This is a great recipe and super flavourful. I have made several recipes from your channel and they are all very tasty. My husband is German although not from the same region he finds the food very delicious.
@@AllTastesGerman when I look for German recipes on line I do go to yours first and always find what I’m looking for. I like your goulash recipe and your spatzle recipe as well
@@sean.furlong1989 Absolutely, I just hope my baking pan arrives in time or I can´t do the video. But I will publish the recipe on the website for sure.
Nah, they're not so bad. A little brash at times, but I like that instead of all the fake politeness you see in Canada for example... You never know where you're at with someone here. 🙂
This is a great recipe and super flavourful. I have made several recipes from your channel and they are all very tasty. My husband is German although not from the same region he finds the food very delicious.
Thank you so much for giving some of my recipes a try. Such a lovely feedback. 😍
@@AllTastesGerman when I look for German recipes on line I do go to yours first and always find what I’m looking for. I like your goulash recipe and your spatzle recipe as well
danke schön!!!!
Gern geschehen :)
Yummy.
Thank you, Sean. Always great to see a comment from you! I really appreciate it.
@@AllTastesGerman Thanks! Are you still making the Osterlamm cake for Easter?
@@sean.furlong1989 Absolutely, I just hope my baking pan arrives in time or I can´t do the video. But I will publish the recipe on the website for sure.
Ich liebe Pretzel...
Ich auch :)
Vielen dank!
Gerne :)
Looks delicious, thank you for all the great video recipes.
One question: How much water for the 1/2 cup of baking soda?
Vielen Dank, -Wolfgang
Thank you so much for watchig. I use about 1 gallon of water for 1/2 cup baking soda.
@@AllTastesGerman Thank you for the helpful reply. Greetings from snowy NW Indiana.
Dear April macht was er will ...
In the video you mentioned that you already added the barley malt into the flour but I don’t see that in the recipe. Is that something I need?
You can leave it out, it just makes the pretzels a little chewier and they don´t keep longer.
These pretzels look yummy. Can you provide the link for the advanced technique? Thank you.
I teach the advanced technique in our bread making class but this is class is at the moment not available. I am sorry!
Can we have the measurements of all ingredients please? Is there a recipe we can find of this?
You can find the recipe here: alltastesgerman.com/how-to-make-pretzels/
Why start with a cold oven?
This gives the pretzels the perfect rise
I love Germans from Bavaria. They are the only Germans who are so polite and friendly.
I think it is like everywhere, some people are nice and some a less nice
Nah, they're not so bad. A little brash at times, but I like that instead of all the fake politeness you see in Canada for example... You never know where you're at with someone here. 🙂