I think I've asked about this before, but I've never found a satisfactory
recipe for big soft pretzels like you get from a street vendor. They have
kosher salt on them and many people like to slather them with mustard. Any
good recipes for this nice, chewy pretzel? The texture almost reminds me of
bagels, which leads me to believe they are simmered prior to baking.

Jill

jmcquown wrote:
>
> I think I've asked about this before, but I've never found a satisfactory
> recipe for big soft pretzels like you get from a street vendor. They have
> kosher salt on them and many people like to slather them with mustard. Any
> good recipes for this nice, chewy pretzel? The texture almost reminds me of
> bagels, which leads me to believe they are simmered prior to baking.
>
> Jill

Look for a recipe for Bagel Pretzels or Pretzel Bagels, the name for
these soft pretzels. MS

In article >, "jmcquown"
> writes:

>I think I've asked about this before, but I've never found a satisfactory
>recipe for big soft pretzels like you get from a street vendor. They have
>kosher salt on them and many people like to slather them with mustard. Any
>good recipes for this nice, chewy pretzel? The texture almost reminds me of
>bagels, which leads me to believe they are simmered prior to baking.

'Zactly, the real deal is made from bagel dough... roll into ropes, twist into
pretzel shape, simmer, salt (with pretzel salt- not kosher salt), bake...
detailed instructions contained in "New York Cook Book" by Molly O'Neill.

I suppose one can use any bagel dough and then follow the above procedure.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

jmcquown > wrote:
> I think I've asked about this before, but I've never found a satisfactory
> recipe for big soft pretzels like you get from a street vendor. They have
> kosher salt on them and many people like to slather them with mustard. Any
> good recipes for this nice, chewy pretzel? The texture almost reminds me of
> bagels, which leads me to believe they are simmered prior to baking.

Philadelphia style soft pretzels are definitely not simmered. They're
baked. Speaking of soft pretzels, my department is giving away 3,000 of
the things today at our homecoming. I was asked to help out with giving
out the pretzels, but I have another commitment today that prevented me
from being involved.

wrote:
>
> jmcquown > wrote:
> > I think I've asked about this before, but I've never found a satisfactory
> > recipe for big soft pretzels like you get from a street vendor. They have
> > kosher salt on them and many people like to slather them with mustard. Any
> > good recipes for this nice, chewy pretzel? The texture almost reminds me of
> > bagels, which leads me to believe they are simmered prior to baking.
>
> Philadelphia style soft pretzels are definitely not simmered. They're
> baked.


Simmered BEFORE baking, as she said. Many recipes for soft pretzels have
them briefly cooked in a water and baking soda solution prior to salting
and baking.



Brian Rodenborn

Hark! I heard Default User > say:
> wrote:
> > jmcquown > wrote:

> > > I think I've asked about this before, but I've never found a satisfactory
> > > recipe for big soft pretzels like you get from a street vendor. They have
> > > kosher salt on them and many people like to slather them with mustard.
> > > Any good recipes for this nice, chewy pretzel? The texture almost reminds
> > > me of
> > > bagels, which leads me to believe they are simmered prior to baking.

> > Philadelphia style soft pretzels are definitely not simmered. They're
> > baked.

> Simmered BEFORE baking, as she said. Many recipes for soft pretzels have
> them briefly cooked in a water and baking soda solution prior to salting
> and baking.

Okay, now I want a pretzel. You guys are mean... ;-)


--
j*ni p. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

"j*ni p." wrote:

> Okay, now I want a pretzel. You guys are mean... ;-)

You just catching on? (laugh)

I get pretzels at football games, but they don't put the salt on
them! Don't get me wrong, usually I wind up scraping off most of
the salt, but *some* would be nice. Still good, so I slather them
with the Goulden's brown mustard they provide.

nancy

Steve Wertz wrote:
>
> On Tue, 07 Oct 2003 15:59:56 -0400, Nancy Young
> > wrote:
>
> >I get pretzels at football games, but they don't put the salt on
> >them!
>
> Ewww. That oughta be illegal.

I know! What is up with that. They probably got tired up sweeping
the stands of extra salt that people like me scrape off.

nancy

"jmcquown" > wrote in message
.. .
> I think I've asked about this before, but I've never found a satisfactory
> recipe for big soft pretzels like you get from a street vendor. They have
> kosher salt on them and many people like to slather them with mustard.
Any
> good recipes for this nice, chewy pretzel? The texture almost reminds me
of
> bagels, which leads me to believe they are simmered prior to baking.
>
> Jill
>
I haven't had a good pretzel from a street vendor in a long time. I gave up
buying them in NYC because every one I tried when I visit there is some sort
of ersatz frozen or something pretzel. What city are you in where the "real
thing" is still available?

In article >,
Steve Wertz > wrote:

> On 7 Oct 2003 18:57:52 GMT, wrote:
>
> >Philadelphia style soft pretzels are definitely not simmered. They're
> >baked.
>
> They're simmered, then baked. That's what makes them soft and chewey.

In fact, commercially made soft pretzels are simmered in *lye*. Not
exactly something you'd want to do at home.

--
Seth Goodman

Steve Wertz > wrote:
> On 7 Oct 2003 18:57:52 GMT, wrote:

>>Philadelphia style soft pretzels are definitely not simmered. They're
>>baked.

> They're simmered, then baked. That's what makes them soft and chewey.

Really? I used to know someone who owned a soft pretzel bakery in Media,
Pennsylvania. He made Amish style soft pretzels. About three or four times
a year, I would go to the bakery to help my friend and he never simmered
his pretzels. They were completely baked.

There's also a Philly style soft pretzel bakery about two miles from where
I live. This pretzel bakery has been in business for at least thirty
years. The people at this bakery sell pretzels in any amount from one
pretzel on up. Every once in a while, I will treat myself to a hot soft
pretzel. The entire baking area is within view of the sales area. I have
never seen the people there simmer their pretzels. They make a show of
their pretzel-making. They swirl the raw dough into pretzel shapes, then
put the uncooked pretzels in an oven. The pretzels move through a long
oven on a conveyor belt. Perhaps some bakeries make their soft pretzels by
simmering them, but I haven't seen that here in the Philly area.

On Tue, 07 Oct 2003 21:09:31 GMT, Seth Goodman

>In fact, commercially made soft pretzels are simmered in *lye*. Not
>exactly something you'd want to do at home.
baking soda not lye.

--
Knight-Toolworks & Custom Planes
Custom made wooden planes at reasonable prices
See http://www.knight-toolworks.com For prices and ordering instructions.

then we go to the mall and everyone has pretzels but they are just baked dough.
they may look somewhat like a pretzel depending on how good the kid making them
has been trained but they taste like be bread stick.

--
Knight-Toolworks & Custom Planes
Custom made wooden planes at reasonable prices
See http://www.knight-toolworks.com For prices and ordering instructions.

In article >,
Seth Goodman > wrote:

> In article >,
> Steve Wertz > wrote:
>
> > On 7 Oct 2003 18:57:52 GMT, wrote:
> >
> > >Philadelphia style soft pretzels are definitely not simmered. They're
> > >baked.
> >
> > They're simmered, then baked. That's what makes them soft and chewey.
>
> In fact, commercially made soft pretzels are simmered in *lye*. Not
> exactly something you'd want to do at home.

Well, I have. More then once. The recipe I use is from "Sunset"
magazine, and calls for a lye dip prior to baking. Nothing to it.

Isaac

"Steve Wertz" > wrote in message
...
> On Tue, 07 Oct 2003 16:19:26 -0400, Nancy Young
> > wrote:
>
> >Steve Wertz wrote:
> >>
> >> On Tue, 07 Oct 2003 15:59:56 -0400, Nancy Young
> >> > wrote:
> >>
> >> >I get pretzels at football games, but they don't put the salt on
> >> >them!
> >>
> >> Ewww. That oughta be illegal.
> >
> >I know! What is up with that. They probably got tired up sweeping
> >the stands of extra salt that people like me scrape off.
>
> One stadium actuall tried banning peanuts for that reason (sweeping up
> shells). That was in the 50's sometime, and needless to say, that ban
> didn't last long.
>
> -sw

In early 50's Brooklyn, whenever the Dodgers would hit a home run,
Chesterfield would donate a carton of cigarettes to every patient at the
nearby Vets Hospital.

Jack Gaspers

In article >,
Steve Knight > wrote:

> On Tue, 07 Oct 2003 21:09:31 GMT, Seth Goodman
>
> >In fact, commercially made soft pretzels are simmered in *lye*. Not
> >exactly something you'd want to do at home.
> baking soda not lye.

Baking soda is the typical home substitute for lye.

--
Seth Goodman

"Seth Goodman" > wrote in
message ...
> In article >,
> Steve Knight > wrote:
>
> > On Tue, 07 Oct 2003 21:09:31 GMT, Seth Goodman
> >
> > >In fact, commercially made soft pretzels are simmered in *lye*. Not
> > >exactly something you'd want to do at home.
> > baking soda not lye.
>
> Baking soda is the typical home substitute for lye.
>
> --
> Seth Goodman

Try unclogging a drain with baking soda.

Jack Drano

In article >,
Jack Schidt® > wrote:

>
> "Seth Goodman" > wrote in
> message ...
> > In article >,
> > Steve Knight > wrote:
> >
> > > On Tue, 07 Oct 2003 21:09:31 GMT, Seth Goodman
> > >
> > > >In fact, commercially made soft pretzels are simmered in *lye*. Not
> > > >exactly something you'd want to do at home.
> > > baking soda not lye.
> >
> > Baking soda is the typical home substitute for lye.
> >
> > --
> > Seth Goodman
>
> Try unclogging a drain with baking soda.
>
> Jack Drano


Was that a caustic comment?

--
Seth Goodman

Go Sox!

wrote in message >...
> Steve Wertz > wrote:
> > On 7 Oct 2003 18:57:52 GMT, wrote:
>
> >>Philadelphia style soft pretzels are definitely not simmered. They're
> >>baked.
>
> > They're simmered, then baked. That's what makes them soft and chewey.
>
> Really? I used to know someone who owned a soft pretzel bakery in Media,
> Pennsylvania. He made Amish style soft pretzels. About three or four times
> a year, I would go to the bakery to help my friend and he never simmered
> his pretzels. They were completely baked.
>
> There's also a Philly style soft pretzel bakery about two miles from where
> I live. I have
> never seen the people there simmer their pretzels. Perhaps some bakeries make > their soft pretzels by
> simmering them, but I haven't seen that here in the Philly area.

Which raises a question; since Bavarian pretzels are dipped or
simmered, why isn't it done in Philly?

Greg Zywicki

"Steve Wertz" > wrote in message
...
>
> I've done them at home (boiling+baking) and it they're practically
> foolproof, and not unlike bagels. I used to JOC recipe.
>
> -sw

FWIW, I always do them that way too, and love them.

Question: I always make a dozen or more, which is far more that we can eat
at one sitting. How do you store them? When I put them in ziplocks, etc.,
they get all wrinkley and the texture suffers. Is there a trick to storing
them?

David

"Seth Goodman" > wrote in
message ...
> In article >,
> Jack Schidt® > wrote:
>
> >
> > "Seth Goodman" > wrote in
> > message ...
> > > In article >,
> > > Steve Knight > wrote:
> > >
> > > > On Tue, 07 Oct 2003 21:09:31 GMT, Seth Goodman
> > > >
> > > > >In fact, commercially made soft pretzels are simmered in *lye*. Not
> > > > >exactly something you'd want to do at home.
> > > > baking soda not lye.
> > >
> > > Baking soda is the typical home substitute for lye.
> > >
> > > --
> > > Seth Goodman
> >
> > Try unclogging a drain with baking soda.
> >
> > Jack Drano
>
>
> Was that a caustic comment?
>

Absolutely, to match the overtones of your acid wit!

Jack Alkali

"Steve Wertz" > wrote in message
...
> On Wed, 08 Oct 2003 10:08:16 GMT, "Jack Schidt®"
> > wrote:
>
>
> >"Steve Wertz" > wrote in message
> .. .
> >> On Tue, 07 Oct 2003 16:19:26 -0400, Nancy Young
> >> > wrote:
> >>
> >> >Steve Wertz wrote:
> >> >>
> >> >> On Tue, 07 Oct 2003 15:59:56 -0400, Nancy Young
> >> >> > wrote:
> >> >>
> >> >> >I get pretzels at football games, but they don't put the salt on
> >> >> >them!
> >> >>
> >> >> Ewww. That oughta be illegal.
> >> >
> >> >I know! What is up with that. They probably got tired up sweeping
> >> >the stands of extra salt that people like me scrape off.
> >>
> >> One stadium actuall tried banning peanuts for that reason (sweeping up
> >> shells). That was in the 50's sometime, and needless to say, that ban
> >> didn't last long.
> >>
> >> -sw
> >
> >In early 50's Brooklyn, whenever the Dodgers would hit a home run,
> >Chesterfield would donate a carton of cigarettes to every patient at the
> >nearby Vets Hospital.
>
> That was to cut down on medical expenses, I guess.
>
> -sw

I just wonder if that included the TB ward.

Jack Wheezer

jmcquown wrote:

There was a recipe posted on this newsgroup a few years back by the son of a
retired baker. See <http://groups.google.com/groups?q=german+beer+pretzel
+schmid&hl=en&lr=lang_en&ie=UTF-8&safe=off&selm=1992Jan8.163940.8814
40casbah.acns.nwu.edu&rnum=2>, or go to dejanews.com and search for german
beer pretzels schmid.

--
--
Steve

In article >, Nancy Young
> writes:

>> Okay, now I want a pretzel. You guys are mean... ;-)
>
>You just catching on? (laugh)
>
>I get pretzels at football games, but they don't put the salt on
>them! Don't get me wrong, usually I wind up scraping off most of
>the salt, but *some* would be nice. Still good, so I slather them
>with the Goulden's brown mustard they provide.

I like them with hot cheese sauce, rather then mustard.
mmmm mmmm now i'm hungry for one, too!
Mona