Pretzels from Bouchon Bakery (page 330) by Thomas Keller and Sebastien Rouxel

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

  • anya_sf on April 30, 2021

    These came very close to the expected flavor and texture, with a slightly crisp exterior and somewhat chewy interior. I'm not sure how much the tiny bit (11 g) of liquid levain adds to the flavor - it's fine if you happen to have it (which I did), but would I go out of my way to make it? The only change I made was to use much less fleur de sel; the pretzels weren't that big and half the amount still seemed quite generous. Next time I will try the recipe from Classic German Baking for comparison.

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