The Art of French Pastry

middle should be slightly thicker than the ends (SEE ILLUSTRATION). STEP 1 The middle of your log should be slight ...

thicker than the ends. STEP 2 Cross the right end of the dough over the left. ...

8 To shape the pretzel, with the log lying on the countertop in front of you take an end in each ...

both dough ends, then take them up and twist the right end over the left end one more time. Fold the twi ...

STEP 3 Twist the ...

right end over the left end one more time. STEP 4 Fold the twist ...

up towards the center of the circle and attach an end to each side of the round. 9 Line 2 sheet pans ...

some latex gloves and set up your dipping station on the plastic garbage bag, with your shaped pretzels to the ...

above the bowl so that it can drip for a couple seconds, and place on the sheet pan lined with buttered ...

of the pretzels and place them on the second sheet pan. Set in a warm spot to rise for 30 minutes. Y ...

temperature does not exceed 80.6°F/27°C or the butter will melt out of the dough. Meanwhile, preheat the other o ...

The pretzels should be golden brown and the salt should not have melted. STORAGE The pretzels are best consumed ...

minute at 450°F/230°C before you eat them. ...

Le Bretzel d’Or Usually I am not much of a sentimental person, but when I was told that I was going to ...

promoting the Alsatian heritage. It could be a chef, a poet, an architect, or artist, an intellectual, a prof ...

always been crucial that our traditions be kept alive, and this has no doubt contributed to its survival. Our dif ...

army. As a Bretzel d’Or recipient you would not hesitate to go into battle as a representative of the regi ...

Bretzel d’Or in order to keep the flame of tradition alive. With this book I am hoping to pass on ...

Pretzel salt is treated so that it does not melt after it is sprinkled onto the dipped pretzels. If you do ...

to let the pretzels rise without salt on them and, just before baking, brush them with a very small a ...