Author Topic: Pretzel Crust?  (Read 22236 times)

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Offline Sunshine

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Re: Pretzel Crust?
« Reply #60 on: February 25, 2013, 08:49:42 PM »
What a great thread!  I learned a lot!  (Thanks Norma & DNA Dan.)  Did either of you settle on a recipe that you liked to use the most? 
Thanks!


Offline norma427

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Re: Pretzel Crust?
« Reply #61 on: February 25, 2013, 09:47:07 PM »
What a great thread!  I learned a lot!  (Thanks Norma & DNA Dan.)  Did either of you settle on a recipe that you liked to use the most? 
Thanks!

Sunshine,

Welcome to the forum.  :)  I didn't settle on any recipe that I liked the best. 

Norma
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Offline DNA Dan

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Re: Pretzel Crust?
« Reply #62 on: February 26, 2013, 06:18:30 PM »
I still use the Abel and Schafer mix. You just add yeast and water then you're ready to go! For a truly authentic taste you can dip them in sodium hydroxide, or if you prefer, you could use a different bath.

Offline norma427

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Re: Pretzel Crust?
« Reply #63 on: March 06, 2014, 11:39:32 AM »
If anyone is interested this is a new article from Tom Lehmann on creating a Pretzel Pizza Crust.  http://www.pmq.com/March-2014/Creating-a-Pretzel-Pizza-Crust/

Norma
Always working and looking for new information!


 

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