Absolutely the best recipe I have ever made from UA-cam! The only thing I would say is, if you divide the dough into 4 equal parts of 4 ounces you get perfect hamburger rolls. Into 8 pieces of 2 ounces you get nice little rolls. Just a perfect recipe!!!
I wish I could post a photo because they came out so perfectly! The only thing I changed was reducing the amount of baking soda in the water as I did not want a super strong taste of it. They were such a hit! Definitely keeping this recipe on hand! Thank you so much for sharing it!
I just made the recipe. Excellent work. They came out delicious. The only difference is that I knead it by hand so It needed a bit more flour. Its also the type of flour that is different.. i decided to fill the inside with cream cheese and onion too. 10/10 recipe. They come out quite large, suitable for picnic and outside activities!
I was about to buy this box od pretzel dough mix (dry) for $3.99. Thinking it was different flour or something. Thanks for showing me this can be done with simple ingredients.
I've never seen a bread stick to parchment paper like these things. Consider oiling or heavy flour on a fresh piece of parchment after the boiling step. I used the same paper for the rise and bake, and it was like I glued them to the paper. I was hoping the boiling step would let them release easily.
Happened to me the first time when I hand kneaded them as it was sticky, stuck to the parchment paper and plastic wrap…..second time I used the pasta setting on my bread machine and the dough is not sticky on the outside. I sprinkled a tiny bit of flour on on the parchment paper and on the tops just to make sure the plastic wouldn’t stick…..but this time they didn’t feel sticky at all.
first time making pretzel and tried your recipe but while proofing I did not anticipate the dough would be stuck to the baking sheet it was so difficult to remove it to boil and went out of shape :P
I've made this recipe as well as others. I always follow directions to the letter, and always get nice round buns after the rise. However, when putting into the alkaline bath, mine always flatten out. Why is this?
Dolores Boston I heard bakers do that because the bread will expand and break anyway so you score it so it at least breaks and "puffs out" beautifully 🙂
I believe that small amount of salt is fine, as long as you do not lay them spoonful side by side or on top of each other and keep them that way for a long time. Most of the time when they aren't planning to use the dry ingredients immediately, they put the yeast and salt on separate ends of the bowl. I hope I made sense?
Lye(ph14) makes better pretzels than using baking soda(ph8). Baking soda makes soft, American-style pretzels. Lye makes hard crust German-style pretzels.
@@vinmaniace3050 Cooks have been using lye for over a thousand years. Let's just call it Adventure Cooking, or Extreme Cooking! Maybe we could make it into an event for the X-Games.😁
In general no, you can substitute both 1:1. Bread flour tends to be stickier than all purpose because it's higher protein content makes it take longer to absorb water Edit: typo fixed
omai coreh In the preparation instruction, it says to take 3/4 cup water and heat to 120 degrees Fahrenheit or 49 degrees Celsius. Also. It says to soften the butter. Hope this helps.
When I was following your recipe from my smart TV on UA-cam I couldn't write properly because the caption (ingredients measurement) was too fast it was awful to keep writing continuously .Although I like this yummy Pretzel Rolls.
I'm confused, seriously I followed the recipe and yet somehow ended up with normal bread instead of pretzel bread. Any idea why? Is it possible that I added to much flower? Also my rolls were much more soft and sticky than yours. Can you offer some advice please?
@@cristianalbacete4465 what do you mean ? Cups and teaspoons are measurement units that we use in my classes , so what else could we use for measurement ?!
@@cristianalbacete4465 it's not the only thing you can use , since some balance are not even right with measurement ... but hey , you do what you want I guess , I made the recipe using cups and all , and it was perfectly fine !
this is a terrible recipe. You should definitely use milk instead of water. Also, 120F is a bit warm for yeast, I'd recommend 110 or so. I don't see why the dough is separated before rising, either.
With this amount of water and flour, I've got very liquid dough!!! And after kneading you don't let the dough to rest for min 1 hour - straight away makes balls? How it can be the best recipe??? I won't recommend this recipe, guys
Not to take away from the recipe or anything, but I LOVE the bass playing in the video.
Absolutely the best recipe I have ever made from UA-cam! The only thing I would say is, if you divide the dough into 4 equal parts of 4 ounces you get perfect hamburger rolls. Into 8 pieces of 2 ounces you get nice little rolls. Just a perfect recipe!!!
Does anything change with the larger rolls? Boiling time or baking time?
@@hyllerybarnes1864 Bake until they start to go brown, probably a little longer than the small ones.
I wish I could post a photo because they came out so perfectly! The only thing I changed was reducing the amount of baking soda in the water as I did not want a super strong taste of it. They were such a hit! Definitely keeping this recipe on hand! Thank you so much for sharing it!
I just made the recipe. Excellent work. They came out delicious. The only difference is that I knead it by hand so It needed a bit more flour. Its also the type of flour that is different.. i decided to fill the inside with cream cheese and onion too. 10/10 recipe. They come out quite large, suitable for picnic and outside activities!
I always wonder how to make those Pretzel rolls. Now I'll try it!!!
Thank you so much as always!!!
Came out exactly as they should on the first try! Thanks.
Worked perfectly for me, thank you!
Wow! They look soo good, will surly try to make them tolday, thank you.
how much water is used with the baking soda ? Thank you
wow! … very simple recipe. definitely, will try this recipe the next time i bake bread 🥖 … Thank You! to who made the video 🙇🏻
I was about to buy this box od pretzel dough mix (dry) for $3.99. Thinking it was different flour or something. Thanks for showing me this can be done with simple ingredients.
Kinda difficult to knead by hand as it’s very sticky…..second time I used the pasta setting on my bread machine and it came out perfect.
Thanks for sharing. Appreciation from Turkey
This is my favourite pastery 😍its german bread and it s soo good especialy because dough is boiling in soda and it gives special taste to dough 👍
I used to get these all the time at the farmers market with my grandma 😊
OMG I love pretzel rolls - I've had hamburgers and hotdogs on them! yum
Not to be off topic but I really like the whisk you use. I can’t find one like it. Any suggestions?
I've never seen a bread stick to parchment paper like these things. Consider oiling or heavy flour on a fresh piece of parchment after the boiling step. I used the same paper for the rise and bake, and it was like I glued them to the paper. I was hoping the boiling step would let them release easily.
Happened to me the first time when I hand kneaded them as it was sticky, stuck to the parchment paper and plastic wrap…..second time I used the pasta setting on my bread machine and the dough is not sticky on the outside. I sprinkled a tiny bit of flour on on the parchment paper and on the tops just to make sure the plastic wouldn’t stick…..but this time they didn’t feel sticky at all.
What is the song playing in the background please? Thank you.
Wow ok thats surprisingly easy
Thanks 😊
Nice
first time making pretzel and tried your recipe but while proofing I did not anticipate the dough would be stuck to the baking sheet it was so difficult to remove it to boil and went out of shape :P
that seems easy to do like the steps hmmm maybe i'll check this recipe out
I've made this recipe as well as others. I always follow directions to the letter, and always get nice round buns after the rise. However, when putting into the alkaline bath, mine always flatten out. Why is this?
Thanks for sharing this recipe, I did give this a try but why does my dough after rising in 1 hr stick in the parchment paper?
Perhaps you can put flour down first to prevent sticking!!! :-)
Sometimes we put olive oil on them to stop that.
Thank u for this amazing recipe
Excited to try these!! Thanks
Is scoring the bread a must? Or is it just for esthetics?
Dolores Boston I heard bakers do that because the bread will expand and break anyway so you score it so it at least breaks and "puffs out" beautifully 🙂
Briana Molina ..... Ohh okay, now I understand. Thank you for the info.
Amazing
Why did you try mixing salt yeast and flour in the cup when you were about the put it in a mixer?
Can you use a typical dinner roll or bread dough for this as well?
tq
question: adding the salt with yeast deactivate the purpose of the yeast?
I believe that small amount of salt is fine, as long as you do not lay them spoonful side by side or on top of each other and keep them that way for a long time. Most of the time when they aren't planning to use the dry ingredients immediately, they put the yeast and salt on separate ends of the bowl. I hope I made sense?
+radiofreakkk As long as they aren't wet, it's ok.
I tried this recipe and mine are flat out. Currently in the oven but I have no hope. I belive it's the yeast with salt...
Thanks!
The music reminds me of the JRE
Does it need to wait the water cooling, then put the sada power in?
I am from sri Lanka.Please tell me, why are you put the dough ball in hot water?
Late answer, but, it's to help form the crust and create the texture that pretzels are known for
Hey is the baking soda necessary? If not is there a substitute.
It’s what makes it a pretzel
Wow wunderbar
Cool!!!Thank you!!!
What can be a substitute for egg?
I did your recipe exactly as instructed and the dough didn't rise at all. Do you think this might be because the salts in the dough kills the yeast?
wow nice!!!!
Aprox how many pretzel buns does this recipe make?
7
4 ounces makes 4 burger buns and 2 ounces makes small rolls
I would also advise considering doubling the recipe (excluding the baking soda, water and egg).
can I use premade pizza dough?
Super leker!!!
Lye(ph14) makes better pretzels than using baking soda(ph8).
Baking soda makes soft, American-style pretzels. Lye makes hard crust German-style pretzels.
Yes and lye can severely burn your skin and damage your eyes.
@@vinmaniace3050 Cooks have been using lye for over a thousand years. Let's just call it Adventure Cooking, or Extreme Cooking! Maybe we could make it into an event for the X-Games.😁
Waw
trying them tonight ;)
How was it lol
Better use a smaller font I almost read some of those measurements.
I used bread flour and the mix was too watery. Is it that important to use all purpose instead?
In general no, you can substitute both 1:1. Bread flour tends to be stickier than all purpose because it's higher protein content makes it take longer to absorb water
Edit: typo fixed
There's no liquid in this recipe, only 1 tbsp unmelted butter? How is the yeast supposed to be activated? How is this supposed to turn to a dough?
omai coreh they used instant yeast which does not need to be activated
Guess you missed the water... it's there, look again! :)
omai coreh In the preparation instruction, it says to take 3/4 cup water and heat to 120 degrees Fahrenheit or 49 degrees Celsius. Also. It says to soften the butter. Hope this helps.
When I was following your recipe from my smart TV on UA-cam I couldn't write properly because the caption (ingredients measurement) was too fast it was awful to keep writing continuously .Although I like this yummy Pretzel Rolls.
It's too bad you couldn't like pause the video...
Sorry why do you need to boil before baking?
That's what makes them pretzels versus any type of roll or bun. It provides the nice crunch of the crust of the pretzel and the soft inside as well.
Hello！
The slits were a bit hard to make without dragging the skin of the bun. maybe oil a regular knife, or use a serated one like the video shows.
I use a razor blade it works the best 😇
@@ravenarellano8415 I tried with a razor-like, it does work better. its really hard to get the right depth aswell as making it even.
tastes exactly like the original thing
Yoni slivko lol homemade is the original thing
@@XanderGlamour The original thing is made with lye and not backing soda.
I think something was wrong with my yeast the dough didnt rise
I'm confused, seriously I followed the recipe and yet somehow ended up with normal bread instead of pretzel bread. Any idea why? Is it possible that I added to much flower? Also my rolls were much more soft and sticky than yours. Can you offer some advice please?
Did you forget the alkaline (Baking soda) bath or possibly have dead baking soda?
One explanation could be that CUP and TSP, ARE NOT measurement units in bakery. This recipe sucks.
@@cristianalbacete4465 what do you mean ? Cups and teaspoons are measurement units that we use in my classes , so what else could we use for measurement ?!
@@ailka8653 A digital balance.
@@cristianalbacete4465 it's not the only thing you can use , since some balance are not even right with measurement ... but hey , you do what you want I guess , I made the recipe using cups and all , and it was perfectly fine !
doing them for a science project!! they are litty
Cooking rigth now wich me luck
It is 4 oz, not 2
forgot the salt
The dough was way too soft and sticky to lift and get into the water. I dont know why
In the vídeo thumbnail, how to make xbox pretzels.
❤😅😅😂😅❤
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Xbox bread
never put salt on top of yeast! 👎🏻👎🏻👎🏻👎🏻👎🏻
this is a terrible recipe. You should definitely use milk instead of water. Also, 120F is a bit warm for yeast, I'd recommend 110 or so. I don't see why the dough is separated before rising, either.
Rubbish!! Not enough water in your pan...water not boiling! Should be 4 quarts at a rolling boil. Only meant to be egg white...not yolk...omg!
I watched another video that used just the egg white, and hers were not shiny when done,- these are.
With this amount of water and flour, I've got very liquid dough!!! And after kneading you don't let the dough to rest for min 1 hour - straight away makes balls?
How it can be the best recipe???
I won't recommend this recipe, guys
how much water is used with the baking soda ? Thank you
6 cups is sufficient