me again :) also looking for tips for preparing soft pretzels to be baked off the next day>>

M

michelle

Well-known member
I found what looks to be an excellent recipe for soft preztels (which will go fabulously with my mustards), & I'm wondering if I could start them the day/night before by making/shaping the dough, boiling them, & then freezing them before the baking stage, then bake the next morning. Has anyone done anything like this with pretzels or boiled bagels? Would freezing them before boiling work better?

any advice would be great appreciated smileys/smile.gif

 
I have part of the instructions for Brown & Serve rolls (but not all)

I had directions for making Brown-&-Serve type rolls, but cannot find them. Perhaps they were lost with last computer.

As I recall the rolls were prepared ready for baking. Then they were baked at 250 degrees F just until they were set, but not browned. Then they were baked at 400 degrees the next day or at 350 degrees, if the brown & serve rolls were frozen.

Sorry, but I don't remember the times. Perhaps someone else has the directions.

My favorite soft pretzel recipe is the copy cat recipe for Auntie Anne's Pretzels

 
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