Friday, August 3, 2012

More Soft Pretzels

This Pretzel is my Goal.
I am improving my method of the soft pretzels and I wanted to pass it along. After evaluating the local baker's pretzels I noticed a few things: low salt on the surface, sweet dough, brown crust, very soft, and a twisted crust. My pretzels in comparison were light brown, a bit more dense, salty, and the dough wasn't as sweet.

I improved my previous batch by allowing the dough a bit more time to rest, making larger pretzels, twisting the dough and lightening my salt. I have also decided that the egg wash is right for me.

(please see my pictures after the break.)

Pictures of Cheese and Regular:

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