Soft Pretzels

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.

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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.

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