What an amazing video! You are such a great teacher, and I love how you explain some of the small cultural methods such as counting from 20 to 25 in German while dipping the dough in the soda wash. Thanks for sharing. My friends are going to love these pretzels!
PERFECT! This is exactly what we have been looking for since we returned from Germany. We gave them a quick trip in the broiler after the oven to give them the crisp touch we remember. Thanks for creating an heirloom recipe for our family.
I’m so glad I accidentally found your channel! I love hearing your accent & appreciate how thoroughly you explain what you’re doing and why you’re doing it! I absolutely LOVE German pretzels & foods! Can’t wait to try these! Thank you!!❤
I made pretzels with this wonderful recipe. I served it with your homemade sweet mustard recipe. What an awesome combo! Both came out great. Thank you very much. I will be making them again soon.
Nice, I just love real authentic German pretzels. I have mine in the morning, warm, with butter and a cup of coffee, or for lunch with Nuremberg bratwurst and sauerkraut. Heaven. 😋❤️👍
Original pretzels were uniform shaped. Not skinny on ends or fat bottoms. They were even all around. Yes, Germans used food grade lye. Pretzels were a deeper brown when the Germans or Dutch brought their recipes to nyc. I miss those. The taste was far better than the ones they make today.
I like dipping my pretzels in 3.8% food grade lye solution for around 30 seconds. I like the taste. I can taste when baking powder or baking soda used. In my sourdough recipe and my fresh compressed yeast recipe I reduced salt to 0.8%, after dipping shaped pretzels in the lye solution, I top with Celtics sea salt. The best tasting pretzels I made I incorporated into dough 15% mozzarella and 5% parmigiano cheese. For soft I bake at 350 F (177 C)and 430 F (221 C)for harder pretzels.
I cannot believe I found you!!! This recipe and method is GREAT! You are very clear with instructions and explanations ( like the Lye) ....so we are not left wondering....I have subscribed and will check out your videos and look forward to watching and learning more. Danke, Danke! 🤗
Ｉbaked this afternoon. They don't look so beautiful like yours but delicious still :) The challenge part is to make the dough elstic and rise enough to the right way in order to shape it. I had to wet my fingers to do that. I will make these again and again. I love your video and you also share with us your culture. Thanks~
Dies sind die schönsten Brezen, die ich je gesehen habe. Vielen Dank für dieses Video und frohe Osterfeiertage wünsche ich! Alles Gute aus Donauwörth in Bayerisch-Schwaben. These Pretzels are the most beautiful ones I've ever seen. Thanks alot for this vid and I wish you a very Happy Easter! All the best from Donauwörth in Bavaria-Swabia.
It’s true. You can’t readily find Natrium Hydroxide (lye) in America at a pharmacy. So, I bought potassium hydroxide (lye) from a chemical manufacturer. The only issue is that i has to buy enough to stock a restaurant. If you choose to do this, just make absolutely certain that you speak with them first to insure that you are buying a “Food-Grade” product (otherwise, you will get drain cleaner which is not safe for consumption).
Thank you for posting this! My husband has been searching for the real German pretzel - so far every bakery in Seattle has been so disappointing. I'll be watching for more videos and recipes.
I hope he will like this one! It might still be a little different since I didn’t use lye like in a German bakery but it comes pretty close to the taste. Just make sure the pretzels aren’t cooked too long.
this recipe is kind of PERFECTION. Really nice video and useful tips. I've just made pretzels for the first time ever and I could't even imagine how cute they are in real life! Definitely gonna try other recipes from your channel. Thank you!!!
I just ate one of these homemade pretzels warm from the oven. They are pure Bliss! Little pucks of heaven. I didn't have enough space to roll the dough thinly enough and really needed to use two baking sheets. As such, they turned out more like a pretzel roll. Maybe I'll make 12 pretzels next time and watch the cook time. They are amazing!!!! Thank you.
@@MyGermanRecipes like many, we are mostly stuck at home. I'm trying to make some great homemade food like this to keep up our spirits. They were lifted high and fluffy tonight at dinner.
My German Recipes yes, order a food grade bag from amazon... use it in candies, sherbets and in bagel water. Baking soda raises ph to about 9.5... lye is about 14. Citric acid is about 6, but it gives great colour.
i remember when i went to germany on holiday and we ate these massive pretzels and they tasted so frigin gooooooood so yeah i wanted to know how to make them
I’ve been making pretzel using as many methods and ingredients until I find the best one that will please my German husband so have to try this! Interesting the kneading time is 15 minutes
I made these pretzels for the first time today, and it went great! This is an amazing recipe and was surprisingly easy to make. Also, I'm 15. Will 100% make these again in the future!
*_memories of me standing in the line at dusseldorf HBF stn where they made fresh _**_brezel.Do_**_ you think i can freeze these after boiling them so that i can bake them fresh when i want to eat pls? Bitte! vielen Danke_*
Well, while you bring the water to a boil, the pretzels have some time to rise before they are dunked into the water with the soda. I always start with pretzel that I have shaped first and end with the pretzel that I have shaped last if that makes sense.
Thanks so much for this video! I live in the Philippines and I'm trying to introduce people here to traditional German soft pretzels. I'm using sourdough and lye, but I still found your video very helpful. I'm glad you mentioned the steam in the oven and mentioned different ways to enjoy pretzels. I think most people here have never seen soft pretzels and the few that have only had the doughy ones covered in sugar. I have a question if you don't mind me asking: I freeze my pretzels after I shape them because I find it much easier to dip them in lye without deforming them. Have you ever done this method? I'm just wondering if I can put them in the oven frozen or if I need to wait for them to thaw completely.
I haven‘t done it that way but my guess is that you don‘t need to thaw the pretzels before baking. Aldi sometimes has frozen pretzels and they bake without thawing.
Ganz einfach Rezept, danke! Ich habe eine Frage: kann man ein bisschen Senf zu dem Teig geben, order zerstört das den Teig? Ich liebe meine Brezeln mit Senf (scharf, würzig, braun). Mit einem Wurst und Kraut ist das toll. Ja und genau wie man in Deutschland bis 5 zählt, "einundzwanzig, zweiundzwanzig, usw" in Amerika sagt man, "One Mississippi, two Mississippi..." :-)
Warum denn zum Teig geben? Ich würde die Brezen einfach in Senf tunken wenn ich sie esse. Ob es dem Teig schadet weiß ich nicht, ich habe das nicht ausprobiert. Vielleicht einfach mal versuchen?
I just found your channel & am living your videos. I have Irish,English, Scottish & German in my family. I LOVE PRETZELS ( Plus I was born & raised in Phila) ●May I please ask what type of "board" you were rolling out your dough on? Also was it All Purpose Flour? I like them plin or sometimes with mustard. Thank you. ~Anita
ist es aber auch wirklich eine bretzel wenn man dafuer keine lauge benuetzt? Ich werde dein rezept mit dem laugerezept gleichzeitig ausprobieren, mal sehen was fuer ein unterschied es zwischen den beiden wirklich gibt und ob sich das laugenrisiko wirklich lohnt.
I would make the thickness even all around. Thick bellies with skinny ends don’t cook evenly. The skinny ends burns. Try Making them even like the original Germans did.
You could prepare them to the point where you would put them into the oven and let them wait in the fridge for some hours if you want to serve them the same day. If you want to serve them another day, freeze them and put in the oven frozen for some minutes. However, both ways the results might not be as good as freshly prepared.
Thank you for the wonderful brezel recipe. I lived in Germany for a few years and loved it. Is it possible to make this recipe without a mixer? I do not own a mixer. Thank you for your help.
Hi Carolin, you can absolutely make the dough without a mixer. Just mix the ingredients with a spoon in a bowl as good as possible, then continue to knead with your hands on the countertop. Knead for at least 10 minutes. Have fun with it and enjoy your „Brezel“.
3:21 - I don't like it when my Kitchen Aid jumps up like that when kneading - at least I see it is not just mine! Do you hold the mixer head down while it kneads or just let it bump up an down?
I let it bump because I think the mechanics need some wiggle space in order not to break. I do adjust my mixer from time to time though. There are video instruction for that on UA-cam.
I would use the 405 flour. I have never made it with sourdough but it should work. How much sour dough would equal the yeast? Hard to tell. I think it is something you must try to find out yourself. If you use too little, you will simply need to increase the fermentation time. If you use too much, it might taste a little too sour. Let me know if you make it with sourdough, how did it turn out?
@@MyGermanRecipes I baked them with sourdough! Perfect taste and texture! I have also skipped the baking powder. It needs more time to double but other than this the procedure is the same! Perfect results!
A good recipe overall but there is no substitute for food grade sodium hydroxide, baking soda just won't be high enough on the ph scale. Yes, it's got to be used safely, but so does a pot of hot frying oil say, for making French fries. Modernistpantry.com sells lye, among a bunch of other hard to get, in small amounts, ingredients, and has video tutorials to explain and show you how to use it. One other thing that I would change here is the flour type. I have always used a high gluten or hard (bread) flour. Agreed it is a little harder to work with but all worth the effort in the final product. King Arthur bread flour works well and is commonly found in most grocery stores. Another acceptable flour is Gold Medal Better for Bread. All in the pursuit of attention to detail for the best most authentic finished product.
I have a question for you. Your recipe/steps, temp and cook times are different from the video vs. the recipe link. I am not a skilled baker and would like to know which one should we follow for best results ? Danke Dan
Hi Dan, sometimes, during a recipe filming, I realize that I need to make adjustments. Most of the time, I write the blog post after filming, so the blog recipe is the one to follow. The video, however, shows the technique. I am sorry if that is confusing but I hope your recipe will turn out just as you like it.
hello, thank you for sharing. I missed the total amount of cups of water. you used 1/2 for the yeast but how much was left to be used for the recipe? thank you
Hi, thank you for your comment, I just realized that I forgot the add the link with the recipe to the text section. www.mygerman.recipes/recipe/german-pretzel-recipe/ You will find all the measurements there. If you use 1/2 cup for the yeast you should have a little more than half a cup of warm water (or milk) to add later. Have fin baking! :-)
Ok, so we are talking about a 1 cup for the entire recipe. Thank you for including the link to the text version. That’ll answer my questions. Just went to Saarbruecken to visit family and we always go to the shops in the subway and buy cheese pretzels. Honestly, it is so sad that we cannot duplicate the same taste at home because of that saline solution you mentioned. I will make your pretzels today but to be honest I am concerned about the amount t of baking powder used but if we don’t like it, there’s always bread pudding.
If you live anywhere near an Aldi: They just had frozen German Pretzels and they tasted very authentic. Maybe you can still find them there and stock some in your freezer. I will probably try to do a video with the lye version some day.
MyGerman Recipes Hello again, I just made your recipe and I have to say that I enjoyed it. I set aside a small ball for me and the hubby to bake and the rest to the freezer for a party. I’m from Texas but now turned expats in the Middle East. I would like to ask if you can also provide the Christmas German market dessert called Dampfnudeln and the hot wine process, please??!! Thank you 😍
I haven't made a video for the Dampfnudeln, yet, but the recipe is on my blog: www.mygerman.recipes/recipe/dampfnudeln-germknodel-sweet-dumplings/ The hot wine (like mulled wine) is a great idea and I will make that later this year. I think my October topics will be Kohlrabi and then onion cake (Zwiebelkuchen) and then I will do some apple recipes.
Hi! I encountered two issues /problems when making pretzel; 1) my shaped pretzel seemed to melt after put in the baking soda water, even just for few seconds. 2) pretzel dough tears and breaks when I roll it/stretch it. Please help me 🙏 Thanks
It seems that you didn't knead the dough long enough. Knead the dough for 10 minutes so the gluten can develop. The gluten is, what holds it all together. This should solve both issues.
There is. nothing like fresh baked pretzels, right? Yes, it has a different texture but I wouldn‘t call it crumbly though. It is sort of crisp on the outside and bread like on the inside. If it was really crumbly, I think you should knead the dough a little longer, so the gluten can work it‘s magic and stick it all together.
Thank you for making this video. It takes a lot of time and effort to do that. I see a discrepancy on the recipe. Baking powder is not listed in the ingredients in the recipe. The ingredients also list 2 tsp of salt but you only put in 1. What is the correct recipe? I've never seen a pretzel recipe containing baking powder. You can also dip them in sodium carbonate instead of sodium bicarbonate for a much better favor. Thank you!
Right, please follow the recipe on the blog. During filming, I sometimes notice that I need to make adjustments, which are reflected in the blog post recipe.
Thank you for your input, Paul. Instead of that, there is always a blog post with a printable recipe and additional information. You‘ll always find the link in the description area below a video. If you‘re watching on a phone, you‘ll probably have to hit that little triangle below the video.
@@MyGermanRecipes unfortunately your site where i can watch receipts are blocked in my country :( and i think a lot of subscribers have the same problem. By the way, thank you for your answer :)
You‘ll find everything you need to know in the recipe on my blog. The link is in the video, also at the end of the video and in the info box below the video.
Good question. While most people only know sourdough or yeast in bread, some breads are made with baking powder. It is a fast track to rise the dough but it also results in a bread that has no taste from the yeast or sourdough. In other words: That bread - or in this case the pretzels - is fluffy but its taste is not affected by anything else but the flour and spices/salt. Like the Irish soda bread. But this pretzel recipe has both: yeast and baking powder. So there is some taste affected by the yeast but not overpowering. This said, you can still leave the baking powder out and only go with yeast. The result might be slightly less fluffy. You can compensate by adding more yeast or a longer fermentation time - both will increase the yeast taste.
Can I ask how much is 1 pouch says in your receipt link ( you said one pack of yeast in this video)... as my yeast is not from the package like the one you use in the video so I don’t know how much is that :( thank you :)
Yes, you can hand knead this dough. Just make sure you knead long enough to have a really smooth dough. I my most recent bread video, I showed how to know when your dough is ready when hand kneading.
Thank you!!! I still remember people waiting in line at the baker shop in Stüttgart for fresh pretzels to come out!!! Delicious!!
Oh ja..and those with kraeuter butter mit schnitt lauch.... lecker
What an amazing video! You are such a great teacher, and I love how you explain some of the small cultural methods such as counting from 20 to 25 in German while dipping the dough in the soda wash. Thanks for sharing. My friends are going to love these pretzels!
PERFECT! This is exactly what we have been looking for since we returned from Germany. We gave them a quick trip in the broiler after the oven to give them the crisp touch we remember. Thanks for creating an heirloom recipe for our family.
I’m so glad I accidentally found your channel! I love hearing your accent & appreciate how thoroughly you explain what you’re doing and why you’re doing it! I absolutely LOVE German pretzels & foods! Can’t wait to try these! Thank you!!❤
Thank you so much!!
I made these pretzels this morning. They taste so good. Thank you so much for the recipe. Now I have to try to bake something else from your channel.
I will try today, my son loves pretzels. Thanks for the extra info about german prezzles. A good reason to travel.😅.
I made pretzels with this wonderful recipe. I served it with your homemade sweet mustard recipe. What an awesome combo! Both came out great. Thank you very much. I will be making them again soon.
Try them with herbed butter and chopped leeks. Apparently very good!
Nice, I just love real authentic German pretzels. I have mine in the morning, warm, with butter and a cup of coffee, or for lunch with Nuremberg bratwurst and sauerkraut. Heaven. 😋❤️👍
Original pretzels were uniform shaped. Not skinny on ends or fat bottoms. They were even all around. Yes, Germans used food grade lye. Pretzels were a deeper brown when the Germans or Dutch brought their recipes to nyc. I miss those. The taste was far better than the ones they make today.
I like dipping my pretzels in 3.8% food grade lye solution for around 30 seconds. I like the taste. I can taste when baking powder or baking soda used. In my sourdough recipe and my fresh compressed yeast recipe I reduced salt to 0.8%, after dipping shaped pretzels in the lye solution, I top with Celtics sea salt. The best tasting pretzels I made I incorporated into dough 15% mozzarella and 5% parmigiano cheese. For soft I bake at 350 F (177 C)and 430 F (221 C)for harder pretzels.
I cannot believe I found you!!! This recipe and method is GREAT! You are very clear with instructions and explanations ( like the Lye) ....so we are not left wondering....I have subscribed and will check out your videos and look forward to watching and learning more. Danke, Danke! 🤗
Wonderful recipe with many important tips . Thank you !
Ｉbaked this afternoon. They don't look so beautiful like yours but delicious still :) The challenge part is to make the dough elstic and rise enough to the right way in order to shape it. I had to wet my fingers to do that. I will make these again and again. I love your video and you also share with us your culture. Thanks~
Die sehen ja unglaublich gut aus ....schönes Rezept! Danke aus dem isolierten England!💞
Vielen Dank für das Rezept und mit Ihrer sehr guten Anleitung haben Sie mir Mut gemacht, die Brezeln mal zu backen.
Liebe Grüße aus San Diego!
Liebe Grüße zurück aus Texas und viel Spaß beim Backen!
thankyou so much!!!! my family enjoyed these
Wow , thank you for shearing
Thank you for sharing your wonderful work. 👏👏👏
And I love how your Dirndl is matching your stand mixer😊
Thank you for the information
Reminds me of the pretzels from the Nuremberg Christkindl Markt. So good!
Your Pretzel's look Beautiful...
Thank You :-)
Those look awesome. I absolutely love fresh pretzels.
Dies sind die schönsten Brezen, die ich je gesehen habe. Vielen Dank für dieses Video und frohe Osterfeiertage wünsche ich! Alles Gute aus Donauwörth in Bayerisch-Schwaben.
These Pretzels are the most beautiful ones I've ever seen. Thanks alot for this vid and I wish you a very Happy Easter! All the best from Donauwörth in Bavaria-Swabia.
Thank you! This comment coming from where original pretzels can me bought at a bakery means a lot to me!
It’s true. You can’t readily find Natrium Hydroxide (lye) in America at a pharmacy. So, I bought potassium hydroxide (lye) from a chemical manufacturer. The only issue is that i has to buy enough to stock a restaurant.
If you choose to do this, just make absolutely certain that you speak with them first to insure that you are buying a “Food-Grade” product (otherwise, you will get drain cleaner which is not safe for consumption).
Thank you for posting this! My husband has been searching for the real German pretzel - so far every bakery in Seattle has been so disappointing. I'll be watching for more videos and recipes.
I hope he will like this one! It might still be a little different since I didn’t use lye like in a German bakery but it comes pretty close to the taste. Just make sure the pretzels aren’t cooked too long.
Hess' Bakery in Lakewood off Bridgeport Way and Gravelly Lake Drive (look on Google). Oh.My.Word. They are authentic and have been there for decades.
I made them as I'm watching this video 😍 came out. Amazing yummy. Thank you for sharing ❤
My pleasure 😊
this recipe is kind of PERFECTION. Really nice video and useful tips. I've just made pretzels for the first time ever and I could't even imagine how cute they are in real life! Definitely gonna try other recipes from your channel. Thank you!!!
I‘m happy it worked out perfectly 😀👍
I just ate one of these homemade pretzels warm from the oven. They are pure Bliss! Little pucks of heaven.
I didn't have enough space to roll the dough thinly enough and really needed to use two baking sheets. As such, they turned out more like a pretzel roll. Maybe I'll make 12 pretzels next time and watch the cook time.
They are amazing!!!! Thank you.
I am happy my recipe could bring some happiness to your home, 😀
@@MyGermanRecipes like many, we are mostly stuck at home. I'm trying to make some great homemade food like this to keep up our spirits. They were lifted high and fluffy tonight at dinner.
Wow, amazing
I love your Oktoberfest outfit so much! Also pretzels 🥨.
Danke schön '!
Those are perfect! And beautiful!
Those are so beautiful!!! Thank you :)
Citric acid also is safer method vs. Lye water. Love these with weiswurst and sweet mustard.
Citric acid? Never heard anyone using it with pretzels. Have you tried it?
My German Recipes yes, order a food grade bag from amazon... use it in candies, sherbets and in bagel water.
Baking soda raises ph to about 9.5... lye is about 14.
Citric acid is about 6, but it gives great colour.
Thank you darlink! Very good video!
Super!
i remember when i went to germany on holiday and we ate these massive pretzels and they tasted so frigin gooooooood so yeah i wanted to know how to make them
You strike again girl. Great job and video.
I really want to try this but I need a stand mixer.
You can mix with a hand-mixer or completely by hand. It needs some patience and elbow grease though 😀
I’ve been making pretzel using as many methods and ingredients until I find the best one that will please my German husband so have to try this! Interesting the kneading time is 15 minutes
I made them!! Delicious!! 😍 thank you so much for this recipe!
Oishi and kawaii at the same time beauty and yummy
ENJOY THE GOOD VIDEOS WE ALWAYS VISIT FRIENDS IN ERZGEBIRGE REGION OF GERMANY ALWAYS ENJOY THE DELICIOUS FOOD
Vielen dank fur das video. Ist das Rezept fur hartes oder weiches pretzel ?
Die sind außen knusprig und innen weich.
I’m so happy to find your channel!
Those look bomb! I think I’m gonna have to try & make them to go with my obatzda.
I made these pretzels for the first time today, and it went great! This is an amazing recipe and was surprisingly easy to make. Also, I'm 15. Will 100% make these again in the future!
Wow, amazing, Sophie!! I hope you keep baking and maybe also cooking, it's so much fun!
That looks very good ! Thank you very much ! 🇨🇦
wunderbar vielen dank lecker ja 👍🏻
Yum, now I know what a real pretzel is! Not the ones from Lidl!
Lidless are perfectly good. I’ve never had an issue, except when they are sold out...
I was surprised that she added baking powder to the recipe when she had yeast also,pretzels look great👍🥨
I know, but trust be on that! It gives the pretzel an extra boost while baking and makes them more fluffy!
I've used this recipe for the first time today: the dough is great. The pretzels came out nice and gooey.Thank you!
Those look amazing!!! I will try out your recipe tomorrow 😍
Ganz huebsches Dirndl! Danke sehr! Bretzen are my favourite food ever!
Bitteschön (You're welcome)! I love them, too.
*_memories of me standing in the line at dusseldorf HBF stn where they made fresh _**_brezel.Do_**_ you think i can freeze these after boiling them so that i can bake them fresh when i want to eat pls? Bitte! vielen Danke_*
Yes, I think so. But I haven’t tried it yet.
nice
Thank you for the video! In between shaping and boiling, is there any proofing required?
Well, while you bring the water to a boil, the pretzels have some time to rise before they are dunked into the water with the soda. I always start with pretzel that I have shaped first and end with the pretzel that I have shaped last if that makes sense.
Thank you so much! I am making them right now. What type of flour is best?
You can use bread flour or all purpose flour, either will work
I love you!!❤
These look fabulous! Is there a way to convert your Brezelan-Pretzel recipe using sourdough starter and a levain, instead of yeast?
I’ve never tried that.
Great video , only It's not clear how much water in total is needed for the recipe . Could you answer this question for me please ?
I‘m usually using 1.5 to 2 liters but it depends on the size of your pot. Just make sure that the soda is calculated accordingly.
Thankyou but I meant : how much water in total for the dough. Because you say half a cup for the yeast and then you say "the rest of the water"
In Alsace, France, every bakery sells pretzels.
I have not had a good german counting lesson in some time! haha
😆You‘re welcome ! 😉
This is wonderful! What kind of flour do you use?
I use all purpose flour but you can also use bread flour.
Thanks so much for this video! I live in the Philippines and I'm trying to introduce people here to traditional German soft pretzels. I'm using sourdough and lye, but I still found your video very helpful. I'm glad you mentioned the steam in the oven and mentioned different ways to enjoy pretzels. I think most people here have never seen soft pretzels and the few that have only had the doughy ones covered in sugar. I have a question if you don't mind me asking: I freeze my pretzels after I shape them because I find it much easier to dip them in lye without deforming them. Have you ever done this method? I'm just wondering if I can put them in the oven frozen or if I need to wait for them to thaw completely.
I haven‘t done it that way but my guess is that you don‘t need to thaw the pretzels before baking. Aldi sometimes has frozen pretzels and they bake without thawing.
Ganz einfach Rezept, danke! Ich habe eine Frage: kann man ein bisschen Senf zu dem Teig geben, order zerstört das den Teig? Ich liebe meine Brezeln mit Senf (scharf, würzig, braun). Mit einem Wurst und Kraut ist das toll. Ja und genau wie man in Deutschland bis 5 zählt, "einundzwanzig, zweiundzwanzig, usw" in Amerika sagt man, "One Mississippi, two Mississippi..." :-)
Warum denn zum Teig geben? Ich würde die Brezen einfach in Senf tunken wenn ich sie esse. Ob es dem Teig schadet weiß ich nicht, ich habe das nicht ausprobiert. Vielleicht einfach mal versuchen?
I just found your channel & am living your videos. I have Irish,English, Scottish & German in my family. I LOVE PRETZELS ( Plus I was born & raised in Phila) ●May I please ask what type of "board" you were rolling out your dough on? Also was it All Purpose Flour? I like them plin or sometimes with mustard. Thank you. ~Anita
The pastry board is from IKEA and the flour is All Purpose. Happy Baking! 👍
Vielen danke my dear ❤️ I’m very grateful you shared your beautiful recipe I wish you health and a river of peace joy and happiness 🇩🇪🥰🇦🇺 👍🦘🦘🦘
ist es aber auch wirklich eine bretzel wenn man dafuer keine lauge benuetzt?
Ich werde dein rezept mit dem laugerezept gleichzeitig ausprobieren, mal sehen was fuer ein unterschied es zwischen den beiden wirklich gibt und ob sich das laugenrisiko wirklich lohnt.
Let me know about your findings 👍
I would make the thickness even all around. Thick bellies with skinny ends don’t cook evenly. The skinny ends burns. Try Making them even like the original Germans did.
Because of the overlapping thickness if they were all the same they would not cook evenly you fucking moron
I’ll be having a go at this. They look great. Speaking of which, I think you should ‘pretzel up’ for every video recipe. ;-)
I’ll stick to only wearing the Dirndl during Oktoberfest weeks because it’s really warm and uncomfortable to wear in Texas 😬😀
If I were to serve them later, not immediately, how would I do that? After baking?
You could prepare them to the point where you would put them into the oven and let them wait in the fridge for some hours if you want to serve them the same day. If you want to serve them another day, freeze them and put in the oven frozen for some minutes. However, both ways the results might not be as good as freshly prepared.
أسطورة مورااااا
These are pretty damn tasty. I am going to try the lye next time though.
Where do u get the lye??
Thank you for the wonderful brezel recipe. I lived in Germany for a few years and loved it. Is it possible to make this recipe without a mixer? I do not own a mixer. Thank you for your help.
Hi Carolin, you can absolutely make the dough without a mixer. Just mix the ingredients with a spoon in a bowl as good as possible, then continue to knead with your hands on the countertop. Knead for at least 10 minutes. Have fun with it and enjoy your „Brezel“.
Hi another question can I save soda water for next time use
I don't know, I personally would use fresh every time since soda is inexpensive.
3:21 - I don't like it when my Kitchen Aid jumps up like that when kneading - at least I see it is not just mine! Do you hold the mixer head down while it kneads or just let it bump up an down?
I let it bump because I think the mechanics need some wiggle space in order not to break. I do adjust my mixer from time to time though. There are video instruction for that on UA-cam.
5:37 I put video play on .25x because I want to closely watch her technique.
Lastly again 8:25
Aufgebrezelt 😍
What type of German flour can we use? And can we replace yeast with sourdough? If yes how much to put? Thank you 😍
I would use the 405 flour. I have never made it with sourdough but it should work. How much sour dough would equal the yeast? Hard to tell. I think it is something you must try to find out yourself. If you use too little, you will simply need to increase the fermentation time. If you use too much, it might taste a little too sour.
Let me know if you make it with sourdough, how did it turn out?
@@MyGermanRecipes thank you so much 😊 I will try it and let you know!
And also, how much water we need for the recipe? If I don't mistaken the amount of the water is not mentioned
@@MyGermanRecipes I baked them with sourdough! Perfect taste and texture! I have also skipped the baking powder. It needs more time to double but other than this the procedure is the same! Perfect results!
Hi. Is caustic soda or lye still used in the preparation in Germany and why is this practice not harmful to health? Thanks
A good recipe overall but there is no substitute for food grade sodium hydroxide, baking soda just won't be high enough on the ph scale. Yes, it's got to be used safely, but so does a pot of hot frying oil say, for making French fries. Modernistpantry.com sells lye, among a bunch of other hard to get, in small amounts, ingredients, and has video tutorials to explain and show you how to use it. One other thing that I would change here is the flour type. I have always used a high gluten or hard (bread) flour. Agreed it is a little harder to work with but all worth the effort in the final product. King Arthur bread flour works well and is commonly found in most grocery stores. Another acceptable flour is Gold Medal Better for Bread. All in the pursuit of attention to detail for the best most authentic finished product.
Is butter melt
Do you think this recipe would do well to make pretzel rolls instead of pretzels?
No, that would be a different recipe but I have that covered as „Pretzel Braids“ on this channel 😃
@@MyGermanRecipes thank you! I am SOOOOO glad I found your channel. I made the pretzels last night and they were amazing.
Hi can you explain why you use yeast and baking powder
The baking powder gives the pretzels some extra boost for fluffiness during baking.
@@MyGermanRecipes thank you for replying to my question really appreciate it 🙏 💓
Hello, how many grams of yeast have in the bag? I do not live in the US.
It should be 7 grams.
@@MyGermanRecipes Thank you very much for your prompt response.
Vielen Dank für Ihre schnelle Antwort.
Ich werde das Rezept machen.
I have a question for you. Your recipe/steps, temp and cook times are different from the video vs. the recipe link.
I am not a skilled baker and would like to know which one should we follow for best results ?
Danke
Dan
Hi Dan, sometimes, during a recipe filming, I realize that I need to make adjustments. Most of the time, I write the blog post after filming, so the blog recipe is the one to follow. The video, however, shows the technique. I am sorry if that is confusing but I hope your recipe will turn out just as you like it.
hello, thank you for sharing. I missed the total amount of cups of water. you used 1/2 for the yeast but how much was left to be used for the recipe? thank you
Hi, thank you for your comment, I just realized that I forgot the add the link with the recipe to the text section. www.mygerman.recipes/recipe/german-pretzel-recipe/
You will find all the measurements there. If you use 1/2 cup for the yeast you should have a little more than half a cup of warm water (or milk) to add later. Have fin baking! :-)
Ok, so we are talking about a 1 cup for the entire recipe. Thank you for including the link to the text version. That’ll answer my questions. Just went to Saarbruecken to visit family and we always go to the shops in the subway and buy cheese pretzels. Honestly, it is so sad that we cannot duplicate the same taste at home because of that saline solution you mentioned. I will make your pretzels today but to be honest I am concerned about the amount t of baking powder used but if we don’t like it, there’s always bread pudding.
If you live anywhere near an Aldi: They just had frozen German Pretzels and they tasted very authentic. Maybe you can still find them there and stock some in your freezer. I will probably try to do a video with the lye version some day.
MyGerman Recipes Hello again, I just made your recipe and I have to say that I enjoyed it. I set aside a small ball for me and the hubby to bake and the rest to the freezer for a party. I’m from Texas but now turned expats in the Middle East. I would like to ask if you can also provide the Christmas German market dessert called Dampfnudeln and the hot wine process, please??!! Thank you 😍
I haven't made a video for the Dampfnudeln, yet, but the recipe is on my blog: www.mygerman.recipes/recipe/dampfnudeln-germknodel-sweet-dumplings/ The hot wine (like mulled wine) is a great idea and I will make that later this year. I think my October topics will be Kohlrabi and then onion cake (Zwiebelkuchen) and then I will do some apple recipes.
Hi! I encountered two issues /problems when making pretzel; 1) my shaped pretzel seemed to melt after put in the baking soda water, even just for few seconds. 2) pretzel dough tears and breaks when I roll it/stretch it. Please help me 🙏 Thanks
It seems that you didn't knead the dough long enough. Knead the dough for 10 minutes so the gluten can develop. The gluten is, what holds it all together. This should solve both issues.
Made these today and the pretzel tasted delicious, but is German pretzel texture crumbly as opposed the chewy American pretzel?
There is. nothing like fresh baked pretzels, right? Yes, it has a different texture but I wouldn‘t call it crumbly though. It is sort of crisp on the outside and bread like on the inside. If it was really crumbly, I think you should knead the dough a little longer, so the gluten can work it‘s magic and stick it all together.
MyGerman Recipes Thank you :)
Yes, these are crisp on outside with a bit of chew, and soft tender bread on the inside. The bottom caramelizes a little too. Yummy
Thank you for making this video. It takes a lot of time and effort to do that.
I see a discrepancy on the recipe. Baking powder is not listed in the ingredients in the recipe. The ingredients also list 2 tsp of salt but you only put in 1. What is the correct recipe?
I've never seen a pretzel recipe containing baking powder. You can also dip them in sodium carbonate instead of sodium bicarbonate for a much better favor. Thank you!
Right, please follow the recipe on the blog. During filming, I sometimes notice that I need to make adjustments, which are reflected in the blog post recipe.
It’s wonderful, but i think you should show ingredients list in the end of video. It will very helpful for us. Your subscribers)))
Thank you for your input, Paul. Instead of that, there is always a blog post with a printable recipe and additional information. You‘ll always find the link in the description area below a video. If you‘re watching on a phone, you‘ll probably have to hit that little triangle below the video.
@@MyGermanRecipes unfortunately your site where i can watch receipts are blocked in my country :( and i think a lot of subscribers have the same problem. By the way, thank you for your answer :)
How much water overall do you use
You‘ll find everything you need to know in the recipe on my blog. The link is in the video, also at the end of the video and in the info box below the video.
What impact does baking power do in a bread???
Good question. While most people only know sourdough or yeast in bread, some breads are made with baking powder. It is a fast track to rise the dough but it also results in a bread that has no taste from the yeast or sourdough. In other words: That bread - or in this case the pretzels - is fluffy but its taste is not affected by anything else but the flour and spices/salt. Like the Irish soda bread. But this pretzel recipe has both: yeast and baking powder. So there is some taste affected by the yeast but not overpowering. This said, you can still leave the baking powder out and only go with yeast. The result might be slightly less fluffy. You can compensate by adding more yeast or a longer fermentation time - both will increase the yeast taste.
What kind of flour do you use? Please
I’m using All Purpose Flour. Bread flour works, too, but I prefer AP flour.
Can I ask how much is 1 pouch says in your receipt link ( you said one pack of yeast in this video)... as my yeast is not from the package like the one you use in the video so I don’t know how much is that :( thank you :)
It’s 7 grams.
My German Recipes great and thank you :) :)
Baking soda gives me a really bad headache. Is there another alternative to using the baking soda in water?
The alternative would be using lye but that is a total different technique and not without a little danger of working with this.
Sehr schon
Can I hand knead this recipe as I don’t have kitchen Aid?
Yes, you can hand knead this dough. Just make sure you knead long enough to have a really smooth dough. I my most recent bread video, I showed how to know when your dough is ready when hand kneading.
My German Recipes THANK you very much for your kind and detailed reply, can’t wait to try it :) :)
Is olive oil ok to use?
I’d recommend to use a more neutral oil but if you don’t have anything else than olive oil, it should be ok.
It’s the soda baking soda ?
Yes