Soft Pretzels Amish-Style

Every year, Daisy Flour adopts a class of pastry students.

They watch our slide show “Where Flour Comes From and How It’s Milled.”  In turn,  they show us how to make a popular flour product. This year we were welcomed into the specialty breads class at the modern YTI (York Technical Institute)facility in Lancaster. The place is booming, by the way, and we were delighted to see so many post-high school and mature students entering the culinary and pastry professions. The “bread” of the day was  Amish-Style Soft Pretzels.  The salt wash is brushed by Roxy Hasselhan while Noelle Erb (at left) admires their twisting work.

For the recipe and instructions go to Amish-Style Soft Pretzels in our Recipe tab or click here. You will find the ingredients expressed in ounces because that is the only way to get a consistent result from a recipe. What’s more, because Daisy flours are so finely sifted we often recommend that you add a few tablespoons extra to every cup of flour to adjust cookbook recipes. This added guesswork is not necessary when the flour is weighed on a scale.