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German Pretzels (Bretzeln) [moved from Int'l board]

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German Pretzels (Bretzeln) [moved from Int'l board]

Jimbosox04 | Nov 12, 2006 05:45 PM

Why is it impossible to duplicate the crisp golden texture of a German Soft Pretzel, and suggestions? I was told that it is a certain type of acid dip that the dough is placed in before baking...I have tried Baking Soda/water wash that is common in the states..have also tried the old egg wash routine..same boring results...HELP !!! Can't afford to travel for the Mueller experience at this time

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