91 replies to this topic

[HVB]

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.

I use one of these 

https://www.amazon.c...05549146&sr=8-3

[Stains_not_here_man]

I use one of these
https://www.amazon.c...05549146&sr=8-3

This is also what I use

[Zuckerborg]

I use one of these 

https://www.amazon.c...05549146&sr=8-3

I luv my “spider”

[porter]

We have something like these in about a 5" diameter, should work I'd think.

https://www.amazon.c...5589082&sr=8-14

[neddles]

[HVB]

Look great!

[positiveContact]

I've been avoiding this thread because I'll love these too much...

[neddles]

They're really fantastic. 

 

Some notes relating to things discussed in this thread. 

 

 • with legit pretzel salt it made no difference salting before or after baking. 

 • Aspen's trick to put the wet dough on the oiled parchment and then slide it over a half inch fixes the sticking problem completely.

 • we made the citrate nacho cheese Drez linked with an 18 month Cabot white cheddar and it was dynamite. 

[HVB]

They're really fantastic. 

 

Some notes relating to things discussed in this thread. 

 

 • with legit pretzel salt it made no difference salting before or after baking. 

 • Aspen's trick to put the wet dough on the oiled parchment and then slide it over a half inch fixes the sticking problem completely.

 • we made the citrate nacho cheese Drez linked with an 18 month Cabot white cheddar and it was dynamite. 

Agree in the salt.  I used to wait till after even with the correct salt but now I just do it all before backing.  I find it stays on better that way too.  I think these may be the perfect snack this week!

[AspenLeif]

Had a craving to make these again.  With the wife being GF, I also made a batch using the GF flour blend that I posted in the recipe section.  I couldn't roll them into round pretzels, the flour wouldn't hold up and it would break.  However, the stix are pretty perfect.  As with most GF flours, getting them to brown as much as you would regular flour is practically impossible.  This is after baking 18min.  They look like a bunch of Mr. Hankys, lol.  I also made a regular dough batch for myself.  

 

Edited by AspenLeif, 16 March 2024 - 04:47 PM.

[Kremer]

I bake lye pretzels on silpat. No issues. The one time I tried on parchment was a disaster of the two fused together.

[AspenLeif]

Those silicone mats are where it’s at.