Brezen! Real Bavarian Pretzels at Mono Lake!

My Brezen experiment in a home oven with American flours continues. This batch finally tastes like real Lye Pretzels! I was in heaven when they came out of the oven! We spread butter right on top while they were still warm. When I closed my eyes I was simultaneously back at my parents kitchen table and at Bäckerei  Hartmann where I learned how to make them. The smell, the texture, the flavor it is soooo close to the original, I can't believe it. This batch was gone in less then a day. Time to bake more soon. Until then, enjoy the pictures!

Divided dough strands

"Rohling" rising

Brezen in Lee Vining