enJOY it

an archived personal and craft blog from Elise Blaha Cripe.

40 loaves / soft pretzels.

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40loaves

Bread no. 6 : soft pretzels from Peter Reinhart's Artisan Breads Every Day

Adjustments : I substituted about half the flour for wheat flour and instead of letting the dough rise over night in the fridge, I kept it at room temperature for about three hours.

Notes : too much salt! I think I got a bit over zealous with my measuring. I tried to make half the batch "sweet pretzels" by topping them with cinnamon and sugar before baking but the extra salty dough made them all savory. I also think the wheat flour and/or the not enough time to rise is why I have trouble rolling out the dough and making the proper "pretzel" shape. I always wind up with little pretzel knots.

Review : These still taste AMAZING though. Can't beat them.

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10 responses to “40 loaves / soft pretzels.”

  1. Kal Barteski Avatar
    Kal Barteski

    Go YOU! That’s awesome. You are attacking your 40 loaves idea.

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  2. Julie Avatar
    Julie

    Yum! Love that you made them healthier. I am making my list of cookbooks to get!

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  3. Christy Avatar
    Christy

    I love pretzels and any carbs for that matter! It’s really hard for me to get that pretzel shape!

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  4. cinback Avatar
    cinback

    Have you tried them with honey-mustard? Yum!

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  5. Erica Avatar
    Erica

    Your 40 loaves project is so inspiring. Perfecting my bread baking skills has been something I have been meaning to do forever, but whenever I try it always seems to come out too heavy…any idea what I might be doing wrong?

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  6. Amanda Avatar
    Amanda

    Yum!

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  7. Giuseppina Lubrano Avatar
    Giuseppina Lubrano

    Yum! These sound great! Def want to make some now too 🙂

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  8. Lisa Fine Avatar
    Lisa Fine

    These look great – I love the idea of adding a cinnamon-sugar mix to pretzels. Or to eat salted (or unsalted) ones with a honey mustard dipping sauce. They’re so cute!

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  9. Lauren Avatar
    Lauren

    Hi, Elise!
    I too am taking the plunge into bread baking. I’m sorry if you’ve already covered this, but do you have any ‘tools’ that you’d recommend? The book I’m using recommends a baking stone and pizza peel. Have you found the need for those at all? Just curious from one baker to another. Thanks!

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  10. elise blaha Avatar
    elise blaha

    hi Lauren, We have a baking stone and a pizza peel that we do use when we make pizza. So far, I have not used either for making bread. Hope that helps! elise

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