Yield: Yields six 6-to-7-inch pretzels
And an oil mister comes in handy because it releases less oil than a can of cooking spray does. Whichever you use, mist only as necessary to prevent the dough from sticking or drying out; too much will make the pretzels greasy.
A few key ingredients will help you make excellent pretzels at home. Food-grade lye microbeads are essential for a flavorful, mahogany-brown crust (you can also use baking soda, but the results won’t be the same). Pretzel salt is a bright white compressed salt that adheres well to the unbaked dough; kosher or coarse sea salt is a good substitution.An oil mister comes in handy for making pretzels because it releases less oil than a can of cooking spray does. Whichever you use, mist only as necessary to prevent the dough from sticking or drying out; too much will make the pretzels greasy.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
These were great to make ahead and freeze for a party. I just took them out and did the lye dip the day of and baked. Very impressive, but really not that much work.
These were really fun to make and tasted delicious. I used baking soda, not lye, so the color was not as nice. But the texture and flavor were spot on! I posted them in my blog: http://mmapron.com/2012/09/25/philadelphia-soft-pretzels/
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?