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Soft pretzel bites


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#41 Trub L

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Posted 03 March 2019 - 09:25 PM

I use silpat or other baking mat for pretzels and have never had a sticking issue.
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#42 Trub L

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Posted 03 March 2019 - 09:29 PM

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.


I'm pretty sure that what you're describing is how one applies salt to a "Super Pretzel" per instructions. That takes me back lol. :D I'll have to check which kind of pretzel salt we stock, because it works really well pre-bake without all that extra screwing around with spritzing and rubbing and such.
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#43 AspenLeif

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Posted 03 March 2019 - 09:37 PM

No. It's more about how Einsteins bagels ####s up their salt bagle. Salt on too early, you're not showcasing the best part of what you've just made. Or being smart about the name on the door of your business for doing it that way.
But post bake butter brush? You know it to be true.
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#44 Trub L

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Posted 04 March 2019 - 09:40 AM

I used to do post bake with a butter brush for this old "mall pretzel" recipe I liked. That was when I only used coarse kosher salt, so yeah, they would look like Einstein's bagels if i actually put it on before baking. Now that we keep proper pretzel salt around, I can sprinkle it on before baking, don't require any sort of butter or water adhesives, don't need to mess with them right out of the oven, and they come out with nice individual white salt crystals just like you see on TV. :D
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#45 StankMalMischief

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Posted 04 March 2019 - 04:00 PM

I’m going with corse kosher salt my first time out of the gate
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#46 BrewDaddy

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Posted 08 March 2019 - 04:17 AM

Learned the hard way years ago.. definitely use the glass container for the lye. I mistakenly used an anodized aluminum pot and it etchet the surface enough to remove most of the anodizing
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#47 Trub L

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Posted 09 March 2019 - 01:22 AM

I’m going with corse kosher salt my first time out of the gate

Buy pretzel salt. Amazon is your friend.
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#48 Genesee Ted

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Posted 17 March 2019 - 01:43 PM

No pics?

#49 the_stain

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Posted 22 March 2019 - 05:00 PM

I'm making a batch now, using some nice nutty Ghee in place of the butter. I'll take pics
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