Pretzel baking time!!

[TheMightyFavog]

I got a recipie off of the internet, and now as we speak, the breadmaker is hars at work kneading the dough that will eventually become yummy soft pretzels!


I've got some honey mustard in the fridge, and I can't wait to see how these turn out!

[demnan]

1. Two questions

Where did you get your recipe?

Do you know (or have instructions) on how to twist them?

I've always wanted to know.

[Kellanved]

2. twist

Here is an animation from the Homepage of a German bakery ;-)



http://backstube-mack.de/sogehts/brezel/main.html

[TheMightyFavog]

3. Here's where I got it.

http://www.io.com/~sjohn/pretzel.htm

The dough should be ready in the next ten minutes or so.

[Kellanved]

4. sorry, but that's not the real thing

The Pretzel (Brezel ;-)) should be covered with lye(sodium hydroxide solution). It reacts during the baking and gets transformed, thus forming the brown crust.


Edit:
A (German, sorry) text about the chemistry involved:
http://www-pool.math.tu-berlin.de/~boerner/de/kulinarisches/laugengebaeck.shtml#grund


Edit II: Your recipe sounds very tasty, hmmmmm. And far less dangerous too. And I've overlooked the baking Soda during my first reading - so I guess it's the real thing after all.

[Fight_n_back]

5. You may be in violation of the Patriot Act

a pretzel could be viewed as aggression towards the president.

[TheMightyFavog]

6. Yes, but...

That was a hard pretzel, like you get in bags at the grocery store. These are soft pretzels. They're nice and big, so they are a whole lot harder to choke on.

[LynneSin]

7. Would you send some to me - here's my address:

1600 Pennsylvania Avenue
Washington DC

:shrug:

[TheMightyFavog]

8. Es schmeckt mir!

The pretzels came out great!

mmmmmmmm.. Now If I could get some Loewensenf Bavarian Style mustard, things would be perfect?