JAS_OH1
Forum GOD!
Are you going to make extra dough and freeze it? I have some of the Amish pretzel dough (pretzel bites) frozen that I had forgotten about. I think I will bake those up later and make a mustard cheese sauce to go with them.
Barriehie
Guru
I've never frozen dough. These don't have the rise times like bread does so I think they're fairly quick to make.
JAS_OH1
Forum GOD!
I just decided to make a bunch so that I didn't have to fool around with messing up the kitchen more than once.
kaneohegirlinaz
Wannabe TV Chef
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Barriehie
Guru
No, but I bookmarked it today and will give it a go after this current batch I'm working on. I'm going with an overnight bulk ferment for flavor this time. (That spells don't do it all in one day...
)Those look pretty good!
JAS_OH1
Forum GOD!
I've been using this one to get rid if my sourdough discard.
Sourdough Discard Soft Pretzels by Make It Dough
Sourdough Discard Soft Pretzels by Make It Dough
Barriehie
Guru
Yesterday I came up with an amalgamated average of the pretzel recipes I've been seeing and this morning made these pretzel sticks/mini-buns.
I initially had 8 but ate one. The recipe made 8 of these that averaged 2 oz. each. I made these with the baking soda water bath and and egg yolk wash prior to baking. The lye bath in an earlier bake was definitely better than the baking soda route. The baking soda bath needs some help from the egg yolk to get the desired color. I had to put these under the broiler to get that brown and crunch. Not bad but some people might have reservations about using caustic lye so the baking soda provides an out.
I initially had 8 but ate one. The recipe made 8 of these that averaged 2 oz. each. I made these with the baking soda water bath and and egg yolk wash prior to baking. The lye bath in an earlier bake was definitely better than the baking soda route. The baking soda bath needs some help from the egg yolk to get the desired color. I had to put these under the broiler to get that brown and crunch. Not bad but some people might have reservations about using caustic lye so the baking soda provides an out.
Those would be a great match with a good German-style sausage in there.
I made these pretzel buns a while ago and they were excellent:
Recipe - Pretzel Buns
kaneohegirlinaz
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TastyReuben copy me that!
Barriehie
Guru
I'll have to make some sausage after I get off the pretzel thing.
Barriehie
Guru
Had to make another loaf of bread a day early since I ate the last one rather quickly.
Fifteen minutes later my mini corn bread loaves were ready.
Fifteen minutes later my mini corn bread loaves were ready.
AdaptAndAchieve
Well-Known Member
Cinnamon and Raisin oat cake
Normally I make this in a 2lb loaf tin, but I wanted to check what size round tin this quantity would be best in.
I'd already prep'd the tin, so I cba to mess about so just slung it in the oven, but yup .. if I doubled the quantities, this tin would be ok
Next time I shall test using the 15 cm tin, not the 18 cm one
Normally I make this in a 2lb loaf tin, but I wanted to check what size round tin this quantity would be best in.
I'd already prep'd the tin, so I cba to mess about so just slung it in the oven, but yup .. if I doubled the quantities, this tin would be ok
Next time I shall test using the 15 cm tin, not the 18 cm one