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Topic: CONTENT REMOVED: Best Batch of Pretzel Dogs Ever!!  (Read 2615 times)
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« on: April 23, 2008 10:46:53 PM »

This user chose to remove her content from Craftster.  The thread is being left in case there is helpful information in the remaining posts. - jungrrl
« Last Edit: June 16, 2011 03:57:44 PM by jungrrl » THIS ROCKS   Logged
« Reply #1 on: April 23, 2008 11:38:54 PM »

yummy! looks delicious. this is the exact kinda thing i like to make for my husband's friends when they come over and act crazy on friday nights. thx for the recipe! i'll be doing these very soon Grin
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« Reply #2 on: April 23, 2008 11:43:51 PM »

I must have an incredibly filthy mind but these look very rude  Grin - especially the second one in the first photo.  Sorry about that  Cheesy.

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« Reply #3 on: April 24, 2008 12:00:58 AM »

I must have an incredibly filthy mind but these look very rude  Grin - especially the second one in the first photo.  Sorry about that  Cheesy.

ROFL! i didn't wanna say it...being a newbie and all Grin
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« Reply #4 on: April 24, 2008 12:06:12 AM »

Well, I was going to say that they look really yummy - until I read the other posts - and now I'm worried about what Freud would think of me  Roll Eyes

They did make me think "hand over the mustard right now - I need to eat one of those!"

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« Reply #5 on: April 24, 2008 05:05:44 AM »

Neat idea. You can actually attach the pretzel salt without the egg wash. I usually sprinkle the salt on right after they come out of the baking soda bath.  My pretzel recipe is just a little bit different: it has 1/3 cup brown sugar instead of white sugar and a little less water (1 3/8 cup warm water). The recipe I have doesn't have rising times either, though they turn out more fluffy when I let them rise. Do the pretzels rise after the baking soda bath?  Mine pretty much stay the same after that (I figure it's because the yeast gets cooked in the process).   

My daughter went to a class where they made pretzels, and the teacher insisted that the only way to brown pretzels was an egg wash or the infamous lye/onion skin dip.  Roll Eyes  She actually believed the food industry could get away with using lye in a food product for mass consumption.


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« Reply #6 on: April 24, 2008 07:10:47 AM »

mmmm!! That looks delicious! I'm gonna have to try that! Thanks!

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« Reply #7 on: April 24, 2008 09:37:02 AM »

omg... those look so good  Cheesy

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« Reply #8 on: April 24, 2008 11:09:30 AM »

Thank you!  Everyone should definately try these.  Very good and very easy.  No, they don't rise after they get boiled.  Just after you roll them.  And the sugar isn't there for flavor, it's just there for the yeast to feed on while it's rising. 

One more thing..... who the hell would use lye on something people eat???  Woooow..  That's horrible.  Seriously.
« Reply #9 on: April 24, 2008 12:58:21 PM »

I didn't know what "Lye" meant, so I wikipedia-ed it and it says it's commonly used in all sorts of food: "Lye is used to cure many types of food, such as: lutefisk, green table olives, hominy, lye rolls, century eggs, pretzels, and many types of Chinese noodles." (source: http://en.wikipedia.org/wiki/Lye).

I searched in my French-English dictionnary but it's not there (well it was but it said it was something for cleaning)... Is it kind of like Monosodium glutamate? I know MSG is in almost everything pre-made...

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