Bretzlen

[42itous]

I'm looking for a recipe for traditional Bavarian-style pretzels. They're big and soft, like New York pretzels, but they don't have that gross bitter aftertaste.

Bitter aftertaste, you ask? Yes, I apparently taste something that other people don't, which I attribute to the baking-soda-and-water solution that many recipes call for. My understanding is that traditional recipes call for a lye-and-water solution, and I believe that's what German bakeries use, because those pretzels don't have the bitter aftertaste for me. I don't think I want to use lye in my kitchen, but I'm open to the possibility that there's another option.

Here are a few photos of what I want to make, complete with the cracked or slit surface of the thickest part of the twist.

Bonus points if your recipe uses sourdough, since I have a nice starter at the moment.

Comments

[rubrick.livejournal.com]

Likewise on the bitter aftertaste, though I've no idea what causes it. I generally experience it with cheaper, generic pretzels (think movie theater) but not, say, Wetzel's.

[42itous.livejournal.com]

I think the only soft pretzels I've had outside of Germany were from NYC street vendors. My dad likes them, so when I was a kid I tried them a couple of times. I'm glad I tried the bretzlen that one finds at every bakery and sandwich shop in Germany, because they're wonderful. And I'm also kind of sorry I tried them, because now I want more.