德国软椒盐脆饼棒

到目前为止，我看不到何时使用小苏打的任何迹象

爱它! Very simple. Clear instructions. Only change: added a bit of salt to the dough.

这是一个很棒的食谱，但我要说的是，我已经烘烤了大约7年的各种面包。我尝试了其他椒盐脆饼食谱，它们是如此。这个，我真的很喜欢，我对他们很高兴。
I halfed the recipe, and I had barley syrup from past bread recipes (bagels and such), so I substituted the brown sugar for 1/4C barley syrup. The rest I followed to a T. I think one of the most important steps is allowing the shaped dough to rise uncovered to dry it out a bit - this allows it to hold its shape when placed into the simmering water. In humid climates, drying the dough may be hard to achieve, and a fan could help. I put a batch of 6 at a time into the baking soda water, counted to 30, while turning them around the 13-14 second mark. They baked up beautifully.
Dipped them in beer cheese sauce and it was delicious!

这些事实很棒！我使用了快速的酵母，加快了这一过程。我在水中使用了大约1/3c的苏打水。我将面团分成10块，卷成绳索并切成咬合的大小。烘烤7-8分钟。他们的外观和味道很棒！

Not sure what other people did to not have flavorful German pretzels. I made this recipe exactly as directed. One small change is I used bread flour. But they taste like a German soft pretzel. The dough was smooth and easy to deal with. You need the baking soda or lye bath to get the real pretzel taste and color. This is a keeper!

椒盐脆饼的小苏打味太多了！
我的家人不能吃他们。经过这一经验，我研究了其他只使用几汤匙水煮沸的食谱。3/4杯太多了！

很棒的食谱！我只做出改变
was to add a bit of salt to the dough. I froze half the dough before the baking soda water bath and still ended up with 16 good sized pretzel bread sticks. I served them with cheddar beer soup. Outstanding!

The recipe works beautifully, I have no idea what the people who had issues did wrong. I make the dough a day ahead and store it in the fridge, then get it out, shape, and let rise just a bit longer, maybe an extra 10-15 minutes. I add 2 tsp. kosher salt to the dough, I find it too bland without. Also, I add all the flour at once, because I'm somewhat lazy when I make bread/bread products. My KA handles it with no problems. Absolutely delicious, it makes a bunch but somehow they always get eaten. :D

Good pretzels, but a bit of a struggle. Frankly, this recipe could use some copyediting. Here are my suggestions:Heed the note to boil the dough in a skillet -- preferably cast iron. It doesn't goo-up the dough nearly as much.Get yourself a fish spatula (or two) to get the dough in and out of the water.Let the wet dough sit for a few before paper towelling them off, otherwise you have dough sticking to paper towel. Not fun.Make sure to add water to the egg wash (I forgot) and GO EASY on it on the dough -- my rods flattened out quite a bit probs due to overzealous egg washing.Hit the pretzels with the Maldon right before they go into the oven. The pretzels came out tasting great but looking like sea cucumbers. Better luck next time.

我们第一次尝试制作柔软的椒盐脆饼，因此不确定结果是否是由于无能而导致的，但它们非常苦（我们归因于所有的小苏打！）。我们每侧至少煮沸30秒，烘烤近15分钟，而不是10分钟，如建议的10分钟。5⭐️中的3个

They came out great following.the exact instructions. However they were bland without a topping, so maybe a bit of salt or seasoning in the dough itself would have been good

食谱中似乎有一些错别字 - 例如“烹饪前”；我们应该将椒盐脆饼煮沸30秒吗？至于碱液 - 这是非常危险的东西，无论食物等级与否。亚搏电竞苛刻的组织和破坏组织 - 将其放在您的眼中，您将受到伤害和可能失明的世界。

我用猪油代替素食油.....我只用我们的猪里的猪油哦，我的这些都很好吃，但是你必须在碱液中煮沸，这是世界上的所有区别！！！！

我做了两批 - 一个按照指示煮沸，一个未煮沸。煮熟的批次像椒盐脆饼一样蓬松。我注意到内部稍大的那个稍大……更大的椒盐脆饼可能真的很潮湿。非沸腾的批次虽然仍然美味，但比椒盐脆饼更像是咸面包棒。仍然很好，但缺乏熟悉的蓬松质地。一些用户报告说他们的面团很湿。我发现我需要3.5杯，然后再用半杯进行揉捏，尽管今天潮湿会产生影响。我还使用了生糖，而不是红糖……仍然很美味。总体而言，味道很好。

哦，我的天哪，这些令人失望！切勿使用此食谱！老实说，这是浪费时间！我花了3个小时制作这些，他们证明它们是邪恶和潮湿的。首先，他们所要求的面粉量已经消失。他们警告说，面团可能有点粘，您可以再增加1/4杯。我需要的远不止于此，因为我的面团是一堆胶水（我完美地遵循了食谱）。也许他们sc起面粉而不是倒倒？他们应该指定是否使用异常测量方法，但是他们所要求的数量远远不够。然后，当该煮棍子时，方向非常模糊，不要让您了解棍子的外观。 I tried doing 15 seconds, flipping, then 15 more seconds. They were soft and gooey - falling apart. So, instead, I tried 30 seconds, flip, 30 seconds. This was better but still soft, and I was very unsure if they should be cooked more or not, but I didn't go over 1 minute per stick because the recipe said a vague "30 seconds". Finally, baking took longer than 10 minutes even using convection bake, which is usually faster. The results were 24 massive pretzels that tasted awful, bland, yet bitter (and the next morning they were horrendously soggy). I couldn't eat even one and dumped all the rest in the compost bin. Huge waste of time and ingredients. BTW - I wish I'd halved the recipe; 24 9 inch long pretzel sticks is a LOT of pretzel.

I haven't tried the finished product myself, but the boys love them!! My only issue while making them was how they looked at the end...but I assume the more I make them, the better outcome I will have! All in all, it's great! Easy to follow instructions, for a newbie like myself and obviously they taste great too! Thank you!!!!

这些真是太神奇了，尝起来就像我们去了，花了很多钱在那些新鲜的购物中心椒盐脆饼上。我7岁的孩子说：“奶酪蘸酱妈妈在哪里”！我所做的一件事是将黑麦面粉用作一半面粉。它使面团变得非常脆，我非常紧张，它被毁了。洗澡很混乱，使他们粘了，但最终！下次我将尝试使用100％AP粉，看看它产生了什么不同，以及是否可以使它们更漂亮。

不要使用水中的小苏打将面团煮熟……它具有反应，并在面团的下侧呈绿色色调，曾经烘烤过，并且从小苏打中产生了非常苦涩的味道。

这个食谱根本不好！永远是一个巨大的粘糊糊！将椒盐脆饼煮沸后，他们只是粘了一口，然后他们做错了。只有一部分面团煮熟，无论他们在中间煮了多长时间，都没有煮过。大量浪费时间。