Make Easy Soft Pretzels at Home | Samantha Seneviratne | NYT Cooking
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Samantha Seneviratne is here to show us how to make her recipe for soft pretzels. They’re chewy, they’re soft, they’ve got a little …
"All manner of mustard" is absolutely the correct answer when it comes to "what should I serve with my pretzels". π
Melt a body πππ dead
So glad to see her! Shes one of my favorites to watch
"Opportunities don't happen, you create them." –Chris Grosser
SAM!! Long time no see. We messed your vids. β€β€
Don't be cheap and make the mistake of taking the pretzels out of the baking soda water and putting them onto parchment paper. The pretzels will fuse onto the paper at a molecular level. Use the silpat like she did. I was a pastry chef for 30 plus years and have made that mistake and seen others do it as well. No amount of scraping will ever remove the parchment from the pretzels.
Is it just me or do a bunch of those look burnt lol
Yeah. Morning time learning goodness.
With these cooking shows, they use so many dishes. The bread flour could have been measured directly into the stand mixer bowl. The baking soda could have been poured onto the sheet tray. Come on! I wish my own dishes; keep my clean up easier.
Adding this to my to do list. My coffe said so.
Melting bodies was not on my bingo card.
I used to take some of the salt off also.
I need to know where her shirt is from.
Yaaaaas! Samantha is back! You are a gem. Canβt wait to roll up my sleeves and make some pretzels.
I stumbled onto your channel a while ago and I am hooked…love the substitutions and ease of preparation.
So happy to see Sam! When she excitedly opened the bag after shaking on the cinnamon sugar, she looked like Artie! I'll be trying these with my nephew, he loves making pretzels.
This is my first video of Samantha's and I adore her! Not only did she make my favorite treat, but I loved her entire vibe. I've been putting off making my own pretzels for ages, but she's got me excited to finally give it a go. Thank you! Will absolutely be looking for more of Samantha's work!!
Love Samantha!
What got me ugh-ing is that you kept touching so maaaany surfaces, including your face/hair… I had to stop 2 mins in and write this, post it and out the door… Happy Easter… with your whatever you're doing kitchenwise & otherwise.
(pls don't film for airing touchy stuff-thanks)
Iβve only made Pretzels once and decided itβs too much hassle – easier to buy them. But your recipe does not seem as hard as the one I made. Iβd probably make them lighter.
I'd feel right at home if these were shared with me.
as a POB (Person of Bavaria) i have to tell you, that its pronounced "Breze" or "Brezn" not Pretzel. The Brezn do look god though, in Bavaria we would say:" so ein Hundsdregg konnst ner selba fressn,"
I do like that NYT Cooking tries to spread the culture of my people to the world but do it with respect and do your research.
The monk story is true, out at least one of the origin stories of the pretzel! A few regions claim its invention, and each has their own story.
I was always told this old tale:
A court baker had stolen goods from his local count, Eberhard von Urach, and had been put on trial. The punishment was: he had to invent a baked good through which the sun could shine three times, or else he would be killed for his crime. The baker was famously good at his craft, so Eberhard wanted to give him a chance. He was given three days. He couldn't figure it out for a long time, but on the last day he saw his wife's anxiously crossed arms and came up with the shape. But their cat jumped from the table and tipped the baking sheet with the raw pretzels into a bucket of (washing) lye. There was no time to redo the dough, so he just baked them as they were, and in his desperation just threw some salt on top to make it look a little better.
He delivered his pretzels right on time, and when the count held one up, the sun shone through it three times. The count loved the salty pretzels. And the baker was pardoned!
That's how I learned it as a kid π
I've tried using baked baking soda , but went back to using food-grade lye.
Anyone else just stand by their stand mixer and watch while it works?π
Gorl those look overbaked and dry
I was JUST thinking about trying to make some homemade pretzels. This is perfect timing π