Traditional soft pretzels (master recipe) from Pretzel Making at Home (page 26) by Andrea Slonecker

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

Accompaniments: Salt and seeds [topping]; Everything [topping]; Garlic and parsley [topping]; Parmigiano-Reggiano cheese [topping]; Aged cheddar cheese [topping]; Feta cheese [topping]; Sigmund Pretzel Shop's Gruyère and paprika [topping]; Pepperoni pizza [topping]; Cinnamon-sugar [topping]; Almond streusel

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

  • Eat Your Books

    See recipe for variation. Prepare the dough at least 8 hours before baking.

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