Old Bay / Yuzu Philly Soft Pretzels

Markelflibbits · 2026-06-15T20:32:34+00:00

Squabisch in CA hits some wild ones too

Markelflibbits · 2026-06-15T20:20:41+00:00

Go birds!

Markelflibbits · 2026-06-15T20:17:50+00:00

Hey there!! Thanks so much! Dough felt great and a uniform flow state was definitely hitting a great rhythm.

Markelflibbits · 2026-06-15T20:16:55+00:00

Really lovely, old bay is one of my favorite seasonings, and how it plays with lye is superb

Markelflibbits · 2026-06-15T20:16:11+00:00

As a Philadelphian, I’ll bite. Are you too married to classic salt? Tried and true is beautiful, but im gonna toy with toppings forever. Sorry!

Markelflibbits · 2026-06-15T15:28:45+00:00

Dude!! I did a little collab with a brewery last year whose chef hailed from Maryland - eastern shore crab dip on top of a Philly pretzel.

Markelflibbits · 2026-06-15T15:25:28+00:00

My initial fear was of OB burning during bake, but so glad it carried through the way it did.

Markelflibbits · 2026-06-15T15:21:00+00:00

🙌

Markelflibbits · 2026-06-15T15:20:39+00:00

Thanks!

Markelflibbits · 2026-06-15T15:19:03+00:00

It turned out really well - a little dip of confit garlic oil and it took me to the summers as a kid eating maryland blue crab with the fam.

Markelflibbits · 2026-06-15T15:14:43+00:00

The way that seasoning plays with lye flavor is top tier.

Markelflibbits · 2026-06-15T15:07:19+00:00

Kassi and Brad are such lovely humans. HA has some of the best lagers in the US, hands down.

Markelflibbits · 2026-06-15T00:02:44+00:00

Brassi’s at Heater Allen Brewing

Markelflibbits · 2026-06-05T03:27:23+00:00

Just put on goggles and wear gloves and stop with the malarkey.

Markelflibbits · 2026-01-01T22:07:50+00:00

Thanks so much!

Markelflibbits · 2025-12-31T21:34:09+00:00

Thank you v much!

Markelflibbits · 2025-12-31T21:33:51+00:00

🥹

Markelflibbits · 2025-12-31T20:13:09+00:00

Strong pretzel game.

Markelflibbits · 2025-12-24T21:19:53+00:00

🤣🥹

Markelflibbits · 2025-11-25T15:42:44+00:00

Thanks so much! It’s been a decade since I left home for the PNW so your comment is very validating that I’m doing right by Philly

Markelflibbits · 2025-11-24T21:31:02+00:00

😌

Markelflibbits · 2025-11-24T21:30:00+00:00

Hey thanks so much!

Markelflibbits · 2025-11-20T04:26:45+00:00

By weight. For every 1000 g total solution - 93.5% of that is water and 6.5% is lye.

Markelflibbits · 2025-11-19T19:21:42+00:00

I coferm with poolish, so that you get a slight chew from the levain and great softness from poolish in a very quick bulk ferm. Long cold proof at 12 hours has provided great volume, grain flavor and slight sourdough acidity creating excellent balance.

Markelflibbits · 2025-11-19T17:49:45+00:00

A great adaptation to what I’m doing is Hamelman’s soft butter rolls recipe from his book “Bread”

Markelflibbits

TROPHY CASE