8 Pretzels

Using the palms of the hands to apply pressure in an outward motion, roll a preshaped log into a long, tapered strand of dough with a thick belly tapering into long, thin ends. Twist the thin ends together and place them on top of the belly to form a pretzel shape.
Dipping proofed pretzels in a lye solution before baking creates a chewy, deep-brown crust, but the lye solution causes the pretzels to stick to non-oiled parchment paper. To prevent sticking, bake on oiled paper or a Silpat. Because lye solution has a high pH, gloves must be worn to protect the skin.
© San Francisco Baking Institute | Photography by Frank Wing, Joe Burns, Steve Hunt, Latvis Photography and SFBI staff
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