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.
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I've made these a few times. They turn out great. Lye was easy to find on Amazon and as long as you're careful, not a big deal.
The ingredient list is fine. The directions are awful, misleading and read like they're from someone who's never made dough and just repeated someone else's recipe. DO NOT add salt to the yeast mixture. Add later. Increase water to at least one cup. If you want German NYC pretzels omit sugar but add a very small amount to yeast mixture to feed the yeast. DO NOT freeze; chill 8+ hours. Let first rise be at least one hour. As the author said correctly, let dough rest and then form. I give this 5 stars for ingredients and 0 stars for directions.
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