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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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Old 09-29-2015, 01:15 PM   #31
DerHusker
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Looks fantastic.
Thank You eap0510
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Old 09-29-2015, 01:16 PM   #32
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That looks amazing! I love soft pretzels and will definitely have to try this!!!
Thank You Deebo
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Old 09-29-2015, 01:19 PM   #33
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Originally Posted by Q Junkie View Post
Looking great. You brought me back quite a few years when I used to make bagels and pretzels out of the same dough. Similar enough just a different shape.
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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Old 09-29-2015, 01:20 PM   #34
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Great pron and thanks for sharing. Now on my to-do list!
Thank You gary
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Old 10-02-2015, 09:14 AM   #35
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Great stuff...Thanks!
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Old 10-02-2015, 09:27 AM   #36
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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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Old 10-03-2015, 08:40 AM   #37
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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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Old 10-03-2015, 09:12 AM   #38
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I sense pretzels in my future
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Old 10-03-2015, 09:18 AM   #39
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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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Old 10-07-2015, 08:28 PM   #40
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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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Old 10-08-2015, 08:01 PM   #41
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That's amazing.cant wait to try
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Old 10-08-2015, 08:58 PM   #42
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Damn now I am going to have to try these. Looks good!
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Old 10-09-2015, 12:48 PM   #43
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Quote:
Originally Posted by Gulfbeachman View Post
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.
Quote:
Originally Posted by landarc View Post
I sense pretzels in my future
Quote:
Originally Posted by Fwismoker View Post
When I was a kid my favorite thing in the mall was getting a Hot Sam pretzel......HAD to have one!

That looks fantastic!
Quote:
Originally Posted by Thule View Post
That's amazing.cant wait to try
Quote:
Originally Posted by 2liter View Post
Damn now I am going to have to try these. Looks good!
Thank you all. These were really good and not that hard to make. There are just 2 things I'd do different next time. 1) I put too much salt on them and b) the bottoms were a little to done for the top. (Some were just a little burnt)

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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Old 10-09-2015, 12:50 PM   #44
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Quote:
Originally Posted by Bravo View Post
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.
Thank you Bravo. I thought about the lye solution but decided against it due to the caustic nature of the lye. I just didn't want to have to deal with all that came with it.
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Old 10-09-2015, 01:19 PM   #45
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I would say that you nailed that
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