Have a major weakness for Soft Pretzels? Alton Brown's recipe is my favorite. I've tried many other recipes and even my own. But in this case tampering is not necessary -Alton's is a hit, just Google it.
Some personal notes:
I like Alton's addition of butter (or margarine) to the dough. (tried with oil- not the same)
Alton uses 10 cups of water to gently boil the pretzels. I cut it in half using 5 cups water and 1/3 cup of baking soda and found it easier to manage.
Combine the water and baking soda together BEFORE BOILING- Do not boil the water before adding the baking soda- it can erupt like a volcano-it happened to me- my poor stove, cabinets and floor!!
Using parchment paper works out very well for baking, but for cooling use a wire rack.
Good Morning! I just added Fudgie Buttons to our cookie repertoire. I love small cookies with huge flavors. I made these yesterday, they are good-especially warm, but I tweaked the recipe a bit more this morning, adding more chocolate and less sugar. I will not have a chance to try my tweaked recipe today because I am experimenting with Cherry Snowballs now. Tap here for the newer tweaked recipe >>> Fudgie Buttons
Update: the cherry snowball dough is resting and I just finished making my favorite holiday cookie- Pizzelles- our recipe is ridiculously delicate and not a good traveler, none the less an elegant favorite. Tap for recipe here >>PIZZELLES
Another Update: The cherry snowballs turned into "cherry puffs". Good but not "website worthy". When I get it right- I have some ideas- I will post the recipe- probably in time for Valentine's day. 🙂
Share and let us know your "Most Memorable" dish and why it is so special, where it originated and share a recipe or two if you please. It is fun and comforting to read, not to mention it just might help with planning your holiday menu or thoughts on what to bring to get togethers.