Soft rye pretzels from Good to the Grain: Baking with Whole-Grain Flours (page 155) by Kim Boyce and Amy Scattergood

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

  • Zosia on May 22, 2014

    These pretzels baked up with a crisp crust and a soft chewy crumb and tasted just like those crunchy treats from the bag. But the recipe needed a little work. Made as per the instructions, the dough was almost pourable it was so wet; I lost track of just how much flour I added, in the vicinity of 1/2 cup I'd say, to make it workable. I also reduced the salt to 2 tsp; with the salt topping they were still salty, but in that good pretzel way. Baking time was only 10 minutes in my oven.

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