The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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:

Sean McFarlane's picture

Field tirp

April 13, 2010 - 4:41pm -- Sean McFarlane

So today i was on a tour of the Zingerman's bakehouse in Ann Arbor, MI.


WOW, its like a giant well oiled manpowered
(mostly) machine, 6500-7500 loaves a day during non holidays(doubles for holidays!!)

ALways something in the oven, being shaped, etc...i had so much fun!

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