In the full glory of their name, "Vollkornweizenmehl Laugabrezeln," whole wheat lye pretzel are difficult to pronounce but easy to enjoy. Plain. Smeared with butter along with a topping of ham. And, yes, dipped in mustard. Here is a version I used with...
This weekend has been hot as an oven again, inside and outside. It's my perfect excuse for a baker's lost weekend, as the wife's away and I am furthering my perpetual education in baking. My latest trial has been going for that elusive pretzel, or should I...
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