Difference between revisions of "Making Pretzels"
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Roll dough out into "finger-sized"rods approximately 10" long. | Roll dough out into "finger-sized"rods approximately 10" long. | ||
| − | Dip into a baking soda/water mixture (~1 tbsp/2 cups water) and place on baking sheet COVERED with Al foil (the basic/NaHCO3 liquid will etch to Al baking sheets). | + | Dip into a baking soda/water mixture (~1 tbsp/2 cups water) and place on baking sheet COVERED with Al foil or parchment (the basic/NaHCO3 liquid will etch to Al baking sheets). |
Bake at 375 deg F until golden brown (~10 mins) | Bake at 375 deg F until golden brown (~10 mins) | ||
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Modifications (look these up and enter specifics below) | Modifications (look these up and enter specifics below) | ||
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| + | [[Annie_pretzel|Annie's Pretzels]] | ||
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| + | [[Brandon's_Pretzel_Recipe|Brandon's Pretzels]] | ||
Latest revision as of 16:32, 8 August 2016
Roll dough out into "finger-sized"rods approximately 10" long.
Dip into a baking soda/water mixture (~1 tbsp/2 cups water) and place on baking sheet COVERED with Al foil or parchment (the basic/NaHCO3 liquid will etch to Al baking sheets).
Bake at 375 deg F until golden brown (~10 mins)
Option: brush with butter and then add coarse salt to make a "mall style" pretzel.
Modifications (look these up and enter specifics below)