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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-29-2015, 01:15 PM | #31 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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09-29-2015, 01:16 PM | #32 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Thank You Deebo
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Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
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09-29-2015, 01:19 PM | #33 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Thank You Q Junkie. You are correct. These are similar to bagels. Real pretzels would be dripped in a lye solution instead of baking soda. But since lye is caustic most home makers will use the baking soda instead.
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09-29-2015, 01:20 PM | #34 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Thank You gary
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10-02-2015, 09:27 AM | #36 |
Full Fledged Farker
Join Date: 05-08-13
Location: Waterville, OH
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Great stuff, they look awesome! Soft pretzels are ridiculously easy to make once you get the twist part down. And about a billion times better than the crappy frozen ones. My wife is a pretzel NUT, so I make 'em with some frequency.
Its a lot more work to go through the whole baking soda, etc, process, but doing them in small bites works awesome for a party or potluck as well. |
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10-03-2015, 08:40 AM | #37 |
On the road to being a farker
Join Date: 08-12-15
Location: Austin, TX
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Thanks for the idea and pictures. They remind me of the ones I had eaten in Europe.
I'm going to try this but makes them in sticks.
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10-03-2015, 09:12 AM | #38 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I sense pretzels in my future
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10-03-2015, 09:18 AM | #39 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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When I was a kid my favorite thing in the mall was getting a Hot Sam pretzel......HAD to have one!
That looks fantastic!
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10-07-2015, 08:28 PM | #40 |
Got rid of the matchlight.
Join Date: 06-25-15
Location: Fairview, PA
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if you truly want "pretzel" taste, after the final proof dip the pretzel in lye water and then bake. The longer you keep it in the water, the chewier the final product will be. use about a tablespoon of lye to about a gallon of water. make sure you use 100% lye and that it does not have anything else in it.
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10-09-2015, 12:48 PM | #43 | ||
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Quote:
Quote:
If, no scratch that, when I make these again I'll raise the stone up in the kamado so as to cook the top as fast as the bottom.
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10-09-2015, 12:50 PM | #44 | |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Quote:
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Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
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10-09-2015, 01:19 PM | #45 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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I would say that you nailed that
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Tags |
DerHusker, Oktoberfest, Pretzel, recipe, Soft Pretzel |
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