TP is busy but a while back she said the next bake off would be Sourdough Pretzels. Here is what I did to make Sourdough Pretzels http://oakflatsourdough.homeunix.com/index.php/2009/Bread/pretzels.html . I know there are other formulas for sourdough pretzels on the out there so time to start exploring.
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Just waiting for the weekend to catch up. I did another round of Pierre Nury's light rye and my hubby's favorite mixed grain oatmeal sourdough yesterday. Tonight is whatever kind of ale we have with sourdough pizza night. So tonight after I mix the pizza dough I will start on pretzels.
I gave TP a poke yesterday and she is busy with dumplings, but she sent her regards and said she should be stopping by soon. So we both should be ready to fire up the pretzel ovens this weekend.
I can't wait to try these! I noticed that in local breads Dan used his pretzel dough for hamburger buns too... humm
Terri
cheers
It was fun making them but they were not without a few little problems... the first being not sure how long to boil them. Do you just dunk them? or leave for 1 minute or two each side?
Secondly, do you have to wait until they are dry before baking. I left them on the oven rack to dry for only a few minutes and then just slid the rack straight into the oven. I discovered my mistake when they stuck to the rack and had to be pried off after cooling.
I also had trouble knowing how long and thin to roll out the dough so that my pretzels would look right. I'm sure there is a trick to forming these or else lots of practice. I think mine are a bit too fat and compact. More like buns. Still they taste great, although not having ever tried them before it's hard to compare.
Thanks for getting this going Duane. Bake-Offs are such a good way to learn. I hope some others turn up.
Any suggestions about what to eat them with? Dips? Beer & Pretzels sounds familiar.
John
The most common dip I used with the pretzel was mustard or mustard and honey.
I have to say your pretzels are off to a good start.
This bake-off is looking delicious...thanks to LD and Johnny!
I've just recovered from making 100 chinese/malaysian savoury as well as sweet rice dumplings (for a recent excuse2eat festival), and, now I feel pretty up to twissup some pretzels. This is going to be something new for me too, never having tasted sourdough pretzels. I can vaguely remember pretzels I tasted in NYC with big chunks of salt, and, commercial pretzels we have here don't come plain...they always come flavoured...onion and sour cream, garlic, chocolate sprinkles, nuts, and etc.
Yep...this is going to be interesting. Off to refresh my long neglected starter...
Thanks, LD!
Like you Duane I had to make a recipe to get what I needed, but other than losing track of how much flour I used it turned out great. You can see my pics out on the main page for now since I am really having tech problems with posting them here.
These are dutch style pretzels... More like Amish, Mennonite influenced soft pretzels with a whole rye/ whole spelt sponge. And I need a longer cutting board to roll these out but since we are dunking them in hot water the more compact design seems to work... I will try and post the recipe after another run...
[img]http://sourdough.com/gallery/v/user/Millciti/raw+pretzel.png.html[/img]
later,
Terri
Terri, what lovely pretzels they are! Definitely interested in a recipe. Yes, they are on the homepage, but, when I clicked on your gallery, all I got was a blank. I wonder if it's to do with your file being a png instead of jpg?
I'm going to mix my dough now.
they are, topped with parsley, crystal sugar, coarse salt. Made a chunky vegetable and lentil soup to eat with. Need more practice, coz it wasn't as easy for me as it was for LD.
[img]http://sourdough.com/gallery/v/user/TeckPoh/sdpretzels.jpg[/img]
Hmm....I see I'm having posting problems too. Cooooeeee, Maedi?