Comments on: Pretzel Baking

By: Adeline

Adeline — Tue, 17 May 2011 18:26:03 +0000

Do you ever use sourdough or whole wheat? How do you alter the recipe? I have the KAF whole grain and baking guide books, and some discarded sourdough starter, I found your limbo on their site – IDEALLY I’d like to make WW sourdough pretzels, maybe even with chiles and cheddar – that’s my goal. I’ve made bagels (boiled) before with good results so I’m looking to try pretzels. Plus you can’t buy something like that, especially here in Juneau. Thanks for posting the recipe!

By: khk

khk — Sun, 01 May 2011 23:07:27 +0000

Ellen, that would be 1/3 of a 16 oz box of baking soda. And no, there is no egg in this recipe.

By: Ellen

Ellen — Sun, 01 May 2011 07:34:22 +0000

Is there egg in this recipe?

By: Ellen

Ellen — Sun, 01 May 2011 07:29:29 +0000

“While forming the pretzels, bring a pot with water to boil (about 1qt) and add about 1/3 box of baking soda.”

Could you let me know how many oz or grams for 1/3 box of baking soda?

Thanks.

By: Mamatkamal

Mamatkamal — Mon, 29 Mar 2010 10:51:22 +0000

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

khk — Mon, 31 Aug 2009 10:15:08 +0000

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

Mary — Fri, 28 Aug 2009 16:02:32 +0000

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

Karl Heinz Kremer’s Ramblings » Blog Archive » Bread — Mon, 18 May 2009 16:58:00 +0000

[...] 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

khk — Tue, 09 Sep 2008 12:36:05 +0000

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

Emily — Mon, 08 Sep 2008 16:45:06 +0000

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.