Soft pretzel bites
Posted 03 March 2019 - 09:25 PM
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. 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.
Posted 03 March 2019 - 09:37 PM
But post bake butter brush? You know it to be true.
Posted 04 March 2019 - 09:40 AM
Posted 04 March 2019 - 04:00 PM
Posted 08 March 2019 - 04:17 AM
Posted 09 March 2019 - 01:22 AM
Buy pretzel salt. Amazon is your friend.
I’m going with corse kosher salt my first time out of the gate
Posted 22 March 2019 - 05:00 PM
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