How To Make Pretzels That Cost $189

[@htme]

Thank you again to Mech Arena: Robot Showdown for sponsoring today's video! Install Mech Arena for Free 🤖 IOS/ANDROID: clcr.me/MA_HTME and get a special starter pack 💥 Available only for the next 30 days.

[@MusterdTiger]

AYYYYYYY MECH ARENA!

[@among-us-99999]

does it help your channel if I download that?

[@iSyriux]

Hey Andy, I hope you guys don't ever stop what you're doing, I noticed your views are pretty low and that might serve as a demotivator and cue to start doing "popular" stuff to gain more views. But be warned, once you start forcing yourself to get "popular" the charm of your channel will be gone. I've seen it happen with a lot of channels. I've been watching your channel for like 5 years already since the beginning of your series, and it's nice to come back and see you haven't changed much. Cheers.

[@jonored]

Definitely thinking that you guys should make a proper quern-stone if you're going to do much more of this kind of thing. It'll be MUCH more effective and is still quite simple and ancient. Ultimately full-scale grain mills are essentially motorized quern-stones anyways.

[@Azilythe]

They had one before, they must have lost it.

[@TheLostSorcerer]

@@Azilythe Probably was in the shop where the fire happened.

[@boid9761]

A metate would have been more efficient, and easier to create due to certain events

[@It-b-Blair]

I saw one sitting in the ocean shore, near tabletop beach, in Puerto Rico yesterday! Shipping would be crazy, but you could totally use it!

[@Sientir]

I'm glad you understand that mustard to dip a pretzel in is important when it comes to large, soft pretzels. Also, now I want a big, soft pretzel!

[@allisterhale8229]

You mean cheese dip, like a beer cheese? I was wondering why the video started with mustard

[@Richi2236]

In Germany a mustard dip is not traditional. Usually it goes with Obatzada (bayarian cheese dip) or with herbed butter. :)

[@paulraley1978]

You should make a small stone mill you spin to grind grain you could make it with iron chisels and some river rock

[@kbee225]

Quern stone

[@paulraley1978]

@@kbee225 thank you I forgot the proper name

[@wadewilson524]

Watching your videos always makes a walk through the grocery store a pretty surreal experience…. Makes you realize how we take it all (and thousands of years of trial and error) for granted.

[@MauroTamm]

Might be time to invent the hand stone mill.

[@Unsensitive]

Or wind mill, water mill, goat/horse/donkey mill..

[@Unsensitive]

@@L1mJahey finer particles an texture, which opens up more baking and useage options. If you've ever ground flour by hand, which I have, you stop at "good enough".

[@MauroTamm]

@@Unsensitive The medieval era stone mills still produce very coarse flour. Until they got into proper separating, sieving, finer and accurate stones.

[@Unsensitive]

@@MauroTamm I'd assume this was what flour sifting was for initially. Any insights?

[@collinbarker]

@@Unsensitive Flour sifting was to remove rocks, mites and clumps.

[@Teklectic]

The temperature of the water used to make the mustard will determine how spicy it is, if you use cold water it comes out hot and if you use warm water is comes out mild. The reaction that creates the spice takes time to work so you need to let the mustard sit overnight after grinding and mixing before enjoying it, this is how I make my own spicy mustard :D

[@kayagorzan]

Interesting

[@swedishwildlife916]

coud you make a prestel whitout using water and have it not be spicy?

[@karlos1008]

I love the food/drink episodes. The history of food is insanely interesting and seeing it in action adds another dimension

[@daxgaz]

So glad to see that you guys are back!

[@laurenapolis]

Thank you 🥰

[@daxgaz]

@@notsure221 I not only love this show, I have been on it a couple of times! Check out the mastering ceramics video.

[@SylviaRustyFae]

Putting the salt in late is actually a **good thing** when yeast is involved. Tho it may be a small difference, salt mixed in earlier can make for a less hospitable place for yeast; esp ad the salt will find the water and dissolve itself in it... which is bad cuz the yeast is still in said water. Simply mixing it all together first until the liquid is fully incorporated and then adding the salt can make the dough rise easier as the salt mixes in more evenly (and youre gonna knead the dough regardless which will ofc mix the salt in more)

[@MrBlack0950]

You guys are improving your historical baking skills! The pretzels look amazing, which is definitely a good sign of improvement from previous baking episodes. I cant wait to see more!

[@ChrisLeeW00]

I was not expecting to see medieval art depicting pretzels, but here we are. I bet you had fun at the Faire, it feels good to get out again.

[@townsville69]

That mustard looked delicious !

[@bbrockert]

I was hoping you would ferment the mustard, but it still looked delicious by the end. Amazing how the very dark sugar color just made it look more like mustard, if anything.

[@RastafarianPilgrim]

It absolutely looked like the kinda mustard my mom makes in a big ceramic bowl, crushed with a steel cannon ball and a bunch of honey in it, absolutely delicious christmas treat in our family

[@averyz3320]

andy: adds an inch sphere of pure mustard to his pretzel andy: whoo that is spicy

[@secondengineer9814]

It's amazing how continuous the 4 months cuts seem! You guys have a good operation going!

[@dwaynewladyka577]

I love pretzels, and those are next level pretzels. Cheers, Andy! ✌️

[@lisahoshowsky4251]

Seeing your random mustard sprouts I just came to the horrific realization I’m probably going to have kale everywhere next year because mine went to seed with pods just like that and they got everywhere🤦🏼‍♀️

[@tildessmoo]

Mustard starts a chemical reaction that creates the spice when you mix it in water, and that will continue until either it runs out of reagents (around 15-30 minutes) or you stop the reaction with heat (it's been a while, so I don't remember how it works, but I _think_ you cause a different reaction that uses up the reagents for the spice reaction when you heat it). So, to zero in on the spice level you want, you've got to cook the mustard briefly.

[@boid9761]

4:11 You're supposed to "season" your pounding stone before grinding your wheat to lessen the contact of rock

[@morrigankasa570]

Ya those Renaissance Festival Pretzels are soooo delicious same for the Mead. As for Mustard, yes Coarse Ground Mustard is some of the best type of Mustard out there:)

[@forestnfren8146]

glad to see you're back at it my guy. Have a like

[@Toxicity1987]

Its really time that you get a Millstone.

[@black-kawa]

The Pretzels seems to be very tasty! But i cant look to them and dont remember a turd! Kkkkkk

[@jasonmorello1374]

As others are saying, you should work on second stage tools, like quern, as these things are a big part of non centralized life of ancient times. If you are feeling ambitious, you might go for a water power mill. That would be amazing. It also greatly steps into other early automation, which people don't see to realize was so critical.

[@annmarielletinkler1562]

Yay a new htme!!!

[@DH-xw6jp]

I hope you eventually have a chance to make a grindstone. That mortar and pestle seems like a pain to use.

[@GFkilla17]

I wonder if he's the only neighbor growing mustard in his garden

[@Gulliolm]

Not anymore i bet

[@Frogmancdw]

That horseradish like taste from the mustard is from them being raw and fresh. Whole grain mustard is typically fermented to tone down that and give it a more mellow and rounded flavor. Let it sit in a jar for a bit and give it a try.

[@AlisNinsky]

Pretzels! So exciting and informative.

[@thomaswhite6842]

I do think it’s cool how it seems these projects get progressively cheaper as their skill and tech improve

[@Gunga_FAB.50]

Andy saying sheesh is not something i knew i needed in my life 10:07

[@FrauWNiemand]

It looked that delicious that my five year old wants to make pretzels the stoneman way, now. Greetings from Leipzig, Germany

[@morbiddinosaur]

Taking sponsorships is a really smart move right now, your content is as solid as ever

[@brycehampton7649]

I love to see your background, your new KZbin shop. 😊👍🏻I like this video.

[@simoncleret]

Yeah, American mustard is weaksauce. Alton Brown has a good guide on maximizing mustard heat if you're interested. I like the coarse stuff more, personally.

[@tonyoliver4920]

Grinding flour with mortar and pestle. I’ve seen you do that a lot. Couldn’t you do an episode (if you haven’t already) with the big circular grind stones, funnel/hopper carved in the centre and I assume they would be lower at the outside edge so the flour would propagate outward {would that be camber (like a road) or would the rotational stone just be considered concave while the base would be convex?}

[@tonyoliver4920]

Oh, you need it to rotate… so wind, water or a team of slav… volunteers to turn the stone (isn’t that the start of the ‘80’s Conan movie with Schwartziger)

[@carthius]

Yall should make the Mortar deeper... like a lot deeper

[@nasonguy]

Homegrown mustard is THE SHIT. Spicy AF and I'm all over it. One of the best microgreens or full grown leaf to spice up a salad. You can make super spicy ground mustard out of the seed. You can add whole seed to anything you're sour pickling. As long as you live your life as a heatonist, homegrown mustard is unbeatable.

[@r0llinguphill483]

This was a great episode

[@randomlogic]

YAY! The renaissance festival! My childhood in a nutshell.

[@thewaxman4]

Those pretzels looked amazing!

[@danc6167]

That mustard looks fantastic

[@youda3818]

I've learned to use trial and improvement instead of trial and error and it actually makes more sense

[@DreadX10]

Your method will only allow you to creep towards perfection, never reaching it. With 'trial & error', you also allow yourself to go too far and can approach perfection from both ways. That makes 'trial & error' superior to 'trial & improvement'. Even more so when you let 'others' make the errors and pay attention so you can avoid them yourself.

[@cjsk]

I agree you should invest in a mill. If the flour weren't so coarse, these might have looked a little less predigested. I'm sure they were delicious, however

[@jakecarpenter7406]

Yum! do you deliver?

[@linokuma6559]

9:39 that lady.... we share the same thought .... ( O v O). hey.. you should build sturdier quern stone.... maybe the permanent one since you gonna use it a lot. :D I can see you can bake everything with that... make em big mate :D. Whoa that pretzel crunch is satisfying...

[@roberth.5938]

Here in Germany, pretzels (Brezeln) is a national food. And their not that tiny hard things you snack while having a beer. Their are big enough to fit into both of your hands, soft like bread. And they are freshly baked. And I tell you, the absolute best is a Butterbrezel. You wanna guess? Right, it's a pretzel cut in two slices with butter in between. Just delicious. If you ever come over to Germany, be our guest, look up any bakery and ask for a butter pretzel. This is my secret tip to my friends and tourists ✌️

[@TOGthatoneguy]

i love to see you uploading i always tune in for this show.

[@DC9848]

Wuhuu, the team is back! Loving the content ☺️

[@Nik.No.K]

This looks like it might be one of the most tasty food items you guys have made on the channel

[@weylako214]

Hey Andy, i dont know if its possible, or if you guys even want this, but please hear me out: I think it would help your channel if you give a bit more context and structure to your videos. What i mean by that: Maybe you could seperate your videos more and say at the start: this is a video of the free series, this is a video of the "next step in human history-series". I mean you already incorporate a graph in your "next step in human history-series"-intros, where theres a grinding-wheel, sword, boat, etc. But maybe you guys could make this graph with your actual inventions, you did and have also like gray inventions on there, which still have to be unlocked. Approaching the series this way would have the advantage, that 1st your series is more structured. 2nd people that watch newer videos are more inclined to watch older videos, if they see this graph [i mean you dont have to show all of the graph in every video, maybe just the inventions you needed for the project your doing in that particular video, something like: today we make pretzels: for that we need a 1st grinding stone (scrolling down the graph to the grinding stone with the year of the invention (and maybe a picture of the first known grinding stone or the civilisation that "invented" it, or a picture of your video-thumbnail in which you did this invention)- maybe even put the link in the video-description), 2nd yeast (scrolling down to yeast), 3rd baking-oven (scrolling down to baking-oven) and so on] and 3rd people watching your videos get at the beginning a visual represantation of your journey and connect more to it. and 4th you could make merch out of it, maybe every milestone one T-shirt with all the steps before leading to that particular milestone. I know you guys are going through a lot at the moment, but maybe its something you could wrap your mind around in the future or is even a starting point from which you could back on your feet. Let me know if feedback like this is appreciated, or not :). Sorry for bad english, not my motherlanguage.

[@superstitiousfishes1247]

you once said that every epoch of human development was defined by the temperature to which we learned to make fire. i'm super interested in this thought. can you point me to any resource that supports or expands on this claim? thank you for your awesome content.

[@monkemind420]

There's more twists in this than an M. Night Shyamalan movie

[@matthewmccalister5594]

The mustard is REALLY spicy.

[@jaratt85]

Mustard root can also be ground up and used and mustard greens can be ate as well. Pretzels also typically have sugar and butter in the batter as well. Sodium carbonate can also be used in place of lye but it's not quite as good. (a recipe I found called for "baked baking soda" which is sodium carbonate, baking it removes one of the carbon atoms from the bicarbonate) A common source of sodium carbonate is washing soda.

[@javachopTV]

11:13 haomp

[@evanfelch7689]

Always facinating to see how this could have been, or was, done not too long ago.

[@JonathanKayne]

8:02 "my lard reaction" lol (It's pronounced "my yard" by most)

[@kbee225]

Yep Louis Maillard after which the reaction is named is french. So the LL is silent-ish.

[@HighOnTacos]

I discovered recently that white sugar is not vegan, as they use bone ash in the refining process to get pure sugar. Maybe you could research the process and purify your beet paste? Edit to add : Maillard is pronounced My-yard or something along those lines. The L becomes a Y.

[@mrchakrie]

You guys always keep me excited for the next video

[@A2dy]

This might be the closest to a modern food that you've come in awhile.

[@craiz6668]

You should try and find a way to grind the Grain smoother. Maybe a grindstone?

[@kexcz8276]

Next time, try making home made roasted Almonds/ Peanuts please! :D

[@HercadosP]

Your prehistoric mustard looks so good

[@TigersRforever]

Glad you're doing okay and I hope every bit helps!

[@JGHFunRun]

Waiting for him to hit the computer era and go “This isn’t like anything I’ve made before!” If that is he survives working with HF or discovers an HF alternative in chip making…

[@torg2126]

Transistor computers could work, that's the middle ground between vacuum tubes and microchips. He would have to mine and refine germanium to make the actual transistors, but IBM had literal desktop sized transistor computers by the 1960's or so.

[@raywister5138]

I'm so glad your channel survived. Thank-you. I also watch you on curiosity streem

[@jessecunningham9924]

Welcome back! I especially liked this video because my girlfriend and I were considering making these from scratch. How does the mustard compare with real Dijon mustard?

[@dorothycarter9974]

Nice to see that things are back in action 👏🏽🥰💪🏻

[@rebus1569]

We love all the work u guys do don’t feel like u have to keep posting if u aren’t in the mood love you HTME

[@willbachman9312]

If you don't make a round spinning mill Stone or quern stone you should make some kind of wind powered mill or water mill. To hammer your grain properly mortar and pestle just doesn't work well enough

[@deepseaknight416]

those came out pretty well

[@professionalafrikaner2269]

Heartwarming lovely video

[@KingJupiter]

As a german , without watching the Video. I am intrigued

[@Thechilly1]

in Denmark the mustard is super spicy good in a sliced ham, cheese, lettuce and mustard sandwich

[@Nono-hk3is]

Worth it!

[@ftgv1]

Damn, such a beautiful video. Thanks for your hard work man. And really interesting to boot

[@_VISHALV_B]

Have a good time

[@jenaf3760]

as a bavarian I must say that the shape is all wrong, the string before yoi form it should be thiccer in the middle and thunner at the end. also a cut on the tjicc part b4 it is backed. very important! Great video though!

[@laneyb8911]

Those are some good looking pretzels

[@kikolektrique1737]

YES YOU GUYS ARE BACK

[@alexandrufrateanu]

loool.....those mustard seeds are Russian red/black mustard seeds....which are Hot as hell. For mustard for normal/weak people, yellow mustard seeds are used :)

[@jackcloud8547]

Looks like you're back on track😃

[@charleslambert3368]

now you need to make Weißwurst. But wow i've been wanting to make prezels for a long time. is hardware store NaOH (relatively) safe for this?

[@nrrork]

The couple times I've made pretzels, I use a baking soda solution. I'm not messing with lye. I've seen Fight Club.

[@thebakk34]

Oooo, that mustard really makes me want to make beer brats and put my feet up.

[@diablominero]

Salt is salt, whether it's from rocks or the store. There's no way for salt to be "more potent"

[@The_Unflushable]

Andy confirmed as Disney princess

[@TheLifeOfAnIndividual]

I think you should look into making your own mud bricks or clay fired ones for a decent brick oven

[@DH-xw6jp]

They did. Before the fire destroyed the workshop

[@TheLifeOfAnIndividual]

@@DH-xw6jp oof

[@justacube8425]

Nice

[@carlosurias9255]

you guys are awesome. keep up the great content

[@DontarrestmePLZ]

11:22 "good soup"

[@elvisaguiar7099]

Cant wait to see more

[@glopbot2]

How safe was it to soak the pretzels in those caustic solutions? Does it penetrate the surface?

[@The-SaltiestPretzel]

Loved every minute.

[@CliffCardi]

If you haven’t made ice cream yet, Minnesota at this time of year will give you plenty of time to perfect it!

[@GbBusterBoom]

You need the “ye olde rotary quern” for that grain. It’ll save your fingers even if it works your back

[@fpvleo2606]

Never seen someone eat Brezeln (Pretzels) with mustard in Germany. Is that normal in the USA or did you forget to make sausages ?

[@jamesnovick4919]

Yea some people like mustard with pretzels

[@oussama303]

Great work guys, but are going to talk about how they look? I mean, if I found them on the floor I would think who take a dump here hhhhhhhhhhh