2) added 2 tablespoons of brown sugar instead of 1 teaspoon white sugar. Thank you for the great recipe! It's my first time baking bread and I had low expectations- but it turned out amazing! Only changes I made 1) I needed more flour - almost 3.5 to 4 cups and I used 1 cup bread flour and the remaining self-raising flour.
Then a turner will slide them off easily enough. To get the pretzels off the baking sheet, be patient and let them cool a bit on the sheet before going to remove them. A large slotted spoon is just the tool for the task and works perfectly. If you use a smaller pot the fluid is deep enough that you don't have to flip the pretzels over, the will simply swim in the solution and be coated all around. I made my baking soda wash a little stronger by using only 2 1/2 cups of water. I followed the recipe exactly and found the dough to be just the right consistency but I also didn't overknead the dough. They were absolutely delicious, the best thing you can make without lye. Then I saw your recipe and the baking soda wash and went to work right away. I knew that usually the pretzels get washed with lye in Germany and that always stopped me from even trying to make them over here. My thanks to the Drexlers for passing this on!Īwesome! You probably saved me from going to jail!!! Having grown up in Bavaria, I miss pretzels terribly and always play with the idea of trying to break the law and smuggle them back with me to the U.S., not a good idea if you don't want to get to know customs and who-knows-what agencies from up close.
Also tried wrapping around already simmered turkey brats after dipping pretzels in baking soda solution and made fantastic pretzel brats. Kneading by Kitchenaid made the center more tough for a heartier chew. so that they would last longer (they didn't :) One thing I did try that showed interesting results: Kneading by hand made the inside very soft like frsh white bread. I split the batch into 12 moderate sized pretzels rather than big ones. I reccomend not changing a thing in this recipe. It was so easy I made multiple batches to play with. The flavor is good enough not to need extra butter (as my husband is wont to do at times) but also goes well with a goood coarse ground mustard and yes! a nice beer. Absolutely delightful! Once the boys heard the crunch, it was all hands on the cooling rack and nothing left in minutes. Out of the oven, the first bite gives a crisp crunch and wonderful pretzel flavor with the softest dough in the middle. My thanks to the Drexlers for passing this on! Read More Scroll through to find our best baked chicken wing recipes of all time, including baked Buffalo wings, baked teriyaki wings, baked BBQ wings, baked lemon pepper wings, and more. And you don't even need any fancy appliances to cook them because all these recipes are made in the oven for extra crispy wings that are packed with finger-licking-good flavor. Plus, how many foods come with their own convenient built-in handle? When it comes to flavors, the mighty chicken wing has something for everyone, so whether you like them spicy, cheesy, or a little bit sweet, you'll find a recipe that's just right for you on Allrecipes. Whether you're serving them as a snack at a party, an appetizer before dinner, or dinner itself, no one is able to resist this delectable finger food. Our 15 Best Baked Chicken Wing Recipes of All Time Are Why Napkins Were Invented Chicken wings are a real crowd-pleaser.
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