On Mar 3, 7:08*pm, Bob Terwilliger >
wrote:
> * merryb wrote:
> > Hey all- my Mom "suggested" to a co-worker that I would be willing to
> > make pretzels for an open house party- thanks Mom! So, I am going to
> > be baking pretzels for 100 people. We have a local brewery that makes
> > some pretty good beer, so that will be served also- not sure what
> > else. I assume there will be a lot of standing around, so I'm thinking
> > sticks would be easiest, probably 8 inches long or so, and 3 per
> > person- tomorrow will be my first test baking day. I think I need a
> > few flavors, and I hope you all can offer advice- here's what I'm
> > thinking;
> > Salted
> > Parm and/or rosemary
> > Mustard
> > Should a few salted ones be dipped in chocolate? I know beer and
> > chocolate can pair nicely...If you have an idea, I'd love to hear it-
> > thanks!
>
> The flavors you mention should all be fine. Here are a few others:
>
> Poppy seeds
> Kalonje (a.k.a. onion seeds, though they're not really the seeds of onions)
> Sweet curry
> Peanut butter
>
> Bob

Love the peanut butter idea- how would you use it? I have heard from a
couple of people regarding the mustard flavored- they advise a dipping
sauce as opposed to incorporating it into the dough. Maybe the same
idea?

merryb wrote:

>>> Hey all- my Mom "suggested" to a co-worker that I would be willing to
>>> make pretzels for an open house party- thanks Mom! So, I am going to
>>> be baking pretzels for 100 people. We have a local brewery that makes
>>> some pretty good beer, so that will be served also- not sure what
>>> else. I assume there will be a lot of standing around, so I'm thinking
>>> sticks would be easiest, probably 8 inches long or so, and 3 per
>>> person- tomorrow will be my first test baking day. I think I need a
>>> few flavors, and I hope you all can offer advice- here's what I'm
>>> thinking;
>>> Salted
>>> Parm and/or rosemary
>>> Mustard
>>> Should a few salted ones be dipped in chocolate? I know beer and
>>> chocolate can pair nicely...If you have an idea, I'd love to hear it-
>>> thanks!
>>
>> Peanut butter
>
> Love the peanut butter idea- how would you use it? I have heard from a
> couple of people regarding the mustard flavored- they advise a dipping
> sauce as opposed to incorporating it into the dough. Maybe the same
> idea?

I can think of three options:

1. Incorporate it into the dough: This will make it a bit like a savory
peanut-butter cookie, and ought to go well with beer. The thing to worry
about is getting the peanut-butter flavor without losing the pretzel
texture; it's probably a bit more complicated than simply adding peanut
butter to pretzel dough: If you add enough peanut butter to give a
strong flavor, then you've also significantly changed the cooking
characteristics of the dough, because of the fat and bulk of the peanut
butter.

2. A peanut-butter coating similar to the "yogurt" coating on pretzels:
This would be sweeter, and pairing with beer might not be for everybody
because of that, but it would be good with most sodas (especially grape
soda for that PB&J flavor combination).

3. A peanut-butter dipping sauce: While this would be tasty enough and
would provide the ability for some novel flavor combinations which might
not otherwise be available, I'd put it at the bottom of the list because
guests would likely drop and drip the sauce all over the place, and even
if they didn't, they'd have to go to the trouble of carrying the little
cup of sauce around and then finding a place to put it down.

Bob

On 3/4/2012 1:34 AM, Bob Terwilliger wrote:

> merryb wrote:
>

>>> Peanut butter
>>
>> Love the peanut butter idea- how would you use it? I have heard from a
>> couple of people regarding the mustard flavored- they advise a dipping
>> sauce as opposed to incorporating it into the dough. Maybe the same
>> idea?
>
> I can think of three options:
>
> 1. Incorporate it into the dough: This will make it a bit like a savory
> peanut-butter cookie, and ought to go well with beer. The thing to worry
> about is getting the peanut-butter flavor without losing the pretzel
> texture; it's probably a bit more complicated than simply adding peanut
> butter to pretzel dough: If you add enough peanut butter to give a
> strong flavor, then you've also significantly changed the cooking
> characteristics of the dough, because of the fat and bulk of the peanut
> butter.
>
> 2. A peanut-butter coating similar to the "yogurt" coating on pretzels:
> This would be sweeter, and pairing with beer might not be for everybody
> because of that, but it would be good with most sodas (especially grape
> soda for that PB&J flavor combination).
>
> 3. A peanut-butter dipping sauce: While this would be tasty enough and
> would provide the ability for some novel flavor combinations which might
> not otherwise be available, I'd put it at the bottom of the list because
> guests would likely drop and drip the sauce all over the place, and even
> if they didn't, they'd have to go to the trouble of carrying the little
> cup of sauce around and finding a place to put it down.

I wonder if there would be an easy way to stuff the peanut butter
inside the dough? I can't think of a way but I just love those nugget
pretzels with peanut butter inside. Thanks for the ideas.

On Tue, 06 Mar 2012 21:53:20 -0500, Cheryl >
wrote:

> I wonder if there would be an easy way to stuff the peanut butter
> inside the dough? I can't think of a way but I just love those nugget
> pretzels with peanut butter inside. Thanks for the ideas.

I bet it would be pretty easy to do. Flatten a rectangle of dough and
put some in the middle. Roll it up so the peanut butter would be in
the middle or even make it into a spiral.

I LOVE those TJ peanut butter crunchy pretzel bites, but not loving
the idea of peanut butter soft pretzels. Color me fickle!

--
Food is an important part of a balanced diet.

On 3/6/2012 11:13 PM, sf wrote:
> On Tue, 06 Mar 2012 21:53:20 -0500, >
> wrote:
>
>> I wonder if there would be an easy way to stuff the peanut butter
>> inside the dough? I can't think of a way but I just love those nugget
>> pretzels with peanut butter inside. Thanks for the ideas.
>
> I bet it would be pretty easy to do. Flatten a rectangle of dough and
> put some in the middle. Roll it up so the peanut butter would be in
> the middle or even make it into a spiral.
>
> I LOVE those TJ peanut butter crunchy pretzel bites, but not loving
> the idea of peanut butter soft pretzels. Color me fickle!
>
HOw about peanut butter and jelly soft pretzels?

On Tue, 06 Mar 2012 23:56:54 -0500, Cheryl >
wrote:

> On 3/6/2012 11:13 PM, sf wrote:
> > On Tue, 06 Mar 2012 21:53:20 -0500, >
> > wrote:
> >
> >> I wonder if there would be an easy way to stuff the peanut butter
> >> inside the dough? I can't think of a way but I just love those nugget
> >> pretzels with peanut butter inside. Thanks for the ideas.
> >
> > I bet it would be pretty easy to do. Flatten a rectangle of dough and
> > put some in the middle. Roll it up so the peanut butter would be in
> > the middle or even make it into a spiral.
> >
> > I LOVE those TJ peanut butter crunchy pretzel bites, but not loving
> > the idea of peanut butter soft pretzels. Color me fickle!
> >
> HOw about peanut butter and jelly soft pretzels?

Heh. That idea doesn't appeal either. :/

--
Food is an important part of a balanced diet.

On Mar 6, 8:13*pm, sf > wrote:
> On Tue, 06 Mar 2012 21:53:20 -0500, Cheryl >
> wrote:
>
> > I wonder if there would be an easy way to stuff the peanut butter
> > inside the dough? *I can't think of a way but I just love those nugget
> > pretzels with peanut butter inside. *Thanks for the ideas.
>
> I bet it would be pretty easy to do. *Flatten a rectangle of dough and
> put some in the middle. *Roll it up so the peanut butter would be in
> the middle or even make it into a spiral.
>
> I LOVE those TJ peanut butter crunchy pretzel bites, but not loving
> the idea of peanut butter soft pretzels. *Color me fickle! *
>
> --
> Food is an important part of a balanced diet.

That's how I'd do them also, but wonder if the p.b. would ooze out
during the boiling part.