soft pretzels

This falls under the category of keep doing it until you get it right. Here's another attempt at the soft pretzels. Even though they were still puffy and still not that dark, these pretzels were plenty tasty. I made a half batch and made some savory (garlic) and some sweet (cinnamon sugar). I was definitely partial to the cinnamon sugar ones although everyone else preferred the garlic. These were all that were left by the time I got my camera.

soft pretzels

I tried the soft pretzels again today with a few tweaks, which solved some of the problems I had the last time. The results were darker and chewier -- more like a pretzel than a bread roll. I made some topped with garlic salt (a favorite of the boys), some with grated Parmesan and some with garlic salt and sesame seeds. I still need a little work on my pretzel twisting technique as well; I think they look more pretzel-like if you roll them super-long before attempting to twist them. But the difference is mostly cosmetic and I'm fine with them the way they are.

it's a... pretzroll

I intended to make soft pretzels yesterday, but somehow they turned out like pretzel-shaped rolls. Not at all what I intended. I think I will be having a do-over on this one.

hot buttered (garlic) pretzels

Another guest baker today, my 13-year-old. L. had to make dinner as a class project and had originally planned this as the starter. However, real life intervened and he had to delay the dinner by one day, so he made these for us early.

These pretzels are an adaptation of the Hot Buttered Pretzels recipe from the King Arthur Flour Cooking Companion, and were topped with garlic powder and coarse sea salt. YUM!