Unlike sourdough, pretzel dough doesn’t have mood swings. I know the sourdough fad traveled faster than wild yeast on a warm kitchen counter, but let’s face it, sourdough is moody. You must feed it, stir it, and wait for days just to get started on a loaf. The last loaf I made actually turned out a masterpiece, but I’ll admit, I added a spoonful of quick-rise yeast as insurance. I couldn’t bear the thought of spending all that time and effort only to end up with a great door stopper or, worse yet, a brick the size of my bread pan.
It’s time for a new trend, one that’s quick and tasty and doesn’t depend on wild yeast harvests from your kitchen. Making pretzels is an ideal way to dive into breadmaking. The dough rises in
