AUthentic Bavarian Soft PretzelS

So these babies are unbelievable!! I start with a biga to enhance the flavor of the yeast, let the dough develop slowly, eventually shaping this classic form by hand. Another patient hour to rise, then dipped in a bath of lye(who and why did the first person try this), salted, then flash baked with steam at 500 degree. An arduous journey to perfection. Not those greasy mall twist, or pitiful dough strings drying in ski lodges and gas stations, no, these are the dreams of NYC street pretzels.

Available at markets while they last or by special arrangement for larger events and outings.