How To Make a Rich and Chewy Pretzel Loaf
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- Опубликовано: 29 май 2024
- Recently I published a video for little pretzel rolls which turned out to be quite a nice project and a well-received one too. One of my good friends in baking, Lan, turned that dough into a whole loaf of pretzel bread. That inspired me to make this video. Thinking about it, we could probably give the pretzel treatment to many differently shaped and sized breads. There are a couple crucial things to consider in order to make it happen. The dough must not be too loose so that it does not get distorted when handled and boiled. The pot must be large enough to accommodate the dough.
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Every time I watch one of your videos like this one, my knowledge about scalding gets enhanced. I appreciate that because I make my own pumpernickel-rye-semolina bread. And the scalding with the fermented rye malt and flour makes the bread as moist as the store bought bread.
Thanks Lan! And thanks Charlie for sharing this loaf.
This is the video Ive been waiting for!!!!!
Hi Charlie, great video as always. Wanted to share that if you bake the baking soda prior to the dough bath, it gives it a stronger pretzel flavor. Baked baking soda chemically turns to sodium carbonate, which is more alkaline than sodium bicarbonate
Even better if you actually use a lye bath, the flavour and textures are sooo much better!
@@Nesh108 Yes very true, but as is said in the video, most people don't want to go through all the necessary precautions needed for a lyebath
@@aaronduckett77 I hope these people also wear mittens when using the oven...
Not really that many precautions, just gloves and some eyewear.
@@Nesh108Inhaling lye fumes, including vapor, can cause damage to your respiratory system.
Not really the point, though, and not trying to argue about it.
I only made my original comment because the video explicitly mentions showing a non-lye way to make pretzels. I agree that lye is better. I agree that people tend to overreact to it.
However, there are precautions you need to consider before using it. Also, food-grade lye is not something most people have, and buying it specifically for this one recipe would seem silly. Most people have baking soda, though.
I was going to say the say thing about baking the baking soda. Bumps the pH up to about 11 giving a closer result to the lye bath. I'd rather not use lye in my home.
So glad you decided to make this video - love that you decided to shape it as a 4-strand braided loaf. I will give this a try very soon.👍 I agree, logistically speaking, a bit more work is involved if making a longer batard/oblong loaf. I have to pull out the "extra-wide and shallow (not too shallow)" pot and I have an extra-wide slotted spatula that I use along with another slotted spatula which does a pretty good job for flipping/removing the loaf from the boiling water.
That'll be you Jeepie?
Bravo :)
@@kevinu.k.7042 Thanks, Kevin ☺
You can use soda crystals to boil. It's sodium carbonate whereas baking soda is sodium bicarbonate. I use it to boil wheat noodles. It is inexpensive. Look for dri-pak soda crystals at poundland or poundstretcher.
This was a joy to watch.
Thanks 😁
wow looks good
Thanks!
Thank you 🤩
Wow
Sounds interesting 😊❤👍🏼
I have a friend that cannot eat wheat, and for him I make Pretzels or Rolls or mini-Baguettes with Semolina flour.
I've dunked whole Sourdough loaves into my mix using a big spatula or a big draining spoon.
I've even done it with the rolls filled with jam or vanilla custard.
Or I shaped them as "croissants" filled with ham and cheese or even burger patties and cheese.
You can play around a lot and it's every time quite satisfying when friends and family devour them with relish.
If you put 2 tbsp. of salt to 4 - 6 tbsp. of baking-soda into your water you have less chance of distorting the dough when turning it around.
Also, in my experience over the years, it's better to bring the water to the boil and then reduce the heat to a simmer.
It doesn't "shock" the dough so much.
What I've also done, when I made big round loaves, I simply brushed the mix onto the bread.
Semolina is wheat.
@@Corvid- yes, but for some reason he can eat that, while the other type sends him into hospital
Bang zoom! Yum yum.
Using washing soda instead of lye is completely valid. The less caustic burning the better. I'm no baker, but I would call this real pretzel anyway.
@@kevinu.k.7042 Washing soda is caustic, yes, but not as much as lye, as the former has a lower Ph.
@@kevinu.k.7042 As far as I'm aware, lye isn't sold in supermarkets where I live, but I could be wrong. As for washing soda, it's easily make by heating baking soda in a pan, which of course is widely sold.
@@kevinu.k.7042 Likewise. =>
Lye bath is absolutely superior and not dangerous (just some goggles and latex gloves for precaution)
Looks like a "Butterzopf"
Is that possible to put some cheese tuck inside in the center each long log ? Or any sort of fillings. What’s your thought? :) thanks for the recipe
For sure. As long as you don't add too much it will work just fine :)
Have you done any experiement with adding flours like rice and oat flour. I know they wouldn't really contribute to gluten development, but I'm still curious to how else it would effect the end product.
They weaken the gluten and make the bread lighter and fluffier. I have used potato starch and corn starch.
Thank you, you were indeed correct! I ended up using about 50 grams of oat flour (I had used 3 oatmeal packets with dried milk powder and cream powder out of curiousity, but I haven't been able to figure out how much of the 33grams per packet that they made up) to 200 grams of flour, 1 egg, 172ml water, 1 tsp of salt, 10g yeast. The end product was a super bouncy and soft bread that had really good structure, but large pores throughout its cross sections with only 3 folds over the course of 2 hours. It was the best bread I'd made so far. Your techniques were pivotal in making the bread. Now I just need to figure out how to do this with plain oats instead of oatmeal packets 😅
I found a recipe for Dijon Pretzel Bread (credit: Renee Goerger) in which the baker boiled 128 grams of water with 34 grams of baking soda. After the second rise, the entire loaf was brushed with this mixture. Ms. Goerger stated that the result was the same as if she had put the entire loaf into the mixture. Do you think there would be a significant difference in the bread's texture if the loaf were coated vs put into the baking soda water?
Boling significantly affects the crust. Simply brushing the topping onto the loaf would produce a very different result, but it may be just fine that way too.
@@ChainBaker Thank you for your quick response! I made two loaves last night and tried both methods. Both loaves were delicious. The resulting texture and crumb were the same but the loaf that I put into the mixture (I used sodium carbonate rather than baking soda) came out significantly darker.
Charlie, how would it be if I wanted to make this 100% whole wheat?
It would not be as soft and light, but it would be interesting and nice regardless. Increase the hydration to 75% or so.
Hi Charlie, please tell me: Should I punch down my dough while being fermenting in fridge each time it rises high?
Only if it rises way too much.
@@ChainBaker🙏
Have you tried using a lye bath instead of a boiling soda bath? I think it's worth it.
Not yet, but I might try it somday.
I wonder if using a clothes steamer filled up with baking soda and water mixture would work :D
Sounds dangerous 😅
Made this last night, shaped as a round four-strand braid loaf. Rolled the strands just a bit longer to get at least one more round of "cross-overs" during the braiding process. Sliced it this morning, what a beautiful soft and chewy crumb, the malt and white wheat ale make for a lovely pretzel flavor and the crust was a beautiful brown. Photos will be posted later today (#344)
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Okay, I think the Pretzel Braided Loaf is the winner from our "Bread Sampling Day" event.