Ss Brewing Technologies Giveaway!

Home Brew Forums > Food and Beverage > Cooking & Pairing > Bavarian Pretzel Recipe
Reply
 
LinkBack Thread Tools
Old 10-20-2012, 10:51 PM   #91
Bulls Beers
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Bulls Beers's Avatar
Recipes 
 
Join Date: Sep 2007
Location: , Boston Bomber#1 place of death...
Posts: 3,049
Liked 138 Times on 103 Posts

Default

I was over in Munich a few weeks ago. As you know there were pretzels everywhere. I had a bunch and they were very good, but they tasted different than mine. The German pretzel tasted a little dryer if that makes any sense. I have to keep mine in the freezer or they get all soggy and mine also seem breadier. The German ones seemed harder and could sit in open air without any issues. Anybody know what the trick is??

__________________

Spezialisiert auf Deutsch Lagerbier...

Bulls Beers is offline
 
Reply With Quote Quick reply to this message
Old 10-22-2012, 04:16 PM   #92
PatGerkin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Santa Barbara, CA
Posts: 4
Liked 5 Times on 1 Posts

Default

here's what works for me:
1. let the dough rest at least 15 minutes, longer if the weather is cold, before rolling the pretzels.
2. roll the ends as thin as possible. i usually roll mine out at least 24" inches.
3. if using the lye method (they won't the correct taste or texture without lye), use a wire rack to allow the lye water to drip off before placing on a baking sheet. I line mine with Sil-mats.
4. Make sure to rotate your trays in the oven between the top and bottom third of your oven halfway between the cooking time.

Have you tried the pretzel recipe that I posted? The taste and texture is very close to the pretzels in Bavaria.

__________________
PatGerkin is offline
 
Reply With Quote Quick reply to this message
Old 10-24-2012, 07:30 PM   #93
TBaGZ
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Estero, FL
Posts: 547
Liked 30 Times on 23 Posts
Likes Given: 90

Default

If I wanted to make pretzels for Saturday night, but won't have time to do all the prep right before I serve them can I do it Saturday morning? Say make them, but only partially bake them, then finish baking right before serving?

__________________
I want to make beer!
TBaGZ is offline
 
Reply With Quote Quick reply to this message
Old 10-25-2012, 03:57 PM   #94
PatGerkin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Santa Barbara, CA
Posts: 4
Liked 5 Times on 1 Posts

Default

what works for me is i make the pretzel dough and form the pretzels the morning of the party (or ideally the night before), put them on baking sheets, place the baking sheets in my refrigerator for a minimum of 2 hours or overnight.
about 1-2 hours before my party i turn on my oven, take the pretzels out of the frig, make the lye bath, and then bake the pretzels. they'll stay fresh for most of the day. just put them in a bread basket and cover them with a tea towel. of course, they always taste best as fresh out of the oven as possible.

__________________
PatGerkin is offline
 
Reply With Quote Quick reply to this message
Old 10-25-2012, 05:16 PM   #95
TBaGZ
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Estero, FL
Posts: 547
Liked 30 Times on 23 Posts
Likes Given: 90

Default

Thanks Pat.

__________________
I want to make beer!
TBaGZ is offline
 
Reply With Quote Quick reply to this message
Old 10-27-2012, 12:42 AM   #96
Bulls Beers
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Bulls Beers's Avatar
Recipes 
 
Join Date: Sep 2007
Location: , Boston Bomber#1 place of death...
Posts: 3,049
Liked 138 Times on 103 Posts

Default

Quote:
Originally Posted by PatGerkin View Post
here's what works for me:
1. let the dough rest at least 15 minutes, longer if the weather is cold, before rolling the pretzels.
2. roll the ends as thin as possible. i usually roll mine out at least 24" inches.
3. if using the lye method (they won't the correct taste or texture without lye), use a wire rack to allow the lye water to drip off before placing on a baking sheet. I line mine with Sil-mats.
4. Make sure to rotate your trays in the oven between the top and bottom third of your oven halfway between the cooking time.

Have you tried the pretzel recipe that I posted? The taste and texture is very close to the pretzels in Bavaria.
No, but I'm gonna make your recipe the next batch...I like the way mine come out, but I'm trying to get closer to a real Bavarian Pretzel...

Cheers...
__________________

Spezialisiert auf Deutsch Lagerbier...

Bulls Beers is offline
 
Reply With Quote Quick reply to this message
Old 07-08-2013, 11:23 PM   #97
PatGerkin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Santa Barbara, CA
Posts: 4
Liked 5 Times on 1 Posts

Default

Some pics of my most recent batch of Lye Pretzels, which I enjoyed with Weisswurst and Weissbier.

p-004.jpg   p-002.jpg   p-003.jpg  
__________________
PatGerkin is offline
5
People Like This 
Reply With Quote Quick reply to this message
Old 07-09-2013, 11:21 AM   #98
Melana
Up to no good....
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Melana's Avatar
Recipes 
 
Join Date: May 2007
Location: Norfolk, MA
Posts: 6,608
Liked 1311 Times on 807 Posts
Likes Given: 857

Default

Wow, those look awesome.

__________________
Melana is offline
 
Reply With Quote Quick reply to this message
Old 07-09-2013, 11:43 AM   #99
gratus fermentatio
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jun 2008
Location: Montana
Posts: 8,723
Liked 788 Times on 549 Posts
Likes Given: 2103

Default

Looks very tasty! I'm going to have to try my hand at pretzel baking soon.
Regards, GF.

__________________
gratus fermentatio is offline
 
Reply With Quote Quick reply to this message
Old 07-15-2013, 04:57 PM   #100
tarawa
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Posts: 55
Liked 7 Times on 6 Posts
Likes Given: 1

Default

That looks great!!

Quote:
Originally Posted by menschmaschine View Post
Got the old hankerin this weekend for German food and since I'm down to my last few bottles of Helles I'd thought I'd make pretzels. Man are they delicious!







__________________
tarawa is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Pretzel Malt? rotary_full Recipes/Ingredients 4 07-18-2009 11:11 PM
bavarian hefeweizen recipe and partigyle question MinnesotaBrewed All Grain & Partial Mash Brewing 1 01-07-2009 04:47 AM
Question on a Bavarian recipe jota Extract Brewing 7 01-24-2008 03:12 AM
In search of a Bavarian Dunkel recipe... Walker Recipes/Ingredients 2 10-15-2005 01:34 AM