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Posted: 10/26/2013 5:48:26 PM EDT
[#1]
You need lye.
That requirement stops most folks right there. |
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Posted: 10/26/2013 5:50:31 PM EDT
[#2]
Love those slightly burnt stinky big hockey game pretzels.
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Posted: 10/26/2013 5:50:47 PM EDT
[#3]
Just bye a box of the frozen ones, pop 'em in the microwave.
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Posted: 10/26/2013 5:54:40 PM EDT
[#4]
Quote HistoryQuoted:
You need lye. That requirement stops most folks right there. Also required for a correct bagel. You'll never get the chewy crust otherwise. |
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Posted: 10/26/2013 6:06:55 PM EDT
[#5]
Quote HistoryQuoted:
You need lye. That requirement stops most folks right there. Works with baking soda, too. Once you make the dough and form it, you dunk it in 2c dissolved water with some baking soda dissolved in. The recipe I used when I tried it had me dunk the dough in that baking soda water for 30 sec before baking. It was pretty good. |
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Posted: 10/26/2013 6:07:51 PM EDT
[#6]
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Posted: 10/26/2013 6:19:56 PM EDT
[#7]
Quote HistoryQuoted:
You need lye. That requirement stops most folks right there. Lye is an option from the originals. But you can use baking soda. My wife makes soft pretzels with a baking soda bath and they're delicious. 
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Posted: 10/26/2013 6:58:35 PM EDT
[#8]
Got some ofthis mix at Hy-Vee, turned out pretty good.
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Posted: 10/26/2013 7:06:01 PM EDT
[#9]
Quote HistorySaw that on tv and wondered if it was decent/shit. |
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Posted: 10/26/2013 7:09:49 PM EDT
[#10]
You can get close with baking soda, but lye is the best...
And if you cant make a simple dough from scratch and have to rely on a premix bag...I dont know what to say. |
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Posted: 10/26/2013 7:57:26 PM EDT
[#11]
When I was in Germany, they had these big soft pretzels. They would slice it in half like a sandwich, put about a 1/4" of butter on between the two slices, and put it back together.
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