cooking.nytimes.com
Bavarian-Style Soft Pretzels Recipe
These pretzels, called laugenbrezeln, take a bit of planning and time But they only spend a quarter-hour in the oven, filling the kitchen with a lovely smell, and then you have soft, warm, salty pretzels that you made yourself What’s that worth
barley malt, butter, instant yeast, bread flour, plus
cooking.nytimes.com
Nordic Whole-Grain Rye Bread Recipe
Scandinavian rye breads look nothing like the slices that clamp together the sandwiches at your neighborhood deli in New York Made from whole grains and naturally risen, they are chewy, fragrant and deliciously dark With butter and cheese, or as the base for avocado toast, they are amazingly satisfying
buttermilk, rye flour, yeast, rye, sunflower seeds, salt, malt syrup