How German Pretzel Maker Ludwig Neulinger Bakes 4,000 Bavarian Pretzels Daily - The Experts
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- Опубликовано: 30 ноя 2021
- At Neulinger Bakery in Munich, Germany, owner Ludwig Neulinger bakes up to 4,000 traditional Bavarian pretzels a day. Inheriting the trade from his parents, Neulinger says he’s been baking since he was a child. Now, he hopes to pass the traditions on to younger generations of bakers at his five shops.
Credits:
Producer: Pelin Keskin
Field Producer: Anna Muckerman
Camera: Anna Muckerman, Mohamed Ahmed
Editor: Connor Reid
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Audience Development Manager: Terri Ciccone
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7:34 ‘My apprentices are learing it the way it should be done. Maybe they’ll open their own bakeries one day, that will make me very happy.’
A sign of a true mentor they want you to take your own path and wishes you the best, he has shown you the ropes and now you go on and teach others.
5חלות של שמאל כבר בבית בד בבית בד הזיתים כבר 4525
ר35ר3ר34453אטב6,6בוווו
Good non industrial bakeries are dying in Germany. As one of the old guard he is happy about every other baker, that chooses to make bread like it's meant to be made.
Nothing worse than a boss who won't let you learn and take with you.
The way he explained the chemistry behind the browning of the pretzels you'd know his products will be good.
It's the most important part actually. The dough is simple, but to make the dough fluffy and the crust crunchy is what makes it harder than baking a normal bread for example
Baking is pure chemistry. The lye part is genius stuff
But is he right?
Not to be that guy, but I'm pretty sure it's maillard not caramelization at that temperature, and lye makes it basic enough to happen that fast.
But what do I know, I have not been in bakery since I was to.
@@ephraimgreenblatt672 "Caramelization is an entirely different process from Maillard browning, though the results of the two processes are sometimes similar to the naked eye (and taste buds). Caramelization may sometimes cause browning in the same foods in which the Maillard reaction occurs, but the two processes are distinct. They are both promoted by heating, but the Maillard reaction involves amino acids, whereas caramelization is the pyrolysis of certain sugars" From Wikipedia
In order to open up your own bakery in Germany you have to go through roughly four years of training, three years of apprenticeship and then a "master" course for another year. Anyone employed after their apprenticeship should be able to explain the chemical reactions behind Laugenbrot.
I love how this baker gives lots of specific information about how he makes his pretzels, enough that you could replicate them with some time and effort. This is a man who wants to see his craft, his tradesmen, flourish, rather than jealously hoard it in the hopes of privately profiting to the maximum. Truly a model craftsman. When you're a master of your craft, even spilling all your 'trade secrets' will not bring you misfortune.
God damned gatekeepers!
look at him sharing his knowledge and growing to five stores! that is also an amazing part of it!
very true, well said.
he didn't tell you his flour blend. just basics. often the flour blend is a secret. they'll combine 5 or 6 different flours.
the exact ingredients he didn't list.
i make pretzels at home and do what he does except at home I don't use lye as it's dangerous, i just use baking soda water.
Very well said. I hope this man reads that comment.🙌🏽
I like when he said, bakers used to make hungry people full, now they need to make full people hungry. It shows how far we have come as a society and how good we have it these days in the developed world despite all our current difficulties.
I partly agree but I think it also means that people go to stores for their food and no longer to bakers, butchers or cooks. To get people to their places, they have to deliver a certain experience and level of quality you can't get from a store
Back in the day you didn't have a supermarket where everything was packaged and shipped from around the world and available all right there... You had a local bakery, and a butcher shop, people bought produce from local farmers.. so if you needed bread you went to the bakery.. Now we buy our groceries at walmart or some other big chain and bakeries are for special occasions or pastries or something... so back then bakers were more essential than they are today.. now they're considered like specialty shops..
Bavarians love a good turn of phrase like that. Spend some time there and you will hear a lot of that and lots of puns!
Seems like a good dude who enjoys his craft and supports his apprentices.
That’s what I thought too. Looks like someone dedicated to his craft. Hello Chen, my name is Jeff. How are you doing? 🙂
The craftsmanship of real bakeries has become rare, even here in Germany - due to industrial baking.
However people who appreciate the art, taste and authenticity behind, are on the rise again, thanks to an increase in health awareness and a trend to more organic and local foods.
Much love from Germany
Pfiads eich!
Gesundheit.
das handwerk hat seine preis, eine gute bretzel kann schon etwas kosten, mir immer noch lieber als eine industrie bretzelding .
In den Städten schon aber auf dem Land gibts zum Glück noch echte Bäckereien.
@@PZtv-pb2yn Kommt auf die Gegend an. Hier greifen auch schon die (wenigstens lokalen) Großbäckereien um sich.
I was stationed in West Germany 1970 - 1972 and 1976 - 1979. I loved their food and the pretzels, warm with mustard and washed down with a beer, was always good. The same goes for the Bratwurst. And that was just their street food.
We don't eat pretzels with mustard
@@royaleclan8498 well he did, so.
I like that saying: Bakers used to make the hungry full, but now they make full people hungry
When I was studying in Bonn, Germany, I used to live right next to a bakery. Not only was I able to get fantastic bread, but I had this fantastic smell of fresh bread every night once they started working. And coming home from a pub in the middle of the night, we were even able to go into the workshop and get "Brötchen" right from the oven. Sadly, all that ended when the bakery was sold to one of the big industrial bakeries.
so sad. I studied in Clausthal-Zellerfeld in 1988 to 1993, i lived through the change of Artisanal Breadmaking to semiindustria fabrication, they changed the flower to ready-mix stuff, the quality went down and the taste was so poor. it was sad to experiance that.
I really like how he has all those traditional skills but also understands his craft as a science. Mr. Heisenberg of Brezeln backen.
I admire the passion that this guy has for his product. Imagine doing the same thing over and over for decades and still have the motivation to start a new day. Respect! Anyway, we eat them a lot in the Netherlands. Like them a lot, especially with a good beer 🥨🍻.
To hear the Meister explain the process …you once again appreciate that Master Bakers are also Chemist!! PROST!!
직원들을 미래의 경쟁자가 아닌 후배양성에 힘을 쓰는 모습 보기 좋아요. 그리고 말하는투나 생김새 투박하나 알고보니 가게 5게에 직원 100명인 사장님....겸손하고 즐겁게 일하는 모습이 너무 아름답습니다!
As a german i have to say im proud.
And i could listen to him for hours
I love how his kitchen is so multiethnic.
How wonderful see German craftmanship here on this channel! I love Brezln
Absolutely wonderful. I always enjoy German food when I’m in Germany. Hi Marianne, my name is Jeff. How are you doing? 🙂
Perfect german logic. Its good in beer, its good in bread. Its gut
Munich had some of the best food and drink I've ever had in Europe.
Traditional craftmanship should never be replaced by industrial processing
Man I buy his Brezen since I can think. Awesome to see him on this channel.
I miss these 1 euro treats every time I left a German grocery store. Simple butter and salty pretzel is so fulfilling. Germany is so awesome
Dankeschön
1€ is quite a lot for a simple pretzel though. You can get them for about half in supermarkets and normal bakeries. But the smaller and the touristy ones will sell them for a lot more. Same with inflation it might be more in most bakeries by now. I've only seen 40ct ones in some supermarkets/ discounters these days
@@clintwestwood3046 wegen sowas sterben traditionelle bäckerein aus. leute kaufen lieber den billigen industrie kram wo quantität über qualität steht
I prefer southwestern Brezeln. But right now I would eat anything, even Bavarian since I emigrated to Morocco.
Bread and Brezeln is the one thing ALL Germans crave abroad.
Brezeln>Brezen
@@tasce21 both wrong. Bretzeln 😂
@@TilmanBaumann Definitely not
Tja die Frage... Stuttgart oder München, das hat ja beinahe religiöse Züge 😂 aber Scherz bei seite: beide extrem gut
What a great interview! Love the knowledge this baker shares and the pride he feels making pretzels the traditional way! Plus, how proud he is of his team!
A true master of his profession. Those pretzels look amazing!!
Accepting that others will do it different and introducing his students proves he’s a teacher and wants to pass down this important skill
A master baker casually sharing in detail what once had been a well-kept secret of all German baker’s guilds for the Brezel (or “pretzel”) had been the traditional baker’s sign outside the bakery when reading was not yet as common as it is today…😊
Dankeschon fur das video! 👍 from Hongkong here!💙🙏💙
Nothing beats a proper Munich Breze with butter, just the best.
im a baker by trade for a supermarket bakery its sole crushing, it makes me upset working there that I cannot produce quality bread, no one cares in the department and management just want volume. I have been a baker for over 10years and sadly im not sure I can continue with it. I commend this this man for teaching the real ways of baking and passing on his knowledge
My mom used to make handmade pretzels and they were delicious. Much easier to do than you would think and much tastier than any store bought pretzel could ever be
This is one of the best videos you guys have made - what an incredible story! Thanks for sharing
See someone passionate for their craft always puts a smile on my face. This looks good😍
Impressive!
Love the energy of this guy!
Herr Neulinger - SPITZE! I make some at home, but this is, of course, levels above me. Very nice to see how you do it! Wunderbar!
Yet another great, fascinating episode. Thank you again.
Ой как я люблю претцели! Вкусняшка! И никто не печёт их лучше немцев!
Oh wie ich Brezeln liebe! Lecker!
Und keiner backt sie besser als die Deutschen!
The last bit about passing down the knowledge, that is the point! Great video.
This is what i called a Master Baker 👍🏻
This was great. Love the passion Ludwig has for his craft. Seems like a nice guy too.
Who would have thought making pretzels could be so satisfying and inspirational
FANTASTIC! They look delicious.
7:49 Ingredients: Wheat flour, Malt flour (from barley), live yeast, wheat sourdough starter, ice
This guy is awesome. It seems all very machine-heavy, but you can absolutely still see the craft, every step of the way. Simple ingredients, and skill and knowledge.
Wow I enjoyed every bit of info. He’s enjoying the craft, the science and his employees as well. Good luck
Proud to be a Bavarian! (even if we are used as the stereotype for all Germany) :)
nobody from germany like bavarian people !
@@biggus2860 Ich sag nur Länderfinanzierungsausgleich.. nicht so frech!
@@kairudolph6244 lmao warum frech ? ich sag nur die wahrheit !
Best pretzels are not even from Bavaria though
@@octopus8420 ...
sometimes I feel that there is nothing more beautiful than a fresh baked pretzel
Those pretzels look great. We ordered some pretzels from Germany last year and we got them to Baltimore in 3 days. They were amazing.
Just image how they are fresh from the oven. Nothing compares to that taste
@@christiang6960 I wish I could go there and get some.
Mmmmm pretzels. I have made pretzels several times. I just love them. His look AMAZING.
What a man with a BIG heart. Respect and God bless! 🕊💜🙏
Weiterhin viel Erfolg 👍🏻🍀!
You must be very proud you have a great skill and to teach people who want to carry in the traditional way must feel great
I'm very envious
Love your work Ludwig
Danke! Hope to learn
Actually telling you specifics and I love it. My favorite food. would do a lot to be in that bakery learning. German was my first language and pick it back up when immersed. That’s schooling I would love!
Love this channel.
Señor les quedan bellos hermosos y perfectos! Felicidades!🎉👏🏻👏🏻
Super made looks really delicious from great 👍👍
I love these, taste so good
They actually do. Each time I’m in Munich I always make it a point of duty to have a taste 😃. Hello Anir, my name is Jeff. How are you doing?
Authentically made pretzels are wonderbar!
Let me be german about this: Bretzeln, wunderbar
ein wirklicher Liebhaber seiner Arbeit
I have had the good fortune to eat many of his pretzels during my trips to Munich, and they are perfection.
He is correct that thanks to industrialisation the world is flooded with unremarkable bakery items. Once you try items from a craft Baker you will never look back. Ich liebe Brezeln!
Ludwig Neulinger: You're young & energized, full of my knowledge, so set forth and open your own bakery!
Meanwhile Jiro Ono in Japan: You'll need to do rice washing for 3 years before you even think of making sashimi! >:(
This is authentic pretzels, one of my favorites breads .
Baking is a science, as is often said, and I'd trust Neulinger anyday with his goods. It's so hard to beat just a good sourdough preztel.
makes me hungry for pretzels
God his passion for pretzels is infectious
Aw he even uses Geselle to describe his workers. A very beautiful word that lost usage in the last few decades
you have to try pretzels with butter and fresh chives or pretzels the ones with pepper and salt on top 🤤
He's a wonderful man. I would love to apprentice with him.
He reminds of my Daddy wearing that Hanes t-shirt, with military haircut.... We're from USA...God bless
Merveilleux !!!
this is so yummy ☕️😍
Pretzel bread is THE most underrated. I LOVE a burger or hotdog with Pretzel bread over almost any other bread.
Der Bäcker kommt richtig sympathisch rüber. Ist sicher ein guter Chef.
Bin selbst auch Bäcker ;)
Now I want a pretzel
Amazing
Good to see how those are made. Tried it myself a few years ago, but they didn't brown properly - because I didn't use lye. Heavily caustic chemicals (no matter whether they vanish during the baking) are just not conducive to a home kitchen!
Try using bicarbonate of soda as a substitute for lye. It works nearly as well.
Cool recipe
I like to learn and get hungry at the same time.
Edible science, very cool vid👍
love my home state getting some love
It's good to see a diversified staff. There's strength in having people from different cultures and countries. Thanks for the tour.
I hope Omar is having beautiful day!
I ate this almost every day for 4 months while I was studying in Munich. Id buy it at the station in Marienplatz. miss this bread. Might have to copy it hahah
Oh yah. I love this words.
A master.
This was very informative! I make pretzels in small batches at a restaurant and I struggle with having lots of air bubbles in my dough that make it difficult to roll and shape them. I was hoping to find an answer here.. sounds like maybe I should turn the temperature of my water down a bit, maybe that will help.
du bist selber einer gute mann und gute chef 👍🏽respect zeichne für dich
Stanley would be so happy.
Sehr sympathisch.
NICE
proud to be a bavarian
Das nächste mal wenn ich in München bin komme ich sicherlich vorbei
man i just ate but im hungry again looking at his pretzel 😫
I don't have Brezel and Weissbier while watching this, but a nice Semmel and Pils, hessian style. But man, this video makes me want to visit beautiful Bavaria again.
Now I need to fly back to Germany so I can have some delicious Brezeln. Americans just can't make them correctly here, missing the love of the labor.
It‘s Brezn in Bavaria.
i found a german bakery in florida and drove for 3 hours one way to have german bread and brezeln . just to have a good bread, i loved it.
Just about to make some pretzels. They won’t come out as good as this but hopefully they still taste good.
Guter Mann 👍
Great line: “in the old days we had to make hungry people full and now we make full people hungry.”