I am having a hard time searching for an authentic recipe for bavarian pretzels which are NOT soft. I would like to recreate the pretzels I had when in southern Germany. These were soft on the inside and crunchy on the outside. I have made a few where I dip them into a lye solution to get the distinctive dark color and flavor but when I baked them they still were soft inside and out.
any suggestions?
Gloria G Cook ( snipped-for-privacy@comcast.net) wrote: : I am having a hard time searching for an authentic recipe for bavarian : pretzels which are NOT soft. I would like to recreate the pretzels I had : when in southern Germany. These were soft on the inside and crunchy on : the outside. I have made a few where I dip them into a lye solution to : get the distinctive dark color and flavor but when I baked them they : still were soft inside and out.
: any suggestions?
The pretzels around Stuttgart and Munich always seemed to have a chewier crust, not really so crunchy. That might be due to professional ovens with steam, or a higher gluten flour. I've tried and enjoyed the recipe in _The Village Baker_, by Joe Ortiz.
Viel Glueck! S
-- Susan J. Talbutt
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