Recipes
German Style Pretzels
- Banana Bread
These chewy pretzels from chef Hans Röckenwagner develop a shiny, professional-looking crust as they bake.
Ingredients
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3 3/4 cups bread flour (20 ounces), plus more for dusting
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1 1/2 cups warm water
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1 1/4 teaspoons active dry yeast
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2 teaspoons kosher salt
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2 tablespoons unsalted butter, softened
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10 cups lukewarm water
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1/2 cup food-grade lye micro beads (see Note)
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Coarse salt or pretzel salt, for sprinkling (see Note)
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