this time we tried a pretzel recipe m discovered on diners, drive ins, and dives.
they were super fluffy, i’m not sure the malt (actually, the malted milk) worked (or didn’t work), the new york times “lye” was seemingly too weak (so i added another 1/8 cup to the second batch), and it took way more than 9 minutes to bake. the first batch i baked for 13 minutes (opening the door several times) and still wasn’t golden brown but was definitely fully cooked. these pretzels aren’t as oily but we also didn’t brush them before baking.
i used the redhead directions for the “lye” but perhaps i should’ve used the nyt directions for the “lye.”
the second batch is in the oven right now. i set the timer for 12 minutes and i’ll try to let them get golden brown without opening the door. at 15 minutes, some of them are golden brown so i’m trying 17 minutes right now. 17 minutes still yielded only medium brown and the outside is harder – no difference otherwise.
surprisingly, alton brown’s pretzel recipe we made previously were better in texture and flavor. we will have to try for a third recipe.
-
-
1st tray pre-baking (i desaturated the orange and yellow to compensate for the kitchen table pendant light – maybe too much?)
-
-
tray 1 i didn’t brown even though baked fully. m thinks the lye solution didn’t work properly. (i desaturated the orange and yellow to compensate for the kitchen table pendant light – maybe too much?)
-
-
2nd tray i baked longer to get them to brown. (i desaturated the yellow to compensate for the kitchen table pendant light – maybe too much?)
-
-
i love the typography/patterns created by food on parchment
i am trying to channel delicious typography with the patterns on the parchment.
