When making soft pretzels, should you let the dough rise once, twice, or
not at all ?
I downloaded a recipe for garlic herb pretzels from the Fatfree mailing
list archives and the instructions do not refer to any degree of rising.
(The recipe does include active yeast.) So, should I let it rise ??
If you'd like for me to post the recipe, I will be happy to do so.
BTW, I have only received one digest from this list and that was several
weeks ago. Is the list still around ? Any help on getting my subscription
straighened out will be appreciated!
[Note From Jim C.: You are on the list; I don't know what's up.]