Preparation info
  • Dough Yield:


    pretzels at 3 oz each
    • Difficulty


Appears in

By Jeffrey Hamelman

Published 2004

  • About

I Had to Beg and Beg for my First Baking Job. The owner didn’t want me because I had no experience. I didn’t give up. The other bakers were Frenchmen and Germans, and I, so the owner told me, couldn’t possibly bake because I was American. I persisted. Wearing down her resistance was no easy task, but eventually I succeeded, and got hired to make the pretzels. Although this was the lowliest position in the bakery, I couldn’t have been happier. I rolled them out by the dozens; I made hundreds