Hello Sophia, They're looking so yummy. All other recipes usually have me dipping them in water and Baking soda. Yours get dipped in sugar water. Will they be sweet or still savory like Laugenbrezeln? Can't wait to try them out. 😋 Lecker
😍 - Maybe a silly question but what flour would you recommend using in Germany. What’s the best ‘strong bread flour’ equivalent? I’ve tried a few but they always come out very heavy. Thank you
I followed everything on the recipe. Just wondering when you prove the dough, do you leave it uncovered and room temp? I covered mine and it ballooned so big, I had to stop the prove stage. Now it’s baking in the oven, but looks huge, nothing like yours....any suggestions to what might have happened?
I just made these. So good and easy. Thank you they were delicious. Very hard to stop at one.
They look delicious
These are amazing the whole family loooove them!
That makes me so happy!! ❤️
Congrats Sophia just what I was looking for
Omg!!!! I’ve been looking for a yummy pretzel recipe! Thank-you.
In germany they add ‘Natron’ (natrium-bicarbonate) instead of sugar to the water, this gives the typical brown, glossy outside.
Hi Sophia!!!
This is so exciting!
Can we omit the sugar during the boiling process?
Yes! It will give a different look but you can use bicarbonate of soda instead
Hello Sophia,
They're looking so yummy. All other recipes usually have me dipping them in water and Baking soda. Yours get dipped in sugar water. Will they be sweet or still savory like Laugenbrezeln? Can't wait to try them out. 😋 Lecker
Still savoury :) the sugar is just easier for me to find haha!
Ich habe sie heute morgen für meine Jungs gemacht. Sie waren fantastisch!!! Allerdings hatte ich Baking Soda benutzt. Sehr lecker 😋
😍 - Maybe a silly question but what flour would you recommend using in Germany. What’s the best ‘strong bread flour’ equivalent? I’ve tried a few but they always come out very heavy.
Thank you
I followed everything on the recipe. Just wondering when you prove the dough, do you leave it uncovered and room temp? I covered mine and it ballooned so big, I had to stop the prove stage. Now it’s baking in the oven, but looks huge, nothing like yours....any suggestions to what might have happened?
❤️❤️❤️