Working with 1 dough piece at a time, roll into a 22-inch-long rope and fold into a pretzel shape: first, make a tall, skinny U shape, then cross the ends down and across each other to the ...
Now shape the pretzels – the bakers use a slinging method, but there is a simpler, slower way to do this. Make sure the ends of the little arms are well attached to the middle bit. Place the ...
But, when people really want to put a twist on it, they throw the dough into a water bath with baking soda to make soft pretzels. Taking the shaped dough and placing it in boiling water with a ...
For the pretzels, in a large bowl, whisk together the warm water and yeast until the yeast has dissolved. Stir in 500g/1lb 1½oz of the flour (the mixture should form quite a loose batter).
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