1. Heat a baking stone in an oven to 500 F. Stir together syrup, yeast, and 1 1/2 cups warm water in a large bowl, and let sit until foamy, about 10 minutes. Add butter, flour, and salt, and stir ...

German-born Hans Röckenwagner is an award-winning chef, restaurateur, author, and on-air personality. He founded The Röckenwagner Bakery Group which operates the Röckenwagner Bakery, Cafe + Market, a ...

Combining your pandemic bread-making skills with Oktoberfest? German-style pretzels are a great place to start. Not only are they crowd-pleasers, but the pretzels’ firm dough also makes them easier to ...

Growing up in Columbus, where the annual festivals turned the streets into a vibrant scene, the aroma of freshly baked soft pretzels often wafted through the air. This fascination followed me to ...

I'll never say no to a soft pretzel, especially if it's accompanied by cheese dip — in fact, my mouth is watering just thinking about it. Bavarian pretzels, which are commonly referred to as German ...

If you think it's the salt or the shape that makes a pretzel a pretzel, you're wrong. When it comes to food, I try to avoid telling people what's right and what's wrong. But the simple fact is you can ...

1 1/2 tbsp. barley malt syrup (available from Shop Organic 1 (1/4-oz.) package active dry yeast 3 tbsp. unsalted butter, softened, plus more for serving 4 cups flour, plus more for dusting 1/4 tsp.