I am having a hard time searching for an authentic recipe for bavarian
pretzels which are NOT soft. I would like to recreate the pretzels I had
when in southern Germany. These were soft on the inside and crunchy on
the outside. I have made a few where I dip them into a lye solution to
get the distinctive dark color and flavor but when I baked them they
still were soft inside and out.

any suggestions?

Gloria G Cook ) wrote:
: I am having a hard time searching for an authentic recipe for bavarian
: pretzels which are NOT soft. I would like to recreate the pretzels I had
: when in southern Germany. These were soft on the inside and crunchy on
: the outside. I have made a few where I dip them into a lye solution to
: get the distinctive dark color and flavor but when I baked them they
: still were soft inside and out.

: any suggestions?

The pretzels around Stuttgart and Munich always seemed to have a chewier
crust, not really so crunchy. That might be due to professional ovens
with steam, or a higher gluten flour. I've tried and enjoyed the recipe
in _The Village Baker_, by Joe Ortiz.

Viel Glueck!
S

--
Susan J. Talbutt www.christmas-baking.com
This isn't a life! These are things!

Gloria G Cook ) wrote:
: I am having a hard time searching for an authentic recipe for bavarian
: pretzels which are NOT soft. I would like to recreate the pretzels I had
: when in southern Germany. These were soft on the inside and crunchy on
: the outside. I have made a few where I dip them into a lye solution to
: get the distinctive dark color and flavor but when I baked them they
: still were soft inside and out.

: any suggestions?

The pretzels around Stuttgart and Munich always seemed to have a chewier
crust, not really so crunchy. That might be due to professional ovens
with steam, or a higher gluten flour. I've tried and enjoyed the recipe
in _The Village Baker_, by Joe Ortiz.

Viel Glueck!
S

--
Susan J. Talbutt www.christmas-baking.com
This isn't a life! These are things!