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42itousI'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.
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.
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