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Interesting! I don't think I ever had butter dunked pretzels. In Germany the most popular way to eat pretzels is to cut them open, put butter on and put the two halves back together: Butterbrezel :)
user-inactivated · 3481 days ago · link ·
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madeingermany · 3481 days ago · link ·
I agree, the diastatic malt made a huge difference for the dough and to get the chewy texture right. Getting real lye helped me get the crusty exterior with deep mahogany brown color. Although, I'm sure you get right onto the terror watch list, it was totally worth it to order those 2 lbs of Sodium Hydroxide :)