pretzels: all tied up in knotspretzels: all tied up in knotspretzels: all tied up in knots

Do you want to go to alkali or not?
That\'s the problem when you make pretzels.
On the one hand, if it makes sense, the alkali will bring a unique taste to the pretzel, a sharp flatness.
This is the reason to prevent pretzels from tasting like pretzelsshaped bread.
On the other hand, alkali is very dangerous.
If it enters your skin, it will burn you, and it will blind you if it enters your eyes.
It will kill you if you happen to eat it.
Considering that pretzels are usually eaten, this can scare some people.
In addition to plugging the drain pipe, alkali can also be used.
Used to peel off paint.
If you are a gangster who needs to disappear the body, it can also be used for this.
It is therefore clear that this should be avoided at all costs.
Apart from this part, the taste of pretzels is very good.
I first tasted the pretzel with alkali;
The recipes call them German soft pretzels.
I will be honest with you: I am not completely satisfied with what they look like.
Good tasteeven great.
But I had a few questions with them, even though I tried it twice.
One problem is that you dip the pretzel in very hot water with alkali, water (
Or maybe alkali)
Break the dough and lose its unique shape.
Another problem is that pretzels are not as brown as I thought.
An alkali solution in the water should give the pretzels a chestnut color that is unique to them, but mine is only yellow brown.
This may be because I have not soaked them long enough;
However, the longer I soak them, the more likely they are to disintegrate.
Thankfully, I didn\'t poison anyone.
I made a teaspoon of alkali solution dissolved in a glass of water, which is the perfect safe ratio of 1: 24.
Still, after the dough was dipped, I didn\'t touch it with my hands.
The taste is perfect.
It tastes like pretzels.
Next is the homemade alkali-free soft pretzel.
These are recipes from Alton Brown, who is usually good at these things.
He is excellent with this thing.
First of all, he adds extra calories to pretzels in the form of melted butter, which is never a bad thing in baked goods.
He also prepared a tablespoon of sugar for eight large pretzels;
Although sugar is only used to feed and activate yeast, it is still a tablespoon of sugar.
This dough is a little harder than the salt and pepper burrito I made with alkali.
It also only goes up once, which saves time, and it has lovely Brown that I can\'t get with base. How?
Immerse them in a solution of hot water and a lot of baking soda.
Baking soda is highly alkaline, although it is not as alkaline as alkali;
It is this characteristic that produces the browning effect on the outside of the pretzel.
It will also affect its taste, because baking soda is not as strong as base, so its effect is not obvious.
Still, this is a very good pretzel.
Try it with mustard.
About 20 German soft pretzels (1/4-ounce)packages (
1 1/2 tbsp)
Activity dry yeast1 1/2 cup warm (110 F)
About 5 glasses of water
Use of 2 teaspoons of foodgrade lye (
If it doesn\'t say \"food-
Level, \"No More\"
See note2 water Cup waterCoarse sea, Jewish, pretzel saltNote: We\'re just looking for food
On-line alkali. 1.
In the bowl of an electric mixer or another large bowl, sprinkle the yeast over the warm water and spare until the foam, for about five minutes.
Use the racket attachment or wooden spoon, with enough flour, one cup at a time until you have a hard dough. 2.
Switch to the dough hook and knead the dough for 5 to 8 minutes until smooth and elastic and add more flour if necessary.
Or turn the dough over to the surface of the flour and knead it by hand.
Place the dough in a large bowl and turn it over to the coat.
Covered with plastic wrap, rise in warm places until 1 to 1 hour, double the volume. 3.
Two baking plates with aluminum foil (
Not parchment paper)
, Grease the foil and leave it.
Beat the dough down and turn it over to the surface of the flour.
Cut the dough in half with a jagged knife or bench scraper.
Roll half of the dough into one 1-inch-Thick rectangle.
Cut the dough into 1-with a jagged knife or pizza wheel-inch-wide strips.
Form each strip into a pretzel shape and place it on a prepared baking tray.
Repeat with the remaining dough.
Covered with plastic wrap, rise in warm places until the volume of 45 minutes to 1 hour is doubled. 4.
Preheat the oven to 375 degrees F.
In a small enameled wire or other non-
Corrosive pot (
Do not use aluminum)
Mix the alkali with water.
Boil and take it out of the fire immediately.
Use pliers to temporarily immerse each pretzel in an alkali solution, but make it fully coated and return to the baking tray. 5.
Sprinkle coarse salt on pretzels and bake for 15 to 18 minutes or until brown.
Transfer to wire rack for cooling.
116 calories per serving;
24 grams of carbohydrates; 1 g fibre;
58 mg sodium;
Judith M. calciumlight is adapted from 6 mg of Prairie Family breadFertig.
Homemade soft pretzel 8 cups 1/2 cups of warm water (110 to 115 F)
1 tablespoon granulated sugar 2 teaspoon 1 pack of Jewish Food (2 1/4 tsp)
1/2 cup active dry (22 ounces)all-
Purpose: 2/3 cup baking soda1 large egg for pan10 water flour4 tbsp salt-free butter stirred with 1 tablespoon of water Pretzel salt or other coarse salt,
Place water, sugar, and Jewish salt in the bowl of the stand mixer and sprinkle the yeast on it.
Sit for five minutes or until the mixture starts to bubble.
Add flour and butter and stir at low speed using the dough hook attachment until evencombined.
Change to medium speed Knead until the dough is smooth and pulls apart from the side of the bowl for about 4 to 5 minutes. 2.
Remove the dough from the bowl, wash the bowl, and oil the bowl with vegetable oil.
Put the dough back into the bowl, cover it with plastic wrap, sit in a warm place for about 50 to 55 minutes, or until the dough is doubled in size. 3.
Preheat the oven to 450 degrees F.
Spread two baking plates with parchment paper and brush them gently with vegetable oil. Set aside. 4.
This month\'s water and baking soda, boiling nonreactive 8-
Pan or pan. 5.
At the same time, turn the dough onto a slightly oily working surface and divide it into 8 equal pieces of dough.
Spread each piece of dough into 24-inch rope. Make a U-
Shape with a rope, hold the end of the rope, cross each other, press on the bottom of U to form the shape of the pretzel.
Put on the prepared baking tray. 6.
Put the pretzels one by one in boiling water for about 25 seconds.
Use a large flat spatula to remove them from the water.
Half back-
Plate, brush the top of each pretzel with beaten egg yolk and water mixture, sprinkle with salt of pretzel.
Bake to deep gold for about 12 to 14 minutes.
Transfer to the cooling rack for at least five minutes before serving.
331 calories per serving; 8 grams fat;
5 grams of saturated fat;
39 mg of cholesterol; 8 g protein;
56g carbs; 2 g sugar; 2 g fibre;
1,160 mg of sodium;
Alton Brown\'s 26 mg calcium recipe made through the Food Network.
Do you want to go to alkali or not?
That\'s the problem when you make pretzels.
On the one hand, if it makes sense, the alkali will bring a unique taste to the pretzel, a sharp flatness.
This is the reason to prevent pretzels from tasting like pretzelsshaped bread.
On the other hand, alkali is very dangerous.
If it enters your skin, it will burn you, and it will blind you if it enters your eyes.
It will kill you if you happen to eat it.
Considering that pretzels are usually eaten, this can scare some people.
In addition to plugging the drain pipe, alkali can also be used.
Used to peel off paint.
If you are a gangster who needs to disappear the body, it can also be used for this.
It is therefore clear that this should be avoided at all costs.
Apart from this part, the taste of pretzels is very good.
I first tasted the pretzel with alkali;
The recipes call them German soft pretzels.
I will be honest with you: I am not completely satisfied with what they look like.
Good tasteeven great.
But I had a few questions with them, even though I tried it twice.
One problem is that you dip the pretzel in very hot water with alkali, water (
Or maybe alkali)
Break the dough and lose its unique shape.
Another problem is that pretzels are not as brown as I thought.
An alkali solution in the water should give the pretzels a chestnut color that is unique to them, but mine is only yellow brown.
This may be because I have not soaked them long enough;
However, the longer I soak them, the more likely they are to disintegrate.
Thankfully, I didn\'t poison anyone.
I made a teaspoon of alkali solution dissolved in a glass of water, which is the perfect safe ratio of 1: 24.
Still, after the dough was dipped, I didn\'t touch it with my hands.
The taste is perfect.
It tastes like pretzels.
Next is the homemade alkali-free soft pretzel.
These are recipes from Alton Brown, who is usually good at these things.
He is excellent with this thing.
First of all, he adds extra calories to pretzels in the form of melted butter, which is never a bad thing in baked goods.
He also prepared a tablespoon of sugar for eight large pretzels;
Although sugar is only used to feed and activate yeast, it is still a tablespoon of sugar.
This dough is a little harder than the salt and pepper burrito I made with alkali.
It also only goes up once, which saves time, and it has lovely Brown that I can\'t get with base. How?
Immerse them in a solution of hot water and a lot of baking soda.
Baking soda is highly alkaline, although it is not as alkaline as alkali;
It is this characteristic that produces the browning effect on the outside of the pretzel.
It will also affect its taste, because baking soda is not as strong as base, so its effect is not obvious.
Still, this is a very good pretzel.
Try it with mustard.
About 20 German soft pretzels (1/4-ounce)packages (
1 1/2 tbsp)
Activity dry yeast1 1/2 cup warm (110 F)
About 5 glasses of water
Use of 2 teaspoons of foodgrade lye (
If it doesn\'t say \"food-
Level, \"No More\"
See note2 water Cup waterCoarse sea, Jewish, pretzel saltNote: We\'re just looking for food
On-line alkali. 1.
In the bowl of an electric mixer or another large bowl, sprinkle the yeast over the warm water and spare until the foam, for about five minutes.
Use the racket attachment or wooden spoon, with enough flour, one cup at a time until you have a hard dough. 2.
Switch to the dough hook and knead the dough for 5 to 8 minutes until smooth and elastic and add more flour if necessary.
Or turn the dough over to the surface of the flour and knead it by hand.
Place the dough in a large bowl and turn it over to the coat.
Covered with plastic wrap, rise in warm places until 1 to 1 hour, double the volume. 3.
Two baking plates with aluminum foil (
Not parchment paper)
, Grease the foil and leave it.
Beat the dough down and turn it over to the surface of the flour.
Cut the dough in half with a jagged knife or bench scraper.
Roll half of the dough into one 1-inch-Thick rectangle.
Cut the dough into 1-with a jagged knife or pizza wheel-inch-wide strips.
Form each strip into a pretzel shape and place it on a prepared baking tray.
Repeat with the remaining dough.
Covered with plastic wrap, rise in warm places until the volume of 45 minutes to 1 hour is doubled. 4.
Preheat the oven to 375 degrees F.
In a small enameled wire or other non-
Corrosive pot (
Do not use aluminum)
Mix the alkali with water.
Boil and take it out of the fire immediately.
Use pliers to temporarily immerse each pretzel in an alkali solution, but make it fully coated and return to the baking tray. 5.
Sprinkle coarse salt on pretzels and bake for 15 to 18 minutes or until brown.
Transfer to wire rack for cooling.
116 calories per serving;
24 grams of carbohydrates; 1 g fibre;
58 mg sodium;
Judith M. calciumlight is adapted from 6 mg of Prairie Family breadFertig.
Homemade soft pretzel 8 cups 1/2 cups of warm water (110 to 115 F)
1 tablespoon granulated sugar 2 teaspoon 1 pack of Jewish Food (2 1/4 tsp)
1/2 cup active dry (22 ounces)all-
Purpose: 2/3 cup baking soda1 large egg for pan10 water flour4 tbsp salt-free butter stirred with 1 tablespoon of water Pretzel salt or other coarse salt,
Place water, sugar, and Jewish salt in the bowl of the stand mixer and sprinkle the yeast on it.
Sit for five minutes or until the mixture starts to bubble.
Add flour and butter and stir at low speed using the dough hook attachment until evencombined.
Change to medium speed Knead until the dough is smooth and pulls apart from the side of the bowl for about 4 to 5 minutes. 2.
Remove the dough from the bowl, wash the bowl, and oil the bowl with vegetable oil.
Put the dough back into the bowl, cover it with plastic wrap, sit in a warm place for about 50 to 55 minutes, or until the dough is doubled in size. 3.
Preheat the oven to 450 degrees F.
Spread two baking plates with parchment paper and brush them gently with vegetable oil. Set aside. 4.
This month\'s water and baking soda, boiling nonreactive 8-
Pan or pan. 5.
At the same time, turn the dough onto a slightly oily working surface and divide it into 8 equal pieces of dough.
Spread each piece of dough into 24-inch rope. Make a U-
Shape with a rope, hold the end of the rope, cross each other, press on the bottom of U to form the shape of the pretzel.
Put on the prepared baking tray. 6.
Put the pretzels one by one in boiling water for about 25 seconds.
Use a large flat spatula to remove them from the water.
Half back-
Plate, brush the top of each pretzel with beaten egg yolk and water mixture, sprinkle with salt of pretzel.
Bake to deep gold for about 12 to 14 minutes.
Transfer to the cooling rack for at least five minutes before serving.
331 calories per serving; 8 grams fat;
5 grams of saturated fat;
39 mg of cholesterol; 8 g protein;
56g carbs; 2 g sugar; 2 g fibre;
1,160 mg of sodium;
Alton Brown\'s 26 mg calcium recipe made through the Food Network.
Do you want to go to alkali or not?
That\'s the problem when you make pretzels.
On the one hand, if it makes sense, the alkali will bring a unique taste to the pretzel, a sharp flatness.
This is the reason to prevent pretzels from tasting like pretzelsshaped bread.
On the other hand, alkali is very dangerous.
If it enters your skin, it will burn you, and it will blind you if it enters your eyes.
It will kill you if you happen to eat it.
Considering that pretzels are usually eaten, this can scare some people.
In addition to plugging the drain pipe, alkali can also be used.
Used to peel off paint.
If you are a gangster who needs to disappear the body, it can also be used for this.
It is therefore clear that this should be avoided at all costs.
Apart from this part, the taste of pretzels is very good.
I first tasted the pretzel with alkali;
The recipes call them German soft pretzels.
I will be honest with you: I am not completely satisfied with what they look like.
Good tasteeven great.
But I had a few questions with them, even though I tried it twice.
One problem is that you dip the pretzel in very hot water with alkali, water (
Or maybe alkali)
Break the dough and lose its unique shape.
Another problem is that pretzels are not as brown as I thought.
An alkali solution in the water should give the pretzels a chestnut color that is unique to them, but mine is only yellow brown.
This may be because I have not soaked them long enough;
However, the longer I soak them, the more likely they are to disintegrate.
Thankfully, I didn\'t poison anyone.
I made a teaspoon of alkali solution dissolved in a glass of water, which is the perfect safe ratio of 1: 24.
Still, after the dough was dipped, I didn\'t touch it with my hands.
The taste is perfect.
It tastes like pretzels.
Next is the homemade alkali-free soft pretzel.
These are recipes from Alton Brown, who is usually good at these things.
He is excellent with this thing.
First of all, he adds extra calories to pretzels in the form of melted butter, which is never a bad thing in baked goods.
He also prepared a tablespoon of sugar for eight large pretzels;
Although sugar is only used to feed and activate yeast, it is still a tablespoon of sugar.
This dough is a little harder than the salt and pepper burrito I made with alkali.
It also only goes up once, which saves time, and it has lovely Brown that I can\'t get with base. How?
Immerse them in a solution of hot water and a lot of baking soda.
Baking soda is highly alkaline, although it is not as alkaline as alkali;
It is this characteristic that produces the browning effect on the outside of the pretzel.
It will also affect its taste, because baking soda is not as strong as base, so its effect is not obvious.
Still, this is a very good pretzel.
Try it with mustard.
About 20 German soft pretzels (1/4-ounce)packages (
1 1/2 tbsp)
Activity dry yeast1 1/2 cup warm (110 F)
About 5 glasses of water
Use of 2 teaspoons of foodgrade lye (
If it doesn\'t say \"food-
Level, \"No More\"
See note2 water Cup waterCoarse sea, Jewish, pretzel saltNote: We\'re just looking for food
On-line alkali. 1.
In the bowl of an electric mixer or another large bowl, sprinkle the yeast over the warm water and spare until the foam, for about five minutes.
Use the racket attachment or wooden spoon, with enough flour, one cup at a time until you have a hard dough. 2.
Switch to the dough hook and knead the dough for 5 to 8 minutes until smooth and elastic and add more flour if necessary.
Or turn the dough over to the surface of the flour and knead it by hand.
Place the dough in a large bowl and turn it over to the coat.
Covered with plastic wrap, rise in warm places until 1 to 1 hour, double the volume. 3.
Two baking plates with aluminum foil (
Not parchment paper)
, Grease the foil and leave it.
Beat the dough down and turn it over to the surface of the flour.
Cut the dough in half with a jagged knife or bench scraper.
Roll half of the dough into one 1-inch-Thick rectangle.
Cut the dough into 1-with a jagged knife or pizza wheel-inch-wide strips.
Form each strip into a pretzel shape and place it on a prepared baking tray.
Repeat with the remaining dough.
Covered with plastic wrap, rise in warm places until the volume of 45 minutes to 1 hour is doubled. 4.
Preheat the oven to 375 degrees F.
In a small enameled wire or other non-
Corrosive pot (
Do not use aluminum)
Mix the alkali with water.
Boil and take it out of the fire immediately.
Use pliers to temporarily immerse each pretzel in an alkali solution, but make it fully coated and return to the baking tray. 5.
Sprinkle coarse salt on pretzels and bake for 15 to 18 minutes or until brown.
Transfer to wire rack for cooling.
116 calories per serving;
24 grams of carbohydrates; 1 g fibre;
58 mg sodium;
Judith M. calciumlight is adapted from 6 mg of Prairie Family breadFertig.
Homemade soft pretzel 8 cups 1/2 cups of warm water (110 to 115 F)
1 tablespoon granulated sugar 2 teaspoon 1 pack of Jewish Food (2 1/4 tsp)
1/2 cup active dry (22 ounces)all-
Purpose: 2/3 cup baking soda1 large egg for pan10 water flour4 tbsp salt-free butter stirred with 1 tablespoon of water Pretzel salt or other coarse salt,
Place water, sugar, and Jewish salt in the bowl of the stand mixer and sprinkle the yeast on it.
Sit for five minutes or until the mixture starts to bubble.
Add flour and butter and stir at low speed using the dough hook attachment until evencombined.
Change to medium speed Knead until the dough is smooth and pulls apart from the side of the bowl for about 4 to 5 minutes. 2.
Remove the dough from the bowl, wash the bowl, and oil the bowl with vegetable oil.
Put the dough back into the bowl, cover it with plastic wrap, sit in a warm place for about 50 to 55 minutes, or until the dough is doubled in size. 3.
Preheat the oven to 450 degrees F.
Spread two baking plates with parchment paper and brush them gently with vegetable oil. Set aside. 4.
This month\'s water and baking soda, boiling nonreactive 8-
Pan or pan. 5.
At the same time, turn the dough onto a slightly oily working surface and divide it into 8 equal pieces of dough.
Spread each piece of dough into 24-inch rope. Make a U-
Shape with a rope, hold the end of the rope, cross each other, press on the bottom of U to form the shape of the pretzel.
Put on the prepared baking tray. 6.
Put the pretzels one by one in boiling water for about 25 seconds.
Use a large flat spatula to remove them from the water.
Half back-
Plate, brush the top of each pretzel with beaten egg yolk and water mixture, sprinkle with salt of pretzel.
Bake to deep gold for about 12 to 14 minutes.
Transfer to the cooling rack for at least five minutes before serving.
331 calories per serving; 8 grams fat;
5 grams of saturated fat;
39 mg of cholesterol; 8 g protein;
56g carbs; 2 g sugar; 2 g fibre;
1,160 mg of sodium;
Alton Brown\'s 26 mg calcium recipe made through the Food Network.