As a German, thank you for making the inner bits crunchy! I always feel like Americans miss out on the best part of Brezn. A great way to eat them is cutting them in half and adding cream cheese and chopped chives. You can get these "Frischkäsebrezen" everywhere here in Bavaria :)
Hey Claire, love your videos, Id recommend looking up a "continuous/misting" spray bottle. Im a hairstylist and use them all the time, but I've heard from clients that the super fine mist is also helpful for cooking/baking and even certain arts & crafts! no need to hold your spray bottle multiple feet away from whatever youre spraying! (its also way easier on your wrist if you need to do more than one pump)
The glass bowl for the stand mixer makes it so much easier to see what is happening inside, thank you. If the baked baking soda and water solution became warmer when mixed together, it is an exothermic reaction, meaning that it releases energy.
18:10 When you dissolve the sodium carbonate it dissociates, changing form from solid Na2CO3 to dissolved 2 Na(+) + CO3(2-) . This dissolved form is more energetically favorable, meaning that the energy stored in the bonds is lower than in the solid form. The energy has to go somewhere, so it heats up the water. The dissolution of sodium carbonate is an exothermic reaction.
Different German regions make them more or less soft on the thick part. It is indeed consumed with butter but at bakeries I always ask for jam😂 and dip them in my latte. Lately it's become popular to use pepper instead of salt on the surface and it's also very good.
I think this is a good compromise for home bakers! I mean, who wants to handle sodium hydroxide in their kitchen? Just one tip: Boiling the pretzels in the alkaline solution makes for a better colour and glossy, crunchy finish because it helps with pregelatinization☺️. Another dip option that I can absolutely recommend is Obazda, which has cheese and onions in it. Though, to be fair, we are usually too lazy to prepare a dip and just devour them with a good amount of butter haha😂
Great video Claire! For those who want to use lye: - Make a 4% sodium hydroxide solution (use high grade NaOH; not for cleaning or technical grade) - After proofing remove the cover to let the pretzels get a skin (about 10-15 min). Best in the fridge. - Then dip the pretzels for 10 seconds in the lye. Be careful when using the lye. Although it’s just 4% you might ruin your countertop if you leave it for too long on it. Lye can be quite aggressive to parchment paper. After baking you might have some holes. Also, I usually use more butter in the dough. It gives more flavor and a better texture.
I make pretzels quite often, since I really like the chewiness and the crust. Nice to see how Claire makes them. Pretzels are like one of the best bread inventions ever.
Love love love pretzels :)) Here in Germany they also vary quite a lot from region to region. The swabian Brezel most times has a lenghtwise cut on the thicker part and thinner arms, while the bavarian ones don‘t. My grandpa, who is also a baker, would always add lard to the dough, which makes them even more soft and moist but still crunchy on the little arms :)
While the traditional salted Brezel is a bavarian staple, a new Brezel has gained massive popularity over the last few years, which was invented just before the pandemic : The Pfefferbrezn. Its a similar process, yet the Brezel is coated in a fatty, salted and very peppery glaze. The black pepper flavour is phenomenal, and you should absolutely try it Claire, even if probably you've had enough of baking Brezeln atm. But please give it a try :)! (Oh, and please try Obazda with your Brezel, it's the best combination).
Also, the invention of the "Laugeneck" (litt: "Lye corner") is a German type of roll, thats relatively new - like maximum 5 years old. It's a laminated triangular dough breadroll, and is prepared in lye as well, giving it a very distinct pretzely flavour, yet the structure of a croissant. It's absolutely heavenly!
I live in Germany and my favourite bakery does pretzels that are topped with egg, bacon, and cheese. The cheese is melted and it holds it all together so it's easy to eat on the move
Yes, lye pastry with butter is a great combo and indeed common in Germany. A lot of the time I'll just slice and butter it but sometimes with pretzels (since they're a bit awkward to cut open) I'll also make some garlic butter for dipping.
I grew up in the US but now live in Germany and don’t get me wrong, I like a good Butterbrezel just like the next guy but at all-time favorite, spot 1 for me is still and will always be… Auntie Anne’s.
I use baked baking soda (sodium carbonate)... I actually use a pan to make it because it is faster than in the oven. Boil them in a water and sodium carbonate solution (and immediately after a bath in cold water to remove the flavour) and finally I bake them and I brush a little bit of water near the end of baking to get a shiny look. I think my method works very well. I wanted to try with food-grade Lye but in Italy it is impossible to find, even on amazon there is only the non-food grade one. I still think sodium carbonate is the closest it can go and boiling them in sodium carbonate works grate for the color. The only problem is that while Lye burn in the oven you need to wash away sodium carbonate. In terms of taste they are obviously not identical but they are quite similar too. PS. I still love your recipe. But if you try to boil it you will get a better color (with lye that's not necessary but with baked baking soda it is).
If anyone is wondering about the heat when diluting the baked baking soda at 18:08... Technically when you dilute a base in water, the water is a weak acid relative to that base, so the water and the baking soda are chemically reacting alongside the dilution. Generally speaking, acid-base reactions are exothermic, meaning they release heat!
I want Claire to make Homemade waffles and or pancakes. I’ve been dying for a Good Recipe, maybe I’ll stop using the boxed mixtures and go the Homemade route. 😅👏🏽
I hope that you will do a video of the lye process when you can. I have been curious , as I am a soap maker and use lye regularly, although I am not sure it's food grade.
2:20 someone correct me if I'm wrong, but I think she meant to say that it RAISES the pH, not lowers it. Alkaline substances have a higher pH than acidic ones.
I wouldn't worry about the motor in those KitchenAid stand mixers overheating, those things are built like absolute tanks, I've a friend over in Texas who has a very vintage one that is still going, having mixed doughs, batters and pastries for decades and only ever needed its' gears re-greasing, they're one of the few appliances still made these days that are built for quality, not quantity... :)
Funny observation. Claire is wearing the same thing when working with Rick Lopez on the Tamales. You would not know this if they didn't mention and spotlight that video during this one 😛
Once baking soda is baked it is the same as washing soda and that's available at the store next to the ammonia. Maybe you could just use washing soda and avoid the baking time?
There is a hilarious Grateful Dead quote an interviewer asked the Grateful Dead has success change the Grateful Dead Jerry Garcia responds yes and he has nothing more to say cause he’s so drugged up but then Phil from the Grateful Dead says yeah when we buy pistachios and we come across the pistachio that’s hard to open. We don’t even bother trying to open them now, lol that’s a funniest thing I’ve ever heard
First of all, in Germany Brezeln are not even close to something considered dessert. And what you did there indeed looks yummie…but a Brezel, with mustard Sauce… rather no. Sorry, greetings from Germany :)
As a German, thank you for making the inner bits crunchy! I always feel like Americans miss out on the best part of Brezn. A great way to eat them is cutting them in half and adding cream cheese and chopped chives. You can get these "Frischkäsebrezen" everywhere here in Bavaria :)
They prefer dipping in mustard. I feel a bit insulted
I visited bavaria. That fresh cheese bread pretzel is so tasty.
Science + Claire = ultimate baking video satisfaction.
Hey Claire, love your videos, Id recommend looking up a "continuous/misting" spray bottle. Im a hairstylist and use them all the time, but I've heard from clients that the super fine mist is also helpful for cooking/baking and even certain arts & crafts! no need to hold your spray bottle multiple feet away from whatever youre spraying! (its also way easier on your wrist if you need to do more than one pump)
Dough recipes are my favorite, thank you! Also, I would LOVE to see Claire make a traditional Viennese apple strudel
The glass bowl for the stand mixer makes it so much easier to see what is happening inside, thank you. If the baked baking soda and water solution became warmer when mixed together, it is an exothermic reaction, meaning that it releases energy.
18:10 When you dissolve the sodium carbonate it dissociates, changing form from solid Na2CO3 to dissolved 2 Na(+) + CO3(2-) . This dissolved form is more energetically favorable, meaning that the energy stored in the bonds is lower than in the solid form. The energy has to go somewhere, so it heats up the water. The dissolution of sodium carbonate is an exothermic reaction.
Different German regions make them more or less soft on the thick part. It is indeed consumed with butter but at bakeries I always ask for jam😂 and dip them in my latte.
Lately it's become popular to use pepper instead of salt on the surface and it's also very good.
I think this is a good compromise for home bakers! I mean, who wants to handle sodium hydroxide in their kitchen? Just one tip: Boiling the pretzels in the alkaline solution makes for a better colour and glossy, crunchy finish because it helps with pregelatinization☺️. Another dip option that I can absolutely recommend is Obazda, which has cheese and onions in it. Though, to be fair, we are usually too lazy to prepare a dip and just devour them with a good amount of butter haha😂
Great video Claire!
For those who want to use lye:
- Make a 4% sodium hydroxide solution (use high grade NaOH; not for cleaning or technical grade)
- After proofing remove the cover to let the pretzels get a skin (about 10-15 min). Best in the fridge.
- Then dip the pretzels for 10 seconds in the lye.
Be careful when using the lye. Although it’s just 4% you might ruin your countertop if you leave it for too long on it.
Lye can be quite aggressive to parchment paper. After baking you might have some holes.
Also, I usually use more butter in the dough. It gives more flavor and a better texture.
Just me hoping Claire will cover Pfeffernüsse come Christmas holiday time! 🙏🙏👍👍
I make pretzels quite often, since I really like the chewiness and the crust. Nice to see how Claire makes them. Pretzels are like one of the best bread inventions ever.
EDUCATIONAL as always. Thank you, Claire and crew. Also, the editing is so satisfying ❤
Love love love pretzels :))
Here in Germany they also vary quite a lot from region to region.
The swabian Brezel most times has a lenghtwise cut on the thicker part and thinner arms, while the bavarian ones don‘t.
My grandpa, who is also a baker, would always add lard to the dough, which makes them even more soft and moist but still crunchy on the little arms :)
Thanks to Claire, I make bagels every weekend! I don't know if learning to make pretzels is a good or bad development for my life 😂
While the traditional salted Brezel is a bavarian staple, a new Brezel has gained massive popularity over the last few years, which was invented just before the pandemic : The Pfefferbrezn. Its a similar process, yet the Brezel is coated in a fatty, salted and very peppery glaze. The black pepper flavour is phenomenal, and you should absolutely try it Claire, even if probably you've had enough of baking Brezeln atm. But please give it a try :)!
(Oh, and please try Obazda with your Brezel, it's the best combination).
Also, the invention of the "Laugeneck" (litt: "Lye corner") is a German type of roll, thats relatively new - like maximum 5 years old. It's a laminated triangular dough breadroll, and is prepared in lye as well, giving it a very distinct pretzely flavour, yet the structure of a croissant. It's absolutely heavenly!
always a good, relaxing and peaceful moment in my day when claire uploads ❤️
Claire's hair is gorgeous 💜
The first think I ever learned to bake was pretzels, and this version looks infinitely better
I live in Germany and my favourite bakery does pretzels that are topped with egg, bacon, and cheese. The cheese is melted and it holds it all together so it's easy to eat on the move
so the egg and bacon are on top and then kind of glued down with cheese? like a bagel with it all spread or just over the pretz bits?
@KG-fv4nc yup full pretzel, not cut open. Stuff piled on top and then kept in place with cheese
Happy Thursday! Time for Claire ❤🎉😊
nice, ive been binge watching all the vids with my dad recently, cant wait to watch.
Yeah ! Another great video, thanks !
Yes, lye pastry with butter is a great combo and indeed common in Germany. A lot of the time I'll just slice and butter it but sometimes with pretzels (since they're a bit awkward to cut open) I'll also make some garlic butter for dipping.
Soft pretzels are one of my favorite things in the world-thank you!
I love pretzels and those looked awesome! Thanks for the video
I grew up in the US but now live in Germany and don’t get me wrong, I like a good Butterbrezel just like the next guy but at all-time favorite, spot 1 for me is still and will always be… Auntie Anne’s.
I really wanna try this, but don't have much kitchen space. Also want more Archie cam, he's adorable!
Happy Halloween Claire
Yes!! I love soft pretzels. Claire the antidote for boring in my kitchen. The antidote for the crazy in my world,
Happy Halloween everyone!!!!
can Claire recreate Wetezels Pretzels and Auntie Anne's?!
Just in time for November-fest!
This is a recipe I'd love to try. Love a good pretzel.
Claire, you're glowing and your hair and nails look amazing! Thanks for the video! Wishing you well!
I love hearing Archie...it's so homey ❤..comfy
I use baked baking soda (sodium carbonate)... I actually use a pan to make it because it is faster than in the oven.
Boil them in a water and sodium carbonate solution (and immediately after a bath in cold water to remove the flavour) and finally I bake them and I brush a little bit of water near the end of baking to get a shiny look.
I think my method works very well.
I wanted to try with food-grade Lye but in Italy it is impossible to find, even on amazon there is only the non-food grade one.
I still think sodium carbonate is the closest it can go and boiling them in sodium carbonate works grate for the color. The only problem is that while Lye burn in the oven you need to wash away sodium carbonate.
In terms of taste they are obviously not identical but they are quite similar too.
PS. I still love your recipe. But if you try to boil it you will get a better color (with lye that's not necessary but with baked baking soda it is).
If anyone is wondering about the heat when diluting the baked baking soda at 18:08... Technically when you dilute a base in water, the water is a weak acid relative to that base, so the water and the baking soda are chemically reacting alongside the dilution. Generally speaking, acid-base reactions are exothermic, meaning they release heat!
new upload right when I'm hungry lmao
I love pretzels 🥹
I want Claire to make Homemade waffles and or pancakes. I’ve been dying for a Good Recipe, maybe I’ll stop using the boxed mixtures and go the Homemade route. 😅👏🏽
ohhhhhhhhhhhh baby
Where did you get the measuring spoons? I have a set of cups like that but would love the spoons
This finally fulfills my Auntie Annie’s X Claire fantasy
Well, I like Pretzel Day.
I hope that you will do a video of the lye process when you can. I have been curious , as I am a soap maker and use lye regularly, although I am not sure it's food grade.
Loved the video!
For everyone using lye, always put the lye into the water, otherwise it gets really dangerous. I memorized „Water to lye, you die“ ;)
2:20 someone correct me if I'm wrong, but I think she meant to say that it RAISES the pH, not lowers it. Alkaline substances have a higher pH than acidic ones.
yep!
Claire (or anyone), where did you get the bowl toppers? I want to try and avoid using plastic wrap when proofing dough.
She just can't miss, can she?
I wouldn't worry about the motor in those KitchenAid stand mixers overheating, those things are built like absolute tanks, I've a friend over in Texas who has a very vintage one that is still going, having mixed doughs, batters and pastries for decades and only ever needed its' gears re-greasing, they're one of the few appliances still made these days that are built for quality, not quantity... :)
Yay pretzels finally
now we need gourmet auntie anne's 🙏
21:05 is now your new wallpaper
Baking sodium bicarbonate converts it into sodium carbonate or washing soda.
Nice
Funny observation. Claire is wearing the same thing when working with Rick Lopez on the Tamales. You would not know this if they didn't mention and spotlight that video during this one 😛
yummy
I was sitting my office at work thinking how I wanted to see you make something new then I opened youtube just hoping….
Do an Auntie Annies episode of you claire does!!!
SEEMS LIKE THE EINSTEIN OF BAKING ❓️👍👀
1.5T of Barley Malt Syrup weighs 32g. If you were inclined to not use volumetric measurements.
Once baking soda is baked it is the same as washing soda and that's available at the store next to the ammonia. Maybe you could just use washing soda and avoid the baking time?
It's probably to ensure it is food grade.
Not the same regulations for food products and cleaning products
At my supermarket, the only size washing soda is 55oz. Seems a lot more efficient to use a bit of baking soda with the extra step.
Dope
❤❤❤
Ha ha Archie got me, I thought it was my cat!
The instructions for my mixer specifically say that stiff dough should be mixed on speed 2, not the lowest speed.
PRETZELS!!!!
YESSSS!!!
Everybody has to get some bran mustard.
For some reason I didn't realize pretzels were german 😂
🤗💯
Love her , great science and chemistry, however I'll respe t your decision , also I'll judge you so had for not putting salt on on it 😂
How many times do you make a recipe before you show us the final form, generally of course.
WHERE IS THE CAT VIDEO AT THE END?!
oh my I've never been so early in a video before lol
There is a hilarious Grateful Dead quote an interviewer asked the Grateful Dead has success change the Grateful Dead Jerry Garcia responds yes and he has nothing more to say cause he’s so drugged up but then Phil from the Grateful Dead says yeah when we buy pistachios and we come across the pistachio that’s hard to open. We don’t even bother trying to open them now, lol that’s a funniest thing I’ve ever heard
THAT LOOKS HELLA MIDWEST
How do German bakers greet each other?
Gluten Tag
(Don't fact check this)
Damn girl that’s def more than 8 inches 😅
There's nothing not mustard about yellow mustard.
First of all, in Germany Brezeln are not even close to something considered dessert. And what you did there indeed looks yummie…but a Brezel, with mustard Sauce… rather no. Sorry, greetings from Germany :)
The lye police needs to chill!
second
no lye > try again
No lye no deal
No NaOH = not pretzels.