Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

National Pretzel Day


  • Please log in to reply
9 replies to this topic

#1 lancastermike

lancastermike
  • legacy participant
  • 1,354 posts

Posted 24 April 2013 - 12:50 PM

Friday the 26th day of April is National Pretzel Day



#2 Darienne

Darienne
  • participating member
  • 4,671 posts
  • Location:Rolling Hills of Cavan, Ontario

Posted 24 April 2013 - 01:20 PM

Pretzel rods, dipped in caramel, and then dipped in tempered chocolate.  Just the thing.  Might be tempted to celebrate.


Darienne


learn, learn, learn...

Cheers & Chocolates

#3 DTBarton

DTBarton
  • participating member
  • 971 posts

Posted 25 April 2013 - 06:33 AM

I'll have to go to our Amish market and indulge in a warm, soft one.  With yellow mustard.



#4 Tri2Cook

Tri2Cook
  • participating member
  • 3,685 posts
  • Location:Ontario, Canada

Posted 25 April 2013 - 01:02 PM

I'll have to go to our Amish market and indulge in a warm, soft one.  With yellow mustard.


I thought about making a batch but there's no pretzel salt to be found anywhere close to where I live. Regular coarse salt just isn't the same. It'll have to wait until I order some and whatever day that happens to be will be pretzel day.


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#5 butterscotch

butterscotch
  • Awaiting Authorisation
  • 244 posts

Posted 25 April 2013 - 05:33 PM

I thought about making a batch but there's no pretzel salt to be found anywhere close to where I live. Regular coarse salt just isn't the same. It'll have to wait until I order some and whatever day that happens to be will be pretzel day.

 

What is the secret to gettting a nice puffed up but crusty pretzel?

BTW, I had a great one last night.  That's the fourth bar that I have been to in six months selling fresh baked pretzels. 

They should ALL have them. 



#6 Lisa Shock

Lisa Shock
  • society donor
  • 2,110 posts
  • Location:Phoenix, AZ

Posted 25 April 2013 - 05:51 PM


I thought about making a batch but there's no pretzel salt to be found anywhere close to where I live. Regular coarse salt just isn't the same. It'll have to wait until I order some and whatever day that happens to be will be pretzel day.

 
What is the secret to gettting a nice puffed up but crusty pretzel?
BTW, I had a great one last night.  That's the fourth bar that I have been to in six months selling fresh baked pretzels. 
They should ALL have them.


Dunno that there's just one secret. Just follow the basics of bread making, scale your ingredients, scale the dough, bench rest fully, proof after final shaping, make sure your water bath has the correct ratio of additives, egg wash carefully and use the right salt.

#7 heidih

heidih
  • eGullet Society staff emeritus
  • 10,783 posts
  • Location:Los Angeles

Posted 25 April 2013 - 05:57 PM



I thought about making a batch but there's no pretzel salt to be found anywhere close to where I live. Regular coarse salt just isn't the same. It'll have to wait until I order some and whatever day that happens to be will be pretzel day.

 
What is the secret to gettting a nice puffed up but crusty pretzel?
BTW, I had a great one last night.  That's the fourth bar that I have been to in six months selling fresh baked pretzels. 
They should ALL have them.


Dunno that there's just one secret. Just follow the basics of bread making, scale your ingredients, scale the dough, bench rest fully, proof after final shaping, make sure your water bath has the correct ratio of additives, egg wash carefully and use the right salt.


Don't pretzels (the soft ones) go through a treatment like a bagel with a water & soda boil first? I would love to experiment but fear I would consume way too many. I can get fresh ones at the the local German bakery that are quite good. On the more Ready to Eat level from packages I have a huge weakness for the chocolate or white covered ones.

#8 Lisa Shock

Lisa Shock
  • society donor
  • 2,110 posts
  • Location:Phoenix, AZ

Posted 25 April 2013 - 10:00 PM




I thought about making a batch but there's no pretzel salt to be found anywhere close to where I live. Regular coarse salt just isn't the same. It'll have to wait until I order some and whatever day that happens to be will be pretzel day.

 
What is the secret to gettting a nice puffed up but crusty pretzel?
BTW, I had a great one last night.  That's the fourth bar that I have been to in six months selling fresh baked pretzels. 
They should ALL have them.


Dunno that there's just one secret. Just follow the basics of bread making, scale your ingredients, scale the dough, bench rest fully, proof after final shaping, make sure your water bath has the correct ratio of additives, egg wash carefully and use the right salt.


Don't pretzels (the soft ones) go through a treatment like a bagel with a water & soda boil first? I would love to experiment but fear I would consume way too many. I can get fresh ones at the the local German bakery that are quite good. On the more Ready to Eat level from packages I have a huge weakness for the chocolate or white covered ones.


Yeah I mentioned the water bath having the correct ratio of additives, I wasn't trying to give full instructions, just covering places where people commonly get into trouble. You dip after proofing. Different people add different things to the water, most commonly lye, ammonia or baking soda. There are good arguments for/against each.

#9 judiu

judiu
  • participating member
  • 2,245 posts
  • Location:South Florida

Posted 27 April 2013 - 05:35 PM

Butterscotch, the dough for the "bar pretzels" comes in frozen, and is baked in a little oven that the company provides. They're excellent!
"Commit random acts of senseless kindness"

#10 DTBarton

DTBarton
  • participating member
  • 971 posts

Posted 28 April 2013 - 09:46 AM

All right, I had 3 pretzels Friday.  Two from the Amish market decadent with pretzel salt and a butter dip served warm.  Then a friend treated me to the Washington Nationals/Cincinnati Reds game Friday night.  Had a ball park pretzel.  Couldn't compete with the Amish market, but it was warm and less stale than I expected.  Actually edible for going in with zero expectations.  Downside?  $4.75 to go with your $9 beer, taking full advantage of the captive audience.