Now that it's getting cooler I am finding myself baking more on the weekends. This weekend I wanted to make these soft pretzels from Peter Reinhart's Artisan Bread Every Day. I think I am slowly baking through this book. This is my 7th recipe from it.
As with all the other recipes in this book, the dough requires overnight resting and fermentation in the fridge so I started it on Saturday. It is a simple recipe, just mix all the ingredients in the mixer.
