April 22, 2014 - 4:23pm
Soft baked pretzels
Followed Alton Brown's recipe, topped with Hawaiian Black Sea salt.
Has anyone ever tried making a giant pretzel loaf, and baked in a dutch oven for extra crust?
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Followed Alton Brown's recipe, topped with Hawaiian Black Sea salt.
Has anyone ever tried making a giant pretzel loaf, and baked in a dutch oven for extra crust?
Macawguy: The pretzels look fabulous...I haven't made pretzels for some time...I will have to get back to it. Looks delicious....I agree that a pretzel loaf would be fun and tasty....Phyllis
No diamond ring required...I'll settle for a pretzel ring.
Those are gorgeous!
But I'm happy to share baked goods!! :-)
LOL - too funny!
Yum. I make pretzels every Thursday for the kids. Yours blow mine away! Beautiful. Did you tie knots rather than the traditional pretzel shape? I'll have to try Alton's recipe. I use one from the KA site that is quite good. Thanks for sharing.
Nope, I just do a regular pretzel fold the way he does in his video. The extra browning is from boiling in baking soda and using an egg yolk wash. I've also made a pumpernickel version, which came out awesome. I've been wanting to try the sourdough pretzels from KA's site- are those the ones you made?
My kids really like this recipe: http://www.kingarthurflour.com/recipes/hot-buttered-soft-pretzels-and-pretzel-bites-recipe
It's not boiled but rather bathed in a baking soda bath then baked. I tend to lean toward a boiled recipe since I think it gives a firmer crust. Either recipe is delicious. I will try your recipe tonight for comparison.
Thanks!
I did make the sourdough pretzels, following the KAF sourdough pretzel recipe, combined with the two minute baking soda bath recommended in their regular soft flour pretzel recipe, in order to get the golden brown finish.
They came out nice -- although I baked them at a higher temperature since the oven was already at 450 for my Tartine loaf that I had baked. I lowered the temperature but did not wait for the temperature to lower before putting the pretzels in the oven.
They look delicious! Did the starter make a big difference compared with the regular pretzels? I'm bulking up my starter now to make some SF SD but when that's done I plan on saving some to try out these pretzels. Thanks for sharing!
and oh yeah...I think we may have the same counter tops....
Andrew
My best recollection is that they were very good. But I don't recall if they were better than the standard recipe. I think yes. But really any hot soft pretzel with salt and butter is going to be very good in my book.
Gawd do those look good! I will search for a sour dough recipe. I've yet to make my own SD starter. I have switched to Alton Brown's recipe from the KA recipe. It is superior and the fam loves it (they love fresh pretzels no matter what). Thanks for sharing. You are a talented baker.
"But really any hot soft pretzel with salt and butter is going to be very good in my book" Amen.
I love Alton's recipe, and it's easily adaptable, too. I've used pumpernickel flour, rye flavoring, and caramel to make dark pumpernickel pretzels. I'm planning on using his as a basis for sourdough pretzels, substituting the yeast with my starter. For starter, I did try to make my own but I was frustrated with the progress and ended up buying starter from KA. So far it's been great (and I love he crock that came with it!)
Oh they look so wonderful.
I so miss the German *Laugenbretzel *
I must look for a recipe.
In Germany we also have Rolls that have this taste. yummy