German Soft Pretzels with photos

[EmeraldSue]

They look delicious Gert. I can just imagine how good they would taste with that cold beer

[Delightful Den]

Pretzels look fab Gert.

How much s a quart in mls?

H
2 quarts are 1892ml

Dennis

[cookie1]

They look delicious Gert. Well done.

[Cornish Cream]

Just gorgeous Gert

[gertbysea]

I did mess with the recipe a bit as I felt it was way too much water in the first place which it was. I followed the process. If anyone is really interested in the method I will post what I did but it it not a quick recipe.


And for my next attempt at reviving my youth I am gunna have a go at making Bialys onion  bagels , baked not boiled. Found the recipe near the end of my Beeeeeeutiful new book.

OMG I am so excited about these.

First I have to finish my super pretzels. Maybe I should freeze them.

Den you are gunna wish you were here!

Gert

[Delightful Den]

I already do Gretchen. Any time I get into NYC I always seek out a pretzel vendor's cart.

[Halex]

Gert, really interested in the onion bagels if not too hard please post recipe

Thanks
H

[cookie1]

I must try these pretzels. They look so nice.

[droverjess]

Gert fab, they do look very LARGE

Plus I thought it artistic and  clever pretzels to symbolise the eclipse?
LOL.

[gertbysea]

I have to tell you that this  wonderful  book, The Secrets of a Jewish Baker, confirms  all that I don't know  about  bread making.  Achookwoman is our "go to" guru for sure.  Also I am not a follow the recipe exactly sort of oook.  What I know about bread making would fill a thimble, and that is there is a formula for making all breads. It is all about maths.

Having said that I can only tell you what I did to make the pretzels. Apart from  asking achookwoman your best best is to google and do some research especialy when converting measurements.  I tried to keep to the American measurements here becauste I have a pyrex measuring jug with both US and  Aus measures marked.

As you can see the recipe calls for 2 Quarts of water Hally. That  is of no consequence what ever.  All you need is a pot of water, so whatever.

Seems to me breadmaking is all about feel and smell and is very intuitive. This book is by a a baker from Long Island NY who owned  a bakery making all sorts of goodies.  He uses a basic sponge method for lots of bread and nearly each recipe is for at least 2 loaves which makes it hard for me as there is just the two of us and I don't eat much bread.

To me it is all about replicating the flavour and texture of breads  I remember from my youth in New York and that is why I am in love wth this book.

Ok to the pretzels. A wonderful  surprising taste treat for the uninitiated.

In the Thermothingy jug I put 3/4  of a cup of water followed by  2.25 teaspoons of dried yeast. Probably  about 7 gms. Then 2.25 cups of bread flour white,  .5 cup of  whole wheat flour, .25 cup  of brown sugar, 2 tsps of molasses, 1 tbls of grape seed oil  and 2 tsps salt.

I gave it a quick mix on 4 then kneaded it for  5 minutes. This is where you can add more water or flour, either sort to make a dough you can work with. Not too wet not too dry.   I  have no idea how much of either i used but  after each  addition  of water or flour I kneaded it a bit more.

If you were doing this by hand  you would not measure it either. It is all about the feel.

I then put the dough in an oiled bowl turning it to coat, covered  it with chookies shower cap and left it to  double.

No need to punch it down . I took it out  of the bowl  sort of shappd it into a loaf, cut it into three then each piece in three again. I used Helene's super spatula.

Take  one piece and roll it into a long strand  about  70 centimetres long or less or more as you like.  Form pretzel shape. I used a You Tube  demo to figure it out. Place them of a tray, cover with plastic wrap to rise again, maybe  30 minutes.

Meanwhile boil a pot of water add  a handfull of baking soda for 4 tablespoons to two quarts. of water. Don't ask just google it if you have to know. it really does not matter.

Preheat over to HOT  AS. 230  or more. You know your own oven.

Ok  now take the water off the boil add one pretzel at a time  and quickly turn over and remove to lined tray sprinkle with crushed salt and  bake for 3 to 4 minutes  before turning them over or around or whatever. Cook for a total of 8 to  10 minutes until lightly browned.  let them cool a bit then dip them both sides in a combo of melted butter and oil . The recipe called for 4 tbls of oil and the same of butter but you can figure out how much you want.

The process is similar to making bagels.

Yes Drover Jess they are big. They are meant to be big and are nothing  like a bag of pretzels. These are soft, buttery and salty.

Hall  I will  report on the Bialys in a day or two.   They are sooooooooo yummy.

Gert

[Halex]

Pretzels look fab Gert.

How much s a quart in mls?

H
2 quarts are 1892ml

Dennis

Thanks Dash

[Halex]

Geet thanks for the instructions.

I love playing with dough, I coudnt help myself I have just ordered the book

H

[droverjess]

LOL H with money saved n groceries, good one.

Great going Gert, look forward to your next endeavour and agree all about feel... And instinct with the more you bake.

[jeninwa]

Thanks for the instructions Gert. Going to try making these on the weekend.

[gertbysea]

Thanks for the instructions Gert. Going to try making these on the weekend.

You won't be diappointed.  Remember they do not have to be pretzel shaped either.

Gert