Very nice, thank you. are the black sesame seeds charnushka seeds, ( AKA Nigella sativa)? If so, you are the only person I've seen use them with bread dough (I put 1 Teaspoon in one loaf of bread). Many thanks for a very nice video. You picked up a new subscriber.
Unfortunately no, they are just black sesame seeds! We looked up Nigella seeds - sounds intriguing, we'll have to try it one day. Thank you for watching and subscribing! 😊
These turned out great! Thank you so much. And the trick with baking the baking soda was fabulous. I was fascinated by this and read up on it - it transforms it from sodium bicarbonate into sodium carbonate, a stronger alkaline salt. You know when the transformation is done if the weight decreases by a third. And sure enough - I weighed out 300 g before I baked it and then after the bake and it weighed 185. The pretzels were crunchy outside and soft inside. Good vid - thank you. (PS - I skipped the stretch and fold and just did a 3.5 hr bulk ferment. worked fine).
Yay, we're glad to hear that!!! We also love the baked baked soda trick! We were really concerned about buying wrong type of lye and in general using it, given how caustic it is. We think it's the best solution for home baking 😁 and that's fair enough regarding skipping the stretch and fold - whatever works for your schedule! Glad to hear they still turned out great. Thanks for watching! 🙌
You use a cold bath while other recipes call for boiling the pretzels. Can you explain why you do not use hot water? I also read that there can be a metallic taste from the baking soda bath and some recommend adding some brown sugar to the bath. Did you notice any metallic taste in your pretzels? Last question, do these freeze well?
@@erikaziesmann4741 If you use boiling water, we believe they'll come out more like bagels - but we've not tried it ourselves (in our research we didn't see anyone using boiling water when making pretzels). Hope that helps
Pretzels look and taste great! I followed all your instructions but added a tablespoon of brown sugar and a bit honey to the bath. I saw that recommended in other recipes. The crust is thicker than the original Laugenbreze that I know from Germany, but those are made with lye. I will have some later in the day and will see if they get softer, chewier, and I will freeze some and find out how that goes regarding taste and texture. Thanks for the great recipe, video and your response to my questions.
Thanks for following up!! Glad that you found our recipe helpful! 😊 We've also seen others use some form of sugar for the bath - how was the colour with the addition of sugar/honey? I presume you also used baked baking soda per our video. Let us know how they are. Well done!
@@FermentiKitchen yes I used baked baking soda. The color was a nice dark brown. I don't think the sugar/honey makes a difference with the color. It's more for the taste. I read in other recipes there could be a metallic taste due to the baking soda and a spoonful of sugar would help to prevent that. I froze some of my pretzels, and with a short time in the oven they were like fresh and best when eaten right away. I will make them again.
Very nice, thank you. are the black sesame seeds charnushka seeds, ( AKA Nigella sativa)? If so, you are the only person I've seen use them with bread dough (I put 1 Teaspoon in one loaf of bread). Many thanks for a very nice video. You picked up a new subscriber.
Unfortunately no, they are just black sesame seeds! We looked up Nigella seeds - sounds intriguing, we'll have to try it one day. Thank you for watching and subscribing! 😊
👍🏻👍🏻👍🏻
These turned out great! Thank you so much. And the trick with baking the baking soda was fabulous. I was fascinated by this and read up on it - it transforms it from sodium bicarbonate into sodium carbonate, a stronger alkaline salt. You know when the transformation is done if the weight decreases by a third. And sure enough - I weighed out 300 g before I baked it and then after the bake and it weighed 185. The pretzels were crunchy outside and soft inside. Good vid - thank you. (PS - I skipped the stretch and fold and just did a 3.5 hr bulk ferment. worked fine).
Yay, we're glad to hear that!!! We also love the baked baked soda trick! We were really concerned about buying wrong type of lye and in general using it, given how caustic it is. We think it's the best solution for home baking 😁 and that's fair enough regarding skipping the stretch and fold - whatever works for your schedule! Glad to hear they still turned out great. Thanks for watching! 🙌
You use a cold bath while other recipes call for boiling the pretzels. Can you explain why you do not use hot water? I also read that there can be a metallic taste from the baking soda bath and some recommend adding some brown sugar to the bath. Did you notice any metallic taste in your pretzels? Last question, do these freeze well?
Hi, we haven't tried freezing them unfortunately (as they're usually gone very quickly! 😅). Thank you for watching!
@@FermentiKitchen and what about cold water versus boiling hot?
@@erikaziesmann4741 If you use boiling water, we believe they'll come out more like bagels - but we've not tried it ourselves (in our research we didn't see anyone using boiling water when making pretzels). Hope that helps
@@FermentiKitchen my pretzels are currently in the fridge. I will let you know about my result today.
Pretzels look and taste great! I followed all your instructions but added a tablespoon of brown sugar and a bit honey to the bath. I saw that recommended in other recipes. The crust is thicker than the original Laugenbreze that I know from Germany, but those are made with lye. I will have some later in the day and will see if they get softer, chewier, and I will freeze some and find out how that goes regarding taste and texture. Thanks for the great recipe, video and your response to my questions.
Thanks for following up!! Glad that you found our recipe helpful! 😊 We've also seen others use some form of sugar for the bath - how was the colour with the addition of sugar/honey? I presume you also used baked baking soda per our video.
Let us know how they are. Well done!
@@FermentiKitchen yes I used baked baking soda. The color was a nice dark brown. I don't think the sugar/honey makes a difference with the color. It's more for the taste. I read in other recipes there could be a metallic taste due to the baking soda and a spoonful of sugar would help to prevent that. I froze some of my pretzels, and with a short time in the oven they were like fresh and best when eaten right away. I will make them again.
@@erikaziesmann4741 Great idea freezing them! We need to try that too. Thanks for following up! Happy baking!
love this!!!