Ballpark pretzels from Cook's Country Eats Local: 150 Regional Recipes You Should be Making No Matter Where You Live (page 45) by Editors of Cook's Country Magazine

  • bread flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ethedens on April 17, 2025

    I have never had this turn out well. The skin is always too wrinkly and they're always too bland. 2/5

  • SenseiHeidi on February 20, 2021

    I was impressed with these until I made the Brezeln from Classic German Baking. (Use bread flour for best results.)

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