Claire Saffitz Makes Homemade Pretzels | Dessert Person
In this episode, Claire Saffitz brings her family’s love of pretzels to life, sharing her go-to recipe for the perfect homemade pretzel. From creating a soft, golden crust with just the right amount of crisp to pairing it with a honey mustard sauce, Claire walks you through each step to make a pretzel that’s as irresistible as it is satisfying. Whether you’re a longtime pretzel fan or a first-timer, this recipe promises to elevate your snacking game to bakery-level perfection. Don’t miss it!
#clairesaffitz #pretzels #baking
GERMAN-STYLE PRETZELS:
Makes 8
DOUGH
500g bread flour
10g kosher salt
1 teaspoon instant yeast
270g water, at room temperature
1½ tablespoons barley malt syrup
2 tablespoons unsalted butter, at room temperature
Chapters
00:00 Intro
01:13 Ingredients & Special Equipment
04:11 Make the Pretzel Dough
06:27 Form the Dough into a Ball
07:52 Portion & Shape the Pretzels
12:08 The Final Shape
16:02 Dip and Bake the Pretzels
20:53 Egg Wash the Pretzels
21:56 Remove and Let Cool
22:48 Make the Honey Mustard Sauce
23:38 Eat
24:35 Check Out Other Claire Saffitz Videos
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Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor/Motion Graphics: Hal McFall
Animation Credits:
Character Designer/Animator/Backgrounds: Jack Sherry
Character Rigger: Johara Dutton
37 Comments
I want Claire to make Homemade waffles and or pancakes. I’ve been dying for a Good Recipe, maybe I’ll stop using the boxed mixtures and go the Homemade route. 😅👏🏽
I make pretzels quite often, since I really like the chewiness and the crust. Nice to see how Claire makes them. Pretzels are like one of the best bread inventions ever.
Damn girl that’s def more than 8 inches 😅
To anyone making this at home with food grade lye never pour water in to mix it. It will immediately react with the water and splatter back on you. Remember the saying first the water then the lye unless you want to lose an eye. Stir the lye gradually into the water.
How many times do you make a recipe before you show us the final form, generally of course.
18:10 When you dissolve the sodium carbonate it dissociates, changing form from solid Na2CO3 to dissolved 2 Na(+) + CO3(2-) . This dissolved form is more energetically favorable, meaning that the energy stored in the bonds is lower than in the solid form. The energy has to go somewhere, so it heats up the water. The dissolution of sodium carbonate is an exothermic reaction.
Different German regions make them more or less soft on the thick part. It is indeed consumed with butter but at bakeries I always ask for jam😂 and dip them in my latte.
Lately it's become popular to use pepper instead of salt on the surface and it's also very good.
Great video Claire!
For those who want to use lye:
– Make a 4% sodium hydroxide solution (use high grade NaOH; not for cleaning or technical grade)
– After proofing remove the cover to let the pretzels get a skin (about 10-15 min). Best in the fridge.
– Then dip the pretzels for 10 seconds in the lye.
Be careful when using the lye. Although it’s just 4% you might ruin your countertop if you leave it for too long on it.
Lye can be quite aggressive to parchment paper. After baking you might have some holes.
Also, I usually use more butter in the dough. It gives more flavor and a better texture.
I love pretzels and those looked awesome! Thanks for the video
Love love love pretzels :))
Here in Germany they also vary quite a lot from region to region.
The swabian Brezel most times has a lenghtwise cut on the thicker part and thinner arms, while the bavarian ones don‘t.
My grandpa, who is also a baker, would always add lard to the dough, which makes them even more soft and moist but still crunchy on the little arms 🙂
She just can't miss, can she?
Claire's hair is gorgeous 💜
yummy
I used to watch you make candy by taste and I lost the channel during COVID… And now YT put your channel in my algorithm and I'm crying tears of joy 😍
THAT LOOKS HELLA MIDWEST
Yeah ! Another great video, thanks !
WHERE IS THE CAT VIDEO AT THE END?!
Funny observation. Claire is wearing the same thing when working with Rick Lopez on the Tamales. You would not know this if they didn't mention and spotlight that video during this one 😛
I love soft pretzels 🥨 my favorite ❤️🎃🎃❤️🖤🍁🍁🖤🖤❤️🤎🤎👻👻👻🤎🧡🍂🍂🍃🎃❤️👻👻❤️🍁🤎🎃🍃🍃🍂🖤🧡🧡🤎🤎
Happy Halloween Claire! 👻👻🍃🤎🤎🖤👻🍃🍁❤️❤️🍁🧡🧡🎃🎃❤️❤️❤️🍁🍁🎃🧡🧡
Pretzels always give me a sense of nostalgia
Malt extract (barley), both syrup and dried, can be sources from a Homebrewing shop. Check and see if there is one in your area, they will be happy to help you. Quantities will be larger that you need, however, so if you know someone who brews, they may be able to set you up with a small quantity…and yes, I incorporate a number of beer ingredients in baking.
what's that bowl cover she uses? 7:47
I’m sad there was no editors cats at the end. Or ringo
Drops Ph? that would be more acidic! Ph is from 1 to 14, where 1 is acid 14 is most alkaline
Is Claire pregnant? I HATE to ask or assume but I’m new here and I’m not sure.
Yay glass bowl upgrade!!
Baking soda warming up: when you add the water, NaHCO3 (baking soda) starts dissociating and that process is exothermic, hence the heat
Awesome episode! Missed the kitty/chicken cam at the end . . . ❤
Great episode as always however… Is anyone else missing the kitty cat cameo at the end?
Buy a milk frother btw it's life saving for stirring something up without much effort i use it for eggs and basically any powder I want to disolve/disperse in something
Omggg is Claire Pregnant??😊❤
👶 👩🍼 pr
🤰 😮
That clip of the pans going into the fridge was so real (no space for the second pan, the first got tucked into the crazy full pantry drawer). About the bath: do you always do baked baking soda or do you use lye when not filming? (Do you remember Alton Brown's Good Eats episode with pretzels and his lawyers itchy and scratchy make him not use lye?)
THANK YOU for mentioning that the yeast + salt nonsense has been debunked repeatedly. That's one of my pet peeves when watching GBBO, Paul Hollywood constantly mentions this as gospel and someone as adept at baking as he is should know it's bullshit.
Nice Mr Rogers music. 🙂
I’m so glad I’m not the only one thinking what others are thinking