I come back here every so often for comfort.

Mark: No soggy bottoms here!
Ethan and Tyler in monotone unison: no soggy bottoms

Man I miss Markiplier Makes

ethan’s story was kind of convincing until i googled the invention of pretzels and found out that he was bullshitting the entire thing and that pretzels were invented back in 610 AD by a monk
edit: emphasis on "kind of" guys

I like how mark's sweater cuts off letters so his shirt just says "EAT"

They should google translate a recipe into different languages and then back to broken English and try to follow it

Tyler: What they were really forgetting was sugar.
Mark: I used sugar!
Ethan: I used sugar.
Tyler: ...anyways

Ethan's Full History of Pretzels


"Pretzels:
What are they?
Twirly twirly birds that you grab with your hands
and you.. wrap em' around.


Where did they come from?
Where did they go?


Back in 1987;
A young man named Jordan B. Prietzen walked into a kitchen and he said:
"Hey! I'd like to make myself a little bit of a snack."
So he grabbed some... flour
He grabbed some yeast
He grabbed some salt, maybe a little bit of pepper.
And he went to work, pulled up his sleeves,
Washed his hands as you always do before cooking a great meal.
And he splashed them, into a bowl, mixing vigorously until...
Out of the oven came...
Something brand new!
Something his eyes had never seen before..
Something that would take the 90's by storm.


The pretzel had been made.


And today, that's what we're doing,
we're taking Jordan B. Prietzen's original recipe,
And we're honoring it,
And then serving it up to him,
In his memory."







Edit: yes thank you stop yelling me  i changed the 'flower' to 'flour'

"Why are you over minding your business bitch" is iconic but I think we're all ignoring the "watch your mouth mister" like that was quick

the fact that they all know the proofing step but think the others don’t know the proofing step is so fucking funny

Mark: "This tastes too much like bread... I think I made bread"





😂

Tyler's Pretzel Recipe

Ingredients:
Baking soda
Gold Metal Flour
Powdered Confectionary Sugar
Vegetable Oil
Salt
Salted Butter
1 Yeast Packet
1 Pot of Boiled Water
1 Egg

[Preparation Phase]
Put 3 scoops of lukewarm water in a bowl(with a ladle)
Add a slice of butter (about 1/4 of an inch or 6.35 mm)
Add a teaspoon of salt
Add a tablespoon of sugar
Add the packet of yeast
Mix
Add flour
Mix dough in the bowl (Add more flour if dough is too liquidly)
Take the dough out of the bowl and start kneading the dough for a few minutes
*DO NOT ADD EGG YET*
Prove dough in the fridge for an indeterminant amount of time (30 - 90 minutes)

[Shaping the pretzel]
Preheat the oven to 400 F or 204 C
Oil up the surface you will be rolling your dough
Roll out dough and divide in any ratio you want
Shape divided dough into pretzels
*Tyler's Shape*
Lay the roll of dough horizontally
Take both ends and pull them away from you towards the center slightly while keeping the middle horizontal
Pull both ends across each other with both ending slightly below the middle of the pretzel

Repeat until all dough is used or until 3 pretzels are made

[Final Preparations Before Baking the Pretzels]
Add baking soda to *boiling water* (1/3 of the container)
Boil all pretzels (approximately 30 seconds each)
Add egg wash to all your pretzels (only use the egg yolk)
Sprinkle with salt

[Baking]
Bake until golden (12-15 minutes)

Congrats you have made Tyler's pretzels! Please rate this recipe 10/10 which would make Jorden B. Prietzen proud
You can find Ethan's pizza recipe in the pizza video as well (If you can find it courtesy to youtube's strange sorting system)

"I didn't pay taxes in 2016. It's alright." ~Ethan, 2019

"YOU CLOSE!? YOU CLOSE?!"
"No soggy bottoms here."
One of my favourite Markiplier Makes episodes

Mark: “I don’t know the shape of a pretzel”
Also mark: made a whole video of him eating a bowl of pretzels

Ingredients
1 and 1/2 cups (360ml) warm water (lukewarm– no need to take temperature)
1 packet active dry or instant yeast (2 and 1/4 teaspoons)
1 teaspoon salt
1 Tablespoon brown sugar
1 Tablespoon unsalted butter, melted and slightly cool
3 and ¾  – 4 cups (460-500g) all-purpose flour, plus more for work surface
coarse sea salt for sprinkling
Baking Soda Bath
½ cup (120g) baking soda
9 cups (2,160ml) water

Directions
Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 – 1/2 cup more, as needed. Poke the dough with your finger – if it bounces back, it is ready to knead.
Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 6.)
Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
With a sharp knife or pizza cutter, cut dough into 1/3 cup sections.
Roll the dough into a 20-22 inch rope. Take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape.
Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels.
Bake for 12-15 minutes or until golden brown.
Remove from the oven and serve warm with spicy nacho cheese sauce. Pretzels may be stored in an airtight container or zipped top bag for up to 3 days (they lose a little softness).
Recipe Notes:
Make Ahead & Freezing Instructions: Pretzels freeze well, up to 2 months. To reheat, bake frozen pretzels at 350°F (177°C) for 20 minutes or until warmed through or microwave until warm. The prepared pretzel dough can be refrigerated for up to one day or frozen in an airtight container for 2-3 months. Thaw frozen dough in the refrigerator overnight. Refrigerated dough can be shaped into pretzels while still cold, but allow some extra time for the pretzels to puff up before the baking soda bath and baking.


Now go make a pretzel

Gordon Ramsay has left the chat

Mark: It doesn't say how much we need so...



dumps in entire box of baking soda.

Mark,Ethan and Tyler have 3 braincells collectively.




And they all come from Tyler

The History Of Pretzels

The Catholic Church played a leading role in the early history of the pretzel. In the seventh century, the church dictated stricter rules governing fasting and abstinence during Lent than it does today. Pretzels, made of a simple mixture of water, flour and salt, were an ideal food to consume during Lent, when all types of meat, dairy and eggs were prohibited.

The first pretzels were baked as a soft, squishy bread, like the soft pretzels of today. Some say they were originally called “bracellae,” the Latin term for “little arms,” from which Germans later derived the word “bretzel.” According to others, the earliest pretzels were dubbed “pretiolas,” meaning “little rewards,” and handed out by the monks when their young pupils recited their prayers correctly. Whatever they may have been called, the popularity of these twisty treats spread across Europe during the Middle Ages. Seen as a symbol of good luck, prosperity and spiritual fulfillment, pretzels were also commonly distributed to the poor, as a way of providing them with both spiritual and literal sustenance.

Pretzels—or those who made them—took a particularly dramatic turn in the spotlight in 1510, when Ottoman Turks attempted to invade Vienna, Austria, by digging tunnels underneath the city’s walls. Monks baking pretzels in the basement of a monastery heard the enemy’s progress and alerted the rest of the city, then helped defeat the Turkish attack. As a reward, the Austrian emperor gave the pretzel bakers their own coat of arms.

By the 17th century, the interlocking loops of the pretzel had come to symbolize undying love as well. Pretzel legend has it that in 1614 in Switzerland, royal couples used a pretzel in their wedding ceremonies (similar to how a wishbone might be used today) to seal the bond of matrimony, and that this custom may have been the origin of the phrase “tying the knot.” In Germany—the country and people most associated with the pretzel throughout history—17th-century children wore pretzel necklaces on New Year’s to symbolize good luck and prosperity for the coming year.

When did pretzels make their way to America? One rumor has it that the doughy knots came over on the Mayflower, and were used by the Pilgrims for trade with the Native Americans they met in the New World. German immigrants certainly brought pretzels with them when they began settling in Pennsylvania around 1710. In 1861, Julius Sturgis founded the first commercial pretzel bakery in the town of Lititz in Lancaster County, Pennsylvania.

Sturgis also claimed credit for developing the first hard pretzels—or at least, for being the first to intentionally bake hard pretzels (rather than leave the soft ones in the oven too long by accident). The crispy snacks lasted longer in an airtight container, allowing them to be sold further away from the bakery itself and to stay on shelves longer. Eventually, hard pretzels would come to be arguably even more popular than their soft counterparts.

Until the 1930s, pretzels were still manufactured by hand. But in 1935, the Reading Pretzel Machinery Company introduced the first automated pretzel maker, which enabled bakers to put out some 245 pretzels per minute, compared with the 40 per minute an individual worker could make by hand. Today, Pennsylvania remains the American pretzel-making capital, as a full 80 percent of U.S.-made pretzels come from the Keystone State