We haven't tried that here at King Arthur, but that doesn't mean you can't go ahead and give it a try. The final pretzels may come out a bit more dense if you freeze before baking, and they may also lose a bit of the sheen that the water bath gives them. We prefer to freeze baked goods after they are fully baked, allow them to cool completely, and then store them in zip-lock bags. It's easy to allow these items to thaw in the fridge overnight or at room temperature for a few hours and then pop into a warm oven for 5-10 minutes until they are nice and warm. You could give both methods a try and see which one gives you the texture you prefer. Happy pretzel making! Kye@KAF

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