The pretzel prep is pretty basic: mix yeast, flour, and water until it forms into a ball. Let the dough stand for thirty minutes before rolling it out into a 'loaf'. Cut the dough into 8 to 10 pieces, then shape accordingly. Brush the pretzels with the lye solution and let stand another twenty minutes before baking. Easy-peasy. The lye didn't quite do its thing and the pretzels came out with a matte appearance instead of the lovely sheen one associates with Brezeln from the Fatherland. I can't say I was wholly disappointed in that the pretzels were still fairly chewy and had just a slight crunch when biting into them.
|Tastes better than it looks.|