Claire Saffitz Makes Homemade Pretzels | Dessert Person

[@ranija]

As a German, thank you for making the inner bits crunchy! I always feel like Americans miss out on the best part of Brezn. A great way to eat them is cutting them in half and adding cream cheese and chopped chives. You can get these "Frischkäsebrezen" everywhere here in Bavaria :)

[@rebel4466]

They prefer dipping in mustard. I feel a bit insulted

[@Sophie-qx6fw]

I visited bavaria. That fresh cheese bread pretzel is so tasty.

[@Zoyphinx]

Oh sounds so yummy

[@itsaboutalexa]

Or a Butterbrezn ❤ just slice it in half horizontally and slather some butter and chives. Eating it with mustard is wilde!

[@SergjDragunov]

You hot

[@noob19087]

18:10 When you dissolve the sodium carbonate it dissociates, changing form from solid Na2CO3 to dissolved 2 Na(+) + CO3(2-) . This dissolved form is more energetically favorable, meaning that the energy stored in the bonds is lower than in the solid form. The energy has to go somewhere, so it heats up the water. The dissolution of sodium carbonate is an exothermic reaction.

[@mohamadproskill]

WOW that's very interesting! Thanks for sharing it

[@blueanimul]

Love gen chem

[@blueanimul]

I thought that exothermic reactions resulted in bonds that were stronger, or am I trippin lmao

[@noob19087]

@@blueanimul I'm a material chemist, so this is not really my area of expertise. But since an exothermic reaction releases energy from the bonds, obviously the bond energy has to be lower because of the second law of thermodynamics. I don't think the energy of a bond is necessarily correlated with its strength, for example explosives have energetic but unstable bonds that want to react really bad. If someone who knows their stuff reads this, I'd love to see a proper explanation ☺️

[@meri7108]

@@blueanimul Generally yes, but roughly speaking, a bond with less energy stored in it is a stronger bond

[@laurasourdough]

Science + Claire = ultimate baking video satisfaction.

[@oldcowbb]

+ cat

[@catman6089]

Hey Claire, love your videos, Id recommend looking up a "continuous/misting" spray bottle. Im a hairstylist and use them all the time, but I've heard from clients that the super fine mist is also helpful for cooking/baking and even certain arts & crafts! no need to hold your spray bottle multiple feet away from whatever youre spraying! (its also way easier on your wrist if you need to do more than one pump)

[@emy7873]

I really like what you did with the multiple camera angles during rolling. I always appreciate how much your videos are about learning rather than just recipes 😊

[@vroniloose5995]

I work for a machinery company that invented a fully automated pretzel twist machine and while I find it fascinating and an amazing example of ingenuity, I also appreciate Claire's home-baking approach and accessible way of explaining pretzel-making. I've been wanting to bake my own at home but kind of always hesitated because of the dipping part. Thanks for the cool video! 🫶🏼

[@DSansome]

What's the name of the company that makes this machine?

[@HawkOni]

Thank you for minimizing your use of plastic! It’s so frustrating how much plastic is used by every other baking KZbinr I see - we have been baking bread for thousands of years without plastic! It’s not a necessary component!

[@dflosounds]

2:20 someone correct me if I'm wrong, but I think she meant to say that it RAISES the pH, not lowers it. Alkaline substances have a higher pH than acidic ones.

[@paulatorres1683]

yep!

[@lorraineedmond5921]

That threw me off, too!

[@Kewl-vibes-only]

Yes...base is higher pH

[@olgamaier1212]

Love love love pretzels :)) Here in Germany they also vary quite a lot from region to region. The swabian Brezel most times has a lenghtwise cut on the thicker part and thinner arms, while the bavarian ones don‘t. My grandpa, who is also a baker, would always add lard to the dough, which makes them even more soft and moist but still crunchy on the little arms :)

[@AlexandraAndStuff]

Dough recipes are my favorite, thank you! Also, I would LOVE to see Claire make a traditional Viennese apple strudel

[@arghleblarghle]

Thanks to Claire, I make bagels every weekend! I don't know if learning to make pretzels is a good or bad development for my life 😂

[@loho1125]

I think this is a good compromise for home bakers! I mean, who wants to handle sodium hydroxide in their kitchen? Just one tip: Boiling the pretzels in the alkaline solution makes for a better colour and glossy, crunchy finish because it helps with pregelatinization☺️. Another dip option that I can absolutely recommend is Obazda, which has cheese and onions in it. Though, to be fair, we are usually too lazy to prepare a dip and just devour them with a good amount of butter haha😂

[@unit--ns8jh]

I really liked Obazda on my trips to Germany and once I gave some to my friend who immediately became an Obazda fanatic, now when I'm in Germany I have to buy at least four tubs just for him 😅

[@MaureenDrees]

The glass bowl for the stand mixer makes it so much easier to see what is happening inside, thank you. If the baked baking soda and water solution became warmer when mixed together, it is an exothermic reaction, meaning that it releases energy.

[@MissGimpsAlot]

Just me hoping Claire will cover Pfeffernüsse come Christmas holiday time! 🙏🙏👍👍

[@maximilianwichert7981]

Great video Claire! For those who want to use lye: - Make a 4% sodium hydroxide solution (use high grade NaOH; not for cleaning or technical grade) - After proofing remove the cover to let the pretzels get a skin (about 10-15 min). Best in the fridge. - Then dip the pretzels for 10 seconds in the lye. Be careful when using the lye. Although it’s just 4% you might ruin your countertop if you leave it for too long on it. Lye can be quite aggressive to parchment paper. After baking you might have some holes. Also, I usually use more butter in the dough. It gives more flavor and a better texture.

[@noob19087]

@@maximilianwichert79814% Is pretty dilute, but your eyes don't care. Get it on your skin, and you'll have an annoying rash. Get it in your eyes and you're blind. Good advice, but eye protection is non negotiable.

[@maximilianwichert7981]

I fully agree with the protection. Gloves and goggles should be worn.

[@lorraineedmond5921]

Claire is the best, most thorough explainer

[@scallywaggy]

always a good, relaxing and peaceful moment in my day when claire uploads ❤️

[@shinygoldfat]

THANK YOU ON THE TIP FOR BAKING THE BAKING SODA. I have tried the boil, water, and baking soda method where you dip the pretzels, and that was a hassle because the dough wanted to melt into the water and it just was a disaster. Putting the pretzels in the freezer and then giving it a long soak is genius.

[@gabrielleyoung1097]

I hope this comment finds you well. This video was comforting and I loved the love from the entire team. Thank you for your videos and your love that comes organically. Such an inspiring and wonderful experience ❤

[@ABlueDahlia]

Claire, you're glowing and your hair and nails look amazing! Thanks for the video! Wishing you well!

[@noormurtada209]

I 100% agree ! She’s glowingggg

[@chadrific]

I knew it! I’ve missed a bunch of vids and came to the comments to confirm my suspicions

[@asuban]

I make pretzels quite often, since I really like the chewiness and the crust. Nice to see how Claire makes them. Pretzels are like one of the best bread inventions ever.

[@unseenuniversity9832]

I live in Germany and my favourite bakery does pretzels that are topped with egg, bacon, and cheese. The cheese is melted and it holds it all together so it's easy to eat on the move

[@KG-fv4nc]

so the egg and bacon are on top and then kind of glued down with cheese? like a bagel with it all spread or just over the pretz bits?

[@unseenuniversity9832]

@KG-fv4nc yup full pretzel, not cut open. Stuff piled on top and then kept in place with cheese

[@Boarischer_Bua]

We Bavarians eat our pretzels with a special cheese spread called Obatzda. Based on camembert, butter, paprika powder and other spices. There's even an entry about it in Wikipedia 😉.

[@Melissa_P_462]

That sounds Delicious!!

[@Boiwiththelegs]

Claire's hair is gorgeous 💜

[@crimiusXIII]

FINALLY a good baking soda pretzel video, thank you! I would love to do lye, but I never have it on hand and the craving passes before I order some.

[@Imjustheretonotbefined]

Regarding the Baked Baking Soda, have you looked into using Kansui Powder instead? Its a powder made of Potassium Carbonate and Sodium Carbonate that is used for the same purpose as the Baked Baking Soda when making Ramen noodles, as they are Alkaline Noodles instead of Egg Noodles. Interesting chemistry in Ramen making in general, but it seems like a possible solution to not using lye here as well

[@neon-kitty]

Yes, lye pastry with butter is a great combo and indeed common in Germany. A lot of the time I'll just slice and butter it but sometimes with pretzels (since they're a bit awkward to cut open) I'll also make some garlic butter for dipping.

[@debsokobin]

I just can't get over the patience one must have when baking SO many things!! That's definitely a challenge for me!

[@acf870]

Being Australian, pretzels aren’t a very common thing but I recently found a store that does them and now I crave them so much

[@evrgreen_13]

what's that bowl cover she uses? 7:47

[@tiffanyh6496]

I need to know too!!

[@cherita18]

Congratulations on the bun in the oven!❤🎉

[@danielsimms5796]

That clip of the pans going into the fridge was so real (no space for the second pan, the first got tucked into the crazy full pantry drawer). About the bath: do you always do baked baking soda or do you use lye when not filming? (Do you remember Alton Brown's Good Eats episode with pretzels and his lawyers itchy and scratchy make him not use lye?)

[@gaymface5207]

Claire’s looking great!

[@claudiahobbs4131]

bun in the oven!!!! how exciting!!

[@josieposiepainter]

Yay glass bowl upgrade!!

[@LunatheBeheader]

I really wanna try this, but don't have much kitchen space. Also want more Archie cam, he's adorable!

[@Cee_w_B123]

Great video Claire!! Could you PLEASE do a part 2 and make pretzels using a Lye solution? I think it'd be a super interesting video. There aren't many on KZbin

[@Dynamic_dino_]

The first think I ever learned to bake was pretzels, and this version looks infinitely better

[@christinewade1895]

Claire, Claire, Claire! I have been trying to recreate the pretzels I grew up with, and took to school (buttered) every day. This recipe comes really close. Never thought to rinse them off a little. I used Lye. They are delicious! Thank you.

[@Rainie1133]

I love hearing Archie...it's so homey ❤..comfy

[@buckingtonhassleshire9136]

nice, ive been binge watching all the vids with my dad recently, cant wait to watch.

[@PorterCollins612]

Soft pretzels are one of my favorite things in the world-thank you!

[@prissylou1217]

SUPER CRITICAL SAFETY TIP: If you are using lye, ALWAYS add lye to water. NEVER the other way around. Also, when mixing, the solution will release fumes that could burn your airway so mix it under the stove hood with the fan on or outside. Finally, water and lye create an exothermic reaction so the mix will get very hot. You'll need to let it cool before you use it. Or you could sprinkle the lye over ice. The ice will melt quickly from the heat of the reaction and will rapidly cool the mixture. (I think this method produces less fumes too, but still be very carefull)

[@TheLavinaChild]

Yes thank you!! Came here to comment this too. Not only do I work in a lab with chemicals but I'll do a lye bath for my pretzel-making too. The fumes can definitely be irritating and fully recommend the under the hood tip.

[@prissylou1217]

@@TheLavinaChild Thanks. If I got anything wrong, please correct me. I'm not a chemist. I just watch A LOT of soap making videos! 😁

[@ericcrystal8593]

All my knowledge comes from your videos Claire. Thank you so much! And also ty for this receipe. I can play homage to german heritage ❤

[@cocoxcocoa]

Something that I like to do with fresh pretzels every once in a while is to brush them with butter straight out of the oven then roll them in cinnamon sugar. not traditional what so ever, but absolutely delicious as a desert.

[@JenniferJadeKerr]

Happy Thursday! Time for Claire ❤🎉😊

[@Alsacien]

I live in Alsace, France where the pretzel is very popular and where the book featuring the earliest depiction of a pretzel was written (Hortus deliciarum) and I can't say that I've ever seen someone dip a pretzel. We just eat them as is, often after removing most of those huge salt crystals sticking to their surface.

[@newfoundland3238]

try it or chocolate!Surprise

[@RichSanDiego1969]

Happy Halloween Claire

[@JClucky13]

I absolutely love the intro

[@peachpotato0]

Pretzels and Honey mustard, my two favorite things 🤤

[@Melissa_P_462]

I adore pretzels. You mastered them! Looks Amazing!! Too many steps for me tho. Im happy to get a giant pretzel at the local brew pub!

[@SbjsksmNx]

You seem like someone who loves yourself. ❤️

[@Erikatlady]

My 4 year old daughter wants to let you know that we have the same color kitchen aid mixer as you! She actually asked me if we took yours lol

[@user-tu4zt1jw7z]

Great episode as always however… Is anyone else missing the kitty cat cameo at the end?

[@alliberry]

yes, it;s just white

[@lechatbotte.]

Yes!! I love soft pretzels. Claire the antidote for boring in my kitchen. The antidote for the crazy in my world,

[@benicerh]

I’m so glad I’m not the only one thinking what others are thinking

[@lyricbread]

What are you thinking?

[@a-smith3y]

There's a plastic worm gear in the Kitchen Aid Artisan mixers that really doesn't like stiffer low hydration dough being mixed for multiple minutes. It will strip out. The replacement gear and grease to DIY fix it isn't too bad, but it takes some mechanical know how and at least one specialized tool (pin punch) to replace. Not too difficult to do if you are so DIY inclined. Lots of repair guides are available to help. Mixing for multiple minutes on low speed on such a stiff dough will really beat on your mixer, especially something like the Artisan that isn't designed for such use. It's probably better to mix until well incorporated and then hand kneed. I say this loving Claire as she is really an awesome baker and chef, having bought her books and made many of her recipes, but most home mixers just aren't made to mix low hydration dough like that for multiple minutes. I know, I've replaced two worm gears from making bagel dough which is basically the same as this, and mixing it for way less time on each batch.

[@critically.panned]

Emmymade 🤝 Claire Saffitz Being surprised by how much they like their nonstandard measuring spoons that they never thought they’d use

[@Penelope1996]

The people demand Archie get his own mic! He’s helping with narration too

[@Digit2517]

I can't wait to make these. I've tried the America's Test Kitchen soft pretzels and really love them but this looks more nuanced

[@TommieL.]

some freshly ground black pepper works super well as a pretzel topping too!

[@cinka2529]

Yeah ! Another great video, thanks !

[@kanagawakenji7]

For why the water becomes warm, when you add baking soda [NaHCO3] to water it reacts to create sodium hydroxide [NaOH] and carbonic acid [H2CO3]; because the binding energy of the chemical bonds of the products is less than the binding energy of the chemical bonds of the original components, energy is released which goes to warming the water. If you keep waiting, the carbonic acid [H2CO3] breaks down into water [H2O] and carbon dioxide [CO2], and the bubbles of carbon dioxide [CO2] will carry off some energy which will cool the water.

[@LLynx]

While the traditional salted Brezel is a bavarian staple, a new Brezel has gained massive popularity over the last few years, which was invented just before the pandemic : The Pfefferbrezn. Its a similar process, yet the Brezel is coated in a fatty, salted and very peppery glaze. The black pepper flavour is phenomenal, and you should absolutely try it Claire, even if probably you've had enough of baking Brezeln atm. But please give it a try :)! (Oh, and please try Obazda with your Brezel, it's the best combination).

[@LLynx]

Also, the invention of the "Laugeneck" (litt: "Lye corner") is a German type of roll, thats relatively new - like maximum 5 years old. It's a laminated triangular dough breadroll, and is prepared in lye as well, giving it a very distinct pretzely flavour, yet the structure of a croissant. It's absolutely heavenly!

[@putruccu]

Different German regions make them more or less soft on the thick part. It is indeed consumed with butter but at bakeries I always ask for jam😂 and dip them in my latte. Lately it's become popular to use pepper instead of salt on the surface and it's also very good.

[@kwec87]

Hope we some more savory recipes like this one.

[@bobbytables464]

Actually American yellow mustard is very close in flavor to German Mittelscharf Senf. It's just brighter in color due to the turmeric.

[@EatCarbs]

I love pretzels and those looked awesome! Thanks for the video

[@amberbongiorno3115]

I would love love love to see you recreate dunkins blueberry muffins

[@jordinner]

Pretzels always give me a sense of nostalgia

[@xxtuddlexx]

ohhhhhhhhhhhh baby

[@RealAndySkibba]

Just in time for November-fest! This is a recipe I'd love to try. Love a good pretzel.

[@dawngetsreal]

Any chance you could recreate Entenmann's Halloween Cupcakes??? I miss those SO much and I've been trying to make them but cannot get the flavor/texture right for the chocolate frosting!

[@_baert]

wow this is way more involved than i expected. started the video wanting to make them and now i'm not so sure. lol

[@greghackenberg1209]

Malt extract (barley), both syrup and dried, can be sources from a Homebrewing shop. Check and see if there is one in your area, they will be happy to help you. Quantities will be larger that you need, however, so if you know someone who brews, they may be able to set you up with a small quantity...and yes, I incorporate a number of beer ingredients in baking.

[@Kumanosuke]

And shouldn't be in a pretzel ;)

[@michaeljacob9381]

Great video, thanks!

[@serenarodriguez9803]

I just love watching how patient she is. I’m the same way in the kitchen!💕

[@wbfaulk]

2:24 You mean *_raises_* the pH. Alkalis have a *_high_* pH. Low pH is acid.

[@0o0ification]

i bet Claire could also make a really good dessert variant on the classic recipe 😋 maybe brown sugar crunchy and vanilla maple frosting dip...

[@chaoswithcasey]

Where did you get the measuring spoons? I have a set of cups like that but would love the spoons

[@rosiea9693]

Awesome episode! Missed the kitty/chicken cam at the end . . . ❤

[@Andyt11]

can Claire recreate Wetezels Pretzels and Auntie Anne's?!

[@jonathanw.1212]

Loved the video! For everyone using lye, always put the lye into the water, otherwise it gets really dangerous. I memorized „Water to lye, you die“ ;)

[@marshalllucacolognajaramil795]

Happy Halloween everyone!!!!

[@emmag.12]

I love pretzels! Butter would be yummy! & beer cheese!!!!!

[@LTSmash414]

How do you dispose of the solution?

[@ajs1420]

I hope that you will do a video of the lye process when you can. I have been curious , as I am a soap maker and use lye regularly, although I am not sure it's food grade.

[@FunkyBeats2004]

I want Claire to make Homemade waffles and or pancakes. I’ve been dying for a Good Recipe, maybe I’ll stop using the boxed mixtures and go the Homemade route. 😅👏🏽

[@shinycoins1649]

new upload right when I'm hungry lmao

[@Peytoctopus]

This finally fulfills my Auntie Annie’s X Claire fantasy

[@alria2133]

The bakery near my house also sell baking supplies and they have lye water which said to be 2% and 5%. What concentration should i use for this recipe?

[@vcross05]

Well, I like Pretzel Day.

[@wjtrack]

Scrolled down just to make sure someone said this.

[@seanstump8665]

I used to pressure wash restaurant kitchen ventilation. Sodium hydroxide burns are no joke, especially in the eyes. I honestly don't know how my sight is as good as it is. Fight Club did chemical burn portrayal very well. 17:10

[@MatthewHibbard]

Claire (or anyone), where did you get the bowl toppers? I want to try and avoid using plastic wrap when proofing dough.

[@umno2710]

Food 52, I have them and they are fantastic!

[@davidschaefer9696]

Brewer's supply shops are a good place to source barley malt syrup from as well if your grocery store doesn't.

[@Kumanosuke]

It's not needed for pretzels.

[@NicoSchurr]

Claire made a bavarian style Pretzel here. It doesnt have a slit and is more uniform in shape. Personally i prefer swabian style pretzels. They have a large slit in the thick part and the thick part is even thicker while the arms are even thinner. I'll admit I couldn't help but cringe at the egg wash part

[@michellecharest898]

please do german chocolate cake next!!!

[@kjdude8765]

It's not even German! It is the last name of the baker who invented the cake. It's not related to Germany, the country, at all.

[@LiefLayer]

I use baked baking soda (sodium carbonate)... I actually use a pan to make it because it is faster than in the oven. Boil them in a water and sodium carbonate solution (and immediately after a bath in cold water to remove the flavour) and finally I bake them and I brush a little bit of water near the end of baking to get a shiny look. I think my method works very well. I wanted to try with food-grade Lye but in Italy it is impossible to find, even on amazon there is only the non-food grade one. I still think sodium carbonate is the closest it can go and boiling them in sodium carbonate works grate for the color. The only problem is that while Lye burn in the oven you need to wash away sodium carbonate. In terms of taste they are obviously not identical but they are quite similar too. PS. I still love your recipe. But if you try to boil it you will get a better color (with lye that's not necessary but with baked baking soda it is).

[@katievahle1466]

Can we get a recipe for how to make buns in the oven?

[@meghanwalker6146]

Can you do Wagon Wheels, the ones with jam in the middle, doe your next Claire Recreates video???