He literally provided the BEST advice for cream puffs I found on the internet I watched that video so many times before finally trying the recipe and they came out perfect on my very first try
Where was this recipe all my life! Love this recipe, and pretzels!! Never have to buy them again! Definitely saving this recipe!!! 10/10! So good! It’s amazing, and easy to follow! Love your channel, and you just got a new sub!
Never done it but always heard if you’re going to freeze your soft pretzels to not put salt on them. Freeze them then just moisten when you’re going to heat them up and sprinkle salt on then.
OMG! My 8 year old and I made these on April 1st, and they were AMAZING.❤️ They were light and soft. We couldn’t stop eating them. My 12 year old adds butter, garlic salt, and mozzarella cheese on top then pops it in the toaster oven. He can’t stop saying how much he loves these soft pretzels. It’s April 3rd now and the last one we have is still soft. I do have 2 questions, for anyone out there that can help. 1.For a less saltier pretzel dough, would adding half the salt be ok? 2.The taste of baking soda was a bit strong for me, can I add less?, If so, how much?
Your presentation was prefect and instruction was clear easy to follow. You added bear in boiling water which gives the pretzel a beautiful brown color after you baked them. This step is unique and different than most of other video instruction. I have never made pretzel but definitely try tomorrow morning. Great job!
That was an excellent video. Presentation was perfect. Covered every key piece of info on point. Tested the recipe and it worked perfect. These heat up once cold nicely in the microwave for about 30 seconds. Well done, great video!
Hi Thomas! I followed your recipe as close as I could and when they came out of the oven, they didn't rise. I was on a timeline so they only rested for 6 hours, was that why? I also used All-Purpose flour because I read that it doesn't have much of a difference from Bread Flour. The taste was great and the video was super helpful, just was wondering for next time :)
Your yeast may not have had enough time to reproduce and create CO2. Next time if you don't have enough time leave it on the counter instead of in the fridge. It'll be fine on the counter for a few hours. I did an overnight proof quick "sourdough" that involves leaving it on the counter for 24 hours and it was fine. Also your yeast may have been old. Check the expiration date on the package
Hi hello Thomas, thanks for sharing this pretzel recipe, I love it. I just need to ask can I reused the beer with baking soda solution after making the first batch of pretzel its 10 hours passed or to I have to make a newly fresh solution everytime. Hope to hear from u soon.... :)
I understand this is USA based cooking channel but most big cooking channels on youtube have added measurements in metric or have gone full on metric with measurements. Channels like BA kitchen, Binging with Babish, Americas Test Kitchen, Joshua Weissman and many more. And I mean specifically for baking where volume based measurements are a big no no in pro scene. Anyway, just a thought for future as you must be viewed outside of USA.
Hi Thomas Which mixing bowl do you use? can I sub the butter with canola oil/olive oil? (easier than finding vegan butter). if so, how much I should use? thank you
I refrigerated the dough overnight, but it didn’t rise at all. Why? I set it out in a warm place for about 3 hours and it turned out fine. I will use less kosher salt next time, otherwise it’s a great recipe. Thanks!
Hi Thomas. I encountered two issues; 1) my shaped pretzel lost its shape, basically it "melted" after being put into the baking soda water, even for a few seconds and the water isn't too hot(not boiling). 2) why my pretzel dough breaks/tears when I rolled/stretch it out? Is the dough overproofed? It was in the fridge for 8 hours before I took it out for rolling Please help 🙏 thanks
Keith Sy light beer alternatives: chicken broth, ginger ale, white grape juice, or white wine. Dark beer alternatives: beef broth, chicken broth, mushroom stock, apple juice, apple cider, root beer, or coke.
Keith Sy I’ve done this with ginger ale once and Coca Cola once. Both worked as good alternatives. The color of the ginger ale bagels were lighter and the coke bagels were similar to the color of his in the video
You don't need the beer at all. Your pretzels won't be as dark, but that's ok. The important ingredient is the baking soda, which creates the crust. I've made pretzels for years without beer, and they are terrific.
@@patriotcustodian7777 He is probably using Diamond Crystal Kosher salt which is less salty than Morton's Kosher salt. It's the way they process the salt crystals. I made this recipe and used the 4T amount with Diamond Crystal and it was not noticebly salty at all. If you are using Morton's Kosher salt then you should use less.
Renee Weiss Thank you very much for responding to my question. I’ve been looking for a good soft pretzel recipe and with your help, I believe I have just found it. I’m definitely going to give that a try. Thank you again.
There is no difference in pretzel salt and rock salt, larger crystal salts are all basically the same, just marketed different = more costly. You could use a pink, black Himalayan salt to be fancy. But kosher or canning salt will also work.
Pretzel salt is SUPER white in color which makes them look like classic pretzels. You’re right there’s no difference in taste, but in my opinion, I prefer the aesthetic of pretzel salt ☺️
No matter how much stuff you add to your poaching liquid, it will never taste like a real pretzel, if you're not using lye. Also, telling people that lye is no longer being used in pretzel baking is a straight out lie. No real pretzel baker would ever substitute lye. Also, for all the talk about not misshaping the pretzels, those pretzel shapes are terrible. This makes any German cringe.
Goodness, I love Thomas Joseph. Even if I will never make the recipe I just love his demeanor and educational style~
He literally provided the BEST advice for cream puffs I found on the internet
I watched that video so many times before finally trying the recipe and they came out perfect on my very first try
Word!!!
Happy Pretzel Day 😋👊
Keep Up The Good Work ‼️
U r such a blessing in this quarantine! Thanks a bunch ❣️
I will bake this tomorrow for breakfast for sure
Where was this recipe all my life! Love this recipe, and pretzels!! Never have to buy them again! Definitely saving this recipe!!! 10/10! So good! It’s amazing, and easy to follow! Love your channel, and you just got a new sub!
Never done it but always heard if you’re going to freeze your soft pretzels to not put salt on them. Freeze them then just moisten when you’re going to heat them up and sprinkle salt on then.
OMG! My 8 year old and I made these on April 1st, and they were AMAZING.❤️ They were light and soft. We couldn’t stop eating them. My 12 year old adds butter, garlic salt, and mozzarella cheese on top then pops it in the toaster oven. He can’t stop saying how much he loves these soft pretzels. It’s April 3rd now and the last one we have is still soft. I do have 2 questions, for anyone out there that can help. 1.For a less saltier pretzel dough, would adding half the salt be ok? 2.The taste of baking soda was a bit strong for me, can I add less?, If so, how much?
You can add less or just leave it in the solution for a shorter amount of time!
Your presentation was prefect and instruction was clear easy to follow. You added bear in boiling water which gives the pretzel a beautiful brown color after you baked them. This step is unique and different than most of other video instruction. I have never made pretzel but definitely try tomorrow morning. Great job!
can't wait to make this recipe!!!, I have a Question what can I replace the beer with?
Amazing pretzels I’ll definitely be making those . Again amazing job on the color of the pretzels and on burning some of them; just how I like them !
Nice good recipe ang good day
That was an excellent video. Presentation was perfect. Covered every key piece of info on point. Tested the recipe and it worked perfect. These heat up once cold nicely in the microwave for about 30 seconds. Well done, great video!
Love ya bro. I'm from Philly and I love pretzels. Yet another great video my friend. Keep the videos coming. 🥨
Can you create a recipe to mimic the one from K&W Cafeteria restaurant called Bacon-Ranch Potatoes? Thanks.
Hi Thomas! I followed your recipe as close as I could and when they came out of the oven, they didn't rise. I was on a timeline so they only rested for 6 hours, was that why? I also used All-Purpose flour because I read that it doesn't have much of a difference from Bread Flour. The taste was great and the video was super helpful, just was wondering for next time :)
Your yeast may not have had enough time to reproduce and create CO2. Next time if you don't have enough time leave it on the counter instead of in the fridge. It'll be fine on the counter for a few hours. I did an overnight proof quick "sourdough" that involves leaving it on the counter for 24 hours and it was fine.
Also your yeast may have been old. Check the expiration date on the package
Using bread flour would create better texture, u could try bread flour next time
Hi hello Thomas, thanks for sharing this pretzel recipe, I love it. I just need to ask can I reused the beer with baking soda solution after making the first batch of pretzel its 10 hours passed or to I have to make a newly fresh solution everytime. Hope to hear from u soon.... :)
I understand this is USA based cooking channel but most big cooking channels on youtube have added measurements in metric or have gone full on metric with measurements. Channels like BA kitchen, Binging with Babish, Americas Test Kitchen, Joshua Weissman and many more. And I mean specifically for baking where volume based measurements are a big no no in pro scene. Anyway, just a thought for future as you must be viewed outside of USA.
Hi Thomas
Which mixing bowl do you use? can I sub the butter with canola oil/olive oil? (easier than finding vegan butter). if so, how much I should use? thank you
Hi Thomas, great video pretzels look amazing.....
Hi, where I live I cannot get bread flour so what's the best alternative?
Maryam Kirmani it won’t be the exact same texture, but you can use the same ratio with All Purpose Flour.
Those looked so good! I’ll definitely try them. Thanks Thomas 😀
Yummy
If you don't have a stand mixer can you use a hand mixer?
Can we use fresh yeast instead of the instant dry yeast??
At what point can we freeze the remaining dough? Also, how do you go about cooking them after they're out?
just wondering will that pizza roller ruin the marble counter???
These are great tips and tricks! The pretzels look yummy 😋
I've never wanted a soft pretzel so bad before haha! I think I'm going to have to make this for myself!
Well?? Did you make them?
I refrigerated the dough overnight, but it didn’t rise at all. Why? I set it out in a warm place for about 3 hours and it turned out fine. I will use less kosher salt next time, otherwise it’s a great recipe. Thanks!
Hi Thomas. I encountered two issues; 1) my shaped pretzel lost its shape, basically it "melted" after being put into the baking soda water, even for a few seconds and the water isn't too hot(not boiling).
2) why my pretzel dough breaks/tears when I rolled/stretch it out? Is the dough overproofed? It was in the fridge for 8 hours before I took it out for rolling
Please help 🙏 thanks
it is a bit salty for my taste, and yes I used Kosher salt
It's amazing 👏
Can we make pretzels after an hour of proofing?
What if I have lye, what is the proportion of lye to water.. and should I add other ingredients to lye?
Is there a written recipe somewhere?
What can I substitute the beer for?
Use non-alcoholic beer if it is alcohol that bothers you.
You can also leave it out, it's mostly water anyway
What can be done for those with allergies to the beer? Please and Thank you
You don’t need beer! Just use a baking soda and water solution! It’s much easier and tastes great!
The secret to pretzels is the same as bagels, that quick dip in boiling water+baking soda!
But the taste going be bitter
@@farahazzahra8835 it can be if you use too much! But that low ph is what gives it that wonderful crust and brown color on the outside
@@Passionforfoodrecipes ok thanks for the info
The secret to pretzels is lye in the bath water.
The misinformation is Baking Soda in the bath water.
🥨
@@farahazzahra8835 Yes, baking soda pretzels are bitter, dull and dry skins. Use food grade lye for the real deal. 🥨
It's not too sweet using brown sugar vs. normal breads using granulated white sugar?
Very different than others.
If for any reason can't use beer,what is the substitue for it? The rope is too thick.
What is the alternative for the beer?
Keith Sy
light beer alternatives: chicken broth, ginger ale, white grape juice, or white wine.
Dark beer alternatives: beef broth, chicken broth, mushroom stock, apple juice, apple cider, root beer, or coke.
Keith Sy I’ve done this with ginger ale once and Coca Cola once. Both worked as good alternatives. The color of the ginger ale bagels were lighter and the coke bagels were similar to the color of his in the video
You don't need the beer at all. Your pretzels won't be as dark, but that's ok. The important ingredient is the baking soda, which creates the crust. I've made pretzels for years without beer, and they are terrific.
@@lisaboban tnx how about the salt?
I wish this Recipe was done with a smaller batch.
what's the recipe?
They look very good. Could you grate the butter instead of rubbing it in? Thanks for the recipe.
I'm gonna say grating the butter would cause the butter to heat up and melt.
His butter looked cold.
Can I use instant yeast instead? And how do I mix the yeast?
You can totally use instant yeast just add it right to the flour
I think I will use this recipe to make my pretzel dogs 🥰
I tried making pretzels once and it didn't work out. Hope this video will change that
The same happened with me!
Can I skip the bier from the recipe? I don’t drink alcohol.
Zaeinab Afsari you don’t have to add the beer or sugar it’s just a taste people like, you cannot skip the baking soda, it is key
can you list the ingredince
Is it possible that he meant 4 “teaspoons” and not 4 tablespoons of salt! I made these today and WOW! They were salty. I did use kosher salt too.
He is correct - 4 Tablespoons = 1/4 cup.
Thanks for replying to my question. I’ll have to give it another try. Perhaps my tastebuds are off. Thanks again.
@@patriotcustodian7777 He is probably using Diamond Crystal Kosher salt which is less salty than Morton's Kosher salt. It's the way they process the salt crystals. I made this recipe and used the 4T amount with Diamond Crystal and it was not noticebly salty at all. If you are using Morton's Kosher salt then you should use less.
Renee Weiss Thank you very much for responding to my question. I’ve been looking for a good soft pretzel recipe and with your help, I believe I have just found it. I’m definitely going to give that a try. Thank you again.
Renee Weiss thanks for the heads up, I’m about to use Morton’s!
what to use if i dont have "bread flour"?
All purpose flour
WHERE, is the "Printed" RECIPE & Ingredients?
Season both sides
Bagels please!!!!!!!!
Yey!
💓💓💓
can i skip the beer
I LOVE PRETZELSSSSSSSSSSS
There is no difference in pretzel salt and rock salt, larger crystal salts are all basically the same, just marketed different = more costly. You could use a pink, black Himalayan salt to be fancy. But kosher or canning salt will also work.
Pretzel salt is SUPER white in color which makes them look like classic pretzels. You’re right there’s no difference in taste, but in my opinion, I prefer the aesthetic of pretzel salt ☺️
Rock salt is no where near as bright white, instead it’s more translucent which isn’t as fun for pretzels I think lol
Not everyone has a stand mixer. If I use this recipe, it will be halved.
please make beignets
What happened to your Sound? So low, it is difficult to hear!
Das sieht nicht aus wie Brezel und naja so super weich sollten die ja eigentlich auch nicht sein. Inakzeptabel xD (plz don't take seriously)
CAN YOU PLEASE give us metric too.
These pretzels are MAKING ME THIRSTY!
THESE PRETZELS........... are.......... Making me thirsty.
(Say like William Shatner)
When poaching, flip at 15 seconds
No matter how much stuff you add to your poaching liquid, it will never taste like a real pretzel, if you're not using lye. Also, telling people that lye is no longer being used in pretzel baking is a straight out lie. No real pretzel baker would ever substitute lye. Also, for all the talk about not misshaping the pretzels, those pretzel shapes are terrible. This makes any German cringe.
beer?! whatttt
This dough is much too dry and hard for premium soft pretzles.
"Jesus saith unto him, I am the way, the truth, and the life: no man cometh unto the Father, but by Me", John 14:6
Bready. Dry.
Yep, that's a pretzel.
That's all I see. I don't get the hype. Only here for my hubby. Lol