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I made pretzels. They turned out pretty well, in spite of not being very photogenic. I used the killjoy's receipt,* and can't offer much in the way of amendment, other than that bread flour is a completely different creature than all-purpose flour. Bread flour has more glutent, and will hit you back. Also, at least in the Fleischman's line, the "instant" yeast speced in many receipts is now sold as bread machine yeast. Baking is real fussy.

*The Cook's website is a fucking disaster. Searching both the americastestkitchen and cooksillustrated domains revealed no evidence of a receipt they published in one of their own damn books. Considering that Kimball's MO is to recycle the same receipts in as many formats as possible, the the un-robust searching capability may be deliberate for all I know.

Comments

[BK]

I've had good luck w/this straightforward take:
http://www.epicurious.com/recipes/food/views/109221

Only thing extra I do is add a spoonful of baking soda to the water when parboiling, for some reason I can't remember (I think to do w/color) other than that a master baker friend once told me to do so.

P.S. Thanks, Cod, for the sage sage leaf-frying advice last week. They came out well -- until the fry oil got hella hot and I started instantly burning the crap out of them and ruining the oil and I gave up. Man, I fucking hate frying. Burger King is right: flame broiling beats frying.

Now I've just gotta sit down and figure out a winning flame-broiled sage leaf recipe.

[Jeff]

Those are some mean looking pretzels.

[Nike Free]

The people who get on in this world are the people who get up and look for circumstances they want, and if they cannot find them, make them.