parchment paper safe at the temp and time??
Soft pretzel bites
Posted 11 February 2019 - 08:25 PM
Mine got a little smoky right at the end, but made it. I tried a batch on wax paper, that wasn't any better as far as sticking went.
Posted 11 February 2019 - 08:59 PM
maybe better to use a cooking spray? I'm reaching here cuz I've got a few cookie sheets that are quite old and have turned borderline black at this age.
Posted 11 February 2019 - 09:44 PM
Posted 12 February 2019 - 07:21 AM
yeah, I did the silicone mat last time and it worked way better. definitely recommend.
Posted 13 February 2019 - 02:21 PM
Made these again today. One thing I did to get them not to stick at all on parchment paper was to coat heavy (like OP states), after the lie dip I'd drop them onto the greased parchment. After I got them all on there, I waited about 1min. Then I moved them all about 1/2" off their original placement. Most are 'stuck' a little already, and this put fresh grease under them. After baking, not a single one stuck.
Posted 28 February 2019 - 02:42 PM
hadnt thought to try the silicon mat, might have to get one, looks like they are pretty cheap too.
Posted 28 February 2019 - 07:51 PM
Posted 28 February 2019 - 08:46 PM
Pro tip BTW...
Stuff the pretzel bites with cubes of cheese
Posted 28 February 2019 - 10:15 PM
I have these. They're quality
good to hear, in my amazon cart, just gotta get some lye and we're off
Posted 01 March 2019 - 06:00 AM
I found this to be the best deal.. “food grade” makes me feel better
Sodium Hydroxide - Pure - Food Grade (Caustic Soda, Lye) (1 lb) https://www.amazon.c...i_PJnECb2F311C9
Same one I got. Accidentally ordered it twice so I know have lots of lye for pretzels!
thinkin about ordering these
Got these too and they are just as good as the name brand ones we have
Posted 03 March 2019 - 02:45 PM
Posted 03 March 2019 - 08:03 PM
If you buy pretzel salt, you can just put it on before they go in the oven.
I am going to go ahead and disagree, or my technique is different on the before oven. I do have the actual oxygenated pretzel salt. A proper street or fair pretzel, you can flick the salt kernels off. Not that there is ever enough salt on them to do this....but you even have to be careful how you handle it in the parchment. The salt can sprinkle off.
The prebake application sets the salt for sure so it won't fall off, but it becomes part of the crust, if you will. It clarifies the salt crystal, and I suppose you could scrape it off with a butter knife.
Post bake is where it's at. Stain is money with the water spritz. I am lazy and just keep the water faucet in slim stream....and wet a finger. Then salt right behind that with the other hand. The best reheated pretzel I've ever had was when I bushed it with butter post bake and then sprinkled.
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