Pretzel cone recipe

mrs.chiu

Anyone out there know of a good crisp pretzel cone recipe or how you'd suggest going about adapting a homemade ice cream cone to have that pretzel flavor? I was thinking besides the obvious salt being increased or sprinkled on afterwards you might need to add some baking soda to help with the browning...?

I've searched google and bing but to no avail.

I have a pizzelle iron I could use to make them on.

Mrs.Chiu

badge posted by: mrs.chiu on August 03, 2011 at 12:58 pm in Baking, desserts and sweets
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reply by: frick on August 03, 2011 at 8:34 pm
frick

Curiosity is killing me. What do you plan to do with the pretzel cones? Use them for serving shrimp salad, or cream cheese & lox?

Goodness, I have no idea. If you do find something, remember that pizzelle have a lot of butter and sugar in them, that makes them spread. Have you thought of making half a pretzel recipe but making the dough much looser, even pourable? If you try this, spray the heck out of the iron on both top and bottom so the dough does not stick. Being thin, they might be too rock hard . . .

reply by: mrs.chiu on August 05, 2011 at 1:41 pm
mrs.chiu

Frick, I was going to use them as ice cream cones!
Mrs.chiu

reply by: frick on August 05, 2011 at 11:57 pm
frick

I guess I don't eat many pretzels! What is in a pretzel that gives it a unique taste? I wish I had an answer so we'll have to hope someone else can come up with some hints. If you don't get any replies, try starting another thread asking for other uses for a pizzelle iron.

reply by: Mike Nolan on August 07, 2011 at 11:35 pm
Mike Nolan

I think what makes a soft pretzel taste that way is:

1. The barley malt
2. Boiling them
3. The salt on the outside. (An egg wash makes them even better IMHO.)

The recipe is often quite similar to one for bagels, so the shape has an impact as well. (I'm constantly amazed at how much shape affects the taste of bread, something that many authors seem to ignore.)

reply by: omaria on August 08, 2011 at 12:18 am
omaria

Mrs Chiu, I just used your recipe for candied orange peel. I had put it in my recipe file from the OBC and now I got 2 bags of oranges so it came in handy. Have 3 cookie sheets in the oven now. I put the left-over syrup in a big canning jar while it was still very hot and it nicely sealed . I will keep that in the fridge. Thank you.

reply by: mrs.chiu on August 28, 2011 at 6:50 pm
mrs.chiu

omaria, I'm so glad you tried it and liked it! I still have some from last year in my freezer...ready to use in German stollen this winter and Italian Panettone!

What do you use yours in?

Mrs.Chiu