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!
