Wow, this is the first time I've seen this, and I really appreciate how simply, clearly and calmly you help us understand the method. That is rare in that so many presenters focus on entertaining or keeping you focused on themselves, not the process. Very nicely done.
Titli - it was great running across this video. I used to watch your gardening and cooking video, as well as the bells videos. I hope you are well. Thanks for some happy memories.
Titli, i miss your videos :( You were always a great inspiration for me and had your own charming way to make me smile. Greetings from Germany -Maximilian
Thank you for this recipe. I’ve been craving authentic bavarin pretzels for about two weeks now.. but with everything closed and the shelter in place oreder... there was no having them. Finally, I took matters into my own hands, followed your recipe and they came out amazing! Better than store bought! Thank you!
I am surprised they came out good. I added garlic to some with garlic salt and the others I added sesame seed to with cheese dip. Good work I will cook them again.
*Suspend the dough by holding each end, let the middle sag.* *Cross your wrists quickly, then separate them as you lay the dough down. The centrifugal force will result in a perfect twist, everytime.*
Viewed, baked, Nomnomnom...... Thanks again for yet another easy, well explained no-nonsense recipe. Incidentally the same dough without the 'freezing' step made lovely simit..... instead of the bicarb dip the dough rings in pekmez ( grape syrup and water) and dip them in sesame seeds, bake the same.. delicious.
Wonderful, clear instructions. Will try this on the weekend. Titli, may I request for a video on flour please? There are lots of resources, I know, but I find your information succinct and very clear , particularly for some of us "baking impaired" individuals. What clever hands you have!
Awesome recipe!! If you bake the baking soda in an oven before adding it to the water it increases the potency! Bake 300degress Fahrenheit for 1 hour and you will have a darker pretzel finish
I just found this recipe today morning and in the afternoon the pretzels were already in my oven. What a wonderful delight! This must be one of the best pretzel recipes in the whole wide world. Thank you so much for sharing! Sending you hugs across the miles from South America from Ecuador! ((((((((((((((((((((((((((((((((((((((hugs))))))))))))))))))))))))))))))))))))))))))))
I'm so happy I finally found you because I saw this video for you where your making aseed it's like a dough dish cooked on the stove .Your so awesome and make everything look so amazing 😍
Oh my.... those things are so beautiful at the end. I have perhaps only seen pretzels like maybe once to twice in Germany, albeit I did only stay there for 3 years. Still beautiful. I hope I can make some just as well.
Love the video.Thank you for sharing the recipe. I made some today and was so excited how easy they were to make. I love how light the are. Much better then the dense ones that I am use to eating. I am making my own for now one.
I second the request for a Flour 101 type video, I really enjoy your take on bread and baking in general. I have often been confounded by the lack of information out there on the different types of flours. Bread, cake, all purpose and so on! I know it basically has to do with the different proteins but if you have the ability and resources I am sure your many fans would love to see your side of the story!
Can these be frozen and then baked when required? If so, would you do the soda dip first and then freeze or freeze first and dip and bake whilst frozen?
You can also bake the baking soda in an oven at 225' for an hour to get a more alkaline effect. Just be careful not to get it on your hands or in your eyes as it can be much more of a skin irritant than regular baking soda but it is much safer than using lye The freezer trick I will have to try with my pretzel rolls which usually rise well but flatten out in the baking soda solution Cheers!
These were a huge hit at a family Oktoberfest tonight. Quadrupled the recipe to feed everyone. Long day but totally worth it. I found you need to let these cook on the longer side until they are very brown otherwise they are too soft. Thanks so much!
Hi Titli, I'm so excited about this recipe! My heart ever yearns for deutschen brezeln since I traveled there years ago. I'm having a dilemma and I'm hoping you could offer some insights. The first time I made the recipe, I used a cup measure for the flour and right out the gate it got weird. I struggled through the rest of the steps and was pleased by the time the pretzels were ready to go into the freezer: They looked so puffy and perfect! But upon retrieving them from the freezer, I found that they had shriveled and deflated down to pancake thickness. After baking, the flavor was decent but the texture was abominable. I had to try again. Today, I went to my dads house and he had me use his kitchen scale to measure out the flour (apparently the first batch was missing like 30% of the required flour. D'oh!). Things were looking up! The consistency was perfect, just like your video! After being shaped and allowed to rise, they were beautiful. So I happily popped them in the freezer, and again, what I retrieved were some very sorry looking, wrinkly puddle shapes. I used fresh yeast and unbleached, unbromated bread flour (the brand was "Gold Medal"). Sorry for the long winded post, I'm very much looking forward to your guidance :) -Cami R
Cami Rothmuller Weighing ingredients is always a good thing when bread-making! What you describe suggests not enough gluten in the dough. I've had a look at the Gold Medal website and I don't see unbleached bread flour in their range. I see bread flour and unbleached AP flour. Look for a flour that has a protein content of at least 13%. It should tell you on the side of the packet.
Caustic soda is dangerous but boiling bicarbonated soda is not less harmful either. But I appreciate that boiling liquids are less attractive and you generally put more attention when you're close to them :)
Super recipe! I never made them before, but I always wanted to cook them. I'm italian from the north, near Austria borders, so I know them. I done them and they were almost perfect, delicius, soft and with the right browning. only a question: how can I do that they may even round also in the side down? Congrats for the video and thanks
Try using cold Water to mix your Yeast as so not to make it work too much but once in the Baking process is where it will work best ! I watched a German Chef do this in the previous Video to yours here ! The Video is called , " Brezeln machen mit dem Profi " but You need to understand German and it is at nearly the beginning of that Video that he tells the Woman alongside him about it because she wanted to use warm Water !
Aha... I've never heard of the freezing the pretzels to help keep their shape. As a consequence it's not unusual for one of my pretzels to end up as basically a big lump Will definitely try this with the next batch. Thanks.
Caustic soda....? Seriously? Wow who'd a thought....glad we have your version. And yes, I am also a 'baking impaired' person and likewise love your informative videos. X
Do you have suggestions if I would like to make buns with this recipe. My husband, who is German, loves the buns more. I made the recipe as above today and shaped them into buns, but they just didn't turn out the way your pretzels looked. Not fluffy. I did use Einkorn instead of strong white wheat. Could that be the reason? I am now baking with freshly ground Einkorn and Dinkel, and WinterEmmer only. And it is taking me some time to adjust the recipes. Do you have any suggestions for these kind of flours? Maybe a video? :) Thanks, and I love your videos! Much love from Deutschland!
Hi Titli, Danke, danke schön, THANK YOU !!! These pretzels are exactly like the ones that I remember as a kid when I visited my Oma and Opa in Germany. Question? Once I pop the pretzels in the freezer, can I leave them there and just follow the directions and then bake another day? If yes, is there any additional directions that I should know about. I want to make a pile of pretzels for a get together that will happen in a couple of weeks :)
Diane Rubinato Yes, you should be able to freeze the unbaked dough as you suggest. Once the dough is frozen transfer to a plastic bag to store in the freezer until you need them.
How did your pretzels turn out did they taste good I know this is 9 years later but hopefully you rememberHow did your pretzels turn out did they taste good I know this is 9 years later but hopefully you remember
Titli, my boyfriend is German and when I stayed with him in Germany, a common breakfast for us was brezen from the local bakery. Local supermarkets also sold a frozen dough that you bake yourself for convenience. Well, my boyfriend is now living with me in Scotland, but both him and I miss our traditional breakfast and I want to start making these. However, it's a bit of a pain to make it so often, so I was wondering if this dough is good for freezing and at which point is it suitable to freeze. Can you do it after the bath in the soda? Thank you!
+Starmongoose1991 I usually freez this kind of bakery. She freez them before the bath. I will make a few more than the recipe (maybe I will double all the ingredients) and when we've were strarving for one or two pretzels, I will only cook one of them. So, you only do all the mixing part once a month (for example) and bake them on Saturdays and eat for breakfast the same day
Thanks for the facinating video, can't wait to try yours, mine today were very good, but not great the way yours look. Tell me please, if I freeze them instead of just putting them in for the 30 min., how long should I defrost them before dipping them in the boiling water and baking soda solution? Thanks again.
Wow, this is the first time I've seen this, and I really appreciate how simply, clearly and calmly you help us understand the method. That is rare in that so many presenters focus on entertaining or keeping you focused on themselves, not the process. Very nicely done.
Titli - it was great running across this video. I used to watch your gardening and cooking video, as well as the bells videos. I hope you are well. Thanks for some happy memories.
Titli, i miss your videos :( You were always a great inspiration for me and had your own charming way to make me smile. Greetings from Germany
-Maximilian
TheoreticusTV what happened to her ?
thanks for sharing they came out perfect and my wife made me the Knight of the kitchen :D
this is the best homemade pretzel video I've found on UA-cam, thanks!
Original:
Pour Le Plaisir, this Brezel Herr is Not a Original
Thank you for this recipe. I’ve been craving authentic bavarin pretzels for about two weeks now.. but with everything closed and the shelter in place oreder... there was no having them. Finally, I took matters into my own hands, followed your recipe and they came out amazing! Better than store bought! Thank you!
Your voice is soothing like a Cross between miss's doubtfire and a British nanny.
James Lander lol.. glad I’m not the only one that noticed the resemblance in the tone of voice...
@@shirlyrubi4301 I'm afraid you're being a bit of an asshole here Shirly
They look amazing and your voice does magic for the listeners. Lots of thanks.
I am surprised they came out good.
I added garlic to some with garlic salt and the others I added sesame seed to with cheese dip.
Good work I will cook them again.
I absolutely love everything about your channel you are amazing thank you
*Suspend the dough by holding each end, let the middle sag.*
*Cross your wrists quickly, then separate them as you lay the dough down. The centrifugal force will result in a perfect twist, everytime.*
Yousir Cantknow thank you I'll practice this
Excellents! I done them today. I had few troubles, but nothing serious.
On my nexts I'll be getting better!
Thanks!!
Great explanation! Thanx a lot!
Viewed, baked, Nomnomnom...... Thanks again for yet another easy, well explained no-nonsense recipe. Incidentally the same dough without the 'freezing' step made lovely simit..... instead of the bicarb dip the dough rings in pekmez ( grape syrup and water) and dip them in sesame seeds, bake the same.. delicious.
Just made this pretzels today, wow time consuming BUT it's worthy :) all of my family loved the pretzels, thank you for the recipe xo
Wonderful, clear instructions. Will try this on the weekend. Titli, may I request for a video on flour please? There are lots of resources, I know, but I find your information succinct and very clear , particularly for some of us "baking impaired" individuals.
What clever hands you have!
shree
shree
Just thinking about freshly baked Pretzel and good-quality butter is so mouthwatering!
I also like Pretzels with cream cheese and chives
EC912 I'm totally with you on the cream cheese and chives, YUM! But coat them in cinnamon sugar for a nice sweet treat as well.
Awesome recipe!! If you bake the baking soda in an oven before adding it to the water it increases the potency! Bake 300degress Fahrenheit for 1 hour and you will have a darker pretzel finish
I love your videos and your voice is so soothing I could just listen to you speak! thank you for sharing
I just discovered your website and LOVE it and LOVE your way of explaining. Thank you so much!
I just found this recipe today morning and in the afternoon the pretzels were already in my oven. What a wonderful delight! This must be one of the best pretzel recipes in the whole wide world. Thank you so much for sharing! Sending you hugs across the miles from South America from Ecuador! ((((((((((((((((((((((((((((((((((((((hugs))))))))))))))))))))))))))))))))))))))))))))
This beautiful lady can do any kind of bread, God bless her 🙏 ❤
You are so inspiring. I love all your recipes!
I'm so happy I finally found you because I saw this video for you where your making aseed it's like a dough dish cooked on the stove .Your so awesome and make everything look so amazing 😍
Oh my.... those things are so beautiful at the end.
I have perhaps only seen pretzels like maybe once to twice in Germany, albeit I did only stay there for 3 years. Still beautiful. I hope I can make some just as well.
great tip to freeze them before dip them into the soda bath, thank you
your voice reminds me of those english cds we used to listen at in english class
Love the video.Thank you for sharing the recipe. I made some today and was so excited how easy they were to make. I love how light the are. Much better then the dense ones that I am use to eating. I am making my own for now one.
I second the request for a Flour 101 type video, I really enjoy your take on bread and baking in general. I have often been confounded by the lack of information out there on the different types of flours. Bread, cake, all purpose and so on! I know it basically has to do with the different proteins but if you have the ability and resources I am sure your many fans would love to see your side of the story!
Can these be frozen and then baked when required? If so, would you do the soda dip first and then freeze or freeze first and dip and bake whilst frozen?
I love your videos so much! I wish you were still making them
I really love your voice especially when you said haay😍
You can also bake the baking soda in an oven at 225' for an hour to get a more alkaline effect.
Just be careful not to get it on your hands or in your eyes as it can be much more of a skin irritant than regular baking soda but it is much safer than using lye
The freezer trick I will have to try with my pretzel rolls which usually rise well but flatten out in the baking soda solution
Cheers!
Tried this a couple of years ago. I had so many compliments! and till this day people still ask me about it :D
I'm a terrible baker, tried this and it worked almost perfectly! (Mine look weird shaped haha). Great Video. Shame you don't make videos anymore.
This is high quality video and sound. Thank You.
this makes me miss the German pretzels back when I used to live there!! I will definitely try this recipe out!!!!
Good golly gosh- I cannot wait to try this. Great workaround with the baking soda. Well played! Thank you for the great vid. Please keep 'em coming.
Thank you so much,Titli, I appreciate the quick response!
This is so yummy,ımmmm
Thanks....you are so wonderful the way you explain how to cook!!!
reminds me of Mrs. Doubtfire. But I will try the recipe.
I'm sorry but my first thought was Monty Python
AlmightyJesus i
stop being so NASTY to a Sweet Lady. move on.
Oh wow so nice I try that for sure
Very good & clear explanations. God bless you.
I love the way you say 'Mix well"
^.^
These were a huge hit at a family Oktoberfest tonight. Quadrupled the recipe to feed everyone. Long day but totally worth it. I found you need to let these cook on the longer side until they are very brown otherwise they are too soft. Thanks so much!
These look incredible, I don't know if mine can turn out this good
Pure ASMR
I love cooking/baking so so I will do gonna try your recipe tomorrow.Thanks for the lovely vids!!!
Can you freeze them at the end and use them a day later to boil and bake?
Splendid! Love your presentation, best pretzel recipe I found so far. Thanks.
Hi Titli,
I'm so excited about this recipe! My heart ever yearns for deutschen brezeln since I traveled there years ago.
I'm having a dilemma and I'm hoping you could offer some insights. The first time I made the recipe, I used a cup measure for the flour and right out the gate it got weird. I struggled through the rest of the steps and was pleased by the time the pretzels were ready to go into the freezer: They looked so puffy and perfect! But upon retrieving them from the freezer, I found that they had shriveled and deflated down to pancake thickness. After baking, the flavor was decent but the texture was abominable. I had to try again.
Today, I went to my dads house and he had me use his kitchen scale to measure out the flour (apparently the first batch was missing like 30% of the required flour. D'oh!). Things were looking up! The consistency was perfect, just like your video! After being shaped and allowed to rise, they were beautiful. So I happily popped them in the freezer, and again, what I retrieved were some very sorry looking, wrinkly puddle shapes.
I used fresh yeast and unbleached, unbromated bread flour (the brand was "Gold Medal"). Sorry for the long winded post, I'm very much looking forward to your guidance :)
-Cami R
Cami Rothmuller Weighing ingredients is always a good thing when bread-making! What you describe suggests not enough gluten in the dough. I've had a look at the Gold Medal website and I don't see unbleached bread flour in their range. I see bread flour and unbleached AP flour. Look for a flour that has a protein content of at least 13%. It should tell you on the side of the packet.
Wonderful! Thanks so much :)
Oh. My. Word. I can't wait to make these!! Thank you
These look delicious! I will definately be trying your recipe and technique! Thank you!
Caustic soda is dangerous but boiling bicarbonated soda is not less harmful either.
But I appreciate that boiling liquids are less attractive and you generally put more attention when you're close to them :)
I miss you and wish you would make videos again.
Super recipe! I never made them before, but I always wanted to cook them. I'm italian from the north, near Austria borders, so I know them. I done them and they were almost perfect, delicius, soft and with the right browning.
only a question: how can I do that they may even round also in the side down?
Congrats for the video and thanks
Try using cold Water to mix your Yeast as so not to make it work too much but once in the Baking process is where it will work best ! I watched a German Chef do this in the previous Video to yours here ! The Video is called , " Brezeln machen mit dem Profi " but You need to understand German and it is at nearly the beginning of that Video that he tells the Woman alongside him about it because she wanted to use warm Water !
I love your channel. Your cheery confidence is impressive. How did you learn so much about bread? And thank you very much for sharing your expertise.
I love this recipe, very easy! Yours came out looking especially tasty!
thank you for this video. my friend and i appreciated it very much.
Making these today! BTW- your voice is amazing.
These look good. One question though. If doing a lot is it necessary to re boil the baking soda and water in between the dipping of the pretzels ?
Looks great. I will try. You should tell bedtime stories.
Aha... I've never heard of the freezing the pretzels to help keep their shape. As a consequence it's not unusual for one of my pretzels to end up as basically a big lump
Will definitely try this with the next batch. Thanks.
I made these and they're easy and delicious!
hi, we love pretzels... thank you very much for sharing. hope you are all good. keep safe!
How much yeast to use if I use instant yeast? Thanks
Add 1/2 cup molasses and use 3 tablespoons of dark , instant coffee for the boiling Blanching water mix ( bagels too) 🎉😊
These look gorgeous, Titli!
you make it look so easy!
Fabulous! Those look wonderful
Yum! a little bit of mustard is all I need.
I love a good soft pretzel! :-)
We love bread period! lol!! ;)
Yum indeed!!!!
wow pretzel was more complex to make then i was hoping for ..but np i can do this :)
Caustic soda....? Seriously? Wow who'd a thought....glad we have your version.
And yes, I am also a 'baking impaired' person and likewise love your informative videos. X
I love this channel...Why aren't there more uploads?
Nice video. I tried it but i had to add lots of flower while kneading the dough like while making a pizza
I used to use caustic in a food environment. Eye goggles and gloves at all time. Caustic to water, not the other way around.
Do you have suggestions if I would like to make buns with this recipe. My husband, who is German, loves the buns more. I made the recipe as above today and shaped them into buns, but they just didn't turn out the way your pretzels looked. Not fluffy. I did use Einkorn instead of strong white wheat. Could that be the reason? I am now baking with freshly ground Einkorn and Dinkel, and WinterEmmer only. And it is taking me some time to adjust the recipes. Do you have any suggestions for these kind of flours? Maybe a video? :) Thanks, and I love your videos! Much love from Deutschland!
From new delhi , I m your new subscriber Mam very well done 😊
Thank You🌸
wonderful presentation.
Hi Titli,
Danke, danke schön, THANK YOU !!! These pretzels are exactly like the ones that I remember as a kid when I visited my Oma and Opa in Germany.
Question?
Once I pop the pretzels in the freezer, can I leave them there and just follow the directions and then bake another day? If yes, is there any additional directions that I should know about.
I want to make a pile of pretzels for a get together that will happen in a couple of weeks :)
Diane Rubinato Yes, you should be able to freeze the unbaked dough as you suggest. Once the dough is frozen transfer to a plastic bag to store in the freezer until you need them.
I did them. They weregreat!
Since i live alone. I was wondering if i could freeze them! If so at what stage do i (storage) freeze them?
I'm making this right now. :) Thank you for the recipe and instruction.
How did your pretzels turn out did they taste good I know this is 9 years later but hopefully you rememberHow did your pretzels turn out did they taste good I know this is 9 years later but hopefully you remember
Brillant video and thank you
They look amazing!!! Thanks Titli! Xxx
this is a nice homemade pretzel recipe , thank you for sharing
Thank you very much
Titli, my boyfriend is German and when I stayed with him in Germany, a common breakfast for us was brezen from the local bakery. Local supermarkets also sold a frozen dough that you bake yourself for convenience.
Well, my boyfriend is now living with me in Scotland, but both him and I miss our traditional breakfast and I want to start making these. However, it's a bit of a pain to make it so often, so I was wondering if this dough is good for freezing and at which point is it suitable to freeze. Can you do it after the bath in the soda? Thank you!
+Starmongoose1991 I usually freez this kind of bakery. She freez them before the bath. I will make a few more than the recipe (maybe I will double all the ingredients) and when we've were strarving for one or two pretzels, I will only cook one of them. So, you only do all the mixing part once a month (for example) and bake them on Saturdays and eat for breakfast the same day
Thank you for sharing. I made it but not sure why my dough is way too soft.
amazing, can i change the salt to any other things like cinnamon?
You are so amaising!!
You'd have to make more than 4 pretzels at a time if I'm coming over! I can inhale them in 30 seconds!
that was great .. thank you for sharing
I love german pretzels, in America no one can make them like this.
Thanks for the facinating video, can't wait to try yours, mine today were very good, but not great the way yours look.
Tell me please, if I freeze them instead of just putting them in for the 30 min., how long should I defrost them before dipping them in the boiling water and baking soda solution? Thanks again.
Bobo Cookiemonsta I wouldn't defrost them! Just bake few a few minutes more.
Great recipe!!
Would it be possible to stuff these pretzels? Or put some sort of of filling in them?
It probably would with a bit of care. Cheese would be good. Roll it into the centre of the dough before you roll it out really long.
Titli!, Titli! Why you so cray?