Comments on: Pretzel Baking http://www.khk.net/wordpress/2007/07/05/pretzel-baking/ Stuff, stuff and more stuff Sun, 05 Sep 2010 07:41:57 +0000 hourly 1 http://wordpress.org/?v=abc By: Mamatkamal http://www.khk.net/wordpress/2007/07/05/pretzel-baking/comment-page-1/#comment-1027 Mamatkamal Mon, 29 Mar 2010 10:51:22 +0000 http://khk.net/wordpress/2007/07/05/pretzel-baking/#comment-1027 I would love to try your recipe, it sounds delicious and doable. Your pretzels look gorgeous and that golden colour wow lovely! Cheers I would love to try your recipe, it sounds delicious and doable. Your pretzels look gorgeous and that golden colour wow lovely!
Cheers

]]> By: khk http://www.khk.net/wordpress/2007/07/05/pretzel-baking/comment-page-1/#comment-518 khk Mon, 31 Aug 2009 10:15:08 +0000 http://khk.net/wordpress/2007/07/05/pretzel-baking/#comment-518 I've never used a convection oven, so I don't have any first hand experience. Usually, when you adjust time and or temperature, you should be able to do anything in a convection oven that works in a regular oven. I would start by setting my timer for 10 minutes early, and then check the color. If they look good, take them out, if they are a bit too light, give them a few more minutes. I've experimented quite a bit with that recipe and my oven, and I know it works for me. Make a couple of batches and see if you can come up with something you like. I’ve never used a convection oven, so I don’t have any first hand experience. Usually, when you adjust time and or temperature, you should be able to do anything in a convection oven that works in a regular oven. I would start by setting my timer for 10 minutes early, and then check the color. If they look good, take them out, if they are a bit too light, give them a few more minutes. I’ve experimented quite a bit with that recipe and my oven, and I know it works for me. Make a couple of batches and see if you can come up with something you like.

]]> By: Mary http://www.khk.net/wordpress/2007/07/05/pretzel-baking/comment-page-1/#comment-511 Mary Fri, 28 Aug 2009 16:02:32 +0000 http://khk.net/wordpress/2007/07/05/pretzel-baking/#comment-511 Have always loved a soft pretzel. I want to try your recipe. One question I have... can these be baked in a convection oven? Have always loved a soft pretzel. I want to try your recipe.
One question I have… can these be baked in a convection oven?

]]> By: Karl Heinz Kremer’s Ramblings » Blog Archive » Bread http://www.khk.net/wordpress/2007/07/05/pretzel-baking/comment-page-1/#comment-329 Karl Heinz Kremer’s Ramblings » Blog Archive » Bread Mon, 18 May 2009 16:58:00 +0000 http://khk.net/wordpress/2007/07/05/pretzel-baking/#comment-329 [...] dry - Leader’s recipe gets it right (it took me quite a bit of experimenting to come up with my recipe). I’m not yet convinced that his baking soda/water ratio is correct, and I don’t want [...]

[...] dry – Leader’s recipe gets it right (it took me quite a bit of experimenting to come up with my recipe). I’m not yet convinced that his baking soda/water ratio is correct, and I don’t want [...]

]]> By: khk http://www.khk.net/wordpress/2007/07/05/pretzel-baking/comment-page-1/#comment-151 khk Tue, 09 Sep 2008 12:36:05 +0000 http://khk.net/wordpress/2007/07/05/pretzel-baking/#comment-151 Emily, you may want to try a scale - I usually have to add a little bit more milk/water to the mix to reach the dough consistency I like. Also, try to let the dough rest in the fridge over night (I've done that up to two days), that will improve the taste and texture even more. Three hours is just the minimum you can get away with. I don't think the type of yeast matters that much if you let the dough rise for a few hours, I think right now I'm using active. When I started out making pretzels, I found a bunch of recipes online, but nothing that gave the the flavor and texture I was looking for, so I started with the most promising recipe and modified it. After about 10 rounds of experiments, I ended up with what you see on this page. I think they are pretty good :) Emily,
you may want to try a scale – I usually have to add a little bit more milk/water to the mix to reach the dough consistency I like.
Also, try to let the dough rest in the fridge over night (I’ve done that up to two days), that will improve the taste and texture even more. Three hours is just the minimum you can get away with.

I don’t think the type of yeast matters that much if you let the dough rise for a few hours, I think right now I’m using active.

When I started out making pretzels, I found a bunch of recipes online, but nothing that gave the the flavor and texture I was looking for, so I started with the most promising recipe and modified it. After about 10 rounds of experiments, I ended up with what you see on this page. I think they are pretty good :)

]]> By: Emily http://www.khk.net/wordpress/2007/07/05/pretzel-baking/comment-page-1/#comment-150 Emily Mon, 08 Sep 2008 16:45:06 +0000 http://khk.net/wordpress/2007/07/05/pretzel-baking/#comment-150 I found this page from the link you posted on the sugarlaws pretzel page and I have to say, I like this one a lot better. I think it's the butter/milk instead of water/oil. I wasn't sure what kind of yeast you used (active or fast) so I used fast because of how the recipe played out. I did one batch after 20mins of rising and one after 3hrs and I have to say that extra rise time made a decent difference - they were DELICIOUS! The first batch was fine but not as light. I also didn't have a scale to measure out the flour so I used a conversion calculator which told me 1.1lb was approx. 3.1 cups but I had to add about a half cup during kneading because it was REALLY sticky so maybe 1.1lbs is more like 3.5 cups. Or maybe I should just buy a scale =) Anyway, thanks a bunch for the recipe! An entire batch lasts about a day in the house - maybe two. I found this page from the link you posted on the sugarlaws pretzel page and I have to say, I like this one a lot better. I think it’s the butter/milk instead of water/oil. I wasn’t sure what kind of yeast you used (active or fast) so I used fast because of how the recipe played out. I did one batch after 20mins of rising and one after 3hrs and I have to say that extra rise time made a decent difference – they were DELICIOUS! The first batch was fine but not as light. I also didn’t have a scale to measure out the flour so I used a conversion calculator which told me 1.1lb was approx. 3.1 cups but I had to add about a half cup during kneading because it was REALLY sticky so maybe 1.1lbs is more like 3.5 cups. Or maybe I should just buy a scale =)

Anyway, thanks a bunch for the recipe! An entire batch lasts about a day in the house – maybe two.

]]> By: Astrid http://www.khk.net/wordpress/2007/07/05/pretzel-baking/comment-page-1/#comment-88 Astrid Sun, 29 Jun 2008 18:28:45 +0000 http://khk.net/wordpress/2007/07/05/pretzel-baking/#comment-88 These are beautiful! Totally authentic-looking, even without the lye (laugen). Great, it's encouraging! Makes me want to try again. These are beautiful! Totally authentic-looking, even without the lye (laugen). Great, it’s encouraging! Makes me want to try again.

]]> By: Karl Heinz Kremer’s Ramblings » Don’t forget the eggs! Don’t forget the eggs! Shoot - I forgot the eggs… http://www.khk.net/wordpress/2007/07/05/pretzel-baking/comment-page-1/#comment-85 Karl Heinz Kremer’s Ramblings » Don’t forget the eggs! Don’t forget the eggs! Shoot - I forgot the eggs… Sun, 29 Jun 2008 15:01:22 +0000 http://khk.net/wordpress/2007/07/05/pretzel-baking/#comment-85 [...] bag. So let’s see what I need… OK, I’m out of baking soda (I guess I made to many pretzels lately), but I can probably get by without, there is enough baking powder in the recipe so that it [...]

[...] bag. So let’s see what I need… OK, I’m out of baking soda (I guess I made to many pretzels lately), but I can probably get by without, there is enough baking powder in the recipe so that it [...]

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