Pizza Dough Pretzels - How to Make Soft Pretzel Rings with Pre-Made Pizza Dough
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Date: 2019-07-25
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Comments and reviews: 9
Gregory Shilov
Hey Chef John, may I say one thing? Please don't stop what you're doing as you're videos are just amazing. I'm just wondering how come you haven't done any Middle Eastern food such as tabbouleh or falafel yet? Or are these items in your plan for videos to do next? Anyway, I'd like to say thank you for keeping me entertained and providing me with new ideas for new dishes to try. P. S: I tried your Gazpacho Verde with Burata cheese and I was amazed by how refreshing it tasted. May I recommend replacing the sage with mint as, in theory, it may provide another level of freshness with a hint of mintyness. Thank you, Gregory.
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Hey Chef John, may I say one thing? Please don't stop what you're doing as you're videos are just amazing. I'm just wondering how come you haven't done any Middle Eastern food such as tabbouleh or falafel yet? Or are these items in your plan for videos to do next? Anyway, I'd like to say thank you for keeping me entertained and providing me with new ideas for new dishes to try. P. S: I tried your Gazpacho Verde with Burata cheese and I was amazed by how refreshing it tasted. May I recommend replacing the sage with mint as, in theory, it may provide another level of freshness with a hint of mintyness. Thank you, Gregory.
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Enny Kraft
You should give making them with lye a try. They taste so much better - plus they're authentic (weird shape aside. That way you don't have to cook them first, which gives them a less chewy, crunchier texture. I can't understand why lye is freaking people out so much when they have no qualms about using drain cleaners. Chemically, they're the same stuff. Food lye is just more purified. Simply take some precautions like using rubber gloves and maybe safety googles and you're fine. Real pretzel dough is made with butter but that bothers me less than the baking soda.
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You should give making them with lye a try. They taste so much better - plus they're authentic (weird shape aside. That way you don't have to cook them first, which gives them a less chewy, crunchier texture. I can't understand why lye is freaking people out so much when they have no qualms about using drain cleaners. Chemically, they're the same stuff. Food lye is just more purified. Simply take some precautions like using rubber gloves and maybe safety googles and you're fine. Real pretzel dough is made with butter but that bothers me less than the baking soda.
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Annette Pedersen
You know, I made beer bread the other day. . and forgot the salt. Do not ask me why - it was a moment of tragically fail multi-tasking. However. . that bread was very much like the soft pretzels I used to love eating when I visited Philadelphia. Except for the salt, of course. Which was not there. But I was able to add it later. Which did not make for a good sandwich. .. Do not multi-task when making 4- ingredient foods
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You know, I made beer bread the other day. . and forgot the salt. Do not ask me why - it was a moment of tragically fail multi-tasking. However. . that bread was very much like the soft pretzels I used to love eating when I visited Philadelphia. Except for the salt, of course. Which was not there. But I was able to add it later. Which did not make for a good sandwich. .. Do not multi-task when making 4- ingredient foods
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Tom Haflinger
Word of caution: add the baking soda to the water BEFORE bringing the water to a boil. Otherwise you're going to have a runaway foam situation faster than you can say nucleation sites. Please trust me on this one. Let's just say I didn't know how to take apart and clean an oven door, and then one day I decided to make pretzels, and later that same day I learned how to take apart and clean an oven door.
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Word of caution: add the baking soda to the water BEFORE bringing the water to a boil. Otherwise you're going to have a runaway foam situation faster than you can say nucleation sites. Please trust me on this one. Let's just say I didn't know how to take apart and clean an oven door, and then one day I decided to make pretzels, and later that same day I learned how to take apart and clean an oven door.
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theREALtimewarp
You should bake the baking soda on a tray in the oven at 200F for about an hour before dumping it in the water. That will force it to undergo a chemical reaction, turning it into sodium carbonate, which works much more like lye than baking soda does for this purpose.
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You should bake the baking soda on a tray in the oven at 200F for about an hour before dumping it in the water. That will force it to undergo a chemical reaction, turning it into sodium carbonate, which works much more like lye than baking soda does for this purpose.
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Arlyn Lichthardt
Hey Chef, the big party in Munich started 3 days ago. If you can't make that one, there's another beerfest in Paris next week. But, quite frankly, if I were you, with your pretzel bagels and some good American craft beer, I'd prefer to enjoy my own event at home.
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Hey Chef, the big party in Munich started 3 days ago. If you can't make that one, there's another beerfest in Paris next week. But, quite frankly, if I were you, with your pretzel bagels and some good American craft beer, I'd prefer to enjoy my own event at home.
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over9000demonfurbies
I work in a pizza parlor and we use pizza dough to pretzels. A good way to get the dough into logs, is to cut the dough into one long strip. then you can put them into 6 pieces and stretch each piece out slightly and make it into the pretzel design.
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I work in a pizza parlor and we use pizza dough to pretzels. A good way to get the dough into logs, is to cut the dough into one long strip. then you can put them into 6 pieces and stretch each piece out slightly and make it into the pretzel design.
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TheCrownedWanderer
Chef John, are you happy with the amount of salt you put on there? I usually see pretzels covered and salt and if I do make this recipe I was curious if you under salted them for aesthetics or if you genuinely prefer them that way. Thanks: )
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Chef John, are you happy with the amount of salt you put on there? I usually see pretzels covered and salt and if I do make this recipe I was curious if you under salted them for aesthetics or if you genuinely prefer them that way. Thanks: )
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29bastet
Holy cow I had never considered using pizza dough I've always made mine completely from scratch and it took me 3 hours total, from start to finish and most of that time was rising and resting the dough. Thank you so much for this idea.
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Holy cow I had never considered using pizza dough I've always made mine completely from scratch and it took me 3 hours total, from start to finish and most of that time was rising and resting the dough. Thank you so much for this idea.
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