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I’ve always daydreamed of making pretzels. Then as soon as I visualize the work involved, I just go on with my day. I don’t know what I’ve been afraid of now that I’ve made my first batch. It was so fun to make, too. Plus they’re cute. [Dan laughs at me when I describe any food as "cute".]
To ease my way into the pretzel making world, I picked a recipe that didn’t require ‘cooking’ the dough on the stove. Baby steps, baby steps. Also, the scientist (or OCD?) in me kicked in and wanting to have uniform results, I weighed each pretzel dough at 50g, and I was able to produce 15 mini pretzels. They were delish and lasted us for two days.
Making pretzels
A note on these pretzels:
As I said earlier, I took the no-dough-cooking route. I’m not sure if that’s the reason, but these pretzels did not have that fine dough texture when you eat it. It’s not similar to Wetzel’s Pretzels, nor did it have a crust like Auntie Anne’s. BUT this is a pretty easy pretzel recipe with very decent homemade results — it was soft and chewy. Dan loved them. Consider this note a warning from someone who’s overcritical about her cooking.
Here’s the recipe:
