Playing With Pretzels
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Brett and Kaylan portion the pretzel dough into 0.42 of a pound
Fr. Ian Delinger
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Kaylan uses the dough mold to pre-shape the dough
Fr. Ian Delinger
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The pre-shaped pretzel dough as it comes out of the dough mold
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Brett shapes the dough portion which will result in the familiar pretzel shape.
Fr. Ian Delinger
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The shaped pretzels need to rest for a short while.
Fr. Ian Delinger
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The pretzels get dipped into a lye solution, which gives them their deep brown and crispy crust.
Fr. Ian Delinger
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The lye-dipped pretzels are ready for salt and then the oven.
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Brett adds the salt just before putting the whole rack of trays of pretzels into the oven.
Fr. Ian Delinger
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Pretzels right out of the oven!
Fr. Ian Delinger
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A tasting of the special shape of an "8" for the 8th anniversary of a customer.
Fr. Ian Delinger
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Pretzel and Cheese at Beda's Biergarten in San Luis Obispo
Fr. Ian Delinger
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According to German-born Beda, there is no special way to eat a pretzel...just whatever suits the eater.
Fr. Ian Delinger
