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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-07-2012, 04:41 PM   #16
Bob in St. Louis
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Please do!
Like I said, I'm ripping off so many ideas from here I should be jailed. ha ha
Please let me know your thoughts when you fix them though.

By the way, one of the guys at my work "copied" my recipe but he didn't use the pretzel recipe, he used store bought biskets.
Uhg....he missed the whole point. He loved them, but he got lazy. Be sure to follow Alton's recipe.

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Unread 08-07-2012, 04:50 PM   #17
Corky
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This is truly brilliant! I will be making these.

I am thinking whole wheat, as that is what I am supposed to have, and boil for a bit before baking to get a bagelesque texture.
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Unread 08-07-2012, 06:18 PM   #18
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Excellent idea! Gonna make these for my next Work Pot-Luck!
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Unread 08-07-2012, 06:23 PM   #19
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Nice job!! I will have to give this a go sometime.
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Unread 08-07-2012, 07:53 PM   #20
Bob in St. Louis
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Quote:
Originally Posted by Corky View Post
...........and boil for a bit before baking to get a bagelesque texture.
Actually, the Alton Brown pretzel recipe I linked to included boiling the dough. It seemed wierd to me, but did seem to "affect" the dough, so it seems legit.

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Unread 08-07-2012, 08:19 PM   #21
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Sounds good
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Unread 08-08-2012, 09:34 AM   #22
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I'm going to have to try these...
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