Me too Ms. Kathleen; total Steve bread video Rabbit hole......this is my Second time making these pretzels since Sheltering in place. I will never forget Steves help during this time and he is my go-to bread recipe guy for life!
You mentioned “Cooks Illustrated”early on in the video. I went to my favorite consignment shop this afternoon, looking for baking stuff. Instead, I found “The Cook’s Bible, the Best of American Home Cooking”, dedicated and signed by the author, Christopher Kimball! Mr. Kimball is the founder and editor of Cooks Illustrated, America’s Test Kitchen, Milk Street, and Cook’s Country tv shows, magazines, and books.
There are a number of pretzel recipes. I like a chewy crust with an airy crumb so I use bread flour, salt and instant yeast which gives me a light colored crumb... the same as a baguette. Steve
2021-03-21 🍞🥖Steve Gamelin taught me to bake my own bread. I have been making them for almost three years, I mix with dried garlic powder, all kinds of dried herbs, curry, nuts, seeds etc. but also honey or with extra sugar then you get sugar bread :-) No one makes bread so fast, simpel and much easier as 'Steve from no knead bread'. I thank you a lot Steve😃 Much loaf love from the Netherland
I’ve been using your recipes with my grandson Caius. Today is his birthday! We had great success with your cinnamon buns. This will be our next Cooking With Caius (and Steve!) recipe. Thank you so much! God Bless!
It is so fun to watch a pro in action, You make it seem so easy, I know it is easy but until I can tackle it as you do yours you are still the pro. Thanks for this video and I can't wait to try this.
I love his no fret style of baking bread! So much fun.....the way it should be. And everything I’ve tried so far has been delicious. I’ve forwarded his uTube channel to my teenage niece who has just starting to bake. Thanks so much for sharing your experiences and recipes! Stay well. 👍
Steve, I have also had a problem with cutting parchment paper. I have since found that if I tuck the cover flap into the box it works great. Thanks for all the great bread ideas.
You sure made it look easy Steve.....the part where you stretched the dough. Mine was not even at all.... guess it takes practice!! I am making my first batch right now!
I would love a complete set of books autographed! Let me know what you can do. My twenty or so family members LOVE the Bread that you taught me to make
Finding you 8 years later- so glad I did! Love the tip about the baking soda because you are right, the container design is terrible. Are you listening, Arm and Hammer? Thanks again for your recipe videos. I have been baking a lot more of your commercial yeast breads in addition to my sourdough lately because they are crowd pleasers
This made me Hungry. Funny. I have no knead dough resting in my fridge at this moment. Wish that it was for pretzels but it's for bread. I saw a few differences in the recipe. But I am gonna try thie beautiful pretzel recipe. Thank you for sharing. I want your recipe book too.
You did it again, wow, I can not wait to try this recipe. I just finished baking sandwich rolls and they came out awesome, delicious. thank you so much, I am truly enjoying your videos. Oh, and my husband just stole one of the sandwich roll and ate it just with butter....he couldn't wait. lol, love it.
I don't use an egg wash but I do like the effect. Instead I salt my pretzel while it's wet, bake then brush with melted butter. However if making pretzel buns I would do it as you did and use an egg wash. Usually I just make nuggets or knots. Loved the thumping method you did with the dough. Much faster and no hand rolling. Thanks Steve :o)
Hi Steve. Just saw this video and plan to try it. I have been using your recipes for bread and. have had good results. it is fun working on perfecting my technique. I have used 50% home ground flour which includes the wheat bran. For the bread flour I do use Gold Medal as you do. Thank you for your videos. John
This might sound stupid but I never knew what pretzels were made of...dough or potato. But now I know and I may even try it one day. Still working up the courage to make bread.(again) :)
Hi Steve, I enjoy ALL of your vids. & how well you pass your knowledge onto others (you've made me a baking fanatic w/ (shaped) breads, rolls, & cinnamon buns !). Would you care to share info. on your baking stone; how thick is it ? AND brand name or where you bought it (I'm just starting to shop for one). Many thanks again for all your baking tips.
hi. love your channel. thnk God i found you on youtube! can you please make some whole wheat soda breads? i can't have yeast :( thnx !! great job !! well done
I'm born and raised in Germany and growing up have eaten many many pretzels and i have to say yours are as close to the real deal as going to a German bakery, with that being said i do use food grade lye (traditionally used) and the color and taste is simply amazing. I was wondering if you had any tips on storing them since i find they get "sweaty" (i think from the salt) and somewhat hard/tough by the next day. I store my regular bread in a hemp bag to keep crisp but pretzels i would like to keep soft. Also would it be ok to double the recipe? Thank You from this German Girl in TX
Try the pretzel recipe, but instead of pretzel shape make regular roll shape. Then poke through the center with your finger to shape the bagel. Then poach and bake as for pretzels, but leave off the extra salt.
Steve i am making one of your breads .... Sunflower seed &Honey wheat . I want to know instead of using Wheat flour it calls for one cup can I use Almond Flour instead and does the measurement change ? Making you Ptezels now . When they done I will let you know how they came out . Thank you for all help and making me a real baker . 😷😘
Hi Steve..my husband first showed my your turbo loaf video and I'm working my way through all of your recipes..quick question...I don't have a baking stone...could I use a cookie sheet?
Aloha Steve. Appreciate all your videos. What is the difference between making soft pretzels and hard pretzels? You mentioned substituting AP flour for bread flour. Is there anything else? Thx. Sam
hey nice video I made some sticks recently they came out good but the insides turned brown like the outsides. They werent burnt I did mine on 425. Any idea on what caused this?
Love your videos , Steve! Can you by any chance give me the name of the electric coil burner/hotplate? I've been looking for something like that to boil about 3 gallons of water. Thanks.
Hi Steve, I love this recipe! We went on a cruise and they had the pretzel sticks but longer. My husband loved putting a hot dog on them. If I don't cut the rolled dough in 1/2, how would it change the cooking time, etc?
Cooking time is related to mass and the nature of your oven. Generally speaking... 30 minutes for whole loaves, 25 minutes for half loaves, 20 minutes for quarter loaves, and 15 minutes for anything smaller. Steve
artisanbreadwithstev Hi Steve, I just want to make sure we're on the same page. I am talking about after you cut the dough and form the long rope. Instead of cutting the long rope into 2 pretzel sticks, I would leave the rope the original size, so I can fit a hot dog on them when done. How long would I then have to bake those because they're longer?
Dang! You had me writing notes until you mentioned the stone. I don't have an oven, let alone a stone. I use a microwave that bakes, so what do you recommend?
Hi ,love your patience but pretzel bites are usually called Pretzel Nuggets where I came from in Brooklyn , NY I think that's where KFC got the idea from ,Pretzel Nuggets!
Who’s here on coronavirus lockdown, looking for DIY things to do at home? I can’t wait to try. I’m rabbit-holing this channel. 😃
Ms. Kathleen I am haha I made his no knead turbo bread in a skillet. It was wonderful. My son ate almost the whole thing.
No lockdown but found out it's easy to do and interesting.
Me cos there is a bank holiday (Friday) coming up here in the UK and so want to make nibbles to eat when I veg out in front of the telly, lol.
Me too Ms. Kathleen; total Steve bread video Rabbit hole......this is my Second time making these pretzels since Sheltering in place. I will never forget Steves help during this time and he is my go-to bread recipe guy for life!
totally.
You mentioned “Cooks Illustrated”early on in the video. I went to my favorite consignment shop this afternoon, looking for baking stuff. Instead, I found “The Cook’s Bible, the Best of American Home Cooking”, dedicated and signed by the author, Christopher Kimball! Mr. Kimball is the founder and editor of Cooks Illustrated, America’s Test Kitchen, Milk Street, and Cook’s Country tv shows, magazines, and books.
One of the best and well recorded how tos on pretzels I’ve come across. Hope you’re doing well Steve!
There are a number of pretzel recipes. I like a chewy crust with an airy crumb so I use bread flour, salt and instant yeast which gives me a light colored crumb... the same as a baguette. Steve
👍😀
Thanks 🙏
Your re-purposing the baking powder container for baking soda container idea is genius!
2021-03-21 🍞🥖Steve Gamelin taught me to bake my own bread. I have been making them for almost three years, I mix with dried garlic powder, all kinds of dried herbs, curry, nuts, seeds etc. but also honey or with extra sugar then you get sugar bread :-) No one makes bread so fast, simpel and much easier as 'Steve from no knead bread'. I thank you a lot Steve😃 Much loaf love from the Netherland
Best pretzel’s I’ve ever made. Steve makes it so easy.
I’ve been using your recipes with my grandson Caius. Today is his birthday! We had great success with your cinnamon buns. This will be our next Cooking With Caius (and Steve!) recipe. Thank you so much! God Bless!
You are such a pleasure to watch and very informative in your explanations. You, undoubtedly, are a very nice man. Thank you for sharing this.
Just tried your recipe and it turned out fantastic. Easy to follow instructions for a beginner like me. Thank you for putting it on you tube.
It is so fun to watch a pro in action, You make it seem so easy, I know it is easy but until I can tackle it as you do yours you are still the pro. Thanks for this video and I can't wait to try this.
i found exactly what i wanted to Express in Pickle Relish :)
"Then, smooch the dough a couple of more times..."
Love it! Smooch!!!
Another winner. You rock, Steve!
I love his no fret style of baking bread! So much fun.....the way it should be. And everything I’ve tried so far has been delicious. I’ve forwarded his uTube channel to my teenage niece who has just starting to bake. Thanks so much for sharing your experiences and recipes! Stay well. 👍
This is it !!!! … so cool dough without mixer 🌹❤️
Both my wife and are very fastidious... it’s our nature to keep things organized and clean. Steve
artisanbreadwithstev you are amazing! Made your regular loaf with spelt flour and it was amazing! Can’t wait to make these pretzels! Thanks so much😊
Steve, I have also had a problem with cutting parchment paper. I have since found that if I tuck the cover flap into the box it works great.
Thanks for all the great bread ideas.
You sure made it look easy Steve.....the part where you stretched the dough. Mine was not even at all.... guess it takes practice!! I am making my first batch right now!
Wow! Thanks for the simple/smart parchment paper cutting trick! Another great video, as always - many thanks!
I would love a complete set of books autographed!
Let me know what you can do.
My twenty or so family members LOVE the Bread that you taught me to make
Awesome as usual!
Thank you!
Patricia
Finding you 8 years later- so glad I did! Love the tip about the baking soda because you are right, the container design is terrible. Are you listening, Arm and Hammer? Thanks again for your recipe videos. I have been baking a lot more of your commercial yeast breads in addition to my sourdough lately because they are crowd pleasers
Very well explained.
WOW!!!! You can so tell you love what you do....I can’t wait to make these. Thanks for sharing your knowledge, you are are great teacher
Wonderful
thank you Steve, I think I found tomorrows project !
This made me Hungry. Funny. I have no knead dough resting in my fridge at this moment. Wish that it was for pretzels but it's for bread. I saw a few differences in the recipe. But I am gonna try thie beautiful pretzel recipe. Thank you for sharing. I want your recipe book too.
Three years later...gotta thank you for this! Definitely subscribed.
ohhhh my! I just tasted them. soooooooo goood!! thank you Steve! I think you are awesome!
Love your channel !! I’ve been watching as many or your videos as I can, as often as I can !! Thank you !!
I really enjoy your tutorial style. Your instructions are easy to follow and understand. Thanks!
Damn I am so hungry now! Those look great.
This is very inspiring. I can't wait to try this with my sourdough starter. Again, loving that kitchen
It’s so soothing and relaxing watching your videos! I just want to kick back and eat a pretzel..
You did it again, wow, I can not wait to try this recipe. I just finished baking sandwich rolls and they came out awesome, delicious. thank you so much, I am truly enjoying your videos. Oh, and my husband just stole one of the sandwich roll and ate it just with butter....he couldn't wait. lol, love it.
Your recipes have really been wonderful. Thank You.
I love your videos and your recipes they come out delish for me every time ty
Thanks for all the tips
Thanks for sharing your process. Now I know how to make pretzels so appealing. You make it so easy.
The Alaskan Amber caught my eye. Always a good choice if I don’t have a growler from a local microbrewery in the fridge!
I don't use an egg wash but I do like the effect. Instead I salt my pretzel while it's wet, bake then brush with melted butter. However if making pretzel buns I would do it as you did and use an egg wash. Usually I just make nuggets or knots. Loved the thumping method you did with the dough. Much faster and no hand rolling. Thanks Steve :o)
Great recipe. ..Guten Appetit ..
Wonderful video and thanks for the tips!
I love pretzels. Definitely giving this a go!
Thanks for sharing!
Good baking really professional
This is great👍🏻👍🏻👍🏻thanks for the simple recipe ✔️🥨🥨🥨
I’ve noticed that the long proofing time adds a kind of sour taste. In a good way!
I will be trying the bread recipe sometime this week. Can't wait to see how it turns out.
Nice recipe steve, your videos are well made and informative, good stuff
Love all of your videos so easy to follow and I enjoy the tips you give also!
Yum....I'll need some green chili mustard to go with these pretzels.
Best video .
Proofing the dough right now. Thanks for the videos, Steve. Always been intimidated by baking, so I'm exited to see how my attempt works out
Hi Steve. Just saw this video and plan to try it. I have been using your recipes for bread and. have had good results. it is fun working on perfecting my technique. I have used 50% home ground flour which includes the wheat bran. For the bread flour I do use Gold Medal as you do. Thank you for your videos. John
Thank you Steve. Made and eaten. Can you double the recipe or am I better to make 2 batches?
My grandmother is making me write these down, u make it seem so easy, thank you for sharing ur gift Steve ❤
awesome tutorial.
Your videos are inspiring. Can you please show us Bagels too 😊
Great video!
Great video! I’ll try them
Love your video
I don't have a stone or silicon mat. Is there another way I can try this,it looks yummy.
thanks for all the detailed instructions！！！
Steve can you make bread sticks with no knead method..... I love crispy bread sticks with cheese dips... Makes a fabulous table snack🇿🇦
Yes, I roll the dough out flat and cut it into strips with a pizza cutter. Steve
@@artisanbreadwithsteve thank you for your reply I will certainly try this 😋😜
Yummy
Can you please do a video showing how to do the regular pretzels sticks
Thank you
amazing!!!!
Don’t worry about the appearance; the taste will be the same. Resting the dough and spinning it like a skip rope will help. Steve
You mentioned that you have made hard pretzels with AP flour, do you have a video making hard pretzels? Thanks, have really been enjoying your videos.
Not at the present time. Steve
This might sound stupid but I never knew what pretzels were made of...dough or potato. But now I know and I may even try it one day. Still working up the courage to make bread.(again) :)
Hi Steve, I enjoy ALL of your vids. & how well you pass your knowledge onto others (you've made me a baking fanatic w/ (shaped) breads, rolls, & cinnamon buns !). Would you care to share info. on your baking stone; how thick is it ? AND brand name or where you bought it (I'm just starting to shop for one). Many thanks again for all your baking tips.
I have had several baking stones. My favorite is a Fisher & Paykel porous baking stone (14” x 18” x 1/2”) that came with the oven. Steve
artisanbreadwithstev As Always, Thanx much for your very informative answer - you've now put me on the right track - John
Mr. Steve, I am waiting for your recipe of Fougasse bread.Please do work it out & give it to us. Thanks. Usha Rege
Course kosher salt is a more crispy salt like what they use at pretzel stores.
Still ONLY using your recipes 😁 but I don't have a baking stone or the pizza 'flippy' spatula thing.. any suggestions? THANKS Mr. Steve!
Use a cookie sheet, etc... the dough doesn't know the difference. Steve
BBQ’s are good for flat bread, but less reliable for loaves. Steve
hi. love your channel. thnk God i found you on youtube! can you please make some whole wheat soda breads? i can't have yeast :( thnx !! great job !! well done
I will put it on my list. Steve
artisanbreadwithstev yessss!! can't wait! thnx for the quick reply Sir.
3:41 Smooch - is that a culinary term? 😄
Seriously, I like that this recipe doesn't use a mixer.
I'm born and raised in Germany and growing up have eaten many many pretzels and i have to say yours are as close to the real deal as going to a German bakery, with that being said i do use food grade lye (traditionally used) and the color and taste is simply amazing. I was wondering if you had any tips on storing them since i find they get "sweaty" (i think from the salt) and somewhat hard/tough by the next day. I store my regular bread in a hemp bag to keep crisp but pretzels i would like to keep soft. Also would it be ok to double the recipe? Thank You from this German Girl in TX
No special advice, they're usually gone. Steve
Do you have a recipe for bagels?
Try the pretzel recipe, but instead of pretzel shape make regular roll shape. Then poke through the center with your finger to shape the bagel. Then poach and bake as for pretzels, but leave off the extra salt.
Steve, love your videos! I have purchased several of your books. My suggestion is to use a lavalier microphone -- it's hard to hear you sometimes.
You just get a sub!!good morning!!
I want a nice kitchen, such as yours!! How do you keep it THAT clean?? It looks like straight out of the store
What can you use when baking in a toaster oven with no stone? Thank you in advance.
Steve i am making one of your breads .... Sunflower seed &Honey wheat . I want to know instead of using Wheat flour it calls for one cup can I use Almond Flour instead and does the measurement change ?
Making you Ptezels now . When they done I will let you know how they came out . Thank you for all help and making me a real baker . 😷😘
No-knead bread recipes require high gluten flour. Steve
Will you try to make auntie Anne's style cinnamon sugar bites?
Hi Steve..my husband first showed my your turbo loaf video and I'm working my way through all of your recipes..quick question...I don't have a baking stone...could I use a cookie sheet?
Yes, and you don't have to preheat it. Steve
Aloha Steve. Appreciate all your videos. What is the difference between making soft pretzels and hard pretzels? You mentioned substituting AP flour for bread flour. Is there anything else? Thx. Sam
I don't know, I have only made soft pretzels. Steve
artisanbreadwithstev Thanks for getting back to me. Stay well and safe. More Time, Sam
Will this dough do for bagels?
hey nice video I made some sticks recently they came out good but the insides turned brown like the outsides. They werent burnt I did mine on 425. Any idea on what caused this?
Would olive oil be ok instead of an egg wash? I am allergic to eggs.
Yes - Steve
artisanbreadwithstev can you make a video of regular hard pretzels
I haven't tried them yet. Steve
Love your videos , Steve! Can you by any chance give me the name of the electric coil burner/hotplate? I've been looking for something like that to boil about 3 gallons of water. Thanks.
I have a limited space kitchen in the lower level... no oven. I use a toaster oven and "induction cooktop". Steve
One question, where should I leave the dough to rest overnight? Oven or just on counter? Thanks you
On the counter. Steve
Hi Steve, I love this recipe! We went on a cruise and they had the pretzel sticks but longer. My husband loved putting a hot dog on them. If I don't cut the rolled dough in 1/2, how would it change the cooking time, etc?
Cooking time is related to mass and the nature of your oven. Generally speaking... 30 minutes for whole loaves, 25 minutes for half loaves, 20 minutes for quarter loaves, and 15 minutes for anything smaller. Steve
artisanbreadwithstev Hi Steve, I just want to make sure we're on the same page. I am talking about after you cut the dough and form the long rope. Instead of cutting the long rope into 2 pretzel sticks, I would leave the rope the original size, so I can fit a hot dog on them when done. How long would I then have to bake those because they're longer?
A.J. Dove Length doesn't change the baking time. Steve
artisanbreadwithstev OK, thank you!
I bet this same technique could be used to make bagels!
Anyway to substitute the baking soda/powder??
That would be a quick bread. Steve
Could you use this poaching method on the newer "Turbo" bread dough recipes? Any thoughts?
Yes, you can use the Turbo method. Steve
Dang! You had me writing notes until you mentioned the stone. I don't have an oven, let alone a stone. I use a microwave that bakes, so what do you recommend?
You can use a cookie sheet or rimmed baking pan without any changes. Steve
What size glass bowl are you using?
Hi ,love your patience but pretzel bites are usually called Pretzel Nuggets where I came from in Brooklyn , NY I think that's where KFC got the idea from ,Pretzel Nuggets!
Thanks - Steve