Pretzels...and cheese...and beer...

So, in the spirit of all things Wisconsin, I decided I wanted to make pretzels for dinner….and since I have yet to obtain gainful employment…I have the time to make pretzels…

I used Alton Brown’s Homemade Soft Pretzel recipe, which turned out WONDERFULLY. I think next time I have a dinner party or have to bring something pot luck, these will definitely make the menu. The dough was easy to make, flour, water, sugar, salt, yeast, butter… in some sort of combination & order, let it rise, double in size, split into 8 equal parts, role out into 24 inch snakes & twist into pretzel shape….no second rise required.


When I made it I thought they would turn out to be too tough, it was nothing like pizza dough (the only other dough I know how to make…) but they turned out perfectly.



You throw them in 10 cups of boiling water with 2/3 cup baking soda (yes it’s a lot of baking soda) for 30 seconds, put them back on their parchment paper, brush with egg yolk & water mixture, toss on some salt, put in the oven and 14 minutes later…you have a pretzel feast!

I had my Love make a beer/cheese dip for them….he’ll have to fill you in on that…I know three cheeses (I think the Gorgonzola made an appearance), oil, water, beer….but the details are now all in my stomach…it was soooooo good.


I want to try to freeze them, so I think I’m going to try to freeze them after the baking soda bath, then when I want one, pull it out brush some egg yolk/water on them and salt it up….but we’ll see how that works out…I haven’t run it by Eric yet, who usually knows (okay….always knows) the science behind such things, and what will work and what won’t….but we’ll see….