hard pretzels are hard to make
I love hard pretzels (with mustard) and find it surprising how few options there are at the store. My gold standard is Martin's pretzels from the NYC Green Market. So, I decided to make this recipe from Alton Brown.....http://www.foodnetwork.com/recipes/al... but it came out a mess. The dough was way too gooey, impossible to form into shapes because it was so sticky. And the end result was more like a salty bagel. Any advice as to where I went wrong? Why are there very few hard pretzel recipes online?
I had the same problem with a nearly identical recipe from another site. I think the problem is that each recipe calls for 22 ounces of flour. However if you note, Alton's has the entry as 22 ounces of all purpose flour (4 1/2 cups). Well, hey, 4 1/2 cups equals 36 ounces, not 22. I suspect that if we try the 4 1/2 cups we won't get the mush we got.