My husband and I fell in love with pretzel rolls we tried in a German restaurant. (We paid for extras to take home haha) I’m going to surprise him with these for our wedding anniversary ❤️ thank youuuuuuu 😄
Pretzels came out great! Have never made bread or dough before so I was worried about not forming them right or about overworking the dough. I dipped them in melted butter like Auntie Anne's and they were delicious.
@@burgermeistercooking3913 Do you think I could make the dough and form the day before? At the step where you let rest in the fridge for an hour, do you think I could get away with leaving them in overnight? Thanks
Danke fuer dieses Video - ich wusste nicht genau wieviel Lye ich nehmen sollte, das erst mal wo ich Bretzen gebaken habe, hatten die kleine Pisteln auf der Haut - Der Baecker hatte mir gesagt ich solte die Bretzen nach dem Eintauchen 1 Stunde lang stehen lassen! Das war bestimmt der Fehler, sie hatten auch keine Haut, wie du beshrieben hast!!! Geiles Video, werde sie bald backen und bescheid geben! ❤
Sieht lecker aus!! Ich bin Ami, wohnte in Deutschland etwa 30 Jahren, bin jetzt in Korea, und muss jetzt leider Haxe, Sauerkraut, Klöße und so weiter alles selber machen. Demnächst gibt es aber wieder Brezeln! Ich freue mich! 고맙습니다!
Hey, Thanks for suggesting a cheese dip video I just uploaded one, ruclips.net/video/I4WZ41BDkuk/видео.html. Let me know what you think about it. Also keep up the good work love your channel!
Thanks a lot for the video! I cannot find the sodium hydroxide, would you have a brand you could recommend? And also,.what type of instant yeast did you use? Thanks a lot again!
Hi Thanks for watching the video :) I put a link in the description to the Sodium Hydroxide I used. Just make sure its is food save. For the yeast I'm usually using the Fleischmans standard dried yeast (amzn.to/3obtdbI). Let me know how it goes and if you have any other questions.
Schönes Rezept, einfach gut. Oftmals verwende ich Hühnchenbrühe statt Wasser oder Bier, und das klappt auch gut. Schmeckt ein bisschen wie eine Hühnchensuppe. Neulich abonniert.
Hello, thanks for sharing this authentic recipe. I saw some recipes adding eggs to pretzels and was wondering if that's really the right way 🤔. Can you show the resulting pretzel from using baking soda instead of NaOH? Thanks
I lived in Germany years ago. My husband was in the US Army stationed near Frankfurt. I have tried for years to find a recipe for these triangular-shaped bakery cakes/donuts that had hazelnuts on top. Do you know what I'm referring to here? Do you have a recipe for something like this? I also am a new subscriber to your YT channel!
Hi :) Thank you so much for subscribing! I’m not sure what these donuts would be. if you could find a photo or if anyone else here has an idea what it could be. I’m more than happy to find a recipe for you :)
@@burgermeistercooking3913 these were shaped like a triangle ( dreieck ) & had either hole or half Hazel Nuts on top. They were sooo good My husband & I lived in Munster b Dieburg from 1972- 1975
@@burgermeistercooking3913 Yes! I think that’s what they were called!!! Hazel is Ecken!!! I should have taken a photo of them but didn’t and I’ve thought about them for 40 plus yrs!!!!
I guess you looked up the answer right after typing this, but in any case the hydroxide reacts with proteins, sugars and fats in the dough. This incorporation into new molecules means the hydroxide is no longer anionic (or free to react), neutralizing it. This is exactly why it is dangerous to dip your hand in the solution, because it would react with the proteins and fats of your skin. A saw several nice explanation in this page cooking.stackexchange.com/questions/79458/why-is-eating-pretzels-safe-when-they-are-bathed-in-lye/79459 and more simply put in here www.npr.org/sections/thesalt/2014/08/09/338591194/for-a-proper-pretzel-crust-count-on-chemistry-and-memories?t=1626980830299
I follow your recipe The first batch came out wonderful it came out perfect it came out beautiful the second batch came out Doughy like it hadn’t even cooked inside and then just to be a little bit more careful the next double batch that I made I followed it meticulously and I got the same thing it was doughy inside? What would cause this why is it doing that help I have pictures.
@@burgermeistercooking3913 I also had this issue when I used dried yeast. When I used instant yeast I didn’t. Would like to solve this as I like the heavier texture of the bun with dried yeast. Also, do you know what the malt measurement is in imperial measurements. Thank you.
This is the best recipe I’ve found and I’ve tried many. I have relatives in Stuttgurt who we visit every couple of years. I always missed the pretzels when I went home so was thrilled to find this recipe.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
My husband and I fell in love with pretzel rolls we tried in a German restaurant. (We paid for extras to take home haha) I’m going to surprise him with these for our wedding anniversary ❤️ thank youuuuuuu 😄
Why did you blur the torpedo at 5:34? Lol
Pretzels came out great! Have never made bread or dough before so I was worried about not forming them right or about overworking the dough. I dipped them in melted butter like Auntie Anne's and they were delicious.
Happy to hear that :)
@@burgermeistercooking3913 Do you think I could make the dough and form the day before? At the step where you let rest in the fridge for an hour, do you think I could get away with leaving them in overnight? Thanks
Many thanks for your video
Thank you for sharing your recipe.what can l substitute for the malt powder?
Can you make the dough the day before, then dip in the lye solution and bake the next day?
Hello! Is the powder necessary? Or is there a substitute for the powder? Thank you!
You can use baking soda and boiling water (check video description)
Just found this channel because Imgur... Nicely done dude 👌🏼
Thank you so much! Feel free to checkout all the other food clips I have on my channel.
@5:32 😎👍🏻
Hello from Imgur (:
WHY did you blur out the dough at 5:32?? That was rather odd, but maybe it was the shape ha ha
Danke fuer dieses Video - ich wusste nicht genau wieviel Lye ich nehmen sollte, das erst mal wo ich Bretzen gebaken habe, hatten die kleine Pisteln auf der Haut - Der Baecker hatte mir gesagt ich solte die Bretzen nach dem Eintauchen 1 Stunde lang stehen lassen! Das war bestimmt der Fehler, sie hatten auch keine Haut, wie du beshrieben hast!!! Geiles Video, werde sie bald backen und bescheid geben! ❤
Sieht lecker aus!! Ich bin Ami, wohnte in Deutschland etwa 30 Jahren, bin jetzt in Korea, und muss jetzt leider Haxe, Sauerkraut, Klöße und so weiter alles selber machen. Demnächst gibt es aber wieder Brezeln! Ich freue mich! 고맙습니다!
Well done
These look incredible! I’ve been meaning to make some pretzels lately! Do you have a good cheese dip recipe to go with these??
unfortunately I do not, But I have seen a video about that recently :ruclips.net/video/vK5q27ragow/видео.html
Hey, Thanks for suggesting a cheese dip video I just uploaded one, ruclips.net/video/I4WZ41BDkuk/видео.html. Let me know what you think about it. Also keep up the good work love your channel!
Awesome I am gonna try this
I don't trust all the junk in food today...what else can you substitute for the malt powder?
Very good recipe .. 😋😍😍👍 Can you try this.. 😋😍👍
What can I substitute for the butter?
Lard
What kind of paper did you use to bake them ?
That’s just parchment paper
Thanks a lot for the video! I cannot find the sodium hydroxide, would you have a brand you could recommend? And also,.what type of instant yeast did you use? Thanks a lot again!
Hi Thanks for watching the video :) I put a link in the description to the Sodium Hydroxide I used. Just make sure its is food save. For the yeast I'm usually using the Fleischmans standard dried yeast (amzn.to/3obtdbI). Let me know how it goes and if you have any other questions.
@@burgermeistercooking3913 thank you for the info!
Schönes Rezept, einfach gut. Oftmals verwende ich Hühnchenbrühe statt Wasser oder Bier, und das klappt auch gut. Schmeckt ein bisschen wie eine Hühnchensuppe. Neulich abonniert.
I love the fact that you're highlighting your German culture. I'm doing something similar on my channel. Diverse cultural recipes are FUN! 🙌👌
Thanks a lot for this comment, Sorry didn't see it before
Do we have to use malt powder?
Baking soda works fine
And boiling water. Look in his description
Hello, thanks for sharing this authentic recipe. I saw some recipes adding eggs to pretzels and was wondering if that's really the right way 🤔. Can you show the resulting pretzel from using baking soda instead of NaOH? Thanks
I have made your recipe as shown in the video. Why does my dough end up looking dry. What can I do to make the dough look like your?
What did you sodium hydroxide ?
So look delicious 🤤🤤
Thank you :)
I came for the German beer cheese but subscribed for the pretzels
The slowmo shots could be shot at a higher frame rate to look better
Totally agree, they will be after I upgrade my current phone ;)
I lived in Germany years ago. My husband was in the US Army stationed near Frankfurt. I have tried for years to find a recipe for these triangular-shaped bakery cakes/donuts that had hazelnuts on top.
Do you know what I'm referring to here? Do you have a recipe for something like this?
I also am a new subscriber to your YT channel!
Hi :)
Thank you so much for subscribing!
I’m not sure what these donuts would be. if you could find a photo or if anyone else here has an idea what it could be. I’m more than happy to find a recipe for you :)
Or are you talking about Haselnuss Ecken ?
@@burgermeistercooking3913 these were shaped like a triangle ( dreieck ) & had either hole or half Hazel Nuts on top. They were sooo good
My husband & I lived in Munster b Dieburg from 1972- 1975
@@burgermeistercooking3913 Yes! I think that’s what they were called!!! Hazel is Ecken!!!
I should have taken a photo of them but didn’t and I’ve thought about them for 40 plus yrs!!!!
@@holiday-td6hx Theyre literally called hazelnut corners in germany lol
Maybe youll find a recipe via google
I would like to know how come the sodium hydroxide is dangerous for hands and not for the stomach
I guess you looked up the answer right after typing this, but in any case the hydroxide reacts with proteins, sugars and fats in the dough. This incorporation into new molecules means the hydroxide is no longer anionic (or free to react), neutralizing it. This is exactly why it is dangerous to dip your hand in the solution, because it would react with the proteins and fats of your skin. A saw several nice explanation in this page cooking.stackexchange.com/questions/79458/why-is-eating-pretzels-safe-when-they-are-bathed-in-lye/79459 and more simply put in here www.npr.org/sections/thesalt/2014/08/09/338591194/for-a-proper-pretzel-crust-count-on-chemistry-and-memories?t=1626980830299
I follow your recipe The first batch came out wonderful it came out perfect it came out beautiful the second batch came out Doughy like it hadn’t even cooked inside and then just to be a little bit more careful the next double batch that I made I followed it meticulously and I got the same thing it was doughy inside? What would cause this why is it doing that help I have pictures.
Thats interesting! Did you dipp both batches at the same time ? So that one was laying outside for a while after the liquid was added ?
@@burgermeistercooking3913 I also had this issue when I used dried yeast. When I used instant yeast I didn’t. Would like to solve this as I like the heavier texture of the bun with dried yeast. Also, do you know what the malt measurement is in imperial measurements. Thank you.
This is the best recipe I’ve found and I’ve tried many. I have relatives in Stuttgurt who we visit every couple of years. I always missed the pretzels when I went home so was thrilled to find this recipe.
First sentenced told you‘re from germany
next time do 3 times speed so i can use it in a presentation and edit myself instead of you