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 ...
Apple pie and soft pretzels. Two classic treats, and each a fan favorite on their own ... Cover with a clean kitchen towel and let rise in a warm place until doubled in volume, about 1-1/2 hours. Can ...
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).