pretzels, updated

A friend’s housewarming party had me making pretzels again, and this time around I took a few more photos at each step. I think they turned out even better than the first batch–my shaping improved a bit and baking on the silpat made things a breeze (seriously, I’m in so much love with that thing).

The key to getting a better pretzel shape is to stretch out the sides just a smidge after you've made the crossed arms.

After a quick dip in the soda bath, resting the pretzels on a towel helps drain off excess water.

Brush pretzels with egg white and sprinkle with salt--this little guy is almost ready!

Can you tell this one was my favorite?

pretzels!

I’ve been fortunate enough to live with and befriend a few fantastic people who enjoy cooking (and, lucky for me, sharing) good food. One particular summer, as we all found ourselves embarking on new culinary journeys, something fabulous was born–soup/pie/bread night, a potluck-style dinner full of tasty homemade dishes and good conversation.

Our group recently held another s/p/b night just the other week–a summer full of exciting going-ons warranted some much-needed catching up. I figured I’d try something new (in addition to baking my standard crusty white loaf), and gave this recipe a shot. Success! They were so easy to make, and really came together quickly. The recipe made about a dozen medium-sized pretzels, which was just the right amount for a party appetizer. I’d be curious to see how I might be able to modify the recipe by adding different herbs or grains.

just before a quick boil and bake

The best thing about these is how little prep is involved. Sure, you have to proof the yeast and mix up a just-wet-enough-but-not-too-sticky dough, but after that you’re good to go. No rise time needed–they plump up a bit as you are shaping them.

the end result!