I worked at Auntie Anne's making pretzels in high school. I even graduated from their pretzel school. LOL It was such a fun job. Now I make pretzels using your recipe for my family. First time flipping a pretzel into shape for many years but I still have the skills! So much fun and delicious!
Is boiling the pretzels in baking soda water essential in making auntie Anne’s ?? EVERYTIME I do it, my pretzels sinks to the bottom of the pot and it falls apart so the shape is ruined and it’s very lumpy. How can I avoid this ?
@@aub5020 @aub5020 .. If your pretzels are sinking and losing their shape, maybe you can dunk them one at a time keeping them on top of a spatula or spider (something that is slotted but big enough to hold the pretzel) while you dunk them for 30 seconds or a little less. I've had them sink, but they maintain their shape b'cas I scoop them out fast. I'll bet you'll master it! 🥰 🥨🥨🥨
Its funny how we all remember baking with mom. I miss my mom dearly. Memories of baking and cooking with her will always be with me and truly have made me a fabulous cook and baker today.
Unfortunately the thought never occurred to me to learn how my Mom was making the stuff that we kept gobbling down, It wasn't until it was too late that I realized she wouldn't be doing it forever!
Pro Tip for those wanting a consistent measurement when doing things like these pretzels: Stick a length of painters tape along the front edge of your work space (in this case 22”-24” long, or 2 small pieces 22”-24” apart), then you’ll be able to easily eyeball your lengths to match.
Both my grandparents did this. And argued over which one was the smart on who thought this up. Grandpa was the true chef and baker. Grandma was the teacher. You decide.
@@PreppyKitchen you don't fold pretzels you twirl them in one fluid twisting motion, my mom taught me when I was 10, apparently you missed that lesson. real pretzels are made with a lye bath for that particular flavor and color. anyway I guess you don't have lye laying around your kitchen.
Literally, just made these. Perfect recipe (though I used bread flour and a touch more butter). My son absolutely loves homemade soft pretzels, and claims that I make them only once each year. This recipe will make it easy to do it more often. Thanks!
I been watching a lot of your videos since I retired in May. Always loved to bake but with working 50 hours a week it was hard. Now I bake almost every day and I have used your recipe a lot❤️ They always turn out perfect. Thank you❤️
So it’s been a while you’ve but it’s worth mentioning again. Your new kitchen looks so gorgeous. I can’t stop looking at those beautiful copper utensils and the green oven.
Just made these, and shared one with my partner straight out of the oven with butter. My gosh they are delicious, and they look fantastic. Thanks for sharing this!
Already planning my Christmas gifts and I think this recipe made the list! I'll pair with a jar of some homemade sweet and spicy mustard. I've made so many of your recipes and you've never failed me. Congrats on all of your subscribers too, you deserve it, John!! I found you when you were still under 200K and it's gratifying to see your success 💜
His first video I saw was a Christmas cookie recipe. I missed about 10 years baking and I 3 different go to recipes and decided to try his work my 2nd batch. They'll pair nicely with your pretzel gifts.
@@bigrivtodagled8210 yeah! Most other cooks/bakers on have their ingredients prepared before they film so it looks "less messy". I love it when he gets messy 😂
I wonder how many people who liked actually understand what you wrote😂 Ich Weiss was es sagt, weil Ich auch deutsch spreche. Aber mein niederlandisch und englisch sind viel mal besser.
@@abyssal_phoenix do you know dutch? Cause you said something like “ but my dutch and English is a lot better” but its hard to translate German to dutch to English. But in dutch i think you guys said something like “ dat ziet er verdomd goed of lekker uit. Ik weet wat jij/hij zei omdat ( niet zeker of omdat goed is) ik ook duits spreek. Maar mijn nederlands en engels is veel beter”
Making your pretzel recipe every day is genuinely helping me through a mental health crisis. Artisan bread and sourdough next! Thank you for inspiring me during a difficult time
Making these right now. Hubby is napping coz he wants to be awake when they come put of the oven! Its. midnight...couldn’t resist the urge to make these pretzels, and eat them! Thank you!
Great job coaching all the little nuances that can make or break the bake. I’m gonna try this for the first time on the weekend. These look so good. I think I’ll do half salt and half cinnamon sugar.
Preppy Kitchen I have to say you are my go to channel for common everyday ingredients and simplifying recipes so anyone can make what you are making! I am making these after re-watching this video. I like your style, your kind of shyness and your get to the point presentation. Thank you!
I love watching you bake I can tell you really love it and it brings you so much joy, because you are enjoying yourself it's so fun to watch. Some cooking channels have great recipes but the people on them are like ferris Buehler's teacher lol
I’m pretty sure I’ve already said this but I am absolutely in love with this channel!! You make me want to cook EVERYTHING I see you create!! You are so fun and adorable! Brian (apologies if spelled wrong) is a very lucky man and so are those kiddos!! And obviously you are lucky and blessed to have them as well!
I made these today with my grandson, and oh my lord are they ever so yummy delicious soft great taste I did 4 with everything bagel and 4 with salt so good! my family ate it right up! Thank you
Baking with the grand kids is one of the best times I have. My three grandsons are 16, 18 and 20. I hope they pass along the knowledge and a family tradition ( Crazy factoid. My grandad was the bread guy, dad as well, now me, handed off to the grandsons. The ladies of the family are in charge of all the sweet treats.) The term lady was derived from a term that once ment the one who kneeds bread. I read this in the classic cookbook, "The Joy Of Cooking "
Made these today and they were DELICOUS, my sister who hates pretzels stole like 3 from me lol. Def recommend experimenting with pepperoni pretzels or cinnamon sugar ones!!! DELICOUS 😍😍😍😍
I just plain love soft pretzels. This is the perfect recipe. I bake bread at least twice a week, white, egg bread, wheat, New York style light rye, bagels and pretzels. I do use a high gluten pizza/bread flour and that makes a difference in the final product. Flour added to a recipe isn't the same every time. Some times a bit more, maybe a little less. Don't get bread dough too stiff. It's easier to add a bit more flour than a bit more liquid. I like that window pane explanation. There's nothing like the smell of bread baking. If you're not a bread baker, you sure should be. I never had anyone turn down a fresh loaf. I've been a bread baker for almost 55 years.
Tried this recipe today 3/28/21. It was A+. classic recipe. Will definitely do it again. This one’s a keeper When is the bagel show coming? Update: done this several times. This may be your best recipe. If you’re reading this and are thinking about doing it. It’s well worth the effort.
I just made these today, I live in North Carolina an I must say they came out outstanding. I am originally from Philadelphia and they are very close to Philly Pretzel Factory.
Used someone else’s recipe first because they didn’t use a mixer and added milk..my dough was so messy and sticky I just baked it off for bread for the birds. My initial plan was your recipe and just to do it all by hand cuz I don’t own a stand mixer. Well, third times a charm because used yours and got in on first try! These pretzels 🥨 are delicious and will save your recipe and make them when I have another craving! So easy and tasty; even without a stand mixer!
I made these a couple weeks ago after seeing your Instagram! They came out perfect! So happy to have a video to go with it now! ❤️🥨 I also made your Neapolitan cake last weekend and have just about mastered (lol kind of) macarons thanks to you! I’m here for all your amazing recipes 😍
tried this recipe this past week and they came out wonderfully! mine came out a bit chonky but i really like them like this. soft and taste great! i did everything by hand but it was a really rewarding end result ^^
I love your videos. I am a novice baker, but I am learning about hydration. If I did it correctly, your recipe is around 70%. But, many others are around 58%. Is this critical, or should I aim for the middle? Thanks for all your tasty recipes. Keep up the great work 👍
These were perfect. My husband asked if he could eat one for lunch. I said, "Eat one for lunch, breakfast, supper, break time, snack time". .I goofed and used bread flour instead of regular flour and they were still perfect. JL
Yes!!! I have always wanted to make pretzels! I saw recipes asking for some "lye solution" and that kinda scared me. Baking soda is much less scary for sure.
@KILEY KITTRIDGE It's a food safe lye (sodium hydroxide) that pretzels makers use to give pretzels a chewy crust, mahogany color and a glossy & shiny gleen to them. I've made pretzels a ton of times, but have never bothered buying the lye. Using baking soda, then an egg wash, works out PERFECT every single time! 😊
Another method to get closer to a “true” pretzel that doesn’t involve messing with lye is to actually bake your baking soda beforehand, which increases its alkalinity! The information on this process varies a bit, but generally around 250 degrees Fahrenheit (120 C) for at least 1 hour should work! Maybe worth a google :)
Just checking John, when to add the baking soda to the water. I added it to boiling water and caused a bubbling up overflow in my pot. Water all over the stove.Oops! But I kept going and poached pretzel dough as instructed in what was left of the water. They were delicious, despite the drama! Does the baking soda need to be added to cold water? Thanks
My favorite thing about this guy is he uses grams and ml's for measurements on his recipes. This is the best practice I have found because so many recipes can go wrong if the weight/volume is off.
These turned out great! I did end up kneading by hand for a good 20 minutes though... Where do you think I went wrong? The mixer couldn't seem to get to the right consistency with the dough (it was still sticky) even when I added additional flour and mixed it for a solid 10 minutes. When kneading by hand I had to add a lot more flour in total.
WOW, I'm blown away by your website!! Your video is great but your website specify the print portion where the measurements adjust according to serving size is amazing! well deserved sub and like!
Have you tried adding barley malt syrup to the boiling water? It's used for making bagels (both in the dough and when boiling the bagels before baking), could add a nice flavor component and crust to these pretzels. I'm looking forward to trying this recipe. Cheers!
I haven't tried the syrup, but I buy the malt powder that King Arthur sells on their website to add to bagels & pretzels. There's just something special about that little added malt flavor that really makes them perfect! I get my pretzel salt from them too. 🥨 Yum, pretzels! I've seen that syrup on someone's video before, but haven't tried it yet.
Thank you so much for this video. I just followed your instructions tonight and made the best pretzels ive ever had. Everyone went nuts over them. Definitely going to be on my list to make again and again...
I am in Korea right now and have noticed a lot of “earl grey” cakes here. Have never heard of it before and they are delicious. I would love to see your creation to an earl grey dessert so I can bake it myself haha
Hi John, just want to ask about something. Can I add cinnamon sugar instead of salt crystals after brushing the egg wash? I went to a carnival once and they served their pretzels either with cinnamon sugar or salt crystals and they both taste pretty good.
You have an epic personality! I truly enjoy watching your videos! Keep shinning! and thank you for sharing your wonderful recipes! Love seeing your children and husband in your videos too
The dough roll should be thicker in the middle and quite thin at the ends. This way the "holes" in the pretzel get a bit bigger AND the tiny "arms" bake crunchy whilst the rest becomes fluffy. BTW: Brezn (as we call them here in Bavaria) are best when generously spread with cold butter.
Just made these - really tasty. I managed to make it all by hand, no mixer. We knew they were good when one kid took a bite and said I’ll be having seconds!
Hi John, another successful recipe for me following your video and the tips. I need to work on the shape a bit and other than that all turned out very good. Thank you. First time ever I made soft pretzels at home :) I used the baking silicone mat that had the measurements and it was v helpful to make the 24 inches long threads. One little hiccup was when I had the water boiling in a huge pot when I added the baking soda it boiled over and spilled all over my stove top. I need to remember to handle it safely next time
I worked at Auntie Anne's making pretzels in high school. I even graduated from their pretzel school. LOL It was such a fun job. Now I make pretzels using your recipe for my family. First time flipping a pretzel into shape for many years but I still have the skills! So much fun and delicious!
Is boiling the pretzels in baking soda water essential in making auntie Anne’s ?? EVERYTIME I do it, my pretzels sinks to the bottom of the pot and it falls apart so the shape is ruined and it’s very lumpy. How can I avoid this ?
thats awesome. Love their pretzels. im a fan of butter and salt pretzels and dry ones with some mustard
@@aub5020 @aub5020 .. If your pretzels are sinking and losing their shape, maybe you can dunk them one at a time keeping them on top of a spatula or spider (something that is slotted but big enough to hold the pretzel) while you dunk them for 30 seconds or a little less. I've had them sink, but they maintain their shape b'cas I scoop them out fast. I'll bet you'll master it! 🥰 🥨🥨🥨
freeze them! not for long, just until the critical parts hold together.@@aub5020
lol i did too
it is comforting to see you overmeasure the sugar and get flour on the mixer like us amateurs.
I love this about him and makes me sooo comfortable watching his videos!! He’s so realistic and charming I love ittttttt
Uh hmmm
It 100% was intentional; an it was effective lol
Except for us real amateurs that don’t own a mixer..
wouldn’t happen if he used the correct equipment
Its funny how we all remember baking with mom. I miss my mom dearly. Memories of baking and cooking with her will always be with me and truly have made me a fabulous cook and baker today.
Unfortunately the thought never occurred to me to learn how my Mom was making the stuff that we kept gobbling down, It wasn't until it was too late that I realized she wouldn't be doing it forever!
tried this recipe. tried 5 others. THIS one yields the best results!! thank you so so much for sharing, John!
Me: what about the butter-
Him: Don’t think I forgot about the melted butter
Me: 👁👄👁
Pro Tip for those wanting a consistent measurement when doing things like these pretzels: Stick a length of painters tape along the front edge of your work space (in this case 22”-24” long, or 2 small pieces 22”-24” apart), then you’ll be able to easily eyeball your lengths to match.
Great idea
Genius!
Both my grandparents did this. And argued over which one was the smart on who thought this up. Grandpa was the true chef and baker. Grandma was the teacher. You decide.
That’s what I do, I move my dough to my tape measurer
John is very quietly raking in the subscribers and not making a fuss about it. Congratulations on all your well deserved success!! 🎉 🥂
Poser!
John : I’m not a great pretzel folder.
Also John: *proceeds to perfectly fold the pretzel*
I would rate myself a 4/10 on preztel folding 😂
@@PreppyKitchen Omg I’m super honored that you replied. You really made my day. Plus btw your pretzel folding is AMAZING
@@PreppyKitchen you don't fold pretzels you twirl them in one fluid twisting motion, my mom taught me when I was 10, apparently you missed that lesson. real pretzels are made with a lye bath for that particular flavor and color. anyway I guess you don't have lye laying around your kitchen.
@@DEeMONsworld it’s not that serious it will still taste the same
@@PreppyKitchen I bet ur better than me if I do that-
Is a 1/ 10 sir-
This channel is my happy safe place
Thanks you
I agree
Literally, just made these. Perfect recipe (though I used bread flour and a touch more butter). My son absolutely loves homemade soft pretzels, and claims that I make them only once each year. This recipe will make it easy to do it more often. Thanks!
Is it a 1 to 1 conversion for using bread flour? What difference did you notice?
@@sweetdiggity5899 Bread flour give a more fluffy and chewy taste. You can use all bread flour.
he smiles so much the his face formed into a smile whenever he speaks
I been watching a lot of your videos since I retired in May. Always loved to bake but with working 50 hours a week it was hard. Now I bake almost every day and I have used your recipe a lot❤️ They always turn out perfect. Thank you❤️
This is a chaotic video and I'm here for it
Something about you makes me happy whenever I watch your videos. Such a beautiful soul. I can’t wait to try this!
This is like the fourth or fifth recipe I've tried from Preppy Kitchen... John never lets me down! Yummm :)
So it’s been a while you’ve but it’s worth mentioning again. Your new kitchen looks so gorgeous. I can’t stop looking at those beautiful copper utensils and the green oven.
Just made these, and shared one with my partner straight out of the oven with butter. My gosh they are delicious, and they look fantastic. Thanks for sharing this!
Already planning my Christmas gifts and I think this recipe made the list! I'll pair with a jar of some homemade sweet and spicy mustard. I've made so many of your recipes and you've never failed me. Congrats on all of your subscribers too, you deserve it, John!! I found you when you were still under 200K and it's gratifying to see your success 💜
His first video I saw was a Christmas cookie recipe. I missed about 10 years baking and I 3 different go to recipes and decided to try his work my 2nd batch. They'll pair nicely with your pretzel gifts.
He is getting messier and messier doing this recipes 😂
Mmmm..yummy
Maybe he was tired. To get almost 2 million followers takes dedication and lots of videos
Yeah, I love it that way! 😅
What was so messy about this video? The fact that he spilled a bit of flour? Give me a break. Nobody is not "messy" when baking
@@bigrivtodagled8210 yeah! Most other cooks/bakers on have their ingredients prepared before they film so it looks "less messy". I love it when he gets messy 😂
Hello John, my Wife and I just tried your recipe, they came out great. We pulled the dough to 24 inches so they came out big.
Thanks so much
The way you explain these complicated (to me) recipes are so helpful and make it possible for me to think I could actually make pretzels. Thanks
I made these for the kids tonight. To my surprise they were super easy turned out great. Big hit!
I love how real you are and relatable you are in the Kitchen you make every intricate process look so easy!
Who hasn't wanted to make their own homemade soft pretzels! I haven't made them in quite a while, going to have to try this recipe.
Woow amazing recipe best wishes from Canada 🇨🇦
As a german, I must say: Das sieht verdammt gut aus
I wonder how many people who liked actually understand what you wrote😂
Ich Weiss was es sagt, weil Ich auch deutsch spreche. Aber mein niederlandisch und englisch sind viel mal besser.
I blame my German teacher for knowing what you two said
@@kyrasmit8266 😂😂
Well what did we say?😜
@@abyssal_phoenix do you know dutch? Cause you said something like “ but my dutch and English is a lot better” but its hard to translate German to dutch to English. But in dutch i think you guys said something like “ dat ziet er verdomd goed of lekker uit. Ik weet wat jij/hij zei omdat ( niet zeker of omdat goed is) ik ook duits spreek. Maar mijn nederlands en engels is veel beter”
@@abyssal_phoenix and? How was that? Probably not 100% correct but I’m really bad at German😂
Making your pretzel recipe every day is genuinely helping me through a mental health crisis. Artisan bread and sourdough next! Thank you for inspiring me during a difficult time
Being from the Philly area, you’re speaking straight to my heart! 😍🥨
Making these right now. Hubby is napping coz he wants to be awake when they come put of the oven! Its. midnight...couldn’t resist the urge to make these pretzels, and eat them! Thank you!
Great job coaching all the little nuances that can make or break the bake. I’m gonna try this for the first time on the weekend. These look so good. I think I’ll do half salt and half cinnamon sugar.
This guy's smile just makes my day! He never fail to satisfy us 😊❤
Tried this recipe, made burgers and decided to roll a few pieces of dough into pretzel buns. Baked a few minutes longer and they were perfect!
omg he literally has my taste buds.
Preppy Kitchen I have to say you are my go to channel for common everyday ingredients and simplifying recipes so anyone can make what you are making! I am making these after re-watching this video. I like your style, your kind of shyness and your get to the point presentation. Thank you!
I LOVE his energy 😌 I could watch him boil eggs
That looks so delicious 😍 Greetings from Scotland 😊 Have a wonderful day everyone 🌻🏴
Wishing you a wonderful day as well.☺️
I love watching you bake I can tell you really love it and it brings you so much joy, because you are enjoying yourself it's so fun to watch. Some cooking channels have great recipes but the people on them are like ferris Buehler's teacher lol
I made these today and they turned out amazing! Thank you for the recipe
You're almost to two million! This is so exciting!
HE GOT 2M
June 2024 he's at 4.6🤯
I just made these, they tasted great! The inside dough was soo so soft. Delicious!!
Pretzel making will always remind of making pretzels as a family with my grandfather. This was a very enjoyable video, thanks. 💕
I’m pretty sure I’ve already said this but I am absolutely in love with this channel!! You make me want to cook EVERYTHING I see you create!! You are so fun and adorable! Brian (apologies if spelled wrong) is a very lucky man and so are those kiddos!! And obviously you are lucky and blessed to have them as well!
I made these today with my grandson, and oh my lord are they ever so yummy delicious soft great taste I did 4 with everything bagel and 4 with salt so good! my family ate it right up! Thank you
Baking with the grand kids is one of the best times I have.
My three grandsons are 16, 18 and 20.
I hope they pass along the knowledge and a family tradition
( Crazy factoid.
My grandad was the bread guy, dad as well, now me, handed off to the grandsons. The ladies of the family are in charge of all the sweet treats.)
The term lady was derived from a term that once ment the one who kneeds bread. I read this in the classic cookbook, "The Joy Of Cooking "
Made these today and they were DELICOUS, my sister who hates pretzels stole like 3 from me lol. Def recommend experimenting with pepperoni pretzels or cinnamon sugar ones!!! DELICOUS 😍😍😍😍
I swear you're a psychic. Was asked last night if I could make pretzles. Now I can lol.
Or Piper.. maybe it's YOU who is the psychic. 😊 You planted the idea in his head! LOL!
@@bearpawz_ haha!
who else loves his videos? 😍💙
Meeeeeeee
Meee!!🥰🤗
My wife and I absolutely LOVE these pretzels! I've cooked them 5 times already. Thank you so much for the Awesome video!
I just plain love soft pretzels.
This is the perfect recipe.
I bake bread at least twice a week, white, egg bread, wheat, New York style light rye, bagels and pretzels.
I do use a high gluten pizza/bread flour and that makes a difference in the final product.
Flour added to a recipe isn't the same every time. Some times a bit more, maybe a little less. Don't get bread dough too stiff. It's easier to add a bit more flour than a bit more liquid.
I like that window pane explanation.
There's nothing like the smell of bread baking.
If you're not a bread baker, you sure should be.
I never had anyone turn down a fresh loaf.
I've been a bread baker for almost 55 years.
PREPPY KNOWS ME BTTER THAN I KNOW MYSELF
First of all, I'm obsessed with your videos, I find them so relaxing and satisfying to watch. I literally put them when I need to relax jajaja.
I made these yesterday and my family LOVED THEM!! I used less baking powder tho!
You mean soda? Not sure if baking powder would work? 😅 Hope they turned out GREAT! 🥨🥨🥨🥨 😋
@@bearpawz_ yes! my bad 😅
Tried this recipe today 3/28/21. It was A+. classic recipe. Will definitely do it again. This one’s a keeper
When is the bagel show coming?
Update: done this several times. This may be your best recipe. If you’re reading this and are thinking about doing it. It’s well worth the effort.
John, soft pretzels are one of my most favorite relaxing snacks! So delicious! 😋🥨
So good! Happy Baking!
I just made these today, I live in North Carolina an I must say they came out outstanding. I am originally from Philadelphia and they are very close to Philly Pretzel Factory.
Hello from Canada 🇨🇦
Made these for the 2nd time and they got EVEN BETTER ‼‼ they're so delicious, recipes from this channel absolutely never fail you
Used someone else’s recipe first because they didn’t use a mixer and added milk..my dough was so messy and sticky I just baked it off for bread for the birds. My initial plan was your recipe and just to do it all by hand cuz I don’t own a stand mixer. Well, third times a charm because used yours and got in on first try! These pretzels 🥨 are delicious and will save your recipe and make them when I have another craving! So easy and tasty; even without a stand mixer!
Thank u for the recipe! I’m from Brazil and I love pretzel!!
I made these a couple weeks ago after seeing your Instagram! They came out perfect! So happy to have a video to go with it now! ❤️🥨 I also made your Neapolitan cake last weekend and have just about mastered (lol kind of) macarons thanks to you! I’m here for all your amazing recipes 😍
tried this recipe this past week and they came out wonderfully! mine came out a bit chonky but i really like them like this. soft and taste great! i did everything by hand but it was a really rewarding end result ^^
You are my savior. I've been waiting for this recipe from you!!! I don't trust anyone else's recipes haha
Just tried your pretzel recipe! They came out perfect and delicious!
I love your videos. I am a novice baker, but I am learning about hydration. If I did it correctly, your recipe is around 70%. But, many others are around 58%. Is this critical, or should I aim for the middle? Thanks for all your tasty recipes. Keep up the great work 👍
These were perfect. My husband asked if he could eat one for lunch. I said, "Eat one for lunch, breakfast, supper, break time, snack time". .I goofed and used bread flour instead of regular flour and they were still perfect. JL
I love you. The energy and the vibe. Its great. My mac and cheese was a huge hit at thanksgiving because of you also
Thank you for getting flour on the mixer and all the little things that make me feel like I can do it
I love this channel ! Great recipe me and my kids have made this recipe three times already sooooo goooood . Thanks for sharing it with us .
Yes!!! I have always wanted to make pretzels! I saw recipes asking for some "lye solution" and that kinda scared me. Baking soda is much less scary for sure.
@KILEY KITTRIDGE It's a food safe lye (sodium hydroxide) that pretzels makers use to give pretzels a chewy crust, mahogany color and a glossy & shiny gleen to them. I've made pretzels a ton of times, but have never bothered buying the lye. Using baking soda, then an egg wash, works out PERFECT every single time! 😊
Another method to get closer to a “true” pretzel that doesn’t involve messing with lye is to actually bake your baking soda beforehand, which increases its alkalinity! The information on this process varies a bit, but generally around 250 degrees Fahrenheit (120 C) for at least 1 hour should work! Maybe worth a google :)
@@seattlegirl28 Ohhhh. Thank you. Had no idea about that
Just checking John, when to add the baking soda to the water. I added it to boiling water and caused a bubbling up overflow in my pot. Water all over the stove.Oops! But I kept going and poached pretzel dough as instructed in what was left of the water. They were delicious, despite the drama! Does the baking soda need to be added to cold water? Thanks
I do this in a verrrryyyy deep pot because baking soda foams no matter what :)) hope this helps
What is the brand of your stove? Is beautiful 🤩
Just made these today, and they were delicious!! I actually used 00 flour because I needed to use that up and still came out perfect.
My favorite thing about this guy is he uses grams and ml's for measurements on his recipes. This is the best practice I have found because so many recipes can go wrong if the weight/volume is off.
These turned out great! I did end up kneading by hand for a good 20 minutes though... Where do you think I went wrong? The mixer couldn't seem to get to the right consistency with the dough (it was still sticky) even when I added additional flour and mixed it for a solid 10 minutes. When kneading by hand I had to add a lot more flour in total.
I do not cook but when I see your smile it makes me happy ,from saudi arabia🇸🇦
I live where it is humid and I used the extra 1/4 cup flour which helped. Thanks for the recipe!
I just love your sense of humour. Thank you, it makes things fun.
Thank you for all your receipts from Switzerland
Pretzels are one of my mom’s favorite foods/snacks so I surprised her with this and also the queso recipe! Everyone loved it!
His recipes are fabulous. Ive made so many of them.
I made this today, thank you for sharing it was very easy to follow for someone who fails making bread every time ☺️
WOW, I'm blown away by your website!! Your video is great but your website specify the print portion where the measurements adjust according to serving size is amazing! well deserved sub and like!
Have you tried adding barley malt syrup to the boiling water? It's used for making bagels (both in the dough and when boiling the bagels before baking), could add a nice flavor component and crust to these pretzels. I'm looking forward to trying this recipe. Cheers!
I haven't tried the syrup, but I buy the malt powder that King Arthur sells on their website to add to bagels & pretzels. There's just something special about that little added malt flavor that really makes them perfect! I get my pretzel salt from them too. 🥨 Yum, pretzels! I've seen that syrup on someone's video before, but haven't tried it yet.
Thank you so much for this video. I just followed your instructions tonight and made the best pretzels ive ever had.
Everyone went nuts over them. Definitely going to be on my list to make again and again...
Omg I've been waiting for a video after I saw this on your blog! These look delish :)
You are on my top 10 favorite people to watch. I wish I had your oven but wouldn’t fit.
I am in Korea right now and have noticed a lot of “earl grey” cakes here. Have never heard of it before and they are delicious. I would love to see your creation to an earl grey dessert so I can bake it myself haha
Hi John, just want to ask about something. Can I add cinnamon sugar instead of salt crystals after brushing the egg wash? I went to a carnival once and they served their pretzels either with cinnamon sugar or salt crystals and they both taste pretty good.
I tried these and they turned out great
Oh my goodness, these with some butter...pure heaven!
Tried the exact recipe and it Came out really good... Thanks for the perfect recipe!!
You have an epic personality! I truly enjoy watching your videos! Keep shinning! and thank you for sharing your wonderful recipes! Love seeing your children and husband in your videos too
The dough roll should be thicker in the middle and quite thin at the ends. This way the "holes" in the pretzel get a bit bigger AND the tiny "arms" bake crunchy whilst the rest becomes fluffy. BTW: Brezn (as we call them here in Bavaria) are best when generously spread with cold butter.
Just made these - really tasty. I managed to make it all by hand, no mixer. We knew they were good when one kid took a bite and said I’ll be having seconds!
YOU ALWAYS MAKE THE THINGS I CRAVE IN THE MOMENT I WAS LITERALLY SEARCHING FOR A RECIPE JUST THE OTHER DAY AHHH LOVE U
First time making these and they came out so good cut them in little bites so yummy! I don’t have a a mixer so anyone can do 🙌🏼
Hi John, another successful recipe for me following your video and the tips. I need to work on the shape a bit and other than that all turned out very good. Thank you. First time ever I made soft pretzels at home :)
I used the baking silicone mat that had the measurements and it was v helpful to make the 24 inches long threads.
One little hiccup was when I had the water boiling in a huge pot when I added the baking soda it boiled over and spilled all over my stove top. I need to remember to handle it safely next time
I just made them and they turned out great. Thank you
Mine taste like shit and too much baking soday
I love making pretzels at home. Great video
Great video. Can you tell me the type of spatula you use. The handle looks longer than standard. Thank you.
My granddaughter and I just made a batch. Delicious, thank you!