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Home Brew Forums > Food and Beverage > Cooking & Pairing > Bavarian Pretzel Recipe
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Old 09-04-2007, 04:33 PM   #11
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http://www.saratogascents.com/sodium_hydroxide_lye.html

But it looks like they aren't accepting new orders right now. Maybe a phone call would be worth it.

I just placed an order at this one for a little more, but it came to ~$20 with shipping, but that will make tons of pretzels!:
http://www.aaa-chemicals.com/2-12-po...um-hydrox.html
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Old 10-22-2007, 12:34 PM   #12
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Tried this recipe over the weekend, very nice. A few more things that I find helpful are that you have to really work a long thread, much longer than you'd expect, probably close to 24" for a fist sized pre-bake pretzel. When dipping, I found using a tong and gently pinching on the top center (at the junction of the twist, letting the part with the two pinched off ends hang down) seems to hold together the best. Do not skip the dough rest, otherwise the dough will never be relaxed enough to make a good pretzel.

I added a small amount of salt as well to my dough mixture. I like the sweetness level of these pretzels and they come out with a really nice crust and a nice chewiness on the inside. Next time I need to find a little coarser salt, something in between coarse sea salt and Kosher salt. Also, a no-stick pan isn't harmed by the lye solution.

Thanks again for the recipe!

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Old 10-22-2007, 12:47 PM   #13
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http://cgi.ebay.ca/Lye-Sodium-Hydrox...QQcmdZViewItem
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Old 10-22-2007, 10:05 PM   #14
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this looks yummy!

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Old 10-23-2007, 04:50 PM   #15
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Quote:
Originally Posted by zoebisch01
Tried this recipe over the weekend, very nice. A few more things that I find helpful are that you have to really work a long thread, much longer than you'd expect, probably close to 24" for a fist sized pre-bake pretzel. When dipping, I found using a tong and gently pinching on the top center (at the junction of the twist, letting the part with the two pinched off ends hang down) seems to hold together the best. Do not skip the dough rest, otherwise the dough will never be relaxed enough to make a good pretzel.

I added a small amount of salt as well to my dough mixture. I like the sweetness level of these pretzels and they come out with a really nice crust and a nice chewiness on the inside. Next time I need to find a little coarser salt, something in between coarse sea salt and Kosher salt. Also, a no-stick pan isn't harmed by the lye solution.

Thanks again for the recipe!
Glad you liked it. I recently made a batch of these for a community gathering. The hostess put them out as an appetizer and they were gone before the grill was lit!
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Old 12-02-2007, 01:20 AM   #16
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Default Pics!

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!







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Old 12-02-2007, 01:24 AM   #17
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And the meal...

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Old 12-02-2007, 01:25 AM   #18
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menschmaschine that looks incredible... now i want to make some pretzels!

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Old 12-02-2007, 04:12 AM   #19
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Quote:
Originally Posted by menschmaschine
And the meal...

Also, wo hast du die Weisswurst bekommen? Es siet sehr lecker aus!!!

Gut gemacht!
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Old 12-02-2007, 04:21 AM   #20
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Holy crap! That looks tasty.

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