Homemade pretzels

A few months ago I made an ill-advised and under-informed attempt at homemade pretzels. I used a regular bread dough recipe; disaster and shame ensued. I hadn’t tried again since then, but a recent post by a St. Louis food blogger/Twitterfriend pressed me back in the game. His version incorporated honey and roasted garlic. I just made Alton Brown’s version instead. Friends, these pretzels kick serious tail (and are really easy). Make them soon.

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Author: Scott

I am a married father of two. I graduated from Rock Bridge High School and then Mizzou before spending six years in the Washington, D.C. area. We returned to Columbia, Missouri in 2006.

4 thoughts

  1. Baking soda? You piker ; ) If you’re serious about pretzel authenticity, the water bath should contain lye:

    http://www.foodandwine.com/articles/gastronaut-files-pretzel-recipes

    I grew up in a heavily German town in Minnesota. Every time we had a blizzard (which was often), our neighbors would invite us over for a pretzel-making party, and they invariably used lye. (You can’t get that real pretzel tang without it.) I’ve kept up the tradition, and my neighbors — who now know the”secret ingredient” — never hesitate to come back for more…

    P.S. Where I do cheat is on the dough. Sacrilege though it may be, thawed Rhodes white bread dough works quite well enough for me.

  2. My brother-in-law coincidentally made these as well over the holiday weekend–they were delicious!

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