Appears in Cook's Illustrated September/October 2022
Making pretzels the way German bakers do combines science and arts and crafts with a frisson of (manageable) risk. The process is fun; the payoff is spectacular.
WHY THIS RECIPE WORKS
For pretzel bites that were sturdy and chewy, we started with bread flour, which contains more gluten-forming proteins, and we added just enough water to make a malleable dough. Rolling out each portion of dough with a rolling pin removed m...