Saturday, December 10, 2011

Salivation Worthy: Salzbrezeln


Something Salty...


A german style soft pretzel, homemade, is one of the true pleasures in life. Especially of a chilly, wintry day. It has been a few years since we've made them, but Chad and I were on a roll today and we decided to throw another DIY project on the fire. The recipe we use is linked below.

Chad rolls the dough balls into 12 inch lengths between palms of hands (like making clay coils for a coil pot). Then you twist the dough to your liking--sometimes we just make knots, sometimes the traditional pretzel shape.

After permitting the formed pretzels to rise another ten minutes on a greased cookie sheet, you put the dough in a boiling pan of water-baking soda solution and timethem for a minute on each side.

Allow liquid to drip off through a slotted spoon, and then put the dough on a greased cookie sheet or a piece of parchment. Salt the damp dough using coarse salt.


Bake the pretzels in a 475ยบ oven for 13-15 minutes...enjoy warm with butter, if possible!

Bon Apetit! Goes great with butter, cheese sauce or mustard...and a beer, of course!

Recipe:


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