This was my first time making pretzel at home. I used alton brown's recipe, but I took the liberty to knead the dough longer and did an overnight rising.
The result was that my dough was too elastic, after I shape it into pretzel shape it shrank back and after dipping and baking, it turned into a cool looking bagel... I suppose that if I didn't knead it that much it wouldn't shrink back, but I don't know.. I need the texture in the pretzel that resulted from my 40 minute hand kneading and I wouldn't go anywhere without this texture. The pretzel itself tasted great, makes me want to eat more and more.
Is there any certain method of shaping the pretzel that help keeping it from shrinking back?
The result was that my dough was too elastic, after I shape it into pretzel shape it shrank back and after dipping and baking, it turned into a cool looking bagel... I suppose that if I didn't knead it that much it wouldn't shrink back, but I don't know.. I need the texture in the pretzel that resulted from my 40 minute hand kneading and I wouldn't go anywhere without this texture. The pretzel itself tasted great, makes me want to eat more and more.
Is there any certain method of shaping the pretzel that help keeping it from shrinking back?