How to Make Soft Pretzels 🥨 | Bake It Up A Notch with Erin McDowell

[@CatsArtFashion]

Erin is such a brilliant teacher.

[@reginabradshaw2050]

I just found you you! 😊 I love you... I love your way of teaching, presentation. Your sense of humor. You are a beautiful soul. I love cooking. Since I been able to stand on a kitchen chair. Yes, believe it or not. I wasn't in school yet. I'm 61 almost 62. I love cooking. I love you. You are fun. And I went right way after learning The pita... I never made those. I bought one of you savory cook book off Amazon. I get it tomorrow. I have a stainless steel and Glass kitchen. ❤had to tell you. THANK YOU. FOUND YOU looking for pita bread recipe. So easy... I had no idea. God has truly Blessed you. 😊

[@DuyNguyen-yx2vd]

Yes yes yes! I've been waiting for more savory baking. Also yes on the ham and cheese sandwich. Like just a minute in the toaster oven to get the cheese super melty. Maybe some chopped green onion if I'm feeling fancy.

[@martiniontherocks4026]

Go on girl with your bad pretzel-baking self! You've got magic hands and fingers like I've never seen before, ever! Like to give me heart failure to see you bam-boom and there we have stuffed pretzels. You've helped me to get past my fear of pretzel making, thankyouverymuch. I can do this. But before I bake them, I'm going to buy your "Savory Baking" book in thanks for your help and very clear instructions. Anybody else smile the entire way through her video? What a lovely, sweet lady. Thank you Erin.

[@sherilozak4326]

I just wanted to let you know how much I am enjoying your videos, Erin. So informative and you are so confidently knowledgeable. I hope you have much joy in your life because you sure give it to us. Thank you so much! 😊

[@michellemaria1360]

Erin is a treasure! ❤️ Don't ever let her go! 🤩

[@ninamanley1044]

Erin, love your videos so much. They’re just so soothing and enjoyable to watch. I’ve been a home baking dabbler for years, and I’m constantly reading bread cookbooks and blogs, but I find your videos give me confidence to just get in the kitchen and do it!! I already had a plan to make soft pretzels this weekend for an Oktoberfest party, and now I’m second guessing the recipe I had picked to follow!!!

[@katiet8909]

I just received Savory Baking as a birthday present and it is a revolutionary book. I LOVE all the extras (sweet tooth spins on savory recipes, compound butters, recipes that use the baked good, spice mixes, etc.) and the in-depth instructions. It also uses weight for ingredients (one bundle of scallions can vary widely!) as well as words of encouragement/pep talks for more difficult recipes (looking at you, pastries). In a world where every influencer has a cookbook and they are not worth the purchase, Savory Baking is a treasure and deserves a spot on your kitchen counter. I cannot say enough good things about the cookbook. Thank you for sharing your knowledge and expertise, Erin!

[@MeNotYou72]

You’re the best Erin. Thanks for helping me be brave in the kitchen, and for being an outstanding teacher 🎉

[@victoriareitz-ol5zz]

❤❤❤❤ watching from California. Love how you explain the whys. Thank you so very much.

[@janesmith9628]

Fantastic presentation by Erin!! First time I've seen her (thank you KZbin algorithm) and now want to binge-watch everything she's done.

[@food52]

Welcome aboard!

[@zenylenababa7677]

Beautiful. This is the best tutorial ive seen in pretzels. Thank u

[@peggyruggles3754]

Drooling! Just preordered you savory baking book. You’re too awesome!

[@gabbi33]

VERY excited to get my hands on your cookbook Erin!!!!!

[@kristinanewman7427]

Absolutely love watching your videos!! Your passion shines through with every word!! I preordered your savory cookbook and can’t wait for it to arrive to go with your other cookbooks I already have. Pretzels are definitely one to do with the variations you have given. Thank you for sharing your passion 😊

[@dixiecup3928]

I really love soft pretzels ! You make it so easy to do this and also include great details that others leave out. Thank you!!

[@sergioalvarado4898]

Erin should not only teach cooking and baking, but she should teach teaching.

[@HugoBoy30]

All those Pretzels! I can’t decide which I would want to eat first. They all looks so delicious!

[@sunshinebakery_melinda]

Been wanting to make pretzels lately. Perfect timing Erin Jeanne!

[@salishseaquest7952]

Erin -- If I hadn't already pre-ordered when you first announced your new cookbook, this recipe would have made me buy it! Now, I can hardly wait for the new cookbook release to see what other savory treats are in store.

[@wam0357]

a new book! congrats on all your success. You certainly deserve it based on passion.

[@skiporbit]

I love pretzels, I have baked them for years, this video was the best new learning experience, I have every had on my pretzel jurney, thank you, loved it. So much to digest 😊

[@dianeleirer9878]

Loved this. You are so good at inspiring and educating. Thanks for a great tutorial.

[@melanycastillo7109]

I can watch your videos for ever!!! The quality of your recipes and videos is highly appreciated

[@johnathansawyer8736]

I don't know how it's possible for one person to know so many amazing things! Thanks so much for your videos! You are wonderful!

[@JadeStrawberry]

I liked the one kind with the mustard, caramelized onions, and fontina. It's a potable onion soup. I haven't made pretzels or bagels in a while and was thinking of doing so with the cooler weather. Thanks Erin!

[@mybrainisaweb]

I used same amount active dry yeast and just let it activate with the sugar and water called for, then followed the rest the same. I did an experiment with doing half the dough in Lye and the other in soda and egg wash. I am stuffed full of pretzel and still cant decide which one I like better! Oh and for the lye ones I also baked them at a shorter time of about 5min but hotter at 500 for the nuggets, compared to the 10min at 425. The lye ones were more yellow coloured and puffed up but the others had a more chewier texture and a deeper browned taste..I really cant decide but thankyou for the recipe ❤️

[@kathrynsmith8554]

Yowza 🤤 Those all look amazing!

[@jillbecker8651]

Erin this sounds delicious! I just got your new cook book, 'Savory Baking', and as all your books are this is amazing! Thanks so much for sharing your talent!

[@dawnnaomi7907]

I can't get enough of Erin.

[@tmackie1694]

Yay, Erin and pretzels! 🥨

[@christinaschuette4215]

I just made this for the 1st time tonight ...very good!

[@discolissa666]

You went straight to my heart in the intro.

[@LindaStitches]

❤❤❤ everything looks delicious!

[@ivyytube]

I follow every film from Erin

[@catherinequinn6102]

Erin is the best!

[@danabuckmaster1565]

Love your videos and teaching/sharing style! Thank you so much. I wish you were my neighbor!

[@aranzaachotegui9624]

I loved this episode so much, I want all of your books Erin! Some day I'll have them all❤

[@magaperson3402]

Erin, I love when your videos are up! These pretzel variations look yummy and amazing. My mouth is watering!❤

[@laurellynn8496]

My favorite-Pretzel dough. Great choices to Flavor them up ! Yum

[@SavidgeKitchen]

More Erin videos!! Love her 😊

[@got2bjosh]

Love soft pretzels. This is very doable... with a stand mixer, of course.

[@thedivide3688]

LOVE ERIN! THANK U!!!!

[@m.a.franklin3763]

once again another perfect class & recipe from my fav teach!! Now to be patient & wait for the new cookbook to arrive !!!

[@balletworkout1]

This video helped me so much! Thank you!

[@PaulaWilson-x5h]

I am loving all of your videos. Is your cooktop induction?

[@mitzibud6908]

Another awesome video!! EJ is the bestest!! Thank you!!

[@hair_stationhair6180]

wow i like it all pretzels🥨🥨🥨

[@sayhi2rose]

Excellent pretzels Ms. McDowell.

[@lynnettescolpino6723]

Love your teaching! How do you use regular yeast not rapid in this recipe? Can you still add it to the flour?

[@brendahall1119]

Love watching your videos! You are the best!!❤

[@Anonymous-nj2ow]

erin's vids are the best

[@heatherjurmu7709]

Love your videos! Question with the soft pretzel baking soda “soak” how many batches of dough can you process through the original bath?

[@nataliemscrzysxycoolharris]

Hey Erin!! Missed you muçh 😉 I hope you've been well. These would be great to eat while watching a football game .

[@Areanelf]

I'm so glad to see someone use an alternative to lye. I saw other recipes that used it and it turned me off from trying the recipe, cuz im a huge clutz lol

[@kev_G]

OH YES!! Definitely will be making these.

[@lynngibb483]

Oh my. I love pretzels and i will def be trying these. One problem i may have in Northern Ireland is getting bread flour as you have in the USA

[@kevinhullinger8743]

thank you for the inspiration 👌🏻

[@jianghuwang]

Marshmallow koláče is the best

[@magentazebra]

Can’t wait to give these a try!

[@madasahatter4489]

Erin you are soooo delightful !

[@nicopotter7702]

I did it. First try ever at pretzels

[@carmenpaulson5145]

❤making them now yeaaa,thank you Rtin.

[@matumelomoagi4342]

Thank you so much 4 d lesson 😉

[@lisaboban]

I've been making pretzels for decades, but I learned a bunch from this episode. Your shaping method is a bit different so I want to try that. And I do use lye. There are no small kids in the kitchen with me, and latex gloves are always in my cabinet. It's really not that scary to work with.

[@susanpremo8068]

Wow!! I'll be making/baking these!!

[@susanpremo8068]

I just finished making these, it was fun! I must've forgotten to egg wash a few, but 1st attempt!

[@jasonstuddy2840]

ok so how do i make the doe? and how long do i cook thepizza pretzels? thanks for nothing

[@hambonelee]

Erin is so cute omg

[@marieresto]

My obsession with pretzels is real and now I will be gaining 10 extra pounds knowing how easy it is to make my own! Thank you! (I think😂)

[@926paaja]

Awesome!!!!!!

[@betsymeyers1976]

Beautiful pretzels!

[@1jugglethis]

How much baking soda per quart of water do you suggest?

[@plussizedluxury]

Oooo, I really want to make my own nuggets at home!

[@shanene3145]

Would you not put the stuffing on the inside? Is it gonna leaked more readily? I love cream cheese stuffed pretzel❤❤❤

[@myamikolo5547]

i love your outfits

[@texasceechelle]

Hi, thank you. Can you add baking powder to the liquid because you add it to meat to get more browning. Just a thought.

[@JaxHolder1]

What would happen if you added a bit of barley malt? Sorta like a bagel it gives you a sweet carmelly taste and a dark brown exterior

[@malaplava4865]

You are Melissa McCarthy of baking. You sound like her and you are so funny and to also mention talent baker❤

[@janicekennedy2047]

Can you use kosher salt if you don’t have pretzel or flaky salt? Also is it possible to premake the dough and store it in the fridge or freezer to use later and if so, at what point in the dough process can you do so?

[@j22448]

Would you be willing to make a video on yeasted cinnamon rolls tutorial?

[@rosiejulin4815]

Is the orange an apron or a dress? I love it, love the buttons down the front! Where'd you get it please?

[@ruthjames2220]

I saw someone post in comments elsewhere that it's from Libbie Summers, although it looks like they don't do the button style anymore.

[@heylisten7266]

Omg TIL it’s Erin Jeanne. I thought it was always Erin G. Such a dope name. I mean, Erin Jeanne is dope too. But the G was so mysterious and professional

[@boccuzzi1225]

i know this is a year old but it would be sooo helpful for you to please include the amounts as you move through the recipe. it really would be so helpful so we do have to go back and try and find the episode, etc.

[@timbrown6629]

That's so you buy her book. Nothing wrong with that.

[@MsBizzyGurl]

Can you do an episode for air fryer baking?

[@Pinksugarelephant]

Could you use lye water like for mooncakes?

[@vw9262]

Love your videos! What kind of salt do you use in your recipes? Table, kosher or sea salt?

[@Butterratbee]

Kosher, you always you kosher when cooking

[@pattersonboyz5512]

Which bread flour do you use?

[@theresafinn4257]

Erin added the baking soda; I could taste it.

[@stephaniewood9608]

👁. 👁. I thank you for sharing this with me❤❤❤

[@katiet8909]

I just made the pretzel buns and they are absolute PERFECTION! I understand the desire to marry the dough!

[@sarasorensen2650]

In Germany, a ham and cheese pretzel is the thing. If have it almost every day for lunch.

[@jacksonlevon5106]

Hello beautiful, how're you doing today ? Hope you had a great day at work?!.

[@vaksya]

Яка шикарна жінка!

[@brandongoodrich1325]

So I just tried this but mine collapsed when I ripped them off the parchment paper I used a proofer and maybe my water was still on medium but they taste amazing even after tearing them off the parchment after cooking em will be trying again

[@lindasaum9577]

My question is: after I have let my salted pretzels cool completely, how do I store them without the salt coming off?

[@Noiconnotag]

What would be a sub for the butter in the dough mix for vegans ? (anything but margarine)

[@amarissimus29]

Anyone who can deal with yeast can handle lye. A good lye solution for pretzels is at least 10x less concentrated than a saturated solution. You'll be fine. It's way, way, way better. Other than that tomfoolery, great video.

[@AhumuzaAngella]

❤❤❤❤❤❤

[@mattlord2906]

The amounts?

[@adrianaa.4226]

The links are underneath the video, come on😂

[@davidrosenlieb3051]

Hmmm, bretzel rolls!