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Soft Pretzles


A friend of mine used to work at a popular mall pretzel shop when she was 16.  She has ordered these pretzels a few times before they were even on the menu.  She says, "It satisfies every 'carb' fantasy I have and has salt on it!"  I don't know if they can be described in fewer words than that.


These pretzels are made in the traditional way, in order to get a soft fluffy center with the chewy golden crust.  The dough is first boiled in a baking soda solution then finished off in the oven. I have two versions.  The salted version has kosher salt added just after the boil to bake the salt into the chewy crust.  For the cinnamon sugar version, when they come out of the oven, they are completely brushed with butter and rolled in cinnamon sugar.


Both versions are just fine at room temperature.  But to help them reach their full potential, 15 seconds in the microwave will give them the fresh out of the oven feel.


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