Unlike in the US, Germans eat soft pretzels with butter—not mustard or cheese sauce for dipping. But feel free to pair yours with whichever condiment you'd like. Special equipment required for this recipe: Plastic gloves Safety goggles
I make Nancy Silverman's pretzel recipe from "Breads from the La Brea Bakery" and I think they come out perfect! Crisp thin crust, and I always use the lye solution. They are the ones on the right. The ones on the left are Redheads recipe. Little softer texture, but good. Log ino...