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Buttery Soft Pretzels
This will be the only bread recipe I will use. I have tried it with all purpose flour, whole wheat and now with pastry flour. I really liked the pastry flour batch as the crumb was finer. I have also experimented with adding a bit more oil to keep them from drying out the next day. It also works well.The soda mixture is a must. I have brushed some with butter/cinnamon/brown sugar and the other half i rolled them in some coco powder. Everyones gotta try this recipe at least once!!
1 user found this review helpful
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Reviewed On:
Oct. 8, 2008
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