June 22, 2010 - 6:46am
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:
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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