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Submitted by Sara Richardson on 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:

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

‹ The best baking show ever broadcast Problem - large holes on top of loaves of bread ›
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Submitted by stefenos on June 23, 2010 - 8:39am.

quantity of yeast in recipe

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

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