The recipe I used calls for baking soda water. These turned out pretty well, but I hear a lye dip will give better crust and color. I’d substitute whites for yolk next time.
Puffy dough after an hour rise.
Shaped. I’m not the best pretzel shaper, but these look ok.
Hot out of the oven. Looking good. Looks like the single and double twists look the best. Got one good triple twist. They need mustard!
Pork Steaks. That glisten. Sweet Baby Ray’s for life.
Paul. Those curls!
Pigs at the park. It was 100 degrees. We had the place to ourselves. That green stuff really looked like something straight out of Ghostbusters.
Pressure Cooker Chicken. It’s an Instant Pot.
Perfect dinner rolls.
Can you tell anything about someone based on their bagel choice? I like ‘everything,’ Wife like sesame, Sprout likes asiago.
I make King Arthur’s water bagels. The malt is key.
And with today’s batard (80% biga).
People are always like, “What the hell are you doing with all of this bread?”
I make BLTs, mostly.