OKTOBERFEST: How to make Soft Pretzel Braids / Rolls & How to use the LYE Method ✪ MyGerman.Recipes

[@JohnDugue]

This is one of your best presentations. You are becoming much more comfortable being on camera. I also enjoyed viewing your Hamburg videos. I hope you do more in the future. Best wishes to you.

[@jettemcgavin5802]

Danke für das Video. Der Zopf ist so viel schöner

[@Jinkzed]

I think im addicted to these. Made another batch today. Heaven, my goodness so yummy 😍

[@TralfazConstruction]

Informative and instructional. Thank you very much!

[@souzanir]

Excellent as usual

[@MyGermanRecipes]

Thank you, Souzan! ❤❤❤

[@davebillnitzer5824]

Vielen Dank für dieses lecker Rezept. Die habe ich heute Abend gebacken, und die schmecken wirklich toll, besonders mit Zenf und einem Bratwurst und gebratene Zwiebel. Ich gebe auch ein kleines bisschen Bier zu dem Teig, halb Bier and halb Wasser. Total lecker!

[@MyGermanRecipes]

Das freut mich sehr! Gute Idee mit dem Bier im Teig, das werde ich mal ausprobieren!

[@Jinkzed]

I made these for superbowl 57, i used a 3% lye solution other than that i followed this exactly, they were absolutely fantastic. ❤️❤️❤️

[@Jinkzed]

Great video, one thing i would add is to make sure you get food grade/safe lye, you don't want to use technical lye or a drain cleaner.

[@MyGermanRecipes]

Great point!

[@mclyman-onkka3579]

I will have to try this, but I might use the soda method! Thank you for the braiding instructions. We have a German bakery near us that makes extraordinary pretzels (Aki's). I am so happy to have a recipe!

[@sandraoss326]

Can't wait for this video Wanted this recipe for a long ltime,

[@Rosemary-lg8sf]

Lye can burn your skin, here's a great TIP if you get lye on your skin don't rinse with water right away pour white vinegar on and it deactivate the lye👍 Thanks for sharing your recipe ♥️

[@AnneluvsKatz]

Well I’m so glad I watched this video! I’ve made pretzels with the baking soda method. I’ve been planning to try it with the lye. I assumed you do it in boiling water like you do with the baking soda solution. I might have hurt myself 😱😱😱. Vielen Dank!

[@MyGermanRecipes]

Glad my video could prevent that!!

[@TrggrWarning]

SUBSCRIBED

[@MyGermanRecipes]

Thank you and welcome to the club 😀

[@conniemiller411]

Absolutely love soft pretzels 🥨 Thank you for this recipe! Mmmmm yum 😋

[@nashnash7997]

Love soft pretzels 💜😋

[@alimitchell5346]

Brilliant demonstration!..danke schon!👍🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@MyGermanRecipes]

Danke für das Lob!

[@lauralutz4538]

“The baking stuff,” I thought to use Malt also & I got the same one from, Amazon! I remember a taste in pretzels when I was a child that I haven’t experienced since & I narrowed it down to Malt. I’m happy that you use it. I’m definitely going to try this minus Lye. I read you can bake Baking Powder to get a similar chemical composition. Thanks for your wonderful videos!

[@edmorris5007]

Those Pretzel Braids look fantastic, Barbara! I plan to make some, soon. Maybe I’ll find some Weizen Beer, to have with them, sitting on the Back Deck…I like to dip mine in Mustard, although I’m sure they’re delicious with Butter, too…

[@MyGermanRecipes]

Sounds good!

[@conniemiller411]

Oh my goodness! To be your long distance best friend, I’d beg you for some of those “Air Mail,” on a regular basis. Maybe every October do a batch give away to the winning subscriber of a drawing who participates in a questionnaire or something? (Can’t blame a girl for trying to get some of those delicious pretzel braids) wink wink 😉

[@MyGermanRecipes]

Haha, yes I would totally send them if only they would stay fresh for that long :-) But maybe we'll discover "beaming" Star-Treck-Style one day and it will be possible to send them straight from the oven 😆

[@CordulaPrice]

Danke Schoen yum Lecker

[@MyGermanRecipes]

Sehr gerne 😊

[@veronical3135]

Visited Germany this year in August, Berlin and Hamburg and I came across a dark rye bread that had red paprika pieces in it. It was incredibly delicious and I’m trying to find the recipe. Can you teach us how to make it please?

[@uweschroeder]

You shouldn't leave the bottle of sodium hydroxide open. That stuff is hygroscopic, which means it attracts moisture from the air. Not only will it heat up doing so, it will also stick together to form a solid block and that's hard to portion later. Just open the bottle. take what you need and firmly close it again. On a note, you don't need any of the additives like dextrose or malt. Dextrose (aka Glucose) is simply sugar, the soy lecithin is an emulsifier and the only thing that actually does something noticeable is the malt which influences color and gives a little deeper flavor. Overall, traditional recipes don't contain these things because for example soy lecithin wasn't even available until a few decades ago. Nobody had dextrose either - you just used sugar (actually more likely honey). So if you have none of those things, don't worry, the monks making these in the 15th century didn't have them either. The only thing I would invest in is the salt - real pretzel salt is pressed together and not just large crystals. Large crystals attract more water, so your pretzels get soggy quicker. You can buy pretzelsalt on Amazon and a few German Grocery stores on the east coast (they ship, you can order online). You don't need much so a pound goes a long way when stores properly.

[@kevmicjen]

Can these be frozen?

[@MyGermanRecipes]

Yes, but just as the pretzels it's better to make them fresh. They won't be as fluffy as when freshly made.

[@mainlyfine]

This recipe is too scary for me. I'll buy my pretzels from our excellent German bakery in town...an education though, who knew pretzel making was so dangerous. I will enjoy them even more now, so yummy with butter.

[@Whippy99]

May I ask, are your children bilingual? I’m learning German. It’s a fascinating language.

[@MyGermanRecipes]

Yes, the kids are bilingual but their first language was German. They learned English when we moved to the US in 2010.

[@PaulTopping1]

Recipe link seems broken.

[@MyGermanRecipes]

The recipe / blog post always comes online when the video has premiered, so it will work now. :-)

[@domenicomonteleone3055]

@@MyGermanRecipes excellent work on the recipe Thank you kindly 🙏 aus kanada Domenico Monteleone ❤️ bye respect for all of your goodness iam learning German language skills danke Tschuss aus kanada Domenico

[@domenicomonteleone3055]

@@MyGermanRecipes danke Tschuss aus kanada Domenico Monteleone respect bis spater

[@domenicomonteleone3055]

@@MyGermanRecipes you are a creative and kind hearted ❤ women ❤ ♥ respect to you from 🇨🇦 #YSW ❤️ Domenico Monteleone bye 👋 bis spater aus kanada Domenico