Log In
Create Account
SlickerTalk
Search Archives
The Leaderboard
The FAQ
Login
Create Account
Search
Dr. S. Talk
TT/ST Wiki
How Well Do You Know ...
RSS Feed
Hosting by DigitalOcean
Support ST on Ko-Fi
Links Only
50 Results
100 Results
250 Results
500 Results
1000 Results
5000 Results
2 Weeks
2 Months
6 Months
1 Year
2 Years
5 Years
All Time
Live
Down to Post
Backboards:
Live
________________
1: Dec 11, 14:43
2: Dec 11, 11:29
3: Dec 11, 07:59
4: Dec 10, 18:15
5: Dec 10, 12:28
6: Dec 10, 09:30
7: Dec 10, 05:59
8: Dec 9, 17:07
9: Dec 9, 13:47
10: Dec 9, 10:33
11: Dec 9, 07:33
12: Dec 8, 17:50
13: Dec 8, 10:32
14: Dec 8, 06:23
15: Dec 7, 16:52
16: Dec 7, 07:17
17: Dec 6, 14:40
18: Dec 6, 10:07
19: Dec 6, 07:32
20: Dec 5, 19:48
Posts: 151
In response to
"
I can do pretzel rods as long as they stay soft inside and have a nice golden crust. -- nm
"
by
Krusty
This is the recipe I used yesterday. I modified it to use sourdough starter though -- (link)
Posted by
decline (aka Decline)
Apr 20 '20, 07:57
(No message)
https://www.foodandwine.com/recipes/german-soft-pretzel-sticks
(www.foodandwine.com)
Responses:
Thanks! Were you very happy with the results?
-
Krusty
Apr 20, 08:09
Post a message
top
Replies are disabled on threads older than 7 days.