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.
I've made these for a large Oktoberfest and they were absolutely wonderful. I had to make a lot of them so I made smaller pretzels, but they all came out well and everyone loved them.
I wouldn't change a thing to the recipe. I froze mine for several weeks because I was making so many. I froze them in the pan, then moved them to a bag in the freezer so I could store more. Worked great!
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.
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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.