mariabgentile
Clintonville
Login to Send PM
Thanks for coming out to the Clintonville Farmers' Market in search of brezel! Sorry you couldn't find us - our booth was in front of Global Gallery. Sounds like it's time for a giant pink brezel flag!
We post on our site where we'll be around town - so feel free to check it out!
lifeliberty
Here
Login to Send PM
maybe the farmers mkt needs a map or something. I even asked a lady vendor on the street corner of global gallery where the brezel stand was and she said she thought it might be south(down past the wine shop)because she saw some people carrying stuff toward there. Definitely get a bigger sign if the people across from you can't find you! Looking fwd to next try. Are you always in the same spot?
mariabgentile
Clintonville
Login to Send PM
Hopefully, we'll be in the same spot for most of this season... it all depends on how many vendors attend each market... sometimes the organizers have to shuffle us around for space or variety.
If it helps - we've got a big sign on the front of our table, and bright yellow table cloths. The market information tent should definitely be able to tell you where each vendor is located.
I'll suggest the map idea, too!
lifeliberty
Here
Login to Send PM
lifeliberty
Here
Login to Send PM
DonnaTate wrote >>
Ingredients
4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping
Directions
So...wanting pretzels and not being able to get up before noon, I made this recipe on Saturday. They turned out really great, better than what you can get in a store. They were very easy to make, and it seems easy to experiment in the future. there is no way to eat all of them, so I put them in the freezer. then all you have to do is take them out and microwave them for 30 seconds and they come out hot and fresh. I did end up basting salted butter on mine after the baking soda on a few which tasted really good. some of the ones that I reheated after freezing got lightly topped with salsa con queso which turned out to be very addictive. Thanks for the recipe!
DonnaTate
Login to Send PM
lifeliberty wrote >>
DonnaTate wrote
So...wanting pretzels and not being able to get up before noon, I made this recipe on Saturday. They turned out really great, better than what you can get in a store. They were very easy to make, and it seems easy to experiment in the future. there is no way to eat all of them, so I put them in the freezer. then all you have to do is take them out and microwave them for 30 seconds and they come out hot and fresh. I did end up basting salted butter on mine after the baking soda on a few which tasted really good. some of the ones that I reheated after freezing got lightly topped with salsa con queso which turned out to be very addictive. Thanks for the recipe!
I'm glad you liked them!! Putting them in the freezer is a good idea. You definitely can't just put them in a container with a lid unless you like soggy pretzels the next day. I'm going to have to try that next time. :)
lifeliberty
Here
Login to Send PM
I thought they might turn hard as a rock overnight if I didn't freeze them, or at least hard before I could eat all of them. when you buy Super Pretzels, they are frozen and you nuke them for 30 seconds and they come out fresh, so I just did the same thing. I actually liked them better after a night of freezing for some reason, the spicy cheese sauce might helped with that though. and I used the big Super Pretzel Salt. I plan on to continue making them so as to keep stock on hand in the freezer.
With just the butter and salt fresh out of the oven, it reminded me of breakfast biscuits, but after a night of freezing and the cheese sauce it was all pretzel.
shannalafontaine
Dublin
Login to Send PM
DonnaTate wrote >>
Ingredients
4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping
Directions
1.In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
2.In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
3.Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
4.When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
5.Bake in preheated oven for 8 minutes, until browned.
Thanks for the recipe. I love soft pretzels!!
kcrissinger
Brookshire
Login to Send PM
Has anyone ever tried the jalapeno or habanero pretzels from Brezel? They sound delicious.
lifeliberty
Here
Login to Send PM
I want to try the Everything, Onion, Jalepeno, ARTICHOKE, GARLIC; KALAMATA OLIVE, a regular, and some buns. If B's in town this Saturday maybe she will run down to the Cville mkt for me.
Awesome -> 6/6: Wurst and Pretzel Fest
kitty
Login to Send PM
kcrissinger wrote >>
Has anyone ever tried the jalapeno or habanero pretzels from Brezel? They sound delicious.
The jalapeno is delicious! I've had the jalapeno, sun dried tomato, cinnamon sugar, and the original twists. I need to just make an order and stock my freezer with all of them.
kcrissinger
Brookshire
Login to Send PM
kitty wrote >>
kcrissinger wrote >>
Has anyone ever tried the jalapeno or habanero pretzels from Brezel? They sound delicious.The jalapeno is delicious! I've had the jalapeno, sun dried tomato, cinnamon sugar, and the original twists. I need to just make an order and stock my freezer with all of them.
I'm going to have to order some!!!! Thanks!
K+M
German Village
Login to Send PM
The NY Times just posted an article and recipe for Bavarian-Style Soft Pretzels. They recommend lye for the most authentic pretzel taste and texture. I've made my own Bretzel Rolls (from the Smitten Kitchen recipe) which uses baking soda and loved how they turned out. The Times article has me wondering if maybe I'm missing out by using baking soda...so...anyone know where I can buy food grade lye in Columbus?
lifeliberty
Here
Login to Send PM
Lye sounds like a pain and kinda dangerous to have around.
Had a Pretzel out of the freezer today(or 2). It was a little harder/denser than earlier. Maybe having the salt in there during the freezing process adds to this. Thinking about adding the salt after the freezing to help with this. will let you know results. still tasted great.
lifeliberty
Here
Login to Send PM
Brezel makes the Dispatch photo of the day: 6-9-10
http://gallery.pictopia.com/columbusdispatch/gallery/105457/photo/9059158/?o=0
although, I hope they open a store instead of a sore in GV!
;P funny how a typo can totally change something...
from caption
(1 PRETZEL JOY ALBRECHT 6/1/10) Pretzel created by LtoR Maria Gentile and Brittany Baum. They soon hope to open a sore in German Village.
lifeliberty
Here
Login to Send PM
http://www.thisweeknews.com/live/content/food/stories/2010/06/09/tabletalk.html?sid=104
Local women in a knot over pretzel production, look for larger space
Tuesday, June 8, 2010 01:13 PM
By GARY SEMAN JR.
lifeliberty
Here
Login to Send PM
http://blog.dispatch.com/foodandwine/2010/11/brezel_finds_home.shtml
Brezel has found a home in the North Market.
i had a pretzel roll some time ago from Omega, I'll admit it was good.
stinkybomb
merionvillage
Login to Send PM
brezel is the best!!!
You must log in to post.
Launched in August 2010, TheMetropreneur.com is a local online resource devoted to small business development and entrepreneurship. Its aim is to tell the stories of Central Ohio's business community, foster regional economic development and assist entrepreneurs with its resource-heavy focus. Click here to visit TheMetropreneur.com.
RSS
Twitter
Facebook
YouTube
