Tweet
Tried again tonight to make crunchy pretzels. I rolled my dough out kind of thin and cut it into strips with a pizza cutter, trying for skinnier rods. I'm almost there. Poached them in baked baking soda water for 30 seconds (up from 15) and that seems to have fixed the issues I had with the first attempt being really tough. They're just not quite crunchy and baking them longer at a lower temperature didn't work. I think I can maybe put pretzel dough through my pasta machine on its thickest setting, and if I can get that to work I may also be able to use the fettuccine attachment to make nice even thin strips that I can cut to whatever length I want, that will maybe actually get crunchy when I bake them.