Pretzels Ready for the Oven
Once the pretzels were shaped, dipped in lye and salted, they were placed on paper on tin baking sheets and set in a hot oven. I am just opening the bake oven door.
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Posted by: hearttohearthcookery | February 17, 2013
Oven-Ready Pretzels
Posted in Bake oven, culinary history, food, food history, Pennsylvania German foodways, Pretzels, receipts, recipes | Tags: Bake oven, culinary history, food, food history, foodways
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