Brezlen. German pretzels. How I miss them! I haven't found a decent producer of these simple lye-dipped breads which are delicious however you serve them; whether plain, with ham, butter, with or without beer. (whoops, I meant "bier!" Sorry my German brudahs!)....
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 say...
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