Soft Pretzels Made With Fresh Milled Flour | Ankarsrum Mixer
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- čas přidán 29. 10. 2023
- Today, let's make some Soft Pretzels together with Fresh Milled Flour! I always love it when I can spend time with you in the kitchen, and get to use my new Ankarsrum mixer too! If you have a different mixer, never fear, you can make this recipe too! Join me while we dive into this delicious snack! Sweet or salty, you choose! Grab the recipe for free at my blog in the link below!
Printable Recipe: grainsinsmallplaces.net/soft-...
My Blog with Recipes: grainsinsmallplaces.net/
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Links to Products I use and Recommend:
Grain mill Nutrimill (Use Coupon Code: Grainy for $20 Off yours): www.nutrimill.com/GRAINSINSMA...
Ankarsrum Mixer: www.gopjn.com/t/8-12416-31933...
Oven: amzn.to/3ac24Db
Nuwave: amzn.to/3bSEQ5z
Grain storage bins: amzn.to/3pOp8MH
My 4 Quart Stainless Steel Pot: amzn.to/3X3txuE
Measuring Spoons: amzn.to/3jtUnwg
Digital kitchen scale: amzn.to/3hjlREj
Bench scraper: amzn.to/3ITyy1R
Barley Malt Syrup: amzn.to/3QR8RVF
Hard White Wheat: amzn.to/3NRxLkF (small amount)
Bulk Hard White Wheat: www.pjatr.com/t/8-12416-31933...
Kamut: amzn.to/42i1oBD (small amount)
Bulk Kamut: www.pjtra.com/t/8-12416-31933...
Checkout Some Of My Other Recipes:
NY Style Bagels: • NY Style Bagels | Over...
Ankarsrum Mixer Review: • Trying The Ankarsrum M...
Honey Oat Wheat Bread: • Honey Oat Wheat Bread ...
Chocolate Cake: • Happy Anniversary Ever...
Apple Cider Donuts: • One Of My FAVORITE App...
English Muffins: • English Muffins Made W...
Biscuits & Blondies: • Buttery Biscuits & Blo...
The Perfect Flour Tortilla Recipe: • How To Make The Perfec...
Hamburger & Hot Dog Buns: • Hamburger & Hot Dog Bu...
Apple Coffee Cake: • Apple Coffee Cake Made...
Pizza Dough: • The BEST Pizza Dough R...
The Different Types Of Wheat Berries: • MASTERCLASS: The Wheat...
#grainsinsmallplaces #softpretzels #pretzels #freshmilledflour #freshlymilled
*This post contains affiliate links, which means I make a small commission at no extra cost to you! As an Amazon Associate I earn from qualifying purchases. But, I will only suggest items I actually Love and Have Used! - Jak na to + styl
I promised my husband if he would buy me a grain mill I would not buy any more bread products at the store. I am having a blast making all of my bread products and I cant wait to make these!
Yay! That is wonderful to hear! Thank you so much!
I received my Ankarsrum for Christmas and it’s upped my bread game unbelievably! My hubby has said he will never eat another store-bought loaf of bread. This is the most awesome mixer ever created in my strictly personal experience. My cinnamon rolls are fluffy and soft, my rye loaves stand up and have the best crumb, my pan de mie is tender, and my pan de crystal looks like windowpanes… I wish I’d found this mixer decades ago!
I agree the more I use it, the more I love it! It makes the most beautiful tender dough! Thanks so much!
I too just got an ank too…for Xmas. I find I take anywhere from 1/4 c to 1/2 cup less flour from whatever recipe calls for when using the dough hook or roller. I actually use the hook more but I will to lean on the roller sometimes. For cookies I use the wire paddles sans the arm. It is very enjoyable to watch you take this discovery of quirks journey that I’ve been on too. It makes me feel good that I’m experiencing similar stuff! Thank you for being so thorough and letting us watch! So helpful!
Yay! Thank you so much! It is such a fun mixer to use! Happy Baking
Thank you. I love pretzels. Im just started on my journey of learning to bake n milling fresh flour. I got the beautiful Ankarsrum for Christmas but ill use the roller Ashley McCord rep for Ankarsrum (n Sue Beckers daughter) shared the Ankarsrum never had a hook until they came to the US market because people here are so familiar with KitchenAid hooks. Just a little fun fact
This video inspires me to give pretzels a try. On my tackle list is also bagels. Thank you for all the great videos n tips. BTW I would’ve love seeing u n hubby taste n give your reaction to texture n taste.
Yay! I am so glad to hear that! Yes, I have found that I prefer the roller as well. But, I wanted to give the hook a try. I do have a bagel recipe as well! Thanks so much, happy baking! Here is that bagel video if you haven't already seen it! czcams.com/video/8bEgrRtkmcQ/video.htmlsi=_xv6MZkm8pozW6gO
I was honestly blown away by how good these were. Holy cow.
Yay! I am so happy to hear that! Nice job! Thanks!
Oh GF!!! I thought the other nite, I need Kara to go pretzel!! So excited!!
Like we read each others minds! I hope you like them! Thank you!😀
Yum! Those look amazing! Thank you for sharing!
Thank you! They are yummy! 😋 Let me know how you like them if you make them! Happy Baking! 😊
I am thrilled that you have that awesomeness mixer but keep showing me how to use it because it is on my list!! ❤
Thank you! Oh I plan to keep showing it, because I think it is so fun to use, and it gives amazing results! 😊
This is great! Thanks Kara! 💚
You are very welcome! It is my pleasure, I hope you love them! 😀
Made these tonight and they turned out great! I turned half into pretzel dogs and left the other half as normal pretzels, which were also great! I will def be making again :))
Yum! That sounds amazing! I am so happy to hear that! Thank you! 😊
I am so EXCITED for this recipe! 😊 When I make them, you'll hear the cheers from my family ❤ Thank you so very much for creating this recipe!
😂I can't wait to hear them! I will listen hard! 😂 It is my pleasure for sure! Happy Baking I hope everyone loves them!😊
Guess what?
They were a huge hit! ❤ we ate all of them & I doubled the recipe. This may be our favorite so far. Thank you, thank you, thank you😊
Awww I am so happy to hear that! Yay! Thank you for the update!
OMG that looks so good
Thank you! They are yummy!
Made these today...and YUM!!!! I made a double batch for my kiddos birthday party. Everyone loved them. Thank you!
Yay! So happy to hear they were a success! Thank you!
I’m so thrilled that I found your channel‼️. Everything that I have made using your method has turned out beautiful, I was just about to give up using fresh milled flour because I could never get consistency. Thank you so much for your easy to follow and tasty recipes💕💕💕💕💕💕💕. I have the forest green Ank and I absolutely love it.
Thank you so much! I am so happy to hear that! The reason of almost giving up is exactly what inspired me to start my channel and blog with recipes! I was there once too, and there was not really a lot of help out there when I started. So, I had to trial and error to figure things out. I don't want others to give up during their learning curve, and that is exactly my passion! Thanks again! 😊
Just made these as a test run for an upcoming bake sale at church. Oh my gosh, these are SO good! I am excited to bring them. Only change I made was to twist them 3 times to give them a Celtic ring look for this Irish chick! LOL Thank you so much for sharing!
What a beautiful idea! I am so happy to hear they were a hit! Thanks so much!
I am from Montreal Canada. Bagels there have honey in the "bath" water.
That is interesting to hear! That would be a great sub for malt, I might try that next time! Also, brown sugar or molasses. But, honey sounds like a great idea! Thanks!
Just purchased a mixer via your affiliate link. Great videos!
Thank you so much! I am excited for you to use it!!!
Pretzels are a family favorite for us. I guess I will wait until my hard white flour arrives. Right now I only have the red and I’m not sure it will do as good a job. I’d like to get a couple of others as well. I have soft white. I have Rye but I think I might like to try the kumult or spelt. I have used spelt out of the bag, but never fresh grain so I’m excited to try that.
Yay! It is so fun to experiment with the different grains to find your favorite! These soft pretzels do need a hard wheat to develop the gluten. Hard red will work in place of hard white, but it will have a bit more of a "whole wheat flavor." Some people prefer it, some people prefer hard white. Let me know how they turn out when you try them, and what wheats you decided to use! Happy Baking!
I made these tonight, and I don’t know what I did wrong, but they were more like doughnuts than pretzels. They really puffed up, and I rolled them out to almost 24 inches. I did everything that the recipe said, including not letting the dough double. I let it sit for 30 minutes only. I also put them in the fridge for 30 minutes, so I don’t know what happened. I did half salty, and half cinnamon sugar. My husband said the salty ones taste like salty doughnuts. LOL. I will try them again in a few weeks because I know it’s me, not the recipe!
Hmmm, did you put the baking soda in the water bath? That is typically what gives the pretzels that iconic pretzel flavor.
I sure did! I used a gallon of water and added 1/2 cup of baking soda. I’m wondering now if I needed more flour. I initially put in four cups of flour before letting it rest, then added my yeast, and then gradually added another cup or so of flour because it was too wet. (I milled a small amount of kamut and mostly hard white.) I looked back at the video after they didn’t turn out exactly right, and I think my dough was a bit wetter than yours. I will try them again and see if I can get the dough consistency a little denser and comment here to let you know. It may be a few weeks before I do that though. My next attempt will be for spaghetti! Thanks for trying to help!
I thought you were going to use the same boiling solution as you did in the NY style bagels for these. Have you tried it? If so, did it work? I love these videos. Thank you so much for taking the time to do them.
The pretzels need a baking soda solution to give them that "pretzel" taste. Otherwise, they would just taste more like a bagel. I am so happy you are enjoying my videos! Thank you so much!
This looks fun! I want to try it. But I don’t have kamut. Since it’s a lower gluten grain do you think I would be successful in substituting soft white or rye instead of the kummut?
You can just use all hard white, or a tiny amount of rye or soft white. But, Kamut does have some gluten, unlike the soft white and rye which have little to no gluten developing properties. So, I would use a smaller ratio of those than the Kamut. I hope that makes sense. Happy Baking!
@@GrainsInSmallPlaces yes it does thank you!
Also! Can you please make a deep dish Chicago style pizza with the Ankarsrum?
I will put it on my list
Kara I used the same Kamut hard white ratio you did. Even the water was exactly the same. The dough was beautiful. I chilled the pretzels as recommended. But when I put them in the boiling water the soft dough seemed too soft and seemed to deflate some. I hoped they would puff up and firm up while baking but the pretzels came out of the oven still too soft not firm like a pretzel. I baked till 190 or so. We still ate them because they were still delicious but the texture was not there. Do you think chilling them longer would have helped. Or baking them to 200 or so?
How long did you chill them? Did you put them straight in the fridge after shaping, or did they have a chance to rise on the counter before chilling? I am guessing somehow they proofed too long, which exhausted the yeast. This would be why they deflated and never rose again during baking. They should rise a bit during baking. Another thing that could have went wrong if they were boiled too long that may have killed the yeast in the center of the dough. I would say give it another try. Happy Baking!
@@GrainsInSmallPlaces I chilled them for about 30 minutes while I got the water ready. I only let them rise 40 minutes. Next time I’ll go for the 30 minutes instead of the 40. I followed the recipe exactly. I did put a teaspoon of lecithin in them. I don’t know if that could be ccthe mistake or not. I will try again and make sure that I do not leave them in the hot water too long. I don’t think I did but I didn’t actually time it I just guesstimated. They kind of seemed to deflate as soon as they hit the water. We love pretzels, so I want to make this recipe work. Yours looked excellent so I know it can.
Ahh I want an Ank so bad! How do you like it?!
I have really been enjoying using it! It is an investment, but I hope to have it for years to come and be able to pass it down to my kids.
Now that you've had your Ank for a while, is there anything you still use the dough hook for?
I typically just grab for the roller and scraper, but part of that is because I store it all together, and the dough hook is stored in a cabinet harder for me to access. lol But, really I have been loving using the Ank!
Good to know. I got my own Ank after trying to make pasta dough with my Kitchen Aid. I'm also new to milling, so I'm learning it all at once. Truthfully, I'm new to baking, so I guess I don't really have to unlearn anything 🤣
❤️
So with anyone’s recipe do you just measure out grain and not remeasure after milling?
Yes, I measure the wheat berries to the amount I need for the recipe. I typically don't remeasure, however I have remeasured in some of my videos to show people how this works. Happy Baking!
Can you please make pizza with the Ankarsrum and Kamut? I've tried to make the Bread Becker's recipe and it came out not great.
I do have a pizza recipe that is my go to! I have a video, but I made it in my old mixer before I got my Ankarsrum mixer. Here is that video. You can use it for thin crust like I do in the video, or keep it thicker if you prefer. czcams.com/video/wvlnXqxVxfc/video.htmlsi=bnsCpXKNidvaFcNd
@@GrainsInSmallPlaces I know I saw it. It's great. I'm new to this ankarsrum. 🤣
never used the scrapper?
If you are referring to the scraper for the mixer, I didn't seem to need it with the dough hook, it came together nicely. Thanks for watching!
Adding flour slowly is not necessarily because you don’t know how much flour you will need. It’s because the mixer works better when you feed the flour into it slowly.
Thanks for the tip.
That is without a doubt the WORST mixer ever created! You should return it ASAP if at all possible. Another video I watched where you were “creaming” the butter and sugar, it was just smashing it hard against the side. I don’t know how you keep permitting it.
I'm sorry to hear that. I have really enjoyed using it. Although, I am a new user and am still learning with it. I guess it is a great thing that there are multiple mixer choices out on the market for everyone. Each person is entitled to their own opinion. 😊
This mixer has a learning curve but it is excellent for making bread especially large amounts. It is a workhorse and I want one to replace my kitchen aid. I was going to get the kitchen aid pro but after seeing so many demonstrations of this mixer and everything it can do I am getting this one.
The one where she uses the roller to cream butter and sugar yes I thought the same thing! There is another attachment for the ank that is more what we are all used to with our KitchenAid. It’s a pair of wire paddles that work much better for creaming without crushing fyi It’s a fabulous mixer but we are watching her learn its quirks and I’m here to tell you it is awesome.