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Old 10-24-2011, 04:41 PM   #81
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I've made these a few times and stored them only to have them end up soggy. Maybe a paper bag would work?

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Old 10-24-2011, 10:08 PM   #82
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The salt crystals will pull moisture from the air and make them soggy. They are best eaten fresh.

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Old 11-13-2011, 01:48 AM   #83
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Come and get it! Love the hot pretzels

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Old 11-13-2011, 02:16 AM   #84
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I've made these a few times and stored them only to have them end up soggy. Maybe a paper bag would work?

I had that issue. Now I store them in the freezer. When I want one, I pop it in the toaster oven for a couple of minutes and it comes out nice and crispy.
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Old 11-13-2011, 02:17 AM   #85
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Come and get it! Love the hot pretzels


Looking good...I made a batch tonight. They came out great.
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Old 11-13-2011, 03:32 AM   #86
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I let this dough rise first (one batch, overnight, the other batch about 4 hours). When you do that, the pretzels grow a lot more in the oven.

Previously, I just rolled and baked and they didn't get so big. Jury's still out, but I think I like the unrisen form better. Also, letting the dough rise results in a much more pronounced yeast flavor that wasn't in the batch that was not allowed to rise - my wife didn't like that)

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Old 11-13-2011, 04:30 AM   #87
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I let the dough rise only about a half hour. The next batch I make, I'm gonna try it without letting the dough rise. I haven't had that yeast taste. I guess we'll see on the next batch. Good to know though.

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Old 11-14-2011, 07:44 PM   #88
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Am I the only one who can't get a fluid pretzel twist down? I have the hardest time...

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Old 11-14-2011, 08:02 PM   #89
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I don't think I have ever had a real Bavarian pretzel but that picture makes me need to try to make them.

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Old 06-04-2012, 11:02 PM   #90
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Default Very authentic Bavarian Pretzel recipe and link for food grade lye

This recipe is courtesy of Hans Röckenwagner (January 2011 Food & Wine Magazine) and the pretzels are very authentic. The link for ordering lye is at the bottom of the page. Just make sure to wear rubber gloves and goggles when working with the lye, and to add the lye to your water not the other way around. Enjoy!

3 3/4 cups bread flour (20 ounces), plus more for dusting
1 1/2 cups warm water
1 1/4 teaspoons active dry yeast
2 teaspoons kosher salt
2 tablespoons unsalted butter, softened
10 cups lukewarm water
1/2 cup food-grade lye micro beads (see Note)
Coarse salt or pretzel salt, for sprinkling (see Note)

1. In the bowl of a standing electric mixer fitted with the dough hook, combine the 3 3/4 cups of bread flour with the warm water, yeast, kosher salt and butter and knead at medium speed until the flour is evenly moistened, 2 minutes. Increase the speed to high and knead until a smooth, elastic dough forms around the hook, 8 minutes.
2. Transfer the dough to a lightly floured surface. Cover loosely with a dry kitchen towel and let rest for 5 minutes. Cut the dough into 8 equal pieces and form each one into a ball. Cover the dough balls with the towel and let rest for another 5 minutes.
3. On an unfloured surface, roll each ball of dough into an 18-inch-long rope, tapering them slightly at both ends. To shape each pretzel, form the rope into a U shape. Cross the ends over each other twice to form the twist, then bring the ends to the bottom of the U and press the tips onto it. Arrange the pretzels on 2 large baking sheets lined with parchment paper and let stand uncovered in a warm place for 45 minutes, or until slightly risen. Refrigerate the pretzels uncovered for at least 2 hours or overnight.
4. Preheat the oven to 400°. While wearing latex gloves, long sleeves and safety goggles, fill a large, deep ceramic, plastic or glass bowl with the lukewarm water. Carefully add the lye (always be sure to add lye to water, never the other way around) and, taking care not to splash, stir the solution occasionally until all the beads have fully dissolved, about 5 minutes. Using a slotted spatula, gently lower a pretzel into the solution for 15 seconds. Carefully turn the pretzel over and soak it for another 15 seconds. With the spatula, remove the pretzel from the lye solution and return it to the baking sheets.
5. Sprinkle the pretzels with coarse salt and bake on the top and middle racks of the oven until shiny-brown and risen, about 17 minutes; shift the pans halfway through baking. Let the pretzels cool slightly on the baking sheets before serving.

Make Ahead Pretzels baked without salt can be frozen for up to 1 month. Spray the frozen pretzels with water and sprinkle with salt before reheating in a 275° oven until warmed through, about 20 minutes.

Food-grade lye can be ordered from http://www.essentialdepot.com/servle...ade/Categories A 2lb container is $3.44.

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