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  • Kirsten Turner

    "Bretzen" are a traditional soft pretzel that is often sliced in half and buttered, as a breakfast treat. These bring back my memories of my childhood, living in Bavaria. If you have a stand mixer, with a dough hook, you can mix the batter in 10 minutes! One hour later, you roll the dough into a rope, shape them, dip them in boiling water (with baking soda) and then bake them to a golden brown. I skip adding the butter, and opt for a cold beer. Prost! Please click on my URL link to see how I make this on my blog, "A Feast for the Eyes".

  • Beatriz Hernandez

    Just in case we want to make them from scratch =/ A Feast for the Eyes: Soft Pretzels (German "Bretzen") for our Oktoberfest 2010 Party

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