/ck/ - Food & Cooking

>>14770585
>the correct choice
Maybe if I'm in fucking Bavaria.

>>14770652
Why wouldn't you be? It's nice this time of year

>>14770697
Are they even letting in Americans again yet?

>>14770585
I really like these. A lot of people don't seem to like them as much but I like how dense and crunchy they are. Soft pretzels are good too but the smaller and thinner hard pretzels suck.

>>14770738
I will literally eat an entire bag of these over the course of a day

>>14770585
When I make these, the baking soda taste always stays. What am I doing wrong?

>>14771054
>>14770738

these processed dried pretzels aren’t pretzels, they are chips.

pic related, a real pretzel

>>14772236
Use lye instead.

>>14770711
I sincerely hope nobody lets disease-riddled Americans into their country for a decent long time.

>>14772243
The ingredients for the plain hard pretzels are just flour, yeast, baking soda, and salt. They're basically the same as what you'd make at home, just dried. The flavored ones obviously have more ingredients but not too different from just having some kind of condiment with your mustard either.

It's okay if you don't like them, but if you haven't tried them, maybe you would. And then you'd be able to have something new to eat once in a while.

>>14772236
the baking soda taste is part of the pretzel experience

>>14772236
Using too much probably. I've only made pretzels once a long time ago but I've noticed with other recipes that they all mostly call for twice as much baking soda as they really need.

>>14772726
It's true that it's going to impart some flavor and it can be good if used in the right amount but too much gives it a weird bitter salty taste that is unpleasant.

>>14770585
Hard or soft, they must be dipped in mustard

>>14770711
I’ve been vacationing in other countries since January. I closed my practice and sold it. Just been living the good life and going all over Europe and Asia. Best year for it.

>>14770585
Swabian pretzels are the best pretzels. Proof me wrong.

t. Swabian

>>14772956
How are they different from Bavarian? Are they secretly dumplings in disguise?

>>14773021
Swabian pretzels contain more fat and are therefore tastier.

>>14773067
Just dump them in butter.

>>14773084
We do this nonetheless.

>>14773067
Please give me some good starter Swabian dishes. And do y’all do anything for Oktoberfest?

>>14773169
We don't have Oktoberfest, in my region people go to "Cannstatter Wasen" twice a year.
Best swabian foods imho are:
Maultaschen
Käsespätzle
Zwiebelrostbraten

Starters here would typically be a soup (e.g. Flädlessuppe) or a simple mixed salad.

Also the swabian Kartoffelsalat is very famous, its not using mayonnaise and its fucking delicious.

I have to report out, gotta work work work work work.

>>14773181
I’ve posted my “German” potato salad recipe on here before and I’d love you to critique it if you don’t mind. And what is the literal translation of the holiday?

>>14773224
It's not a holiday, it's a place: https://en.wikipedia.org/wiki/Cannstatter_Volksfest

I haven't seen your recipe. Please post it in this thread to derail it.

>>14773181
Please share some glorious swabian recipes.

>>14773397
Might write some down next week.

I made some myself. How do i keep the dough tender and fluffy like at the mall foodcourt? Mines come out ok but kinda dry.

>>14773354
>Derail it
I don’t wanna fuck over OP and his brezel fetish but essentially I make it with red potatoes and a mustard/vinegar base

>>14772720
I like them but they are worlds apart from real pretzels, they are the fortune cookies of Germany

I went to a German influenced pub here once and i really didn't care about drinking but I swear to fuck that the pretzel with cheese I got was the best pretzel I've ever fucking had. Truly the snack of the gods

>>14770585
I like making pretzels but I'm a fucking retard who cant twist them so I've just been eating fat pretzel logs and it isn't too bad, just sad that I cant have that I cant pull it apart for sauce or something

when I was a kid these big ones with salt crusts were all around the city in my country, now they're nowhere to be found, only thing are these bavarian types and what you guys posted, but I miss these crunchy pretzels