The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

authentic german pretzels

Sara Richardson's picture

Zingerman's soft pretzel recipe

June 22, 2010 - 6:46am -- Sara Richardson

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

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

guerrillafood's picture

Food Based Lye vs. Baking Soda for making authentic German Pretzels?

October 27, 2007 - 10:24pm -- guerrillafood

I am an American that lived in Germany for many years, and misses the breads of Munich so much. I have a European culinary apprenticeship under my belt and countless years of restaurant experience, but I am not able to recreate “simple” German pretzels. I find that there is a phenomenon in the American bread world. I find everyday breads in supermarkets and even artisan bakeries that look identical to European breads, but when you pick them up and take a bite, they are much softer, and well… weaker breads.

The same things happens with my pretzels.

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