The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pretzels

R.cubebaker's picture
R.cubebaker

Pretzels

I found a great pretzel recipe here by Floydm The crumb was crunchy and the real bread was chewy. Again, This is a great pretzel recipe and I recommend every one to try it. Thank you Floydm.


http://www.thefreshloaf.com/recipes/pretzels


I also converted the measurements to grams. Find the conversions below.


      1 tsp Active dry yeast ( 3g)  The yeast ran out, it was actually less 1 tsp.


      1 tbsp malt powder (12 g)


      2-3 cups of King Arthur bread flour (351g = 2cups+25 grams).


      1 tsp salt ( 6g)


      1 cup of warm milk ( one minute in microwave) (240g)


 


Cold baking soda method :http://www.thefreshloaf.com/recipes/pretzels#comment-136086


         Happy baking,       


         Hajime

Comments

Floydm's picture
Floydm

Those look great, Hajime.  Nicely done!

R.cubebaker's picture
R.cubebaker

          Thank you for the big compliment! That was a great recipe!


               Happy Baking,


               Hajime

Daisy_A's picture
Daisy_A

Hi Hajime,


Wow - those look great.


If the blog is on the Home page but not named then it is normally the site owner Floyd writing it - the guy who emailed above to congratulate you!


Seems like a good version to me - I'm a bit nervous of the stronger lyes. Thanks for sharing, Floyd and Hajime :-) 


I'm glad to see an approachable pretzel recipe - thanks Floyd. Thanks also Hajime for converting it to grams.  I have some cup measures but as a UK baker I find grams easier.


I must say these look very well shaped Hajime and nice and golden - good work. I could just imagine eating one now :-)


Best wishes, Daisy_A

R.cubebaker's picture
R.cubebaker

Thank you!  I like grams too. This recipe is great, I love it! I strongly recommend you to try this recipe.


       Thanks again,


         Hajime


     

Syd's picture
Syd

Nice baking, Hajime.  You do your mother proud!  :)


Syd

teketeke's picture
teketeke

Great job,Hajime


I thought that it was a good thing not to leave any comments on your baking blog to be independant.  However, I have one thing that I didn't tell you. When I saw you making a very long thin string, I thought that it was too long for the prezel.  But it turned out that it was the best pretzel among them as much as your sister really wanted to eat it acting like a crazy monkey. 


I enjoyed your pretzel as well as your first baking " Rosemary bread" They were really tasty. Thank you for your wonderful breads.  Thank you, Floyd. Therefore,I am going to request you to make them very soon.


By the way, You have a good imagination:  You asked me other day,  " Is it possible to make a bun which has another ( or other kind of ?) bread inside? "   What a great idea!


Best wishes,


Mom


P.S Thank you for the kind words and suppotive comments to my son, everybody.

MadAboutB8's picture
MadAboutB8

Those look great Hajime.


Your post and Akiko's comment made me smile. It's such a lovely mother-son conversation.


Sue


http://youcandoitathome.blogspot.com

Daisy_A's picture
Daisy_A

Hi Hajime, Akiko,


What a lovely conversation like Sue says.


The comment about 'bread within bread' also struck me as really creative.


Maybe you can work one out between you!?


It also reminded me that I saw an Asian style bread on TFL that was not quite bread within bread but a cookie dough over a bread dough. Did you see those posts? Floyd mentioned baking it and so did Shiao Ping. There is also a long debate on the third thread below that links to some Japanese sites and Floyd's post.


I thought about trying it but it seemed tricky as I had never seen that type of dish before. Do you know this bread?


http://www.thefreshloaf.com/node/13052/chinese-polo-buns


http://www.thefreshloaf.com/recipes/melonbread#comment-862


Best wishes, Daisy

teketeke's picture
teketeke

Hi, Daisy and Sue


I appreciate your thoughtful word.  Hajime has played "101 Dalmatians"  at school for a couple days. ( The play starts at 7pm -8:30pm around) He will be here soon after the show is over :)


Thank you for the links, Daisy. I didn't know about Shiao-Ping's post.  Melon pan is one of our favorite bread. I used to make it a lot. I like put some custard cream that I add a little bit of melon extract in melon pan.


Hajime may come up some ideas of " bread within bread"  


Best wishes,


Akiko

LeeYong's picture
LeeYong

Hello Akiko!


I would love to know what king of custard cream you use for your melon pan. I used to purchase pineapple buns in chinatown and they make a similar one with custard fillings. I always wanted to make them at home.


So nice to see others working on Asian buns!


Happy baking!


LeeYong

teketeke's picture
teketeke

Hi, Leeyong


I am glad to hear that you are going to try make custard cream at home. It takes less 10 minutes. I have made this custard filling using a microwave for several years. It is very easy and tasty.


  


--Custard---


Ingredients:


2 egg yolk


3 tbsp + ½ tsp sugar


1 tbsp flour


1 tbsp cornstarch


 200g milk


A little bit of Vanilla or any kind of extract you want.


1 tbsp butter


Method:


1. Stir the egg yolk in a microwavable bowl.
2 Carefully sift the flour and the cornstarch into the bowl (1) stirring well using a whisk.  Pour the milk in the bowl gently and mix well.
3 Pour the custard mixture(2) through a wire strainer. ( Straining)
4 Microwave for 1 minute and 30 seconds without covering with saran wrap.  Take it out and stir very well until smooth. ( I use high mode)

5 Put it back in the microwave and run for 1 minute 30 seconds to 2 minutes. ( I use high mode)


6 Again mix well until smooth. Add the vanilla extract (or other kind of extract) and the butter, mix well until smooth.

7Transfer the custard in a glass container and cover it with saran wrap very tightly . Refrigerate it until cool.


Note: You better use a shorten time to cook it in a microwave because I don't know how many watts my microwave is.


* I use vanilla beans instead of vanilla extract sometimes.


I hope it is helpful.


Best wishes,


Akiko


R.cubebaker's picture
R.cubebaker

         Hi mom, Sue, Daisy, and Syd. Sorry I haven't been able to comment recently. I've been busy. Well I first have say thank you to all of you that commented. The pretzels tasted really good, epspcially the big one. I reccommend everyone to try this recipe. 


                   Hajime


 

salma's picture
salma


Hajime was my inspiration for these pretzels by Floyd.  They are good looking I think and taste great!  Unfortunately still takes me too long to post the picture and I dont know if I got it right.


Salma

R.cubebaker's picture
R.cubebaker

    Wow! Those pretzels look great, and I bet that they taste great as well. A job well done.


      Hajime

R.cubebaker's picture
R.cubebaker

Recent pretzels


 


R.cubebaker's picture
R.cubebaker

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