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Old 10-20-2012, 10:51 PM   #91
Bulls Beers
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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??
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Old 10-22-2012, 04:16 PM   #92
PatGerkin
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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.

 
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Old 10-24-2012, 07:30 PM   #93
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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?
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Old 10-25-2012, 03:57 PM   #94
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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.

 
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Old 10-25-2012, 05:16 PM   #95
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Thanks Pat.
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Old 10-27-2012, 12:42 AM   #96
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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...
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Old 07-08-2013, 11:23 PM   #97
PatGerkin
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Some pics of my most recent batch of Lye Pretzels, which I enjoyed with Weisswurst and Weissbier.
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Old 07-09-2013, 11:21 AM   #98
Melana
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Wow, those look awesome.

 
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Old 07-09-2013, 11:43 AM   #99
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Looks very tasty! I'm going to have to try my hand at pretzel baking soon.
Regards, GF.

 
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Old 07-15-2013, 04:57 PM   #100
tarawa
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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!








 
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