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PRETZEL TWISTS + TWIRLS

9/12/2014

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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.
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    Author

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

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