Pretzels from The Fundamental Techniques of Classic Bread Baking by French Culinary Institute
Prepare the mise en place. Combine the high-gluten flour with the water, yeast, lard, malt syrup, and salt in the bowl of a standing electric mixer fitted with the hook. Mix on low speed until blen...
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Ingredients
- pretzel salt
- high-gluten flour
- malt syrup
- salt
- flour
- baking soda
- water
- yeast
- lard
- unsalted butter
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