BON CHEW & COWCOW
hosted by us and da fabulous CANADIAN CATS
today we highlight something essential: BREAD, the one what Marie Antoinette replaced with cake but ended on da block… so we learnt: if you eat no bread, off is your head…
and here is our entry: LYE BREAD/PRETZELS/BUNS… or whatever shape you want…
- 1 tablespoon yeast
- 1/4 cup warm water
- 2 teaspoons sugar
- 4 1/4 cups flour
- 2 teaspoons salt
- 1 cup warm water
- 2 1/2 tablespoons salted butter (room temperature)
- 1 quart water
- 1 ounce food-grade lye
- and for the decoration: coarse salt….
…mix the water, flour, yeast, butter, sugar and salt and make a common yeast dough. let it grow on a warm place for one hour or so.
on a floured surface, make pretzels or buns or a loaf or a donkey or whatever shape you like and place them on a baking sheet with baking paper
…and then comes the trick what makes it special…
… grab your lye stuff, we used arm&hammer bicarbonate what Shoko sent us over da big pond, so many thanks again to you!!!!
….add it to a big pot with seeding water…. some chefs suggest goggles and gloves, but our dad did it “nekked”..
… use a spatula or a slotted spoon to put your objects into the water and let them in da pot for 30 seconds…
… that is impawtant to get the perfect color and the taste…
… remove it from the pot and place it back on da baking sheet…
… sprinkle some coarse salt over your stuff …
…put it in the pre heated oven at 375° for 20 minutes or if you make a bread loaf for approx. 50 minutes….
…you have to watch them from time to time to see if they get the perfect color…
…. and if you think they look good, you can remove them and after some minutes they are ready to land on da table…
… they fit perfectly to bavarian meat stuff, but also to baked camemberts …
…. or if you want, you can eat them just with butter…
…or as an addition to a BBQ….
…and where are ours?
… here… but we made them with a common yeast dough, without giving them a bath in lye and without the coarse salt…
…. and dig in!
…and don’t furget to hop over to Shoko, Tyebe and Budd, who share something super tasty today and who also have da hop-in-tool for you
HAVE A WONDERFUL WEDNESDAY ALL
Yum! I remember those soft pretzels you get on the streets of New York, with hot mustard, and this post makes me want one…NOW! And a cold beer, please. I like how Nelly and Phenny help you out when you make yummy things to eat.
hot mustard? that sounds good, we will look what kind we need!!!
You live in the land of really great mustards, so it shouldn’t be too hard. Bon appétit!!
Gosh those sure do look good……..I bet my Mom could make those if she wanted to – my Dad is “hooked” on pretzels as a snack. Thanks for the idea guys!!
Those look fabulous and I bet they are twice as yummy!
Those look good even without da mama’s signature! Yes mustard for sure!
My mom loves pretzel buns! Yours look like they turned out great!
I think maybe lye isn’t the same in France as in the US… eek! But they sure do look good.
it is… we got it from catnada ;O) it is food-graded ;O)
OK, still sounds scary, LOL.
LOL… specially in the hands of our dad hahahahaha
Those look quite yummy, but complicated to make!
You know what? I love the karcher! Actually, it’s not a Karcher. We bought it at LIDL last week…
Yummy this recipe not only sounds delish it is artsy…
Yay for you and the Staff
Thanks for hosting
Those look great. Thanks for sharing the recipe, but I am too lazy to make them. Thanks for hosting.
Wow…you guys went all out! Dough for us was a tough assignment since ingredients in my area seem to go find the dinosaurs. We kinda cheated with our recipe and hope Shoko doesn’t give us a paw thump.
you had me giggling at giveittotheweimaraner and he did give it to you. yummmmmm
Our mom just loves those pretzels. Maybe we can get her to make some for us too.
A new recipe! Must try when I find out if we have here that food-grade lye. Lye fish made of dryed cod is an old Christmas food here.
We never heard of food grade lye – interesting. Your recipe sure looks good.
Woos, Lightning and Timber
Oh YUM! Cannibal hounds 😀
Gail says they look delicious, but I can’t get over the fact that someone would actually eat the dog shaped pretzels (even if they did get a bit distorted in the cooking).
You boys were sure having a tasty old time!
Yummy! Can I have a doggie please…MOL😸Clean Pawkisses for a Happy Day. Stay Safe Healthy and Yourselfie🙏🐾😽💞
You don’t have your usual baked goods message.
Oh my, Mama loves the soft pretzels from the food carts…bet these were just as good!!
Rosy, Jakey & Arty
She has been meaning to try making pretzels. The Farmers’ Market has been closed, so HER source of large, German pretzels has dried up. May get some yeast and try them. Yours look great.
They look great but we’re confused by the food grade lye too. Mom will ask Mr.Google what it is.
The Florida Furkids
Those pretzelss sure look so tasty Phenny an Neislson!! Well dun Aunty Katty!!
***purrss*** an ❤ BellaDharma ❤
Well done, you!! They look delightful.
Wow!! Those really look amazing! I love pretzels too
Yum! Lady must get baking and more importantly remember this hop next month. She will try and blame self isolation brain but we all know she is her usual self.
LOVE pretzels and weimies to eat, too! Um…lets leave the weimies to eat at your place, BOL!
It looks like they got the Weimie seal of approval
OMD!!!!!! Those look SO good! And I love that they are shaped like Weims!!! My dogs are wishing that I’d learn to cook after reading your post!
[…] Also co-hosted by DaPhenny at his blog; Here. […]
I love pretzel rolls! Thanks for the baking lesson.
Mmmmmm! That sounds like a DIY that could have turned south. But yay! Everything looks perfect. And from your faces, it tasted perfect too! Well done.
Love and licks,
I copied the recipe. I make bread all the time. I will try this.
Here’s a tip.
When making bread, to be sure it’s done insert thermometer once it reads 190 in the center you will know it is done
Bravo! Those all look great!!
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Those look amazing AND you got your own too.
The Florida Furkids