Make Fresh Soft Pretzels at Home

From the creator

Your best bet for tasting fresh Bavarian style soft pretzels right out of the oven is to make soft pretzels at home. I do that by using a lye bath which is traditional Bavarian-style and produces the deep brown crust, crunchy arms, and distinct pretzel flavor we're looking for. If you've never worked with lye and you're a little nervous about handling it, no sweat. You can get close with a baking soda solution (see below for recipe). No, I didn't make a cheese sauce to go with these pretzels and I kind of regret it, but for now, give these a dunk in some nice whipped butter or mustard and let me know in the comments if you're aching for a cheese sauce recipe in the future. Enjoy this content and want to show support? Consider buying me a "coffee" here: https://ko-fi.com/BrianLagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom/ **MY GEAR** DIASTATIC MALT POWDER: https://amzn.to/3cAvasJ FOOD GRADE LYE: https://amzn.to/3np3hrg MALDON FLAKEY SALT: https://amzn.to/35gnOIt PRETZEL SALT: https://amzn.to/3pXsRFG ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 HALF SHEET PAN + RACK: https://amzn.to/34v7CSC QUARTER SHEET PAN + RACK: https://amzn.to/3jqDGgx KITCHEN AID MIXER: https://amzn.to/33eQot4 BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD FOR THIS RECIPE YOU WILL NEED: *Typically I also list volumetric measurements in recipes, but because this is a dough, I recommend using weights as listed. POOLISH: •100g room temp water (78 degrees f / 25 c) •Small pi

Published 2021-01-07 · Watch on YouTube ↗
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