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murphdog (151.24.218.204)
Posted on Tuesday, August 13, 2002 - 09:33 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

How can I make some good prezels?
 

Beertracker (68.0.70.197)
Posted on Thursday, August 15, 2002 - 05:10 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

MurphDog,
If you're looking to make some good German-style soft pretzels then I recomend checking out the Fall 97' issue of ZYMURGY™ V.20 N.10. The title of the article is The Pretzel - Beer's Best Friend by Jerry Zeidler. I've made these many times and even passed the recipe on to the head chef at the brewery I used to work for. He used to make them for our customers @ 'Happy Hour'. He served them up with either Dusseldorf-style mustard or hot cheese sauce. PROST! Beertracker

Last month's ZYMURGY™ V.25 N.4 also has a recipe for soft pretzels called A Twisted Alternative To Brewing by Jeff Renner. I haven't tried this recipe yet, but it's definitely a bit more simplistic.
In addition, even good old Martha has a recipe on her website for soft pretzels. Don't ask me how I know that though. Martha Stewart
 

michael murphy (151.24.162.228)
Posted on Thursday, August 15, 2002 - 09:48 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Beertracker, Could you post that first recipe I can find it online?
thanks
Mike Murphdog
 

michael murphy (151.24.162.228)
Posted on Thursday, August 15, 2002 - 09:49 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Beertracker, Could you post that first recipe I CANT find it online?
thanks
Mike Murphdog
 

Beertracker (68.0.70.197)
Posted on Friday, August 16, 2002 - 05:41 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

MurphDog,
Here you go!

The Pretzel - Beer's Best Friend by Jerry Zeidler

Basic Europen-style Soft Pretzel

*Makes 2 1/2 to 3 dozen

3 cups warm water (110F)
2 packages active dry bakers yeast
1 tbsp salt
1/2 cup sugar
1/4 cup light vegetable oil
8-9 cups flour
2 qt boiling water
2 tsp baking soda
1 egg yolk (diluted with 1 tsp water)
coarse kosher salt

Directions:
In a large mixing bowl combine 3 cups warm water, yeast, sugar, and salt. Allow to stand for 30 to 45 minutes or until yeast is rehydrated & active. Then add oil & 2 cups of flour. Mix very well. Incorporate remaining flour 1 cup at a time, mixing thoroughly until a smooth dough forms. *Note: a Kitchen Aid mixer works best. Knead for 8 - 10 minutes. Place dough in a lightly greased bowl. Cover & allow to rise in a warm draft-free place for about 45 - 60 minutes or until doubled in size. Preheat oven to 475F.
Punch dough down. Remove pieces about the size of a raquet ball & roll into a 15" to 20" rope on a lightly floured surface working from the center outward. The rope should end up about the diameter of a pencil. Twist into a classic pretzel shape & firmly press loose ends into main section of the pretzel. *It takes a little bit of practice to get it right.
Using a slotted spoon, submerge pretzels into boiling water, baking soda, and a pinch of salt for 15 - 30 seconds or until pretzels float on the surface, whichever is longer. Pretzels will puff up some during this process. After removing the pretzels from the water & arranging on a baking sheet. Brush with diluted egg yolk & sprinkle with kosher salt. Bake for 12 - 14 minutes @ 475F.
Serve with horseradish mustard & a beer of course! PROST! Beertracker
 

Jared Cook (12.237.197.32)
Posted on Wednesday, September 18, 2002 - 03:33 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

To make the pretzels in the traditional way, you need to replace the baking soda with caustic soda. It's more dangerous to use and harder to find food grade lye, but I have read that the lye dips make pretzels that completely blow the rest away. That's how it's done in Germany.
 

Jack Corrozi (192.189.32.10)
Posted on Thursday, October 10, 2002 - 02:21 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

You sir are correct! I cook my pretzels in a lye solution (I think it's like 1-2 Tbs. per gallon, but I could be wrong). Just make sure you get 100% lye, I use the Red Devil Lye found in with the drain cleaners. You'll never find "food grade" lye.
 

Tony Garton (135.214.150.100)
Posted on Saturday, October 12, 2002 - 12:20 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Fisher Scientific sold food grade lye a while back, catalog #S320-500 and it was about $38 for 500g, so you might just want to stick with the drain cleaner.
 

H. B. Denner (68.35.214.239)
Posted on Saturday, March 29, 2003 - 10:47 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Sorry, but I am not going to cook with drain cleaner.
 

David Radwin (67.117.65.226)
Posted on Thursday, August 07, 2003 - 02:43 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I got 100g of Sodium Hydroxide, USP/NF/FCC (food grade) for $4.75 + $5.15 shipping from http://www.chemassociates.com. Since you can reuse it, it is probably enough for dozens of batches. I've used my lye solution several times and I still have about 30g left.

NAJASC.
 

Guy Cameron (67.169.98.103)
Posted on Thursday, September 11, 2003 - 08:45 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I can vouch for Jeff Renner's recipe that can be found online. I've never seen pretzels disappear so quickly at an Oktoberfest party. The food grade lye and real pretzel salt are important.
 

COH (210.22.204.11)
Posted on Wednesday, May 05, 2004 - 03:12 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Some Chinese recipes use Lye Water.( kan sui - in Cantonese )In Malaysia,we get this from grocery stores,It's sold in liquid form in glass bottles.Wonder if it's the same thats been used in traditional pretzel recipes?
 

Jeffery Swearengin
Intermediate Member
Username: Beertracker

Post Number: 429
Registered: 03-2002
Posted on Tuesday, September 21, 2004 - 06:29 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

It's about time to make another batch for our annual Oktoberfest party! Mmmm...pretzels & bier.
CHEERS! Beertracker

"From man's sweat and God's love, beer came into the world." ~ Saint Arnold of Metz (580-640) - Patron Saint of Brewers

 

Ken Anderson
Intermediate Member
Username: Ken75

Post Number: 392
Registered: 11-2002
Posted on Wednesday, September 22, 2004 - 06:16 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Any opinions on this lye source?
http://tinyurl.com/4v2v8
 

Jeffery Swearengin
Intermediate Member
Username: Beertracker

Post Number: 450
Registered: 03-2002
Posted on Friday, September 24, 2004 - 06:52 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

That is exactly what you need for making a batch of pretzels!
CHEERS! Beertracker

"From man's sweat and God's love, beer came into the world." ~ Saint Arnold of Metz (580-640) - Patron Saint of Brewers

 

Jeffery Swearengin
Advanced Member
Username: Beertracker

Post Number: 501
Registered: 03-2002
Posted on Friday, October 15, 2004 - 09:35 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Here's a link to Jeff Renner's recipe which was published in the Homebrew Digest #3747 (Fri 28 September 2001).

Home Made German Pretzels
CHEERS! Beertracker

"From man's sweat and God's love, beer came into the world." ~ Saint Arnold of Metz (580-640) - Patron Saint of Brewers

 

ELK
Advanced Member
Username: Elkski

Post Number: 874
Registered: 01-2003
Posted on Friday, October 15, 2004 - 11:19 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Cool!! Makes me hungry...And I'm not a pretzel fan..but don't mind the cin/sugar ones. However, the kids would remember me making these for the rest of their lives.
 

FrugalBrewer
Member
Username: Frugalbrewer

Post Number: 121
Registered: 05-2001
Posted on Monday, December 18, 2006 - 10:53 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

well, i finally got around to making Renner's German pretzels with the lye and yes i did use drain cleaner, 1TB per gallon of boil water.

I also "cheated" and did the dough in a bread machine versus kneaded by hand.

great stuff, got that bitter bite and no one died while eating, including my 3 and 5 year olds who gobbled em up.

They dissapearred in a hurry at work and with my mountain biking buddies.

Will be a must make recipe for most occassions, esp. Octoberfest!
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 3807
Registered: 03-2004
Posted on Tuesday, December 19, 2006 - 12:26 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Is the "drain cleaner" still lye? Since folks have started brewing drugs in their homes, real lye has become very hard to come by.

Dan

--This space is STILL being left intentionally blank.-


 

Ken Anderson
Senior Member
Username: Ken75

Post Number: 1876
Registered: 11-2002
Posted on Tuesday, December 19, 2006 - 08:35 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Here's where I got my lifetime supply:
http://cgi.ebay.com/35oz-Lye-Sodium-Hydroxide-Soapmaking-SBM-Ship-Guarantee_W0QQ itemZ110067599408QQihZ001QQcategoryZ3089QQrdZ1QQcmdZViewItem
 

FrugalBrewer
Member
Username: Frugalbrewer

Post Number: 122
Registered: 05-2001
Posted on Wednesday, May 16, 2007 - 04:18 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The drain cleaner said 100%lye, the folks at Ace said you can only buy a limited amount at once, or something. It wasn't Red Devil brand
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 4341
Registered: 03-2004
Posted on Wednesday, May 16, 2007 - 05:18 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The dopers ruined the lye supply.

--This space is STILL being left intentionally blank.-


 

FrugalBrewer
Member
Username: Frugalbrewer

Post Number: 123
Registered: 05-2001
Posted on Wednesday, May 16, 2007 - 05:36 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

and the antihistemene market, I had to swich to Claritin, seems to work ok.
 

Belly Buster Bob
Senior Member
Username: Canman

Post Number: 2775
Registered: 02-2003
Posted on Thursday, May 17, 2007 - 01:02 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

actually, lye became scarce after the internet made it common knowledge that it can be used in the extraction of ricin, a deadly poison, a fave of many assassins
Bellybuster Bob
www.bellybuster.netfirms.com
 

Paul Hayslett
Senior Member
Username: Paulhayslett

Post Number: 1227
Registered: 02-2002
Posted on Thursday, May 17, 2007 - 05:57 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

"She mixed my drink,
with a can of Red Devil lye.
Then she sat down and watched me,
Hoping that I would die."

No more Red Devil? Howlin' Wolf is rolling in his grave.
"Yes, I am the slime from the video, oozin' along on the livin' room floor...."

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