The Best Pretzel Recipe Ever is from 1111 AD - Ancient Recipes With Sohla
video description
Date: 2022-09-14
Related videos
Comments and reviews: 19
Soft
Ayy, I just made some traditional pretzels like this the other day. They're amazing, but I try to make rye, oat, einkorn, barley and buckwheat flours a staple of what I eat, but it just takes so much longer to make pretzels, rather than just making a little loaf of bread. I guess I feel less weird for really only baking traditionally now
reply
Ayy, I just made some traditional pretzels like this the other day. They're amazing, but I try to make rye, oat, einkorn, barley and buckwheat flours a staple of what I eat, but it just takes so much longer to make pretzels, rather than just making a little loaf of bread. I guess I feel less weird for really only baking traditionally now
reply
Nico
Love your Videos! One little correction: While you are right that Sugar Cane was introduced later, there are sugar beads and roots that have been used in the middle ages. One beet sirup that is used a lot in germany for example is 'Grafschafter Goldsaft' and is the industrialized version of what was used for centuries.
reply
Love your Videos! One little correction: While you are right that Sugar Cane was introduced later, there are sugar beads and roots that have been used in the middle ages. One beet sirup that is used a lot in germany for example is 'Grafschafter Goldsaft' and is the industrialized version of what was used for centuries.
reply
The
Hmm my mom's culture they make still these cookies with lye it's a Pagan tradition still celebrated in spring. Love them but l was surprised to find out they use lye. I knew few of the old traditional desert recipes they use lye ( the old traditional type made at home from ash, just had no idea lye was still used
reply
Hmm my mom's culture they make still these cookies with lye it's a Pagan tradition still celebrated in spring. Love them but l was surprised to find out they use lye. I knew few of the old traditional desert recipes they use lye ( the old traditional type made at home from ash, just had no idea lye was still used
reply
just
I really love the sidekick angle of these Ancient Recipes videos. They respect Sohla-s talent and amp up the entertainment without distracting from the history or food. Also, the playful atmosphere avoids the cringey -reality- aspect that plagues the videos of Sohla-s former employer.
reply
I really love the sidekick angle of these Ancient Recipes videos. They respect Sohla-s talent and amp up the entertainment without distracting from the history or food. Also, the playful atmosphere avoids the cringey -reality- aspect that plagues the videos of Sohla-s former employer.
reply
Devon
Lol at sohla went from having millions of views but apparently being discriminated against at bon racist to getting just a tiny fraction of that at history. I mean its a cool concept but it won't last too long. I hope she gets something good after this.
reply
Lol at sohla went from having millions of views but apparently being discriminated against at bon racist to getting just a tiny fraction of that at history. I mean its a cool concept but it won't last too long. I hope she gets something good after this.
reply
Matt
Get into the way a goat or. a lamb would be sacrificed and eaten by the Isrealite priests in the old testament! Like with the blood being splashed on the altar and all the fat and meat being cooked together with an epha of wine! That'd be cool!
reply
Get into the way a goat or. a lamb would be sacrificed and eaten by the Isrealite priests in the old testament! Like with the blood being splashed on the altar and all the fat and meat being cooked together with an epha of wine! That'd be cool!
reply
Chris
11: 55- thank you for that tip! my bfhates when chicken isn't a dark brown (he thinks its not cooked properly) but I never want to overcook it and dry it out to get it to the color he likes, I ll be trying this next Time!
reply
11: 55- thank you for that tip! my bfhates when chicken isn't a dark brown (he thinks its not cooked properly) but I never want to overcook it and dry it out to get it to the color he likes, I ll be trying this next Time!
reply
blktauna
No you do not butter a pretzel! Why would you butter it? you ruin the texture. Please go to Philly and get a Federal Pretzel off a cart. It should noy be fluffy. the texture you had before the butter was perfect.
reply
No you do not butter a pretzel! Why would you butter it? you ruin the texture. Please go to Philly and get a Federal Pretzel off a cart. It should noy be fluffy. the texture you had before the butter was perfect.
reply
Jazmine
Stumbled onto this segment and oh my goodness I love Sohla! I love history and cooking. Such a gem of a show! Each episode is entertaining. I-ve been binge watching it. Never let this show go! Love love love
reply
Stumbled onto this segment and oh my goodness I love Sohla! I love history and cooking. Such a gem of a show! Each episode is entertaining. I-ve been binge watching it. Never let this show go! Love love love
reply
dasja
Sohla: .sprinkle the pretzelstalks with sticks.
Me: That wood be an interesting twist on the recipe but i'll stick with salt.
Nice video as always.
Entertaining and informative.
Thanks!
reply
Sohla: .sprinkle the pretzelstalks with sticks.
Me: That wood be an interesting twist on the recipe but i'll stick with salt.
Nice video as always.
Entertaining and informative.
Thanks!
reply
jesse
Roman legion had LENTIL CAKES as a main ration. Supposed to be high protein, required no refrigeration, would last some time.
Lost recipe, maybe you could make some
Thanks
reply
Roman legion had LENTIL CAKES as a main ration. Supposed to be high protein, required no refrigeration, would last some time.
Lost recipe, maybe you could make some
Thanks
reply
Akira
Hate to be contrarian, but they actually did have a primitive form of lye they used for making soaps- it-s called potash, and it was made using water and ash from the fire.
reply
Hate to be contrarian, but they actually did have a primitive form of lye they used for making soaps- it-s called potash, and it was made using water and ash from the fire.
reply
Matt
Don't like her putting her bare hands into that flour. I've worked in food factories where I've had to be covered all over. It was to prevent cross contamination.
reply
Don't like her putting her bare hands into that flour. I've worked in food factories where I've had to be covered all over. It was to prevent cross contamination.
reply
Zoblad
So they might not have had lye or baking soda, but you could use wood ash as a browning agent. It would've been available and it's strongly alkaline.
reply
So they might not have had lye or baking soda, but you could use wood ash as a browning agent. It would've been available and it's strongly alkaline.
reply
bigsky14
Cereal! I wanna know what kinda things people were doing with nuts/grains/dried stuff for cold morning mixes before the age of cheerios and flakes
reply
Cereal! I wanna know what kinda things people were doing with nuts/grains/dried stuff for cold morning mixes before the age of cheerios and flakes
reply
perfectlyrose
Pretzels are one of my favourite things to make, lye is way too scary for me though lol
Edit:
Now I need to make pretzels.
reply
Pretzels are one of my favourite things to make, lye is way too scary for me though lol
Edit:
Now I need to make pretzels.
reply
Thomas
I'm sure that dumping your beer barm right on top of a pile of salt didn't help your rise any. Mix that in with your flour first!
reply
I'm sure that dumping your beer barm right on top of a pile of salt didn't help your rise any. Mix that in with your flour first!
reply
Helen
I have never seen melted butter put on a pretzel like that before! I have usually eaten pretzels as bar food with a mustard dip
reply
I have never seen melted butter put on a pretzel like that before! I have usually eaten pretzels as bar food with a mustard dip
reply
Karm
my German grand fother would insist on sweet German style stone-ground mustard with those and a bock beer of corse.
reply
my German grand fother would insist on sweet German style stone-ground mustard with those and a bock beer of corse.
reply
Add a review, comment
Other channel videos
