May 13, 2011 - 6:15am
Pretzels
Delicious and easy-to-make PRETZELS
Recipe and more photos - you are invited to check at my blog
It's in Hebrew, Google translator is on top left side-bar
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Pretzels
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Hi, loved your post. Pretzles are lots of fun to make. I presume your bake temperature is in Centigrade (˚C). 235˚C = 455˚F.
I also got a good laugh from the translator - the "boiling" step prior to baking was translated as "baptism." Too funny.
Thank you!
Yes - temperature is in centigrade.
I agree - the translating something makes me laugh.
Challah - which is Jewish bread (my specialty) is translated to "apply"
They look beautiful!
Syd
Hi Syd
Apreciate your comment, thanks
Hi Winnie,
Apropos of this discussion on pretzels, I came across this article from Harold McGee several months ago. He recommends that instead of baking soda as a substitute for lye in cooking, you can use what he calls "baked soda." Here is a link to the article: http://www.nytimes.com/2010/09/15/dining/15curious.html?ref=dining&pagewanted=print . As I understand it, heating baking soda to 250-300˚F (120-150˚C) for an hour converts the sodium bicarbonate in the soda to sodium carbonate, which is more alkaline and so it achieves a reaction that is closer to commercial baking with lye. It is something that I have wanted to try for pretzels but haven't gotten around to it yet. You may want to have a look to see if it is of any interest to you. I'd be curious what you learn if you do give it a try.
Brad
Hi Brad
Thanks a lot!
I have never heard of "baked soda" before, but it sounds interesting, and I'd like to give it a try
try the search function (top left of your screen) with 'pretzel' or 'lye' as search words...or visit this thread:
http://www.thefreshloaf.com/node/23492/soda-ash-dip-pretzels
Best,
copyu
I appreciate the information.
Thank you
You got a nice, dark color even without using a strong alkali. Using the translator, it appears that you added sugar to the water for simmering...is that correct? That may account for the nice color. I stopped using the baking soda method 30 years ago, because it didn't produce the results I wanted. I had only one recipe back then (before the internet) and there was no mention of putting sugar in the 'bath'. I use the 'scary' Brezellauge, now, but adding sugar is a good 'trick' to remember. Nice web-site you have, too!
Cheers,
copyu
Hi copyu
Yes - I used sugar. I added 1.5 tbs of sugar to about 3lts of water.
Thank you very much for nice words regarding my blog, I appreciate it!
p.s - what's "Brezellauge" ??
and it means Sodium Hydroxide (NaOH)
There is a lot of controversial discussion about this issue on 'pretzel-related' threads and I'm almost exhausted reading and talking about it!
[Recently, someone also mentioned that we shouldn't use 'Kosher salt' on our pretzels and gave a convincing argument as to why not, but I can't remember the reasons...] Please wear flame-proof body-armor if you join these discussions!
Meanwhile, just keep up the great baking and blogging...
Best,
copyu
Oh, no wonder I didn't understand :)
Thanks for the warning! It's not for me to try and participate in these kinds of arguments (I'm too sensitive).
I only know kosher-salt, as I only use kosher food and we don't even have a non-kosher salt here.
BTW - I've just uploaded a new post to my blog (but nothing to do with yeast)