Soft pretzels are so much fun to make! I’ve been on a carb-kick lately (as you can tell with the theme of my posts…) and thought, while I’m at it, I might as well make one of the best carb-y treats ever: pretzels!
Oh and lucky you, I couldn’t stop taking pictures for this post, so there’s extra food porn this time around.
As you can probably tell, here on Savory Notes, there isn’t a theme for my posts, and there’s nothing fussy here… the BF and I just watched the documentary Kings of Pastry last night, and there’s no way I could ever be that patient, or careful with delicate sugar art. Kudos to those of you with infinite patience! And maybe start sharing some, yeah?
This recipe for pretzels is by the one and only, Alton Brown, AKA- the genius man of all things food. I never thought of making my own pretzels before, until I saw AB demonstrate how easy it actually is. I’ve slightly modified some aspects to the recipe. There was a time, a couple of years ago, I was making these once a week for my room mates. They kept mysteriously disappearing before I got the chance to have any.. strange. Ah well, I suppose some mysteries are better left unsolved.
Yep! Instead of salt, or poppy seeds, after using the egg wash, I added sprinkles on top of my pretzels. After they came out of the oven, I brushed them with melted butter, and dusted them with cinnamon and sugar. Mmmm!!
For storage, you can put these in freezer bags and … well, freeze them. Just pop ‘em in the microwave, or oven to reheat.
I know there were a lot of pictures this time, but that isn’t because this recipe is harder. It’s a lot of very basic steps, so just take the time to relax, read, and create!