Cooking and Baking

how to get my pretzels more crusty and pretzel-y

I made soft pretzels today. They were good, especially while still warm. I did the baking soda bath - even with the baked baking soda trick from Harold McGee in the NYTimes - and they still didn't have a crispy crust. Do I need to keep them in there longer? Any suggestions?

Comments

Add a comment

Comments can take up to a minute to appear - please be patient!

Previewing your comment: