Pretzels

This is bread #7, I think.

These were fine, but still not really New York-style soft pretzels. Hrm.

But these were made with an interesting kind of sponge starter, one that didn't involve any flour. Just let the yeast ferment on its own for a few hours. I guess that increases the flavor (the mixture certainly smelled yeasty after a few hours)!

Posted by chris at January 22, 2005 11:05 PM