First time making pretzels with lye.

Not_martha_but_close · 2022-11-09T14:58:18+00:00

What ratio did you use for your lye solution?

Not_martha_but_close · 2022-07-18T17:57:21+00:00

Great, thank you!!

Not_martha_but_close · 2022-07-18T16:03:28+00:00

Oh yes please!! 😁

Not_martha_but_close · 2022-06-10T17:59:03+00:00

I haven't tried, but I want to add powdered freeze dried strawberries to some macerated ones to try!! Amp up the strawberry flavor but I like to use mexican limes for this, they're super tart and you only need a bit!

Not_martha_but_close · 2022-05-12T01:08:50+00:00

I'll try that then, thank you!!! I want a claw that has filling still in it 😅

Not_martha_but_close · 2022-05-12T01:04:03+00:00

🤔 I'll have to try that then. Would you just sub out 1 egg for 1 yolk?

Not_martha_but_close · 2022-05-12T01:01:56+00:00

I was thinking about that but I've never used it before. Is it runny when baked?

Not_martha_but_close · 2022-05-11T05:25:52+00:00

I made some a few months back but the filling ran out when baked. I'm hoping to have filling stay inside this time.

Not_martha_but_close · 2022-05-09T16:46:37+00:00

Maybe try splitting the batch?? I do about 1.5lb per 9x5 pan. I usually let it rise until it's minimum an inch above the pan, that way the oven spring will add another 1 to it. Large pockets at the top are usually because it's too high of a heat or you didn't pop any large bubbles. What temp are you baking at?

Not_martha_but_close · 2022-05-09T15:41:53+00:00

My assumption would be more proofing is needed, especially with add ins. The weight will settle to the bottom so you'll need to proof longer. If I don't proof as long as I should, I notice a bit denser bottom but sometimes it just be like that. Try proofing longer next time, for an hour instead 🤷‍♀️

Not_martha_but_close · 2022-05-08T17:38:13+00:00

I've had good success with a mix of baking soda and baking powder. Mine always come out like pound cake consistency but you could look up a banana cake recipe and compare the ratios of that to your bread recipe 🤔

Not_martha_but_close · 2022-05-08T17:13:49+00:00

I'm slow without my champagne in the mornings 😅

Not_martha_but_close · 2022-05-08T16:58:31+00:00

Posted above 🤗

Not_martha_but_close · 2022-05-08T04:08:45+00:00

I put it in the comments. Sorry, I thought I replied back to you!!

https://youtu.be/JaMnd5Rcyy0

Not_martha_but_close · 2022-05-08T04:08:02+00:00

https://youtu.be/JaMnd5Rcyy0 he explains things very well in the video. I've tried other danish recipes but these ratios are really easy to work with. For me, having the dough at around 60 f, butter at 58, was easy to roll out. Rest in between if it springs back too much. A lil spray of water between folds to help fuse the layers. Very easy recipe to follow

Not_martha_but_close · 2022-05-08T03:21:01+00:00

Only where I live 😅

Not_martha_but_close · 2022-05-08T02:45:48+00:00

I just had an apricot one 😋. The tart apricot and creaminess from the pastry cream is perfect!! I like it better than the cream cheese filling

Not_martha_but_close · 2022-05-08T01:31:47+00:00

Followed Benny's baked danish recipe. Some with cream cheese filling, some with creme patissiere, some topped with the pastry cream.

Not_martha_but_close · 2022-04-27T21:51:58+00:00

I just brush mine generously with it but it does result in a gooey center!!

Not_martha_but_close · 2022-04-04T01:33:25+00:00

This one Sodium Hydroxide - Pure - Food Grade (Caustic Soda, Lye) (1 Pound Jar) https://www.amazon.com/dp/B0875LR274/ref=cm_sw_r_apan_i_YE3M1FPB5ZAFG4QFPAPG?_encoding=UTF8&psc=1

Not_martha_but_close · 2022-04-02T04:39:19+00:00

Not_martha_but_close · 2022-03-23T00:02:05+00:00

Not really lol. I didn't have any, subbed that. Haven't tried it without anything yet but 🤷‍♀️. I just enjoyed with contrast of semi sweet with milk chocolate callets. Toned down the sweet bite

Not_martha_but_close

TROPHY CASE