German Pretzels & Pavlova - The Isolation Baking Show - Episode 12

[@NOELTM]

Great series - thank you both for making them. This is the best demo of how to prepare/shape/make pretzels I have seen. I am in awe of that pavlova!

[@russswanson7648]

I have learned so much from watching these shows. I miss having a new one come out every week. Thanks Jeffrey & Gesine for doing this for the baking community. Much love.

[@KingArthurBakingCompany]

We miss them too, Russ! But we were so happy to have the chance to learn with them when we could. All the best, from all of us up here in Vermont! Ethan@KA

[@cherylbutler446]

Thoroughly enjoyed each and every episode. Will watch them again and again. I learned so much and loved you both. Your passion is contagious. ❤️

[@teresafarnsworth2646]

Want to invite Jeffrey to check out saponification nation on fb we are a conglomerate of soapers. We help each other, challenge each other and support each other 💜

[@gloriacotten6183]

These demos have been wonderful!! I am late to the party, not discovering Isolation Baking until 2022, but I will be watching them over and over again to learn all I can. Thanks so much for being so generous with your experience and expertise. My baking is expanding and improving by leaps and bounds!

[@KingArthurBakingCompany]

Hi there! Baking on parchment or a silicone mat helps prevent sticking as well as helps protect the pan, it also makes clean up easier! If you chose to forgo either parchment or silicone, be sure to lightly spray the pan to prevent sticking. Happy baking! -👩‍🍳Morgan

[@aileentaylor6143]

Thank you both so much for these videos. I will greatly miss having new ones to watch.

[@cherylegrognet7715]

Just watching this now in 2024! Fantastic series!! Wish you would do more. You are a great team and teachers.

[@KingArthurBakingCompany]

Thanks for watching, Cheryle! We're glad you enjoyed this, and appreciate your feedback. 😊 Are you off to bake some pretzels or pavlova? -🥐Lily

[@winterchillcs]

I hope you guys continue to do more episodes - a post isolation baking show. ❤️❤️❤️ you guys are so great.

[@brendawatsoninsurance]

These are great episodes, thank you so much for making them but please keep making more YOU GUYS ARE AWESOME TO WATCH. Really, you should be on public television.

[@marcduplessis553]

Thank you so much for sharing your time and expertise. These videos will become reference.

[@simonamaloney5258]

I hope you will consider making more episodes, they are very educational and funny. I love to bake, thank you for helping me get better at it!

[@justsomeguyinnc473]

Thank you Jeffrey, Gesine, Ray and KAF for these informative & entertaining videos. Very timely, and the vicarious socializing was very enjoyable as well! You've got a new loyal customer here :)

[@elephantcup]

King Arthur is an American treasure, full stop. I've yet to make any recipe from the website that hasn't been outstanding and that's down, no doubt, to the experienced professional bakers who oversee it all. Will be making pretzels today for sure. I'm also a soap maker, so plenty of lye on hand.

[@KingArthurBakingCompany]

Thanks so much for the kind words. We're so proud of the work we do, and all the opportunities we've found to share the joys of baking. Especially in recent months. It's been an honor and a pleasure. So thanks as well for being a part of that with us, and have fun making those pretzels! Ethan@KAF

[@teresafarnsworth2646]

I can't believe you are done sharing with us. I have truly enjoyed these classes and the wealth of knowledge you both have shared. If you start up again I want to know. I feel as though we have barely scratched the surface. Also I want you to know that you have really upped my skills in sourdough. Also I make soap too. What a wonderful thing to share. Lye saponifies the fats to a solid. You cannot have soap without lye.

[@KingArthurBakingCompany]

Hi there Teresa! We are so glad you enjoyed the show, and that you are baking with success. The episodes are posted on our site, so you can view them anytime you'd like! Robyn@KAF

[@betternpopcorn]

Than you so much for this series. You are both excellent at including what to avoid as well as "how to". I think you'd have a hit show anywhere, anytime

[@louiserood8499]

Thank you so much for the education, enrichment and entertainment! You’ve been good company during isolation. Goodbye tears from Washington State.

[@lowreedman]

Wonderful series. Thank you both so much!

[@jerrycutright3267]

Thank you both so much!! This has been an amazing 12 weeks.

[@madebyferph7978]

I love this. The thing about the morning light shining through three times is from an Eric Carle story, Walter the Baker. At the end, a note says arms crossed in prayer is the generally accepted origin.

[@KingArthurBakingCompany]

That's so sweet! I love Eric Carle's work. 🥰 -🍮Kat

[@Rodrio21]

Please never stop baking!! All the best!!

[@soraiamelo789]

I loved all the videos!!! Thank you so much guys! Hope to see more videos soon :)

[@paulfabien582]

I have loved watching these Isolation shows.

[@Rosemary-lg8sf]

IF YOU GET IT ON YOUR SKIN DON'T RINSE WITH WATER, POUR VINEGAR ON IT DEACTIVATE THE LYE😊👍 great recipe I will be making them❤️

[@codysmith4513]

This comment makes me think of Fight Club: "This, is a chemical burn ..." 😅

[@CLARKSHOMEBAKES]

Amazing series!

[@cdoguo8]

A number of hosts sign off saying "hope you had as much fun as we did." Unlike most, Jeffrey makes you believe it. This whole series was a delight because these two obviously had fun making it. Thanks to all concerned in its production.

[@russswanson7648]

I have enjoyed every episode so much. It's a great service y'all are doing, and I'm sad to see it come to an end. I'd hate to count the number of times I watched the brioche/choux episode, lol. Thanks again!

[@happyhome41]

Was this the last episode for Gesine and Jeffrey ? Y'all made a fantastic pair (of course - trio with the camera person). I only found y'all this week, and by your inspiration, ordered the Emile Henry red baggette baker, and this morning made my first baggettes. I started with one of the recipes on the King Arthur Baking site that uses a starter. I realized I would not get my bread today with that recipe, so I went with another recipe in the nice booklet that came with the baker, and my wife and I just shared one of the results for lunch. THANK YOU ! As for this episode, in chemistry, the saying for reactive reagents and water, the nemonic is, "One can add the bottle of reagent to the river - one cannot add the river to the bottle of reagent." I'll be trying round loaves, biscuits (southern boy here), and the wonderful donuts Gesine demonstrated in a previous episode. Again, THANK YOU both for sharing your knowledge and joie de vivre. Y'all are inspiration for a better life - no higher calling. P.S., I'm a little disappointed that with 74 thousand subscribers, this video only has 9,000 views and 182 likes. Just no explaining some people.

[@KingArthurBakingCompany]

Hi there! Yes, this is the last instalment of our Isolation Baking Show! We're so glad you've enjoyed it and thanks so much for baking along with us. 🧡 Morgan@KA

[@Rosemary-lg8sf]

👍 love the stories with the baking awesome thanks

[@sallysassa]

Great entertainment and so educational. Thank you so much for the cooking lessons from Melbourne AU.

[@KingArthurBakingCompany]

So glad you enjoyed them. You are most welcome! -👩‍🍳Robyn

[@markwoods1504]

I’m fro England and I went to Hotel school in England and on the European mainland and I never knew that Pavlova was from New Zealand I’ve always assumed it came from France what an eye opener . Well done New Zealand

[@andrewgalbraith3035]

Gosh I'm gonna miss you guys.

[@snoopaka]

Thanks for these great videos.

[@ldlink3935]

Thanks for the video, I really enjoyed this style of presentation. Any reason to not just bake it directly on an aluminum pan, is it really necessary or beneficial to have silicon or parchment, or is it just a bad habit bakers have gotten into? I suppose the lye on the pretzel could stain the pan 3:50 , but, a baking pan that is not stained, tarnished or discolored is a baking pan that is not being used (haha).

[@ldlink3935]

I made these this week, right from the bath onto the aluminum pan, no draining on a rack.......no issues, they came great! Lye bath was a bit anxiety inducing, considering I did not use gloves, I used tongs to move pretzel out of SS bowl. Pan, bowl and fingers are fine. Finger did touch the bath at least twice, but my finger did not melt off, water felt slimy, I immediately rinsed it off, no burn, pain or anything--I do have thick skin. Gloves could be useful to reaffirm shape after bath if necessary but pretty much held their shape--I left in for a timed 15 seconds each. Also, I skipped the chill period, I shaped all the pretzels, then dipped 5 and baked 5, then repeat. Thanks for the tutorial and inspiration, will make again!

[@nancybowen4213]

One of you is in my right ear the other my left...very weird....wish I could take your Vermont classes some day Gesine❣️ also wish I lived in Vermont and worked at KA❣️

[@teresafarnsworth2646]

OMG! Ray is super Awesome!!!

[@viridiangreen8259]

Yum

[@fmrphoto]

that finally stretch is my aha moment!

[@madhusankawanniarachchi7548]

is that convection oven and which temperature are you baked those awesome pretzels 🥨

[@KingArthurBakingCompany]

Hey there! This is a convection oven, you can find the baking instructions in the recipe: b.link/pmn6pc Happy baking! -👩‍🍳Morgan

[@cathybass4830]

I watched all the pretzel segments and didn’t see the bath portion. Was it not filmed? Also; the King Arthur website recipe says to slash each boiled pretzel horizontally across its base. I don’t understand that. Can anyone tell/show me?

[@KingArthurBakingCompany]

Hi Cathy! You are right that the bath and baking portion of the pretzel recipe isn't captured in this video. For a visual on the bath as well as the slashing technique, I would check out this blog, which is full of helpful hints! www.kingarthurbaking.com/blog/2018/10/15/making-pretzels-at-home -👩‍🍳Tess

[@sydneybristo22]

QUESTION: so you shouldn't line with aluminum foil? For the lye pretzles?

[@KingArthurBakingCompany]

You could line the pan with foil, since it's something you'll dispose of it won't be a problem if it gets discolored. Kindly, -👩‍🍳Morgan

[@cherryreyes2466]

Please do more shows.

[@Harrzack]

Great info but I wish you hadn’t mixed the two entirely different recipes. Pretzels alone! 🙃😊

[@efrainflores6319]

So you don't boil them in the solution, like other recipes?

[@KingArthurBakingCompany]

Hi there Efrain, step 8 of the recipe requires that the pretzels be boiled in a water/baking soda solution. I like mine with mustard! Happy baking! Jonathan@KAF

[@efrainflores6319]

@@KingArthurBakingCompany Ok. Because in the video he dropped them in the lye solution. So do replace the baking soda for the lye in he solution when boiling?

[@KingArthurBakingCompany]

Hello Efrain, yes, for the baking soda version you are not using lye at all. This is the recipe here: bakewith.us/b2xb5 We also have an interesting read about the differences in using lye vs baking soda bakewith.us/p6d7f Kris@KAF

[@vicpatrdge5552]

Why can’t you just use powdered sugar?

[@KingArthurBakingCompany]

Hi Vic! Is your question in regards to the superfine sugar called for in the pavlova? If so, confectioners' sugar won't work quite the same in making meringue. It's too fine to get trapped in the air pockets while the egg whites whip up and the meringue will collapse. We hope this can help! Kindly, -👩‍🍳Morgan

[@asha6343]

Voice is not good.

[@misschivus]

Noooo! Please keep making shows together! Complete with the cheesy jokes.

[@iamafractal]

Worst cameraman ever! This guy spends half the time and all the closeups blurry. Then while he’s at it he’s gotta hold a blurry chunk of pretzel right in front of the action. Geez.

[@KingArthurBakingCompany]

Hi there! We filmed these on the fly during the early days of the pandemic. We weren't set up for anything fancy yet, so thanks for your patience with the quality. 💛 -👩‍🍳Kat

[@GeneDeLisa]

Dips pre-made pretzels in lye. Pre-made. I stopped right there.

[@rachelberchtold118]

Having taken classes with Jeffrey you’d better believe that he made these himself and clearly explained that the pretzels were being demonstrated in reverse order. A little patience is a good thing.