The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Zingerman's soft pretzel recipe

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Sara Richardson's picture
Sara Richardson

Zingerman's soft pretzel recipe

I read about Zingerman's pretzels made with lard and lye in the New York Times. Here's the recipe:


http://www.nytimes.com/2010/05/26/dining/26pretzelrex1.html


The article also talks about their baking classes. Here's a 1 minute video about them:


http://www.youtube.com/watch?v=5nqOgBFAXds

stefenos's picture
stefenos

the recipe in the new york times link indicates the addition of 2 tablespoons of yeast.  this seems like an excessive amount of yeast for the amount of flour and the rising/proofing procedures involved.  can you verify that the indicated amount is correct?  thanks. stefenos