Bretzlen

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.

Sunday in the Park with Martha

Mark your calendars -- it's the 8th annual picnic by the Charles River!

June 12th from noon-ish til dinnertime, in the grassy area between Memorial Drive and the river, by JFK Street,
Bring food and drink, friends and family, picnic blankets, games and puzzles, musical instruments, frisbees and juggling equipment... but also feel free to join us if you're not bringing anything at all!

( More info... )