June 17, 2015 - 7:55am
Pretzels
Hey everyone!
loong time reader, newer poster here:D I am in a bit of a quandry and hopefully you can help. I have this killer recipe for Philly Soft Preztels that I would like to try and sell out front of stadium for ball games and the like.
My problem is that no matter what I do they stick to the parchment paper that I line the pan with, spray or no spray. I have to peel scraps of paper off of the bottoms.
I am at a loss, any help would be appreciated because right now they are not time effecient to make with the paper problem.
p.s. I have also tried no paper and they stick to the pan regardless too :(
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Cooling rack
http://www.amazon.com/dp/B00NYBBM8G?psc=1
I do use that. I take them off the pan right away and out on a rack. They stick right as they come out of oven as I'm trying to put on the rack.
here's what I do.
Mix, bench rest, divide and bench rest
Shape. Retard in fridge at least 2 hrs. Dip in lye solution. transfer to new pan. Sprinkle with salt. Bake.
Remove from oven. Attempt to put on cooling rack asap. Paper sticks. Spend too much time deforming product and burning hands trying to get stuck paper off bottom of pretzels.
Ahhhhhhh ok. Cool Ty!
I grew up in Philly.
right outside Camden here :) in Colorado now though.
I was in culinary school and came upon this recipe. Had me from nj a guy from Long Island and another from Brooklyn. All of us were like yup this is how they're supposed to taste :)
look at the back side of a pretzel.
I know, I've ruined it for every pretzel lover now who never thought about before and will now have to flip every single beautiful pretzel to look for the rack marks.
Guys, you gonna tell Big Mike how to pretreat the racks for the first time and how to clean them?
i tried googling real quick. Couple of things I saw said the lye doesn't react with the stainless grate.