For anyone who might be interested in trying the German pretzel
recipe in the archives, I just thought I'd let you know of an
accidental discovery which made my pretzels "the best they've ever
been - better than in Germany" according to my mom and dad, who were
born and raised there. Of course, a lot of you experts out there
probably already knew what I accidentally found out!
Usually, after my dough is finished mixing and rising in the bread
machine, I immediately shape it into pretzel shapes, let rise, dip in
the lye solution, and bake. Last time, I had to go somewhere
unexpectedly after the dough was finished in the bread machine, so I
had to take it out and refrigerate it for a few hours until I had
enough time to shape and bake. What a difference! Great taste,
great texture, just all-around terrific, if I say so myself! Of
course, if I'd spent much time thinking about it, it wouldn't have
been an accidental discovery, as I learned when I went to Germany a
couple of years ago, a bakery there freezes the shaped pretzels
before dipping them in the lye solution, so obviously the cold slow
rise adds something to the flavor.
Just thought I'd let you know....
Corina