tag:blogger.com,1999:blog-7173052990851751381.post7553248506946538439..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Pizza Dough Pretzels or Bavarian Bagels?Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-7173052990851751381.post-34118620390708009572016-12-18T14:09:40.892-05:002016-12-18T14:09:40.892-05:00Lye is quite dangerous for a typical home chef. Ba...Lye is quite dangerous for a typical home chef. Baking soda is obviously much safer but someone less effective. You can increase the alkali of baking soda for baking it on a piece of foil at 250-300F for 1 hour.Chrishttps://www.blogger.com/profile/17410614081727556111noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55716998223257574822016-10-30T16:34:10.062-04:002016-10-30T16:34:10.062-04:00I cannot believe how great these are. I've mad...I cannot believe how great these are. I've made them twice...first time as written with store bought dough, second time with homemade pizza dough and made a bit smaller. One of the few things everyone in my picky eater family loves. What a wonderful quick treat...!!Anonymoushttps://www.blogger.com/profile/15799405942329647558noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63334923607052564602016-09-27T09:07:22.106-04:002016-09-27T09:07:22.106-04:00I made these with pizza dough i made in my breadma...I made these with pizza dough i made in my breadmaker, turned out really well! <br /><br />Might try making sausage shaped ones and injecting mustard or chocolate into the finished product next time :)Anonymoushttps://www.blogger.com/profile/04313469233832035019noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-30057685013615553862016-09-25T16:35:36.938-04:002016-09-25T16:35:36.938-04:00I am on a Food Wishes binge this weekend. The chic...I am on a Food Wishes binge this weekend. The chicken ala king was great. Went old-school and served it on toast like Grandma used to do.<br /><br />The pretzels; I wonder if a saltwater wash would give them a nice, shiny, salty crust. What do you think? They taste amazing. Eating one as I type this.Anonymoushttps://www.blogger.com/profile/11244393484247082789noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-10456968103121161902016-09-25T05:26:12.686-04:002016-09-25T05:26:12.686-04:00Hello Chef John,
In the country where Pretzels com...Hello Chef John,<br />In the country where Pretzels come from we use the word Betzel for the shape, i.e,, a knot, rather than the peraration of the dough with lye. We have lye rolls, sticks, rings or even croissants and wouldn't call them Bretzel. On the other hand we make Bretzels from sweet yeast dough or flaky pastry. Here is an example of a particularly elaborate New Years Bretzel: https://m.youtube.com/watch?v=JqJ_q4cLE4AAnonymoushttps://www.blogger.com/profile/15066791112199744961noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59928670199105408182016-09-24T10:27:47.801-04:002016-09-24T10:27:47.801-04:00I tried these and they are pretty darn good. I eve...I tried these and they are pretty darn good. I even had to buy some frozen pizza dough to do the recipe. Next time i make pizza I'll save a bit of my homemade dough to try. <br />This would be a fun recipe for kids to make. Depending on the age they might need help with the hot water part. <br />Football season is just the right time for these.Anonymoushttps://www.blogger.com/profile/13086973838301944432noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55878481166496938752016-09-22T21:29:26.567-04:002016-09-22T21:29:26.567-04:00Food grade lye microbeads are perfectly safe and a...Food grade lye microbeads are perfectly safe and available online.<br /><br />I wear disposable plastic gloves to protect against any splashes.JELhttps://www.blogger.com/profile/16485540764779491618noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-8224738441070285782016-09-22T09:26:26.646-04:002016-09-22T09:26:26.646-04:00^^^Mmmmm...God butter.
Chef John, they sell litt...^^^Mmmmm...God butter. <br /><br />Chef John, they sell little bottles of Lye Water at my local Asian grocery store. Would it be ok to pour a bottle of that into the water instead of the baking soda, or would it be too dangerous?Anonymoushttps://www.blogger.com/profile/13113338436468543456noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64475854039601757002016-09-22T03:12:48.404-04:002016-09-22T03:12:48.404-04:00Man these look good. As a German I never dared mak...Man these look good. As a German I never dared make pretzels (or Brezeln, as they are known over here) because of the lye but never thought of baking soda so thanks for that tweak! By the way, my countryman is right about the mustard but when I saw it I thought "well, at least it's not ketchup"... :-) Apart from butter, in some areas they like to dip their pretzels into cheese spreads so that's another option if you do want to go semi-authentic. But in the end, who cares as long as you like it?<br /><br />For another and pretty exotic bread-based recipe, may I suggest the Ethiopian injera flatbread - I'd love to know a substitute for the teff flour which is tricky to come by. You could do a double combo with one of their awesome stews and get your week's work done in one cooking event. Now how is that for efficiency?<br /><br />All the best from Krautland,<br /><br />DAnonymoushttps://www.blogger.com/profile/04924447441510192428noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22562221534475398082016-09-22T02:16:44.255-04:002016-09-22T02:16:44.255-04:00I tried these tonight with my homemade pizza dough...I tried these tonight with my homemade pizza dough. They're very good but I prefer lye to baking soda as the pretzels come out crustier. JELhttps://www.blogger.com/profile/16485540764779491618noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-58726751379737844832016-09-22T01:52:29.088-04:002016-09-22T01:52:29.088-04:00waooo very nice post about Pizza Dough Pretzels.
...waooo very nice post about Pizza Dough Pretzels.<br /><br />Thanks,<br /><br /><a href="http://www.kanaktrades.com/paid-trial.html" rel="nofollow"><b>Gold Tips Free Trial</b></a>Anonymoushttps://www.blogger.com/profile/02364740528177307708noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31417921435359869672016-09-21T15:34:32.179-04:002016-09-21T15:34:32.179-04:00This looks amazing! Where can we leave our food wi...This looks amazing! Where can we leave our food wishes for you? Can we just post them in the comments? If so, I would loooove to see how you make chicago style deep dish pizza!<br />Michaelhttps://www.blogger.com/profile/09759352071988115346noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-41786391691059893302016-09-21T02:18:56.860-04:002016-09-21T02:18:56.860-04:00Hey Chef John
thanks for all your amazing recipe...Hey Chef John <br /><br />thanks for all your amazing recipes. I m following your Blog since years. I only have one tiny complain (: in Germany nobody is eating mustard on a pretzel, Mustard is for the sausages. Try your Pretzels with god butter that is the way we Germans are doing it. Keep on your fantastic work, I m looking forward to the next recipes.<br /><br />CheersJPSHHhttps://www.blogger.com/profile/06991121437870069894noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69691519593501568862016-09-21T02:11:46.131-04:002016-09-21T02:11:46.131-04:00Those look amazing! I will definitely try them out...Those look amazing! I will definitely try them out, perhaps with a few personal additions!<br /><br />After having seen you make gravlax (or gravlox as Americans like to call it, no clue why, since lax=salmon in swedish) I would love to know your opinion on another swedish classic called Janssons Frestelse (basically Janssons Temptation). Janssons Temptation is a kind of potato gratin which features anchovies. I really think you'd enjoy it and would love to see your take on it!<br /><br />Thank you for all your videos, they give me great inspiration.<br /><br />Sincerely<br /><br />Erik Larsson from SwedenGrimtazhttps://www.blogger.com/profile/16903911325357201937noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71041953317375407682016-09-20T22:18:20.674-04:002016-09-20T22:18:20.674-04:00Do you think it would work to double up on the Okt...Do you think it would work to double up on the Oktoberfest theme by using the dough from your beer bread recipe as the dough for these pretzels? Asking for a friend.Anonymoushttps://www.blogger.com/profile/08783811486458322333noreply@blogger.com