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Soft pretzel bites


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#61 HVB

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Posted 30 March 2020 - 07:07 AM

The lower lye % didn't make a huge difference other than saving lye, but they did seem a little less dark and a little more golden brown.

 

Thanks.  I add diastatic malt powder to mine and that does help with the color too.  I may try the lower % just for giggles.  I have gone through a # of lye a lot faster than expected.



#62 bierboy

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Posted 01 April 2020 - 07:50 PM

Has anyone tried brewing malt powder?

#63 HVB

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Posted 02 April 2020 - 04:44 AM

Has anyone tried brewing malt powder?

Do you just mean dried extract?



#64 bierboy

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Posted 04 April 2020 - 02:21 PM

Do you just mean dried extract?

Yes, DME.

#65 Trub L

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Posted 16 April 2020 - 12:18 PM

I've used dme in pretzels in place of brown sugar. Never tried it in the alkali dip.

#66 porter

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Posted 08 September 2020 - 04:30 PM

Finally got around to making these. Awesome, and easy.

#67 porter

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Posted 08 September 2020 - 07:20 PM

I just made these with 1.5x the melted butter, and a 1.5% lye solution. Mmm. Better.

 

Did you settle on a final recipe?



#68 Stains_not_here_man

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Posted 08 September 2020 - 07:39 PM

I still pretty much make them that same way with 1.5x butter and 1.5% lye.

#69 HVB

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Posted 10 September 2020 - 05:24 AM

Try adding some rye flour.  I think my best ones were with the rye.



#70 porter

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Posted 10 September 2020 - 06:23 AM

How much rye flour?

Also, is there any way to store these so they stay good for more than a few hours (notwithstanding the obviously reply to just eat them in a few hours)?

#71 Stains_not_here_man

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Posted 10 September 2020 - 06:49 AM

I haven't found a good way to store them unfortunately.

#72 AspenLeif

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Posted 10 September 2020 - 07:00 AM

The best way I've found is to freeze them as soon as they cool.  Then use a toaster oven to reheat and eat.  Not the best way, but the salt doesn't melt either.  


Edited by AspenLeif, 10 September 2020 - 07:00 AM.


#73 HVB

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Posted 10 September 2020 - 07:29 AM

How much rye flour?

Also, is there any way to store these so they stay good for more than a few hours (notwithstanding the obviously reply to just eat them in a few hours)?

20%



#74 Felix Furbush

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Posted 30 October 2020 - 08:48 PM

Hey Drez! Pretzel- Bagel!

https://polishhousew...anek-krakowski/

Can this be done using lye instead of baking soda?

#75 bierboy

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Posted 30 October 2020 - 09:16 PM

Hey Drez! Pretzel- Bagel!

https://polishhousew...anek-krakowski/

Can this be done using lye instead of baking soda?

Yes.

#76 HVB

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Posted 04 November 2020 - 05:59 PM

Hey Drez! Pretzel- Bagel!

https://polishhousew...anek-krakowski/

Can this be done using lye instead of baking soda?


Just seeing this. Looks like a good plan for the weekend. I will use lye for sure.

#77 Felix Furbush

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Posted 05 November 2020 - 08:31 AM

Noice!!!



#78 porter

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Posted 05 November 2020 - 11:56 AM

These have become a favorite in the porter household. Next time I make them will make a cheddar sauce with sodium citrate to dip them in.

#79 HVB

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Posted 06 November 2020 - 09:39 AM

These have become a favorite in the porter household. Next time I make them will make a cheddar sauce with sodium citrate to dip them in.

I tend to make this one and use some homebrew along with cheddar and some pepper jack.

 

https://modernistcui...elty-queso-dip/



#80 porter

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Posted 15 November 2020 - 10:20 PM

Pretzel bites + sodium citrate Tillamook sharp cheddar sauce = awesome.

 

I think I'm going to try fishing the dough bits out of the lye bath with a mesh strainer rather than a slotted spoon, next time. A bit too much of the lye solution ends up pooled at the base of these when they go into the oven; they could be better.




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