I changed the sugars to be 2/3 white sugar and 1/3 dry, powdered malt (not diastatic malt). Mixing the malt in with the flour, sugar and salt and there was no problem with it clumping up.
I used my steaming convection oven for these and they came out huge. I followed an earlier reviewer's advice and dropped the temperature to 415. I might go even lower the next time around.
The crowd raved over them. I think this is a very forgiving recipe and look forward to making it again.I think there are 2 "twists" for the pretzel - the first is to twist the dough "rope" - that yields a very attractive finish to the product. The second is the obvious loop / twist to put it into shape.
Was this review helpful?
0 users found this review helpful
I changed the sugars to be 2/3 white sugar and 1/3 dry, powdered malt (not diastatic malt)....