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I have got to try this.
Those look great. Great instructable!
Not potato flour. I like oat flour. Nice flavor and seems to retain moisture nicely.
LaurraW171, I was thinking the same thing, so I wrapped them individually in plastic wrap and placed each in a gallon ziploc with apply the lye solution or salt. I baked one straight out of the freezer with lye and salt and let the other thaw to room temp before adding lye, salt and baking. The one I thawed turned out much better with a more tender crumb.
Cheese Queen, Thanks for the input. I didn't know that I could, but have updated the instructions to reflect the correct sequence. Thank you for the input and interest.
gcai_fwb, what is that you used for the frame? screen framing?
These are those pretzels. I tried parchment paper before, although using a baking soda solution. The pretzels and the parchment became one. I may try again, spraying the parchment with shortening, or try wax paper. What I am working on this week is just baking 2 pretzels at a time (I think I gained 4 lbs this weekend, I ate them all) and freezing the rest, to bake at my convenience. Maybe you can try the same and bake 1-2 at a time using different substrates. Silpats (silicone baking sheets) are really the way to go. I just started using them last year and they are nearly indestructible. Found mine on clearance at a store like Marshall's for $5.
Thanks for the feedback. I made Alton's recipe last week. Delicious! If i do it again, I'll lightly freeze them before dunking in the baking soda solution. Lye though makes the crust much crisper and adds flavor.
Been There! Tried it. Loved it!-TC
Authentic Bavarian PretzelsView Instructable »