Bavarian Pretzel Recipe - Page 9

bknifefight · 10-24-2011, 03:41 PM

I've made these a few times and stored them only to have them end up soggy. Maybe a paper bag would work?

**GNBrews** · 10-24-2011, 09:08 PM

The salt crystals will pull moisture from the air and make them soggy. They are best eaten fresh.

**passedpawn** · 11-13-2011, 12:48 AM

Come and get it! Love the hot pretzels

**Bulls Beers** · 11-13-2011, 01:16 AM

Quote:

Originally Posted by bknifefight

I've made these a few times and stored them only to have them end up soggy. Maybe a paper bag would work?

I had that issue. Now I store them in the freezer. When I want one, I pop it in the toaster oven for a couple of minutes and it comes out nice and crispy.

**Bulls Beers** · 11-13-2011, 01:17 AM

Quote:

Originally Posted by passedpawn

Come and get it! Love the hot pretzels

Looking good...I made a batch tonight. They came out great.

**passedpawn** · 11-13-2011, 02:32 AM

I let this dough rise first (one batch, overnight, the other batch about 4 hours). When you do that, the pretzels grow a lot more in the oven.

Previously, I just rolled and baked and they didn't get so big. Jury's still out, but I think I like the unrisen form better. Also, letting the dough rise results in a much more pronounced yeast flavor that wasn't in the batch that was not allowed to rise - my wife didn't like that)

**Bulls Beers** · 11-13-2011, 03:30 AM

I let the dough rise only about a half hour. The next batch I make, I'm gonna try it without letting the dough rise. I haven't had that yeast taste. I guess we'll see on the next batch. Good to know though.

bknifefight · 11-14-2011, 06:44 PM

Am I the only one who can't get a fluid pretzel twist down? I have the hardest time...

**dataz722** · 11-14-2011, 07:02 PM

I don't think I have ever had a real Bavarian pretzel but that picture makes me need to try to make them.