TOPIC:

English blogger Bailey reckons he has worked out the best way to make proper German-style pretzels.

Details.[/url:vg1v9csd]

I could be wrong, but I don't think they boil the dough here before baking...

Just do a search for Bretzel Rezept. Might have saved years of experimentation <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

Interesting, especially the boiling bit. I'll have to give that a go.

This looks interesting[/url:f52u6plo], and kind of authentic. Using Lye to pre-cook the surface before baking. So maybe that's why he boils it. Seems safer... <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

I have a german baking book at home (in Zagreb at the moment) so will check what the Germans say <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

&amp;quot;Adeptus&amp;quot;:2ag9msh2 wrote: I could be wrong, but I don't think they boil the dough here before baking...[/quote:2ag9msh2]

I know for French baguettes etc. steam ovens are used, so perhaps the boiling is replicating this

Mmmm. I've made french style bread rolls that included putting water into a hot baking tray in the bottom of the oven. Gives a lovely chewy crust.

I'm bloody starving!