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I'm the worst at baking, so this is a question for all the good bakers out there.  Anyone have a good bavarian pretzel recipe?


This is what I followed last time,


To me, it looks like a pizza dough recipe with added butter, but I don't know all the subtleties of breads.  I did dip each in lye water, NaOH .75 M about 15-20 seconds before baking.  It turned out pretty good, but I'm always looking to improve.  I want a hard crust and a soft, fluffy, chewy interior.  These were a bit dense for me, even though I thought I let it rise enough.