tag:blogger.com,1999:blog-5701138814398866358.post3352588163832302370..comments2012-01-03T20:46:09.415-05:00Jesshttp://www.blogger.com/profile/13611649122679952262noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5701138814398866358.post-84600245256034082102012-01-03T20:46:09.415-05:002012-01-03T20:46:09.415-05:00Try dunking your pretzels in a pot of 1 gal water and a cup of baking soda at a boil for 30-50 seconds, flipping half way. It will give you that mahogany crust and no need for the egg wash. Traditional pretzel bakers use lye, but this works almost as well. Egg wash will never come close to a dip in a a strong base, in fact lye is what differentiates pretzels from all other bread. Alton Brown did it and I find that method is the best way to assure a slick, brown crust.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5701138814398866358.post-39383768863672024962011-12-20T19:58:00.621-05:002011-12-20T19:58:00.621-05:00I think they are the same. The bread maker kneads for just as long as you would need to if you were hand-kneading or using a KitchenAid (I think.)Jesshttp://www.blogger.com/profile/13611649122679952262noreply@blogger.comtag:blogger.com,1999:blog-5701138814398866358.post-61342149963276478692011-12-17T10:36:42.355-05:002011-12-17T10:36:42.355-05:00I've been baking a lot of bread too. Do you know if bread maker recipes differ from a KitchenAid or hand kneaded recipe?NYgirl@hearthttp://www.blogger.com/profile/18107554289773604632noreply@blogger.comtag:blogger.com,1999:blog-5701138814398866358.post-55708790556524037662011-12-05T07:53:28.033-05:002011-12-05T07:53:28.033-05:00Ooooo I NEED to make pretzels in my bread machine. So there is just a "dough setting" and then you take it out and bake the rest of the way in the oven? Hmm, I'll have to do some tinkering myself. I also need to get bread flour! It's not even 8am and now I want soft pretzels for breakfast.Janelhttp://eatwellwithjanelblog.comnoreply@blogger.com