Recent content by PatGerkin

Some pics of my most recent batch of Lye Pretzels, which I enjoyed with Weisswurst and Weissbier.

what works for me is i make the pretzel dough and form the pretzels the morning of the party (or ideally the night before), put them on baking sheets, place the baking sheets in my refrigerator for a minimum of 2 hours or overnight. about 1-2 hours before my party i turn on my oven, take the...

here's what works for me: 1. let the dough rest at least 15 minutes, longer if the weather is cold, before rolling the pretzels. 2. roll the ends as thin as possible. i usually roll mine out at least 24" inches. 3. if using the lye method (they won't the correct taste or texture without lye)...

This recipe is courtesy of Hans Röckenwagner (January 2011 Food & Wine Magazine) and the pretzels are very authentic. The link for ordering lye is at the bottom of the page. Just make sure to wear rubber gloves and goggles when working with the lye, and to add the lye to your water not the other...