I love your videos, please don’t ever stop. And thank unos much for the cakeculator.
@Sugarologie
2 жыл бұрын
That’s so niceee 😌 And I’m glad you use the Cakeculator!!
@isabellacullen1349
2 жыл бұрын
I love pretzels! 🥨 Thanks for showing this video. Thanks for the idea of the dough and recipe. The pretzels looks so delicious.
@Sugarologie
2 жыл бұрын
Yay 💜 Thanks Isabella
@pixelblaze8284
Жыл бұрын
This video is everything I ever wanted in cooking content. Thank you 🙏
@missgirl3410
Жыл бұрын
I love food science 🤤
@joannabanana2435
Жыл бұрын
Tried the boiling water baking soda method, delicious!!! 10/10
@DayByeDayChristine
2 жыл бұрын
I hope this recipe is on your website!!! It looks so good!!!! Love your recipes and learning about the science of baking!!!!!
@Sugarologie
2 жыл бұрын
It is! :) www.sugarologie.com/recipes/homemade-soft-pretzels
@Sayu277
2 жыл бұрын
That glossy leathery texture of the crust is definetly where it's at with pretzels and other Laugengebäck.
@SistersMeal
2 жыл бұрын
Absolutely remarkable upload very unique and nice thanks for showing this 👌😍
@kulaninizo1475
2 жыл бұрын
Very informative thank you! I loved the explanations behind every step & chemical reaction it was very helpful with understanding everything. Looking forward to watching more videos!
@S-K.
2 жыл бұрын
Yummy 🤤 great videos as always!!
@molove3408
2 жыл бұрын
I love pretzels. Thank you for this video.
@Batsnang
Жыл бұрын
I recently made a delicious pumpkin ale cheese sauce that I initially used for mac and cheese, but thought it would be super good with some soft pretzels. Great video! Exactly what I needed 😊
@aorr8204
Жыл бұрын
Would this recipe work for bagels?
@jeffreyschmidt3997
Жыл бұрын
This video was exactly what i was looking for and more. Thanks for comparing all of the different options and their outcomes in a scientific-esque manner 😊❤. Couldn't ask for more!
@Sugarologie
Жыл бұрын
You’re welcome!
@jairusofall
10 ай бұрын
Fantastic video, very helpful and didn’t waste any time. Thank you!
@nuuyuisjourney2459
Жыл бұрын
Love your video ❤ It's pretty clear! thanks a lot
@Hooch737
Жыл бұрын
Gotta be an Engineer 😆 Great “research “ so appreciate your work thank you
@savannahrossy2405
Ай бұрын
Older dough left out at room temp UNCOVERED for a day cooks faster and darker than fresh dough
@Atomicfunk688
7 ай бұрын
My goodness lady, are you making pretzels or an atomic bomb? Enough with all the safety precautions !
@erikadogmomanddoc
9 ай бұрын
brilliant pretzel video, great experimental method, and I absolutely loved the pretzel graph! I just finished watching/reading about 8 pretzel recipes, and yours was the most useful.
@1nfinitezer0
6 ай бұрын
agreed. was looking for the visual comparisons before my own experiments. gonna try a strong concentration washing soda in boiling water, but also some buckwheat honey in the water bath, and beer & butter in the batter. got some local dijon that'll make your eyes water, so we're going for bold flavours to match! happy pretzelling everyone :)
@adrian00v
Жыл бұрын
great vid
@daod43
Ай бұрын
Fantastic application of the scientific method into Baking.
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