of lemon cake? That and maybe the perfect icing to put on one?
p.s.-I love your videos ❤
I'm SO excited to try these...!!!
If I didn't put the hole in it to get a bready roll with a pretzel crust, would I have a pretzel bun for like sandwiches and burgers?
hi is baking soda the same as bicarbonate soda,and does bread dough work
Wow I really want to try this
Chef John, if you ever use beer cheese for anything (like these for instance, they would probably be amazing with it!!) I think you should totally share your recipe! :)
"You are after all the Daenerys Targaryen of making these like a Bavarian" made my day!
Holy shitballs John, that new camera of yours is mighty! When you were working that dough around 3 mins in it almost looked like it was being fast forwarded - in high definition
can i do the final baking on a bbq? im thinking outside,charcoal, beer firepit those pretzels and maybe a brat!
Can't wait to try this Thank you Chef John big fans from Cali!
Quite an interesting recipe. Those look pretty good.
Nice job, I love soft pretzels .
sir very awesome recipe.thanks
Game of Thrones reference for the win! If you wanted to make pretzel buns would you follow the same procedure without the hole in the middle or would they come out weird?
Amazing! I am totally going to make these, thanks chef!
But what a pizza-dough pretzel be good enough for a pretzel bagel pizza?
WOW! Can't wait to make these!
I made these today, but they were not that brown color, more like tan. Did I not use enough baking soda in my water?
as someone who's worked at a pretzel store -- you don't need to boil the pretzels in the baking soda water. just dipping them in it is fine and preferable.
Chef John!!! Keeping with the German theme, can you please make frikadellen? You won't be disappointed!! Bitteschon!!!
i just got a standmixer for my birthday.. maybe i'll make some pizza dough from scratch and try this out!!
John, if you took that ring of dough and gave it a "twist" to become a "figure 8" wouldn't it be semi-perfect pretzel shaped?
Had to throw a GOT line in there - love it!
They really do look like Bretzeln, I am from southern Germany and have one in my hand right now.
Nice way boiling them first, I always just brushed the lie over it before baking.
stretch marks gorgeous indeed 😁
can you show us a nice delicious cheese sauce. I know there's hundreds of recipes online but yours are somehow always better.
Best food wishes rhyme yet 10/10
If I didn't put salt on them wud they taste more like a plain bagel?
this looks good
I read on a book that Brezel (pretzel) is just brush or dab with NaOH solution and never boiled. Not sure who is right.
These look so good. Thumbs up chef, and I would probably be one of the ones to get burned for trying to bite one before it cools lol.
I had never thought about pretzels and ranch dressing before this... but now im gonna try it. #rebel
The beer fest is around the corner no more. It's going on now. PROST!!
(Oktoberfest begins in mid-September and ends in the beginning of October)
can these be made with cinnamon sugar?
do these go well with carrots?
Chef John, are you happy with the amount of salt you put on there? I usually see pretzels covered and salt and if I do make this recipe I was curious if you under salted them for aesthetics or if you genuinely prefer them that way. Thanks :)!
Will this work as well with wheat pizza dough? I tried to make wheat pretzels once and it didn't work :(
Can I use frozen bread dough?