Friday 16 April 2021
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.theguardian - 1 month ago

How to make pretzels – recipe | Felicity Cloake s Masterclass

Soft yet chewy, sweet yet bitter, this delicious Germanic bread is best enjoyed straight out of the ovenPretzel, bretzel, brezel or brezn: this Germanic bread has almost as many names as its homeland has sausages, but who cares what it’s called when it’s this delicious. Soft, yet satisfyingly chewy, with a sweet, burnished crust and a faint but delicious, bitter edge, frankly it’s a mystery why pretzels aren’t easier to find in this country. No matter – they’re best warm from the oven, anyway.Prep 10 min
Knead 15 min+
Rest 2 hr 30 min-24 hr
Shape 20 min
Cook 12-15 min
Makes 10 Continue reading...


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