tag:blogger.com,1999:blog-6825873049214102812.post4669133538988982106..comments2024-01-08T08:17:59.400-07:00Comments on Birgit's Daily Bytes: Making Real Bavarian Pretzels (Laugen Brezen)Birgit Kerrhttp://www.blogger.com/profile/07438221963298913119noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-6825873049214102812.post-80345085770694186362016-09-24T14:59:19.997-07:002016-09-24T14:59:19.997-07:00Difficult to guess what exactly might not have wor...Difficult to guess what exactly might not have worked out. For a start, if the dough wasn't slightly sticky to begin with, you might have needed a tad more milk or water. It's also really easy to overwork doughs like this, especially when rolling them a lot which often makes for a much denser end product. <br />Lastly, there is always the issue with the freshness of the yeast and rising Birgit Kerrhttps://www.blogger.com/profile/07438221963298913119noreply@blogger.comtag:blogger.com,1999:blog-6825873049214102812.post-68410732659250980002016-09-24T14:23:29.675-07:002016-09-24T14:23:29.675-07:00Followed your instructions precisely, except that ...Followed your instructions precisely, except that the dough did not stick to bowl with 2 cups of flour, thus only 7 brezen. Result: close, much better than US products, but not quite as I remember. Great taste, but texture was too dense. Worked up a sweat to roll out the snakes, kept sliding (formica counter)tead of rolling. Also, while resting the brezen (or Bretzga as we Augsburgers used to Anonymoushttps://www.blogger.com/profile/12037666700810541909noreply@blogger.comtag:blogger.com,1999:blog-6825873049214102812.post-70739153750770631502014-12-09T09:56:04.594-07:002014-12-09T09:56:04.594-07:00I'm glad you enjoyed them, Boris!
Since it'...I'm glad you enjoyed them, Boris!<br />Since it's advent/Christmas season, you may want to try some of the German Christmas cookies/goodies.<br />You can't go to a Christkindl Market without smelling and enjoying these little gems: http://birgitkerr.blogspot.com/2010/11/sugar-almonds-gebrannte-mandeln.html You can also find my recipe featured here on Pioneer Woman's site. http://Birgit Kerrhttps://www.blogger.com/profile/07438221963298913119noreply@blogger.comtag:blogger.com,1999:blog-6825873049214102812.post-31196053270681598022014-12-09T09:37:08.560-07:002014-12-09T09:37:08.560-07:00Birgit, thank you so much once again
I did follow ...Birgit, thank you so much once again<br />I did follow your recipe and I got it.<br />These Brezens were outstanding, thank you so much for sharing. My whole family enjoyed them so much and now!!! I want to try some other dishes you cook, what would you recommend ... sorry for bothering you.<br />Best wishes <br />BorisAnonymoushttps://www.blogger.com/profile/08403924873634134632noreply@blogger.comtag:blogger.com,1999:blog-6825873049214102812.post-84337264188117287422014-12-06T19:01:32.783-07:002014-12-06T19:01:32.783-07:00Dear Birgit,
Thank you so much for your kind reply...Dear Birgit,<br />Thank you so much for your kind reply.<br />I will follow your Bavarian Brezen recipe, no more doubts.<br />Best wishes!<br />Anonymoushttps://www.blogger.com/profile/08403924873634134632noreply@blogger.comtag:blogger.com,1999:blog-6825873049214102812.post-91552886425649579302014-12-04T14:32:38.470-07:002014-12-04T14:32:38.470-07:00Hi Boris.
1. They keep their shape pretty nicely -...Hi Boris.<br />1. They keep their shape pretty nicely - I have never had a problem. You can place them on a large spoon, or ladle, float them in the lye bath, then pull them back out with the ladle if you find they fall apart on you.<br />I have no experience with freezing the dough first, but I'm sure it wouldn't hurt anything.<br /><br />2. Yes, 2 tbsp of lye to 2 quarts of water. This Birgit Kerrhttps://www.blogger.com/profile/07438221963298913119noreply@blogger.comtag:blogger.com,1999:blog-6825873049214102812.post-64951906281023932932014-12-04T14:02:41.257-07:002014-12-04T14:02:41.257-07:00hi Birgit,
My ancestors are from Bavaria too, and ...hi Birgit,<br />My ancestors are from Bavaria too, and visiting this place is my dream. Thank you in advance for your time and kindness.<br /><br />I am planing to make pretzels based on your recipe and was wondering if you could please answer these questions ...<br />1. I think if I put pretzel into lye bath - it will be very difficult to keep its original shape. Do you think keep it in freezer Anonymoushttps://www.blogger.com/profile/08403924873634134632noreply@blogger.comtag:blogger.com,1999:blog-6825873049214102812.post-36580052763009259012014-08-21T21:41:46.068-07:002014-08-21T21:41:46.068-07:00HI Bill,
I discard the lye solution when I'm ...HI Bill, <br />I discard the lye solution when I'm done. Unless you plan on doing pretzels every other day, it's really saver to just discard.<br /><br />Yes, you can store the dough in the refrigerator, but be aware that after a while you will get somewhat of a sourdough flavor, if you keep the dough in there for too long. A few hours to a day or so should be ok though. <br /><br />You Birgit Kerrhttps://www.blogger.com/profile/07438221963298913119noreply@blogger.comtag:blogger.com,1999:blog-6825873049214102812.post-89323882043581385262014-08-21T20:28:28.470-07:002014-08-21T20:28:28.470-07:00Thanks so much for sharing the recipe, we are enjo...Thanks so much for sharing the recipe, we are enjoying it often! I so have a couple questions though. How<br />long do you keep using the lye solution and what do you do with it when you are done with it? Secondly, can I make the dough and store it in the refrigerator? Finally, how<br />Long can I keep the dipped and salted raw pretzel dough before I have to bake itBVWilliamshttps://www.blogger.com/profile/04443821083685538521noreply@blogger.comtag:blogger.com,1999:blog-6825873049214102812.post-49756421242308914332013-12-20T13:08:56.389-07:002013-12-20T13:08:56.389-07:00Hmmm, lye and water generally form a chemical rea... Hmmm, lye and water generally form a chemical reaction that gives off heat. I'm not sure why yours wouldn't! :o|Birgit Kerrhttps://www.blogger.com/profile/07438221963298913119noreply@blogger.comtag:blogger.com,1999:blog-6825873049214102812.post-46743621176290573892013-12-20T12:41:04.625-07:002013-12-20T12:41:04.625-07:00confused!!! You have mentioned above that the lye ...confused!!! You have mentioned above that the lye solution, might get hot? I have not experienced this. I used cold water,added the lye and dipped the brezn. am I missing something?<br /><br />OllieOlliehttps://www.blogger.com/profile/01293451327036612881noreply@blogger.comtag:blogger.com,1999:blog-6825873049214102812.post-35566732041877185552013-04-24T15:07:14.597-07:002013-04-24T15:07:14.597-07:00Da es nur 1 Essloeffel ist, besteht da wenig Unter...Da es nur 1 Essloeffel ist, besteht da wenig Unterschied. Es ist nur persoenlicher Vorzug :)Birgit Kerrhttps://www.blogger.com/profile/07438221963298913119noreply@blogger.comtag:blogger.com,1999:blog-6825873049214102812.post-56788186940288202172013-04-24T13:59:24.280-07:002013-04-24T13:59:24.280-07:00Hallo - eine frage. Ich hab bis jetzt auch immer m...Hallo - eine frage. Ich hab bis jetzt auch immer mit baking soda gebacken, werde jetzt aber mal die lauge von amazon ausprobieren. Ich hab gelesen das du in deinem rezept shortening hernimmst, ich verwende butter - was is der unterschied?<br />Olliehttps://www.blogger.com/profile/01293451327036612881noreply@blogger.comtag:blogger.com,1999:blog-6825873049214102812.post-28764673059848273032013-04-24T13:57:06.190-07:002013-04-24T13:57:06.190-07:00Eine Frage - ich hab bis jetzt immer baking soda h...Eine Frage - ich hab bis jetzt immer baking soda hergenommen, aber werd jetzt mal die lauge von amazon ausprobieren. Ich nehm in meinem teig allerding immer butter statt shortening her. Was is der grund shortening zu bevorzugen?<br /><br />danke!Olliehttps://www.blogger.com/profile/01293451327036612881noreply@blogger.comtag:blogger.com,1999:blog-6825873049214102812.post-83136860997432989152013-02-11T21:40:02.707-07:002013-02-11T21:40:02.707-07:00Danke, Petra :)Danke, Petra :)Birgit Kerrhttps://www.blogger.com/profile/07438221963298913119noreply@blogger.comtag:blogger.com,1999:blog-6825873049214102812.post-76770928536564265742013-02-08T14:36:06.962-07:002013-02-08T14:36:06.962-07:00Einfach toll Birgit!Einfach toll Birgit!Petranoreply@blogger.comtag:blogger.com,1999:blog-6825873049214102812.post-41918685253038562982012-04-10T02:49:54.578-07:002012-04-10T02:49:54.578-07:00Thank's for the advice, next time I try them I...Thank's for the advice, next time I try them I'll let you know how they turn out. <br /><br />Happy Easter!Monikittahttps://www.blogger.com/profile/10817430345712793074noreply@blogger.comtag:blogger.com,1999:blog-6825873049214102812.post-47537958855627207332012-04-09T10:27:42.745-07:002012-04-09T10:27:42.745-07:00You place the wet hot lid on the bowl of dough aft...You place the wet hot lid on the bowl of dough after it's done mixing. In my instructions I'm mixing the dough in a bowl, so yes, it is in a bowl when you cover it with the lid. You want to give the dough a warm and moist environment, so a bowl with a mostly fitting lid is best. And yes, please always wear gloves and protective goggles when handling the lye solution! I tend to just dip Birgit Kerrhttps://www.blogger.com/profile/07438221963298913119noreply@blogger.comtag:blogger.com,1999:blog-6825873049214102812.post-78538223253254770122012-04-09T09:00:43.797-07:002012-04-09T09:00:43.797-07:00Hi! I'm an italian girl, my father was born in...Hi! I'm an italian girl, my father was born in Austria, so we go there every year in the summer, and I'm really fond of brezel!! I eat them whenever I see a backery or a stand, I love them! But here in Italy they are impossible to find so I usually prepare them with backing soda, but now I really want to try these recipe, especially because I'd like to obtain that nice crunchy crust..Elenanoreply@blogger.comtag:blogger.com,1999:blog-6825873049214102812.post-20003599040477079632012-04-08T10:43:19.691-07:002012-04-08T10:43:19.691-07:00When the dough contracts too much as you work it, ...When the dough contracts too much as you work it, it means the gluten are seizing. The best remedy for that is to let it rest. So, when you roll a snake, let it rest for a few seconds, then pull it a little longer, roll it a little, let it rest a few seconds, and so on. I usually have two on the go, so when one is resting I work the other one. HTH! Happy Easter!Birgit Kerrhttps://www.blogger.com/profile/07438221963298913119noreply@blogger.comtag:blogger.com,1999:blog-6825873049214102812.post-3671099447839990332012-04-08T09:38:59.118-07:002012-04-08T09:38:59.118-07:00Dear Birgit,
Thanks for such a great bretzel exp...Dear Birgit, <br /><br />Thanks for such a great bretzel experience. We didn't used the Lye, because we did not find it, so instead we used baking soda. They were really really good with some Franziskaner weisbier!<br /><br />I have one question, when the dough is ready I have a hard trouble to make the bretzel shape, can you give us some tips on how to make the LONG snake, because it shrinksMonikittahttps://www.blogger.com/profile/10817430345712793074noreply@blogger.comtag:blogger.com,1999:blog-6825873049214102812.post-75023537686553227762012-01-02T11:12:20.993-07:002012-01-02T11:12:20.993-07:00Ohhh, it's been a good few years since I'v...Ohhh, it's been a good few years since I've had real Weisswurst! Wonderful! Frische Bretzen und a g'scheite Weisswurst ... heaven! :) I haven't attempted making my own weisswurst yet, even though I did make leberkaes the other day and came quite close to the real thing! VERY labor intensive though, especially without the right equipement! And now I'm thinking maybe I should Birgit Kerrhttps://www.blogger.com/profile/07438221963298913119noreply@blogger.comtag:blogger.com,1999:blog-6825873049214102812.post-58800164830292512332011-12-30T21:43:28.092-07:002011-12-30T21:43:28.092-07:00Birgit - Thank you sooooo much for this wonderful ...Birgit - Thank you sooooo much for this wonderful recipe. I lived in Germany for twenty years before moving to the US and miss some things dearly. Bread always is a reminder of home. Prezel are a wonderful reminder of any kind of event, including Weihnachstmarkt, which makes it so much more special right now at Xmas time. I am, as I write, enjoying a delicious Brezen with real Bavarian mustard German Expathttp://www.koblenz.denoreply@blogger.comtag:blogger.com,1999:blog-6825873049214102812.post-90081398575163979582011-10-19T12:58:32.377-07:002011-10-19T12:58:32.377-07:00Yes, I've made them many many times now and it...Yes, I've made them many many times now and it has always been just fine with run-of-the-mill latex gloves. On occasion I've even had the lye splash on bare skin, but I just rinsed it straight away and it was perfectly fine! Just make sure you have good access to the sink :) I hope they turn out wonderful for you!Birgit Kerrhttps://www.blogger.com/profile/07438221963298913119noreply@blogger.comtag:blogger.com,1999:blog-6825873049214102812.post-64890665866459996182011-10-19T12:54:23.137-07:002011-10-19T12:54:23.137-07:00Birgit, thanks for the post on how to make Brezn -...Birgit, thanks for the post on how to make Brezn - I might give them a try! I've never made anything with lye before, are the latex gloves enough protection for your hands to dip and remove the brezn from the solution?Anonymousnoreply@blogger.com