Soft Pretzels

Julie Bove

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Mar 28, 2019, 11:18:51 PM3/28/19

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I have not made these in some time. I used to make them as a kid but we
never had pretzel salt so I used to save the dregs from the boxes of Mr.
Salty Pretzels and when I accumulated enough, I would make a batch.

Since then, I have made gluten free ones but that was some time ago.

I have always used baking soda but I have read that lye is better.

If you make them... Do you use lye or soda? And what toppings do you prefer?
I have a bag of salt now. Am going to do half the bag with salt and half
with cinnamon sugar.

Thanks!

John Kuthe

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Mar 28, 2019, 11:39:40 PM3/28/19

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Sprinkle them on YOUR UZI!

John Kiuthew, Climate Anarchist, and So Much More! :-)

Julie Bove

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Mar 29, 2019, 3:59:18 AM3/29/19

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"John Kuthe" <johnk...@gmail.com> wrote in message
news:31b6f295-b89c-4b4c...@googlegroups.com...

That should have read "batch" and not bag.

Sqwertz

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Mar 29, 2019, 12:12:01 PM3/29/19

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On Thu, 28 Mar 2019 20:18:38 -0700, Julie Bove wrote:

> If you make them... Do you use lye or soda? And what toppings do you prefer?
> I have a bag of salt now. Am going to do half the bag with salt and half
> with cinnamon sugar.

I'm confused. Do you have a bag of salt or a bag of pretzels? or
maybe you meant to say "batch" twice?

Anyway, I just use Morton kosher salt and leave the "variety of
toppings" to dips. Beer cheese, [honey] mustard, sriracha mayo,
garlic butter, Sqwertz #42 (equal amounts Chili Crisp, mayo, and
butter). Yes, I know you can't eat any of those, and I don't care
if you can.

One thing I do ask out of curiosity, is how big is that bag of
pretzel salt?

-sw

Sqwertz

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Mar 29, 2019, 12:16:15 PM3/29/19

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Thank you. Answered before I even asked. And for not asking John
if Uzi was is what he named his penis (just for show, doesn't shoot
anything).

-sw

Julie Bove

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Mar 29, 2019, 7:43:21 PM3/29/19

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"Sqwertz" <sqwe...@gmail.invalid> wrote in message
news:82eacg2x...@sqwertz.com...

> On Thu, 28 Mar 2019 20:18:38 -0700, Julie Bove wrote:
>
>> If you make them... Do you use lye or soda? And what toppings do you
>> prefer?
>> I have a bag of salt now. Am going to do half the bag with salt and half
>> with cinnamon sugar.
>
> I'm confused. Do you have a bag of salt or a bag of pretzels? or
> maybe you meant to say "batch" twice?
>

I have a bag of salt. Am going to make a batch of pretzels. Half of the bag
with salt and the other half with cinnamon sugar.

> Anyway, I just use Morton kosher salt and leave the "variety of
> toppings" to dips. Beer cheese, [honey] mustard, sriracha mayo,
> garlic butter, Sqwertz #42 (equal amounts Chili Crisp, mayo, and
> butter). Yes, I know you can't eat any of those, and I don't care
> if you can.
>
> One thing I do ask out of curiosity, is how big is that bag of
> pretzel salt?

2 pounds by Medley Hills. But my question was... Do you use baking soda or
lye?

John Kuthe

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Mar 29, 2019, 11:35:17 PM3/29/19

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Um, no. I am not in the habit of naming my body parts.

John Kuthe, etc...

ZZyXX

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Mar 30, 2019, 12:52:12 AM3/30/19

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"not in the habit" is not the same as "never"

dejamos

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Mar 30, 2019, 1:35:11 AM3/30/19

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I use baked baking soda:

https://www.nytimes.com/2010/09/15/dining/15curious.html

Julie Bove

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Mar 30, 2019, 7:37:47 PM3/30/19

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"dejamos" <dej...@invalid.invalid> wrote in message
news:q7mv6b$c8b$1...@dont-email.me...

Ooh! Thanks!

Julie Bove

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Mar 30, 2019, 9:20:25 PM3/30/19

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"dejamos" <dej...@invalid.invalid> wrote in message
news:q7mv6b$c8b$1...@dont-email.me...

I did this! Next time when I make them, I will put them on non-stick foil.
The first batch stuck badly and the sheet was well oiled. Will also try to
roll them out a bit thinner. Angela loved the salted one despite it having
no bottom.

dsi1

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Mar 31, 2019, 6:24:09 AM3/31/19

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If I was making pretzels, I'd use lye because that stuff is dangerous and I do enjoy working with stuff like that. Lye is 10,000 times stronger than baking soda.

I bought some coarse salt today. It's great stuff. I'll add some coarse Hawaiian salt when making garlic shrimp. You'll get shrimp with a crunchy, intensely salty taste. It's supercharged garlic shrimp. I've only done this with Hawaiian style garlic shrimp - it might not work with regular garlic shrimp.

https://www.amazon.com/photos/shared/tS5MLhlwQW2ezXY02cRclA.nu5HwVpVSoza3T_29CtsgZ

dejamos

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Mar 31, 2019, 10:23:42 AM3/31/19

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Oh yes, I should have led with that. The first time I made them I used
parchment paper and had to cut the pretzels off of the bottoms to get
them off. So sorry!

I should also mention that the baked soda solution also cleaned the
stainless steel 8-qt sauce pot I used for boiling the pretzels. It was
a 15-plus-year-old well-used (and you could tell) pot and it looked
spanking new!

dejamos

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Mar 31, 2019, 10:24:18 AM3/31/19

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On 3/30/2019 8:20 PM, Julie Bove wrote:
>

Oh - and I'm glad it worked out for you. :)

Julie Bove

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Mar 31, 2019, 6:41:31 PM3/31/19

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"dsi1" <dsi...@hawaiiantel.net> wrote in message
news:1fd63170-7c19-4e4a...@googlegroups.com...

Nice!

Julie Bove

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Mar 31, 2019, 6:42:34 PM3/31/19

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"dejamos" <dej...@invalid.invalid> wrote in message

news:q7qihb$bo$1...@dont-email.me...

Ha! Mine cleaned the sheet pan it was baked on,.

Julie Bove

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Mar 31, 2019, 7:38:39 PM3/31/19

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"dejamos" <dej...@invalid.invalid> wrote in message

news:q7qiif$bo$2...@dont-email.me...

Me too! Good stuff. Thanks again!

Sqwertz

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Mar 31, 2019, 9:08:47 PM3/31/19

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> Um, no. I am not in the habit of naming my body parts.

OK, so they TELL you what their names are. What's the difference?

0sw

Sqwertz

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Mar 31, 2019, 9:14:45 PM3/31/19

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Silly me. I answered the wrong question. I answered the, "What do
you prefer for toppings?" question. I didn't know I was required to
answer both of them, or none at all. Bitch.

-sw

Julie Bove

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Mar 31, 2019, 11:37:47 PM3/31/19

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"Sqwertz" <sqwe...@gmail.invalid> wrote in message

news:1dj42yih...@sqwertz.com...

No pretzel for you!

Gary

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Apr 2, 2019, 10:01:15 AM4/2/19

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dsi1 wrote:
> I bought some coarse salt today. It's great stuff. I'll add some coarse Hawaiian salt when making garlic shrimp. You'll get shrimp with a crunchy, intensely salty taste. It's supercharged garlic shrimp. I've only done this with Hawaiian style garlic shrimp - it might not work with regular garlic shrimp.
>
> https://www.amazon.com/photos/shared/tS5MLhlwQW2ezXY02cRclA.nu5HwVpVSoza3T_29CtsgZ

Question for you. You are talking about Hawaiian salt. Why did
you send a pic of Mediterranian Sea Salt?

dsi1

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Apr 2, 2019, 11:22:49 AM4/2/19

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I possess the ability to do two entirely different things at the same time.

Ed Pawlowski

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Apr 2, 2019, 12:18:54 PM4/2/19

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On 4/2/2019 11:22 AM, dsi1 wrote:

>
> I possess the ability to do two entirely different things at the same time.
>

You mean like read a magazine while taking a dump?

dsi1

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Apr 2, 2019, 12:36:52 PM4/2/19

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Well I'm impressed - your talents greatly exceed mine. All that and a razor sharp wit too! :)

graham

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Apr 2, 2019, 1:19:26 PM4/2/19

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I'm of two minds whether or not to believe you!

Dave Smith

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Apr 2, 2019, 4:48:16 PM4/2/19

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You are retired now Ed. You can now take a book in with you.

dsi1

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Apr 2, 2019, 6:33:20 PM4/2/19

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On Tuesday, April 2, 2019 at 7:19:26 AM UTC-10, graham wrote:
> >
> I'm of two minds whether or not to believe you!

Hee hee. I lied. I cannot do two things at once. The shame is sometimes overwhelming.

Ed Pawlowski

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Apr 2, 2019, 8:49:36 PM4/2/19

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Its where the Reader's Digest goes when it comes in the mail. Has for
years.