I rate this recipe 5 stars because the dough is perfect, but it still has some room for improvement in the baking process. Here's what I did: I boiled the pretzels in 4 cups of water and 4 tbsp of baking soda until they floated, one at a time, as some German recipes advise. Then I let them rise for 20 other minutes uncovered, basted them with egg and sprinkled the coarse salt afterwards. Then I baked them for 20 minutes at 225ºC, and they came out golden and beautiful, and tasted as real pretzels. A definite keeper. Thanks for sharing!
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I rate this recipe 5 stars because the dough is perfect, but it still has some room for...