@Breadventures_NJ
  • Home
  • Blog
  • Recipe Index
  • Forum
  • Contact

PRETZEL TWISTS + TWIRLS

9/12/2014

1 Comment

 
UNDER CONSTRUCTION   

This pretzel recipe differs from the others I have on the blog so far--they are never boiled. They are brushed and baked. The result? A crust that is less thick and less chewy--which is not a bad thing--with texture and flavor that is even from the inside out. This dough makes great shapes, and the end result is a light pretzel dough with a lot of tasty character.

UNDER CONSTRUCTION


NOTE: Due to lack of preservatives in the dough, the breads taste the best within the first few hours of baking. I would recommend freezing them if you plan to eat them more than one day after baking, as they will rapidly become stale.
1 Comment
Data Cabling Norfolk link
9/16/2022 02:48:22 pm

This is aawesome

Reply



Leave a Reply.

    Author

    Female.
    Amateur.
    Italian-American.
    New Jersey.
    USA.

    Categories

    All
    Bread
    Breakfast
    Brioche
    Cheese
    Crusty Bread
    Dessert
    Flat Breads
    French + Italian
    Pasta
    Pizza
    Pretzel
    Sauces/Dips
    Stuffed Breads

    Archives

    January 2015
    December 2014
    October 2014
    September 2014
    August 2014

    RSS Feed

    Instagram
Powered by Create your own unique website with customizable templates.