Recipe Review- Soft Buttery Pretzels. Festive Flavour

[Very Happy Jan]

Made these for lunch today. They were very easy to make and tasted great. So good in fact that DH ate the best looking ones before I could take a photo!!
The only real tweak was to reduce the quantity of the baking soda solution. I used 50g of baking soda in about 500ml of water.
Toppings.
Garlic salt & Parmeson Cheese
Bacon & Cheddar cheese
 5/5 for taste & ease of making


This is my first attempt at including a photo so fingers crossed.

[brazen20au]

mmmmmmmmmmmmmm

[Thermomixer]

Great work with making AND taking a photo and most importantly - working out how to get it on here. 

[cookie1]

Wow, VHJ you are one clever person. I have been hanging out to make the pretzels but still haven't done so. Thanks for the review.

[KerrynN]

Hi all,

I made these today. Reviews from eldest DS was supportive, not so much from younger (but that could have been the homemade cinnamon sugar I dusted them with).

I wrapped my dough in my Silpat Mat and popped it in the oven preheated to 70 but then with just the fan on to prove (there is no warmth in Melbourne at the moment...) and the dough went quite crumbly and hard on the outside. It was all OK once I needed it all back together before rolling them out but wondered if anyone else experienced this crusting effect when wrapping their dough to rise in the Silpat (or TM) mat? I have experienced this with other doughs as well.

End result was good though. Have posted photo before we head out to friends for the real taste test.

Cheers,
Kerryn

[Meagan]

Keryn only when the oven is too high have I experienced it. I would warm the oven and turn it off then put the dough in wrapped completely in a package.

[cookie1]

They look lovely. I'm going to make some pretzels using the Parmesan Grissini recipe.

[judydawn]

How long do these type of things stay fresh, both the pretzels and the grissini. Can they be frozen or do you have to make them as near as possible to when you want to give them to someone?

[faffa_70]

I only warm my oven to 40 or 50 degrees - depending which one I am using. I then turn it off. If it isn't a freezing day, I actually only turn the light on in my oven and leave the door closed - this seems to be enough. Almost need to be putting it in the fridge over here in the next week or so 

[KerrynN]

How long do these type of things stay fresh, both the pretzels and the grissini. Can they be frozen or do you have to make them as near as possible to when you want to give them to someone?

JD I think that they are best when they are still warm from the oven and I expect that they won't last too long. We have a few left which I didn't take with me today so I will see how they are tomorrow and let you know.

Keryn only when the oven is too high have I experienced it. I would warm the oven and turn it off then put the dough in wrapped completely in a package.

Meagan when you say completely wrapped how do you do this with one of the mats? Do you tuck the edges under?

Thanks,
Kerryn

[Meagan]

Kerryn hi,

Do you have a silpat mat or a green thermomat? The green mat you can wrap the ends over too with a silpat mat it isn't flexible enough to do that. I guess the easiest way to describe it would be like wrapping up a present and placing the folded edges on the under side.

[KerrynN]

THanks Meagan - I do have a silpat and found it hard to see how to fold the sides, as you say. May have to return to the bowl with plastic wrap - but seems such a waste of plastic...

Will persevere.

[cookie1]

Judy I freeze what is left of my parmesan grissini and they are still nice when thawed. I'm going to use what is left from yesterdays lot (we did eat rather a lot of them) to put dip on on Christmas day.

[sue_h]

Made these today. Thanks for sharing. I had the book and totally skipped over them as I'm still working my way through the EDC. My DS said that they were better than the bought ones. I made 6 large and we had them for lunch with salad. As we have them savoury they were a little sweet for me. Would the recipe still work if you reduced the sugar or does the yeast need this much sugar to grow?

[Meagan]

THanks Meagan - I do have a silpat and found it hard to see how to fold the sides, as you say. May have to return to the bowl with plastic wrap - but seems such a waste of plastic...

Will persevere.

Kerryn I sometimes use a large bowl and place the mat over it instead of glad wrap. Not sure if the silpat would work this way too?