"merryb" > wrote in message
...
> 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!

Are these soft pretzels or hard pretzels?

On Mar 3, 8:50*pm, "news" > wrote:
> "merryb" > wrote in message
>
> ...
>
> > 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!
>
> Are these soft pretzels or hard pretzels?

I guess it depends on how thick they end up being and how long I bake
them for. I am doing tests tomorrow so I can meet up with the woman
who is in charge on Monday and see what she likes. I personally would
like a bit of both textures- crispy ends with a few softer spots in
between- like a twist. She is the one who is paying, so whatever she
feels is best...

On Sat, 3 Mar 2012 21:06:30 -0800 (PST), merryb >
wrote:

> On Mar 3, 8:50*pm, "news" > wrote:
> >
> > Are these soft pretzels or hard pretzels?
>
> I guess it depends on how thick they end up being and how long I bake
> them for. I am doing tests tomorrow so I can meet up with the woman
> who is in charge on Monday and see what she likes. I personally would
> like a bit of both textures- crispy ends with a few softer spots in
> between- like a twist. She is the one who is paying, so whatever she
> feels is best...

Does this mean you have a decent soft pretzel recipe to post for us?
I'm always looking.

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

On Mar 4, 10:30*am, sf > wrote:
> On Sat, 3 Mar 2012 21:06:30 -0800 (PST), merryb >
> wrote:
>
> > On Mar 3, 8:50*pm, "news" > wrote:
>
> > > Are these soft pretzels or hard pretzels?
>
> > I guess it depends on how thick they end up being and how long I bake
> > them for. I am doing tests tomorrow so I can meet up with the woman
> > who is in charge on Monday and see what she likes. I personally would
> > like a bit of both textures- crispy ends with a few softer spots in
> > between- like a twist. She is the one who is paying, so whatever she
> > feels is best...
>
> Does this mean you have a decent soft pretzel recipe to post for us?
> I'm always looking.
>
> --
> Food is an important part of a balanced diet.

I googled a few, so until I try them, I can't make a recommendation.
Today is day one of experiments... I do see a number of recipes that
call for lye, but think I'll go with the baking soda treatment.

On Sun, 4 Mar 2012 11:26:26 -0800 (PST), merryb >
wrote:

> I googled a few, so until I try them, I can't make a recommendation.
> Today is day one of experiments... I do see a number of recipes that
> call for lye, but think I'll go with the baking soda treatment.

I used to have a really good one that wasn't fussy and produced
surprisingly good results. Got it from one of the kids elementary
school teachers who had made soft pretzels with the class, so it had
to be easy. I lost it somehow. Maybe I'd transferred it to computer
and it went when the hard drive died. My computers tend to die rather
than be replaced due to age.

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

You make a bagel/pizza dough (make sure to let it rise, then work it), form it, boil it (quickly), bake it. Made some last month. Lovely. Just course salt for mine, though. Sweeter msutards tend to win over the gringo easily.

On Mar 4, 12:21*pm, sf > wrote:
> On Sun, 4 Mar 2012 11:26:26 -0800 (PST), merryb >
> wrote:
>
> > I googled a few, so until I try them, I can't make a recommendation.
> > Today is day one of experiments... I do see a number of recipes that
> > call for lye, but think I'll go with the baking soda treatment.
>
> I used to have a really good one that wasn't fussy and produced
> surprisingly good results. *Got it from one of the kids elementary
> school teachers who had made soft pretzels with the class, so it had
> to be easy. *I lost it somehow. *Maybe I'd transferred it to computer
> and it went when the hard drive died. *My computers tend to die rather
> than be replaced due to age.
>
> --
> Food is an important part of a balanced diet.

I just got done mixing up my first batch- it was Alton Brown's recipe.
It's now proofing in my oven. Not the best day to experiment- my
husband is going to put in a new kitchen sink and faucet. He has to
also mess with the ice maker, dishwasher, and hot water dispenser. I
also invited my Mom over for pot roast tonight, which is next on my
list for today's cooking.

On Mar 4, 12:21*pm, sf > wrote:
> On Sun, 4 Mar 2012 11:26:26 -0800 (PST), merryb >
> wrote:
>
> > I googled a few, so until I try them, I can't make a recommendation.
> > Today is day one of experiments... I do see a number of recipes that
> > call for lye, but think I'll go with the baking soda treatment.
>
> I used to have a really good one that wasn't fussy and produced
> surprisingly good results. *Got it from one of the kids elementary
> school teachers who had made soft pretzels with the class, so it had
> to be easy. *I lost it somehow. *Maybe I'd transferred it to computer
> and it went when the hard drive died. *My computers tend to die rather
> than be replaced due to age.
>
> --
> Food is an important part of a balanced diet.

I'm liking this recipe- pretty easy! I have made plain salted, plain
rolled in finely grated Grana (hot out of the oven), and I now have
rosemary in the oven. I'm now thinking on how to incorporate peanut
butter. I guess I will trying to make them like a baguette and put on
a thin smear before rolling them up...I've only tasted the salted
ones, and they are good, altho might be a bit bigger than what I want.
I made the rosemary ones half the size, so I'll see shortly.

On Sun, 4 Mar 2012 15:14:44 -0800 (PST), merryb >
wrote:
>
> I'm liking this recipe- pretty easy! I have made plain salted, plain
> rolled in finely grated Grana (hot out of the oven), and I now have
> rosemary in the oven. I'm now thinking on how to incorporate peanut
> butter. I guess I will trying to make them like a baguette and put on
> a thin smear before rolling them up...I've only tasted the salted
> ones, and they are good, altho might be a bit bigger than what I want.
> I made the rosemary ones half the size, so I'll see shortly.

Rosemary sounds really good, party material. Do you also sprinkle it
with salt?

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