News — BakingPowder

I grew up outside of Philadelphia, and pretzels were a staple type of food there that people even ate for breakfast like others would eat a bagel. There’s something about their density and dough-ness mixed with some salty crunch that lights up the taste buds. This recipe is a variation of Fat Head style dough that can be made for pizza crust, rolls and more, but it’s done in such a way that distinctly gives it the identifiable pretzel flavor that makes it so much more than simply “bread.” If you have made this recipe, drop us some comments at...