Yes, these pretzels came out absolutely astonishing. And the most wonderful thing is that I didn't had any hard time with them at all. I followed Wayne Gisslen's advise from his "Professional baking" that active dry yeast must be rehydrated in 4 times its weight of warm water. So I dissolved 4 tsps (0,5 oz/15 g) of yeast and 1 tsp of sugar in 2 oz (60 ml) of water. And later I just added separately the yeast mix and remaining water (8 oz/235 ml) in the flour mix. 4 cups of flour were more than enough. I kneaded it with a dough hook on the 2nd speed for 10 min. I let it rise for 1 hour, punched down and let it relax on the bench 20 more minutes. After I had made up pretzels and soaked them in soda bath, I sprinkled half of them with poppy seeds and salt, and another half with sesames and salt. Baked every batch only for 8 min. Then covered them with melted butter. Pretzels are the best just after the baking, though they are very good the next day even without any air-tight package.
I have tried to bake pretzels on parchment paper, silicone mat and just on the oiled cookie sheet. And I can say: never ever bake them on oiled cookie sheets (!!!) They will stick anyway and you'll eat pretzels without their bottoms.
The next time I'll try to half the amount of sugar in the dough.
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Yes, these pretzels came out absolutely astonishing. And the most wonderful thing is that I...