Been trying to make soft pretzels simiiar to the Aunt Annies, tried 4-5
diffent recipes, not much luck, tried one last night where you just put
the pretzel in warm water with baking soda, so far I think the boiling
water method with baking soda for a minute works better, but need a
better recipe.

thanks
Chet

In article >, chet >
wrote:

> Been trying to make soft pretzels simiiar to the Aunt Annies, tried 4-5
> diffent recipes, not much luck, tried one last night where you just put
> the pretzel in warm water with baking soda, so far I think the boiling
> water method with baking soda for a minute works better, but need a
> better recipe.

I have several recipes that use a dilute solution of lye. Whether or not
that is "the original" or even "authentic" I have no idea. I do know
that the pretzels have a nice skin, and are tasty.

Here's a recipe I've made a few times. CAUTION! Make sure you know how
to handle lye properly, not to use aluminum containers, etc. etc.

--


German Soft Pretzels

Ingredients:

2 pkt. active dry yeast
12 cups all-purpose flour, unsifted
1 qt. milk
1/4 cup water, warm
1 1/2 tsp. baking powder
3/4 cups vegetable shortening such as Crisco
1 1/2 Tbsp. salt
1/2 cup sugar
2 Tbsp. household lye
2 qt. water
3 Tbsp. pretzel salt

Directions:

Soften yeast in water (use lukewarm water for compressed yeast). Scald
milk; stir in shortening and sugar until shortening is melted. Pour milk
mixture into large bowl and cool until lukewarm. Add softened yeast with
6 C flour and stir until smooth. Cover and let rise in warm place until
light and bubbly, about 30 minutes.
Sift remaining flour with baking powder and 1/12 T salt. Stir down risen
dough; gradually beat in flour mixture until dough is blended. Let rise,
covered, in greased large bowl until doubled, about 1 1/2 hours.
Punch dough down, divide into 6 equal pieces, and let rest 10 minutes.
Divide each piece into 10 portions of equal size. Using palms of hands,
roll each into a strand 1/2" in diameter and 18 inches long. Twist into
pretzel shape, tucking ends under. Cover shaped pretzels lightly. When
all dough is shaped, the first pretzels will have risen.
Add lye to cold water in large pan (do not use aluminum); heat until
solution is steaming but not boiling. Place pretzels 1 at a time,
right-side down, on wide slotted turner. Lower pretzel into lye solution
for 1 to 2 seconds; remove and drain. Place right-side up on waxed
baking sheets; sprinkle with coarse salt. Bake at 400 F for 15 minutes
or until well browned. Keep pretzels from sticking by using baking
sheets that have been heated, then rubbed evenly with beeswax or
paraffin. Do not use aluminum baking pans.

Notes:

Traditionally, pretzels are placed briefly in hot water to which lye has
been added. This provides the hard, glossy surface. Use 2 tbsp. lye
dissolved in 2 qts. water (DO NOT add lye to hot water -- it boils) in a
non-reactive pan (DO NOT use aluminum). Submerge risen pretzels in
steaming (not boiling) water for 1-2 minutes. Place on waxed baking
sheet. [isw]

Pretzels made this way tend to stick to the baking surface, including
parchment paper, and the lye will stain many types of baking surfaces
even if the pretzels do not stick.

Use caution with the lye; it is dangerous.

--

isw

--

Never let your sense of morals keep you from doing what is right. ‹
Salvor Hardin

On Mar 7, 9:03*pm, Sqwertz > wrote:
> On Thu, 07 Mar 2013 22:02:15 -0500, chet wrote:
> > Been trying to make soft pretzels simiiar to the Aunt Annies, tried 4-5
> > diffent recipes, not much luck, tried one last night where you just put
> > the pretzel in warm water with baking soda, so far I think the boiling
> > water method with baking soda for a minute works better, but need a
> > better recipe.
>
> While the gratification of making your own soft pretzels can be great,
> you have to have a bunch of people at hand that appreciate your
> efforts. *You can only eat so many soft pretzels. *Leftovers don't
> work well.
>
> It's best to just buying them 1 or 2 at a time at Aunt Annie's. *They
> come with free mustard, too.
>

They freeze fairly well.

On Mar 7, 11:31Â*pm, isw > wrote:
> In article >, chet >
> wrote:
>
> > Been trying to make soft pretzels simiiar to the Aunt Annies, tried 4-5
> > diffent recipes, not much luck, tried one last night where you just put
> > the pretzel in warm water with baking soda, so far I think the boiling
> > water method with baking soda for a minute works better, but need a
> > better recipe.
>
> I have several recipes that use a dilute solution of lye. Whether or not
> that is "the original" or even "authentic" I have no idea. I do know
> that the pretzels have a nice skin, and are tasty.
>
> Here's a recipe I've made a few times. CAUTION! Make sure you know how
> to handle lye properly, not to use aluminum containers, etc. etc.
>
> --
>
> German Soft Pretzels
>
> Ingredients:
>
> 2 pkt. active dry yeast
> 12 cups all-purpose flour, unsifted
> 1 qt. milk
> 1/4 cup water, warm
> 1 1/2 tsp. baking powder
> 3/4 cups vegetable shortening such as Crisco
> 1 1/2 Tbsp. salt
> 1/2 cup sugar
> 2 Tbsp. household lye
> 2 qt. water
> 3 Tbsp. pretzel salt
>
> Directions:
>
> Soften yeast in water (use lukewarm water for compressed yeast). Scald
> milk; stir in shortening and sugar until shortening is melted. Pour milk
> mixture into large bowl and cool until lukewarm. Add softened yeast with
> 6 C flour and stir until smooth. Cover and let rise in warm place until
> light and bubbly, about 30 minutes.
> Sift remaining flour with baking powder and 1/12 T salt. Stir down risen
> dough; gradually beat in flour mixture until dough is blended. Let rise,
> covered, in greased large bowl until doubled, about 1 1/2 hours.
> Punch dough down, divide into 6 equal pieces, and let rest 10 minutes.
> Divide each piece into 10 portions of equal size. Using palms of hands,
> roll each into a strand 1/2" in diameter and 18 inches long. Twist into
> pretzel shape, tucking ends under. Cover shaped pretzels lightly. When
> all dough is shaped, the first pretzels will have risen.
> Add lye to cold water in large pan (do not use aluminum); heat until
> solution is steaming but not boiling. Place pretzels 1 at a time,
> right-side down, on wide slotted turner. Lower pretzel into lye solution
> for 1 to 2 seconds; remove and drain. Place right-side up on waxed
> baking sheets; sprinkle with coarse salt. Bake at 400 F for 15 minutes
> or until well browned. Keep pretzels from sticking by using baking
> sheets that have been heated, then rubbed evenly with beeswax or
> paraffin. Do not use aluminum baking pans.
>
> Notes:
>
> Traditionally, pretzels are placed briefly in hot water to which lye has
> been added. This provides the hard, glossy surface. Use 2 tbsp. lye
> dissolved in 2 qts. water (DO NOT add lye to hot water -- it boils) in a
> non-reactive pan (DO NOT use aluminum). Submerge risen pretzels in
> steaming (not boiling) water for 1-2 minutes. Place on waxed baking
> sheet. [isw]
>
> Pretzels made this way tend to stick to the baking surface, including
> parchment paper, and the lye will stain many types of baking surfaces
> even if the pretzels do not stick.
>
> Use caution with the lye; it is dangerous.
>
> --
>
> isw
>
> --
>
> Never let your sense of morals keep you from doing what is right. €¹
> Salvor Hardin

Be sure to use food-grade lye. Regular lye is what's used in oven
cleaners and drain openers. The food-grade lye is more pure. It's
still just as dangerous though. Don't get it on your hands or in your
eyes and don't eat the pretzels until they're thoroughly baked. The
baking neutralizes the lye.