I made these yesterday after proofing the dough for 16 hours and they turned out perfectly. My husband says they taste just like the ones you buy. Will definitely be making this again. Thank yo so much for such an easy to follow recipe. I only came across your page after finding you on UA-cam last week looking for an easy dough recipe. I’m a subscriber now. Thank you so much.
Okay. So. I’ve been making soft pretzels for years, since they’re one of my husband’s absolute favorite foods. I’ve tried so many recipes, and we’ve enjoyed pretty much all of them. All of them were the standard recipes, where you knead them, then rise for about an hour. They were tasty, we enjoyed them, but there was something missing. Decided to try these ones, and set the dough to rise last night. We JUST finished eating a couple, and I’m not exaggerating when I say that when my husband took his first bite, he actually said “oh my gosh”. And I did the same. THESE finally have what all the other recipes were missing!! That amazing chewiness and flavor that you get in mall or movie theater pretzels. Only better and fresher. 1000/10, won’t be trying any other recipes.
I’m delighted to hear that! Thank you for giving my recipe a go. The no-knead process helps develop the gluten and flavor of the bread. Thanks for sharing!
+in the Kitchen With Jonny Thanks so much, Jonny! It really is amazing Stay tuned next week for my No Knead Donuts. You did a lovely job with your donut recipe. :)
Gemma Stafford You're welcome. Oh yes! I can't wait for the new flavors ;) . I'm overjoyed you liked mine. Thanks so much. Btw, I send you a picture on Facebook of the soft pretzels. They were so good.
My family has a bakery that has been there for 5 generations. It's all traditional, with wood fire ovens, and they stuff they make is absolutely amazing. They also make similar pretzels. Yum!
So I've made this recipe and method at least 5x now and it's simply the freaking BEST! Again thank you so much for all your amazing tips and methods. The fact that I don't have to bust out my KitchenAid for this is ridiculously amazing. Saves me time and washing more damn dishes. This is the exact recipe I use for my bagels, it's pretty much similar just different shape. Since I have a hard time shaping pretzels, bagels will do. It's like a mix of both. I can never go back to store bought.
I have since started doing 2 cups bread flour and 1 cup of all-purpose in this recipe and I love the result. Make sure to mix the flours together very well before anything else. But the result is just a bit more soft/ tender pretzel, on par with what antie Anne's has. This video was was what started me to make doughs and bake. Thanks for sharing such a great thing and your energy is fantastic!
I just made these pretzels and man are they delicious! It’s my 1st time making them and they were better than any I got in a mall.. This recipe is so easy you make your dough at like dinner time set aside and make the next day after work or whenever. Plus I didn’t have to kneed the dough at all. Making the ropes and shaping them took some work but they came out ok looking. This dough is super easy and works if you don’t want to kneed and it’s a timesaver actually.. Thanks for the recipe.. I se this is an old video but I assure anyone this is simply a great dough recipe.. Enjoy 🥨🥨
I made them, and they were amazing! I added a little bit of oregano in butter to make taste a little bit stronger. Warm and soft, beautiful taste of pretzels! :) Thanks for awesome recipe Gemma! ❤
You seriously Kindle my heart for baking again. You explain everything easily, as well as demo. You have so much fun with it. Thank you, Gemma. I love all you do.
I made these pretzels today and they are so good! Couldn't really get the stretching technique down, but rolled them out the old fashioned way. Very easy and delicious! Tastes like the famous mall hot pretzels but even better.
In Hungary, we tip the pretzels with this mix: 4 tbsp flour, 2 tbsp salt, 40 ml water. When the pretzels finished, tip on the top and put back for 5 mins. And this is amazing. You should try with this as well. I just wondered your channel a few days ago, but I love it. Thanks Gemma! :D
We use this dough recipe to make bagels, it's delicious and easy! Any flavor we want to use we just add or subtract from the dry or wet ingredients: garlic rosemary parmesan, cinnamon sugar, fruit (blueberries, banana, pear, etc), asiago, chocolate chip, sesame, pumpkin, jalapeno, etc! SO GOOD & EASY!
Thanks for a great recipe! I really like the no knead technique. At Avenue Eatz, we like to make more of a Philadelphia style pretzel... if you guys want to try it out, bake the baking soda at 350F for 30mins before boiling it.
Gemma, I just wanted to say that I made these and they were absolutely delicious!! They were so good! The flavor in them was so complex and amazing. Thanks for the recipe!
Good day, granddaughter and I just watched this video. We are going to try this recipe. You sold it to us. :-) Your expressions and mannerisms are beautiful. Lots of soul and life. You must enjoy your work.! Well done. Thank you so much. We are getting hungry looking at the pretzels. Have a beautiful day and stay well. Jim
Whilst I lack the pizza oven, I did follow your steps! Save for one. Being the dork that I am, I forgot to mix the dry ingredients together! Just went straight to water like a goof. Still, they came out nicely for my first attempt!
Funtastic and easy! I enjoy baking and my little brothers always demand them when I am home since I'm still studying on my Bachelor Hons. and they love them...Thank you so very much ! Ouh...and I don't need to waste a lot of energy kneading the dough...which is absolutely the BEST!
+Amirah Syafiqah Mohd Sabran Thanks so much for watching. Really glad you liked this recipe. Check out my website (www.biggerbolderbaking.com) for all of my no-knead recipes :)
OH WOW!!! They look incredible! I make bagels pretty much the same way, by boiling them. And I have to say - your lovely Irish accent made them seem that more scrummy!
Thank you for posting this! I'm an amateur when it comes to bread baking, but I made these and they turned out great. I only had all purpose flour, but I had vital wheat gluten on hand (which I normally use for non bread baking purposes), and I added some to the mix to get the extra gluten. The no knead with the fermentation process really worked great.
I'll admit I haven't watched you in a while but I am glad I stayed subscribed to you. Always have a lot of knowledge that you show us how to make wonderful stuff!
Hi Gemma, i made this today and it turned out soooo good!! At first i didnt thought it would work as the dough turned out very sticky and almost runny after 15 hrs of fermentation. But i decided to bake it anyway. Woala! It turned out sooo well! Thank you so much!
LOL Apparently I've been living under a rock because you're Subscriber base is Huge! I can't believe I've never seen your recipes before now. But no wonder you're doing so well. You've got a fantastic way about you! ;-)
I was soooooo looking forward for this video, I've been obsessed with soft pretzels this past month. In my country we have a pretzel joint where they have such nice variations of savory and sweet toppings, they pipe chocolate ganache, nutella with sprinkled omaltine, coat them with shredded coconut, or banana and cinnamon sugar. Ugh, I'm definetly making this recipe, thanks Gemma for sharing!
Was so good, had to make them again, and this time I got the pretzel shape /stretching down! One thing I did to make the bottoms cook better is spread a small thin layer of shortening on my parchment. That caramelized the bottoms and made them soooo goood!!!
I love watching Bigger Bolder Baking. I actually made these but with a twist, I served them and prepared them in the same way I'd make a garlic bread! Garlic bread pretzels! I've also made honey pretzels using this method. They tasted lovely! You are a great chef. Thank you for the recipe!
An absolute SUCCESS! Thank you, sweet Gemma! They really taste as if they had been fried! By the way, your accent is such a delight, and ESPECIALLY when you say "butter"!!! LOVE IT
I made your recipe a week ago and today im doing it again, so it was memorable and delicious! I think the only differences was I added 1 tbls of brown sugar. I researched a lot and made once before.. this recipe and your instructions were perfect, thank you.
Thank you for making this video!!! While i was in Germany last holiday i ate pretzels (or bretzeln) almost every day! there was this big party where they sold giant bretzels with emmentaler cheese, which is one of the best combinations ever. Ever since i've been looking for a recipe, but al the Germans use natron and they don't sell that in the Netherlands (where i live). Never knew that natron was the same thing as baking soda...
I FRICKEN LOVE THIS WOMAN!! Could watch all her videos all day long, they make me so happy!! Not to mention, I absolutely adore when she says "smells gorgeous" ❤❤
I tried this recipe and I’m not going to lie... it was HARDWORK! But the results are amazing... this is a fool proof pretzel 🥨 recipe. I absolutely loved it. Her techniques are on point👌🏼
+ectoplasmicentity He sure is. :) Make sure to watch tomorrow's episode where he makes a special guest appearance baking with me for Valentine's Day! Thank you for watching! :)
Gemma Gemma Gemma!!!! They look so yummy!!! It's 4 am and I'm debating making these right now! Ohhh I love big soft pretzels!!! Thank you for sharing such great recipes!
Thanks for the recipe! I tried this one and turned out incredibly good, my family loved it! Could you please make English muffins? I've been using a recipe but it doesn't feel like the real deal.
I love those pretzels! Made them for the first time today and forgot to knock the air out of the dough after fermenting. Didn't manage to shape them and after boiling, they looked like a gooey inedible mess, but - surprise! they turned out extremely tasty and nicely golden brown impromptu pretzel rolls. Will definitely bake these again!
I have literally never baked anything or made anything from scratch in my 39 years of living. And while I couldn’t get the nice pretzel shape down, everything came out tasting amazing.
this is a must try recipe! i've made bagels quite a few times and the recipe is very similar, the only difference is that the bath is in boiling water and honey to make them sweet. I shall try your recipe for my next dinner party!!! thank you ^^
I just made them and they turned out great! Wonderful flavour, perfect texture. The only problems I had were 1. rolling them out; mine kept tearing. One or two didn't, I think I just need to flour them better. And 2. finding weevil's in my old flour. Fortunately I had just bought the bread flour.
im definitely going to have to try this. I haven't had a big baked pretzel like this since i was in disney land almost 10 years ago. Just looking at this video makes my mouth water. Great video!
Dear Gemma! Thank you so much for your very well explained recipes; you make everything look so easy and fun to cook! I will be trying your recipe tomorrow, and i know already that we will love it, specially my son!
Gemma Stafford how much is ten ounces in cups I really would love to make these but the can't figure it out because I don't have anything to measure ounces
The main difference is the amount of protein in the flour (bread flour contains 14-16% vs all purpose flour that contains 10-12%). Since the bread flour contains a higher amount of protein that generally equals more gluten production.
I have chronic depression and have a hard time getting through the day. I made these today and it brightened my day so much. Thank you, Gemma!
+Hazy Nightmares Delighted to hear that. Thanks so much for watching. Check out my website (www.biggerbolderbaking.com) for all of my recipes :)
Me too. This is a great recipe. I love when someone explains why and what they are doing.. makes me feel like I have half a chance of making it.
lesbian mothman no one asked
Keira Bromfield You're a horrible person
What are you depressed about
I'm so jealous of your pizza oven!!
Omg Donal!!! :D
+Donal Skehan Ha! You'll have to come over when you're in LA next, Donal!
OMG 😍😍😍😍
you NEED to do a video together 😍😍😍
Gemma Stafford how much is 10 ounces in cups
Daisy M. 8 oz is a cup
I made these yesterday after proofing the dough for 16 hours and they turned out perfectly. My husband says they taste just like the ones you buy. Will definitely be making this again. Thank yo so much for such an easy to follow recipe. I only came across your page after finding you on UA-cam last week looking for an easy dough recipe. I’m a subscriber now. Thank you so much.
Welcome to Bigger Bolder Baking. You can also head over to our site, www.biggerbolderbaking.com where you will find over 500 recipes that you can try.
Okay. So. I’ve been making soft pretzels for years, since they’re one of my husband’s absolute favorite foods. I’ve tried so many recipes, and we’ve enjoyed pretty much all of them. All of them were the standard recipes, where you knead them, then rise for about an hour. They were tasty, we enjoyed them, but there was something missing.
Decided to try these ones, and set the dough to rise last night. We JUST finished eating a couple, and I’m not exaggerating when I say that when my husband took his first bite, he actually said “oh my gosh”. And I did the same. THESE finally have what all the other recipes were missing!! That amazing chewiness and flavor that you get in mall or movie theater pretzels. Only better and fresher. 1000/10, won’t be trying any other recipes.
I’m delighted to hear that! Thank you for giving my recipe a go. The no-knead process helps develop the gluten and flavor of the bread. Thanks for sharing!
It amazes me the tons of no knead dough we can make. I really love this method. Awesome pretzel Gemma.
+in the Kitchen With Jonny Thanks so much, Jonny! It really is amazing Stay tuned next week for my No Knead Donuts. You did a lovely job with your donut recipe. :)
Gemma Stafford You're welcome. Oh yes! I can't wait for the new flavors ;) . I'm overjoyed you liked mine. Thanks so much. Btw, I send you a picture on Facebook of the soft pretzels. They were so good.
My family has a bakery that has been there for 5 generations. It's all traditional, with wood fire ovens, and they stuff they make is absolutely amazing. They also make similar pretzels. Yum!
+Krisztian Voros thats so cool!
So I've made this recipe and method at least 5x now and it's simply the freaking BEST! Again thank you so much for all your amazing tips and methods. The fact that I don't have to bust out my KitchenAid for this is ridiculously amazing. Saves me time and washing more damn dishes. This is the exact recipe I use for my bagels, it's pretty much similar just different shape. Since I have a hard time shaping pretzels, bagels will do. It's like a mix of both. I can never go back to store bought.
Thank you so much for trying it out! Delighted you got on well !
I have since started doing 2 cups bread flour and 1 cup of all-purpose in this recipe and I love the result. Make sure to mix the flours together very well before anything else. But the result is just a bit more soft/ tender pretzel, on par with what antie Anne's has. This video was was what started me to make doughs and bake. Thanks for sharing such a great thing and your energy is fantastic!
Thank you for sharing your insights on this recipe. Carry on baking!
I just made these pretzels and man are they delicious! It’s my 1st time making them and they were better than any I got in a mall..
This recipe is so easy you make your dough at like dinner time set aside and make the next day after work or whenever. Plus I didn’t have to kneed the dough at all. Making the ropes and shaping them took some work but they came out ok looking. This dough is super easy and works if you don’t want to kneed and it’s a timesaver actually.. Thanks for the recipe.. I se this is an old video but I assure anyone this is simply a great dough recipe.. Enjoy 🥨🥨
Fantastic! Delighted that the recipe worked well for you!
Gemma Stafford thank you. I’m on a bread roll😂🍕🥨no pun intended tho ..
@@biggerbolderbaking can we use instant yeast ?
This made me salivate. Thumbs up for no knead dough!
+April Rose yeah thumbs up for no knead dough!!! it's my absolute favorite :)
I made them, and they were amazing! I added a little bit of oregano in butter to make taste a little bit stronger. Warm and soft, beautiful taste of pretzels! :) Thanks for awesome recipe Gemma! ❤
You seriously Kindle my heart for baking again. You explain everything easily, as well as demo. You have so much fun with it. Thank you, Gemma. I love all you do.
+Vanna Marie Thanks so much for watching, Vanna. I really appreciate it :)
I made these pretzels today and they are so good! Couldn't really get the stretching technique down, but rolled them out the old fashioned way. Very easy and delicious! Tastes like the famous mall hot pretzels but even better.
I hope you saved one of these for me! They look amazing!!!
+Mind Over Munch I actually think I have one in the freezer, maybe. Lets meet up this week. I heard you guys all went bowling without me :(
+Gemma Stafford Don't worry, Christian and I barely added up to one person's score. 😂
It mineeeeeee
I have made these twice this month. I can't get the flavor out of my head. They are sooooooo delicious!!
That’s fantastic! I’m delighted you got on well with my recipe, Rob. Thank you for sharing.
In Hungary, we tip the pretzels with this mix: 4 tbsp flour, 2 tbsp salt, 40 ml water. When the pretzels finished, tip on the top and put back for 5 mins. And this is amazing. You should try with this as well.
I just wondered your channel a few days ago, but I love it. Thanks Gemma! :D
Great tip!
I've never had a pretzel before! These looks so good. Must taste amazing freshly baked.
There is a shop that sells pretzels near me and there delicious
What?! Never had a pretzel? That's crazy! I suggest though, when you do try them, definitely try them with cheese :) I love it
+A. Tapia Cheese would make them so lovely!
+mrlieenn They are SO good. I hope you get to try some. :)
I used this recipe for our Lenten pretzels. I sprinkled them with Rosemary Basil sea salt. They are fantastic!!!
Well done to you, Sheri. I’m delighted you got on well with this recipe.
We use this dough recipe to make bagels, it's delicious and easy! Any flavor we want to use we just add or subtract from the dry or wet ingredients: garlic rosemary parmesan, cinnamon sugar, fruit (blueberries, banana, pear, etc), asiago, chocolate chip, sesame, pumpkin, jalapeno, etc! SO GOOD & EASY!
Thanks for a great recipe! I really like the no knead technique. At Avenue Eatz, we like to make more of a Philadelphia style pretzel... if you guys want to try it out, bake the baking soda at 350F for 30mins before boiling it.
Wow those soft pretzels look amazing Gemma! Love how you filmed this video outside :D
+SweetTreats aw Thanks so much, really glad you liked this video :). I am really delighted how this video looked. I like the change of scenery too
Gemma, I just wanted to say that I made these and they were absolutely delicious!! They were so good! The flavor in them was so complex and amazing. Thanks for the recipe!
Made the dough last night and baked them this afternoon and they came out amazing!! Thank you for the recipe
Well done, Jodie. I'm delighted it turned out well for you.
Good day, granddaughter and I just watched this video. We are going to try this recipe. You sold it to us. :-) Your expressions and mannerisms are beautiful. Lots of soul and life. You must enjoy your work.! Well done. Thank you so much. We are getting hungry looking at the pretzels. Have a beautiful day and stay well. Jim
That sounds like a wonderful plan, Jim! Hope you two enjoy baking!
Keep me posted!
Whilst I lack the pizza oven, I did follow your steps! Save for one. Being the dork that I am, I forgot to mix the dry ingredients together! Just went straight to water like a goof. Still, they came out nicely for my first attempt!
That's great. I hope you enjoyed them! Be sure to try my Crazy Dough recipe which is one dough with endless possibilities.
Funtastic and easy! I enjoy baking and my little brothers always demand them when I am home since I'm still studying on my Bachelor Hons. and they love them...Thank you so very much ! Ouh...and I don't need to waste a lot of energy kneading the dough...which is absolutely the BEST!
+Amirah Syafiqah Mohd Sabran Thanks so much for watching. Really glad you liked this recipe. Check out my website (www.biggerbolderbaking.com) for all of my no-knead recipes :)
I already am!!! Hihihi
OH WOW!!! They look incredible! I make bagels pretty much the same way, by boiling them.
And I have to say - your lovely Irish accent made them seem that more scrummy!
+GoranMak Thank you so much, really glad you liked this recipe! Stay tuned for more :)
Gemma Stafford Can't wait!!
Thank you for posting this! I'm an amateur when it comes to bread baking, but I made these and they turned out great. I only had all purpose flour, but I had vital wheat gluten on hand (which I normally use for non bread baking purposes), and I added some to the mix to get the extra gluten. The no knead with the fermentation process really worked great.
Thank you for the wonderful review.
I'll admit I haven't watched you in a while but I am glad I stayed subscribed to you. Always have a lot of knowledge that you show us how to make wonderful stuff!
Thank you for being here. Visit www.biggerbolderbaking.com for more recipes.
I am so glad this recipe only takes time instead of lots of elbow grease; I absolutely love soft pretzels so I can't wait to try this
+That Smile These are so easy, you're going to love them :)
I love cinnamon sugar soft pretzels. Who else does?❤️
Yokana Estima me
Yokana Estima if you dip them in butter first then add cinnamon sugar and almond slices then bake you are in for a treat!
Yokana Estima they are the beast
I love auntie Anne’s cinnamon pretzels yeees 🤤
Meee
Hi Gemma, i made this today and it turned out soooo good!! At first i didnt thought it would work as the dough turned out very sticky and almost runny after 15 hrs of fermentation. But i decided to bake it anyway. Woala! It turned out sooo well! Thank you so much!
Thanks for doing this video Gemma you probably won't remember when I requested this and you have finally done it! Thanks soooooo much!!
+Sophie Garvey Hi Sophie, I keep records of all of the requests and i saw your name there. Im really glad you liked it :)
I thought they were much harder to do. You're right, it´s amazing how much you can do using so simple ingredients. Thank you so much.
+SONYA BLADE Exactly. Thanks so much for watching, Sonya :)
I don't know why but I've never seen you or your channel before. Subbed... great job!
What have you been doing for the past 2 years?? thanks for subscribing. Your egg gravy looks like my kinda breakfast!!!! :)
LOL
Apparently I've been living under a rock because you're Subscriber base is Huge! I can't believe I've never seen your recipes before now. But no wonder you're doing so well. You've got a fantastic way about you! ;-)
I was soooooo looking forward for this video, I've been obsessed with soft pretzels this past month.
In my country we have a pretzel joint where they have such nice variations of savory and sweet toppings, they pipe chocolate ganache, nutella with sprinkled omaltine, coat them with shredded coconut, or banana and cinnamon sugar. Ugh, I'm definetly making this recipe, thanks Gemma for sharing!
+Victor Botta Yum! That sounds delicious. Let me know how your pretzels turn out :)
who love to eat auntie anne's pretzels?
+Syaza Syadiana gosh i LOVE them!!
+1
MEEEEEEEEEE :D
HELL YESSSSSSS!!!!!!!!!!
I definitely do
Was so good, had to make them again, and this time I got the pretzel shape /stretching down! One thing I did to make the bottoms cook better is spread a small thin layer of shortening on my parchment. That caramelized the bottoms and made them soooo goood!!!
Glad it turned out well! Thank you for sharing.
You should do a back-to school lunch series!!! Thanks for the video Gemma.
+Sunny X. That's a great idea! You can actually use this pretzel dough for little bread loves. Makes really lovely sandwiches!
I love watching Bigger Bolder Baking. I actually made these but with a twist, I served them and prepared them in the same way I'd make a garlic bread! Garlic bread pretzels!
I've also made honey pretzels using this method. They tasted lovely!
You are a great chef. Thank you for the recipe!
+Scabby Rabby Great tips! Thanks so much for watching :)
+Gemma Stafford hi Gemma
I actually like the kneading part of bread baking. I love working the dough with my hands and it is a great workout :D
I tried making the Donuts and it came out quite well. Thanks Gemma
Good, well done you :)
An absolute SUCCESS! Thank you, sweet Gemma! They really taste as if they had been fried! By the way, your accent is such a delight, and ESPECIALLY when you say "butter"!!! LOVE IT
Thank you for the kind words.
My mom and sister love cinnamon sugar prrtzels! Can't wait to make all of these with her!
You make things easier, in baking books it's always seems more complicated thank you very much i really enjoy every single episode.
+Abramović Sta Thanks a million! I really appreciate your support. These pretzels are so lovely so I hope you get to make some.
Just made these, they taste amazing👌🏽
I made your recipe a week ago and today im doing it again, so it was memorable and delicious! I think the only differences was I added 1 tbls of brown sugar. I researched a lot and made once before.. this recipe and your instructions were perfect, thank you.
I remember requesting this a while back. I'm so happy now I have a new recipe to try.
+Hailey Nguyen Delighted to hear that! Let me know how yours turn out :)
Thank you for making this video!!! While i was in Germany last holiday i ate pretzels (or bretzeln) almost every day! there was this big party where they sold giant bretzels with emmentaler cheese, which is one of the best combinations ever. Ever since i've been looking for a recipe, but al the Germans use natron and they don't sell that in the Netherlands (where i live). Never knew that natron was the same thing as baking soda...
I was not aware of this video! Now I can make my own pretzels!
You sure can! Check out all of the recipes here (www.biggerbolderbaking.com) :)
MUST TRY!!! I love all of your recipes! you are absolutely my favourite bold baker of all time! love from Dubai
+Norah showaihi Thank you so much, Norah. I really appreciate it :)
"Im going to yield us some fantastic pretzels" I freaking love the way she speaks also this is very helpful😊
Thanks so much, Julienne! 🙂
I FRICKEN LOVE THIS WOMAN!! Could watch all her videos all day long, they make me so happy!! Not to mention, I absolutely adore when she says "smells gorgeous" ❤❤
Gemma is th best☝
I tried this recipe and I’m not going to lie... it was HARDWORK! But the results are amazing... this is a fool proof pretzel 🥨 recipe. I absolutely loved it. Her techniques are on point👌🏼
I know, right ? Totally worth it! Thanks so much for trying it out and delighted you got on well !
Your husband is one of the most fortunate men on earth having a beautiful wife that knows how to make all that wonderful food!
+ectoplasmicentity He sure is. :) Make sure to watch tomorrow's episode where he makes a special guest appearance baking with me for Valentine's Day! Thank you for watching! :)
I'm from Brazil and I've just discovered you Gemma!!!! I'm already addicted to your videos and delicious food!!!! Thanks!!! :D
+Ludmila Naves Santos Thank you so much for watching, I really appreciate it :)
They're really good if you dip them in butter and then dip them in cinnamon and sugar :)
+Julia Smith YUM! Great idea :)
+Gemma Stafford cool
Gemma Gemma Gemma!!!! They look so yummy!!! It's 4 am and I'm debating making these right now! Ohhh I love big soft pretzels!!! Thank you for sharing such great recipes!
+shesgoingslightlymad 4am pretzels don't sound too bad :)
Thanks for the recipe! I tried this one and turned out incredibly good, my family loved it! Could you please make English muffins? I've been using a recipe but it doesn't feel like the real deal.
+simon fuentes Delighted to hear that, Simon. I will add your request to my list, stay tuned :)
Gemma I love your soft pretzel recipe. Your channel NEVER fails to impress.
+TheEarthCreature Thank you so much, really glad you like my baking videos :)
it's like you are reading my mind ! I just threw a whole unsuccessful patch 😢 but still what them to work !
I love those pretzels! Made them for the first time today and forgot to knock the air out of the dough after fermenting. Didn't manage to shape them and after boiling, they looked like a gooey inedible mess, but - surprise! they turned out extremely tasty and nicely golden brown impromptu pretzel rolls. Will definitely bake these again!
Well done, Juliska!
These look so amazing
+Kristy Cheung Thanks, Kristy. Really glad you liked this video :)
I have literally never baked anything or made anything from scratch in my 39 years of living. And while I couldn’t get the nice pretzel shape down, everything came out tasting amazing.
love how easy we can make these instead of buying them :)
+Sarah Beg These are much better than the ones you buy, too :)
Wow I really hav to try them :)
this is a must try recipe! i've made bagels quite a few times and the recipe is very similar, the only difference is that the bath is in boiling water and honey to make them sweet.
I shall try your recipe for my next dinner party!!! thank you ^^
+Francesca Celetto Thank you so much for watching, Francesca. You're going to love these pretzels :)
I KNEAD THIS!!!!!! Get it? Cause I'm bready for more puns!!!
Very punny
That's to crumby. Get It? Ha, I need a life (._.)
@@nkn4773 lmfao
XDDDDD
bluediamond24 haha! So many buns! So cheesy.
I think these were so neat! I love that you aren't afraid of your baking. Also your skirt is super cute!
Gemma please make a savoury pizza! I am such a big fan!!
I just made them and they turned out great! Wonderful flavour, perfect texture. The only problems I had were 1. rolling them out; mine kept tearing. One or two didn't, I think I just need to flour them better. And 2. finding weevil's in my old flour. Fortunately I had just bought the bread flour.
I really want one of those kind of ovens
It's like you can read my mind. This is exactly what I've been craving. No hassle easy to make and they look so good. Thanks Gemma! 😘😘😘
+Susy S Delighted to hear that. Thank you so much for watching, Susy :)
wow they look incredible and super tasty :)))) i want some now!!!
+AllasYummyFood Thank you so much, really glad you liked this video :)
u welcome :) love all your videos! :)
ahhhh they look so good. I'm not even a soft pretzel fan but those garlic knots look delicious
My daughter will be so pleased
Thanks so much Gemma! I always enjoy your recipes! They are easy and look so delicious! ♥️♥️💋🎶🌺🥨🥨
Glad you like them!
These look amazing! Would love to see you take on baklava!
im definitely going to have to try this. I haven't had a big baked pretzel like this since i was in disney land almost 10 years ago. Just looking at this video makes my mouth water. Great video!
+Emma McCormick You are going to love these homemade pretzels! :)
This is heaven! I could smell it from here :-)
I’m so happy to have found this channel. You are so informative and chipper. Love this. I will make them this afternoon ❤
Yay! Hope you enjoy it!
can you make a cheese sause to go with the pretzels
+Nicole Gosselin I will add it to my list, stay tuned :)
Thanks
Love your videos, your accent is homely and your technical terminology great. Love that measuring spoon!
Thank you for the kind words. You can find the measuring spoon here amzn.to/37B9hGS
Looks SO delicious! Can this dough recipe be used for pizza dough? THX so much! :-)
Gemma you are a total queen. I love your channel! Everything looks delicious.
+LC Leto Thank you so much for your sweet comment! Really glad you like my baking videos :)
Good video.
P.s. I like your accent.
my favourite baking/cooking channel on yt 💙💙
+Zeinab E. Thank you so much, really glad you like my baking videos :)
can you use double acting baking powder if you don't have yeast
NO! not for this, it will give a very different result :)
Gemma Stafford what if u don't HV yeast
Wanda Fisher get some
Wanda Fisher search for sour dough starter and make it. You can use it as an alternative
I absolutely loved this recipe, thank you so much for posting this. It came out beautifully.
please make bagles too pleaseee
+Raida Nadeem I will add it to my list. Stay tuned :)
+Raida Nadeem So funny, I was just about to comment asking this
Gemma Stafford . where should this dough rest for 18 hours? on counter? fridge? pls reply. ty
these are bagels
OMG. I thought I was the only one who loved the smell of yeast bread that is fermenting. It's soooo fragrant to me!
+Austin Dayacap This dough smells so good, Austin! Extra boozy! :)
I love those measuring spoons! Where did you get them?
You can get one everywhere.Amazon or cooking-shops.
Can't wait to make this I have made your cinnamon rolls once and donuts two times and it's incredible. Thx for sharing great recipes.
You should make no-knead bagels!
I love your recipes! I made the no machine ice-cream and it turned out so good!!!
+rafa mohammed So glad you enjoyed it. Thank you for watching! :)
The written recipe link doesnt work :(
+Gemma Stafford Thanks! They look so good! I'm definitely gonna try these!
That's not actually Gemma
+SarahSwanni The link does work now, but don't trust this person to much because they are not the real Gemma.
Oh okay, thanks for letting me know!
+Liddy Smiles Ha! Ooops. That was my personal account. Thanks for keeping your eye on things. :)
Dear Gemma! Thank you so much for your very well explained recipes; you make everything look so easy and fun to cook! I will be trying your recipe tomorrow, and i know already that we will love it, specially my son!
can you pleeeeeeasssse mke no knead bagels:) you're my favourite
These are on my list, thank you :)
Gemma Stafford how much is ten ounces in cups I really would love to make these but the can't figure it out because I don't have anything to measure ounces
This is awesome! The dough looks fantastic and it's tempting me to make some on the weekend! Thanks Gemma!
What is the difference between bread flour and all purpose flour? I'm asking because the flour is named differently. Thank you!
I think bread flour has raising agents, I dunno dough sorry! :)
The main difference is the amount of protein in the flour (bread flour contains 14-16% vs all purpose flour that contains 10-12%). Since the bread flour contains a higher amount of protein that generally equals more gluten production.
That's more clear now, thank you!
+Amanda Ferris Thanks for helping, Amanda! :)
+TenebraRising So glad one of my Bold Bakers helped you out!