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From the Detroit Free Press dated 4-12-78. OMG these were wonderful. Wow, I haven't made these for almost 30 years. Very time consuming. The dough has to rise twice. After submitting, I tried a half recipe and it took 5 hours from start to finish. It's easier to rub the dough between your hands to make the ropes. Once you get them to 18 inches they snap back to 12 inches very quickly so you have to be quick forming the pretzel shapes. A few of my mistakes became 'pretzel buns' so I made a few more on purpose. Eat them within a few days. The ones I stored in a ziploc bag got sweaty and hard by day 4.
Units: US | Metric
Serving Size: 1 (4959 g)
Servings Per Recipe: 1