You can make them smaller or larger, depending on how you plan to use them. The recipe below will make 12 medium-sized pretzels or 10 medium-sized rolls. It's been a continuous quest for that easy recipe and I just recently discovered (thanks to Harold McGee in the NY Times) to BAKE the baking soda instead of using a plain baking soda mixture in boiling water in a large pot that most non-lye recipes use. I wanted something a little bit, make that a whole lot, safer and easier. Using lye for authentic pretzels that taste like they came from a German bakery requires the use of rubber gloves and safety glasses! In the traditional way of using lye pretzels take on a wonderful distinctive flavor and color. Since they aren't available at a grocery store where I live, I need to make them when I get a craving. This started my quest for the perfect German recipe for pretzels. After that, I indulged in traditional Bavarian pretzels whenever I could! It looked very similar to the German soft pretzels, only it was a round roll with cuts in the top and sprinkled with coarse salt. That is, until my recent trip to Germany.
When I saw them for sale in Germany, large and bread-like, I just never bothered with them. They're alright, but I always wondered what people saw in them.
Those small little hard, salty things one buys in bags as snack foods. The only pretzel I knew over here in Canada was that little hard pretzel. Make Oma's German pretzels by dunking into a BAKED baking soda solution. The recipe below is a lot safer and here's how. Making authentic German pretzels involves dunking into a caustic lye bath, lye being sodium hydroxide.
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