One of my goals this winter was to learn how to make soft pretzels, mostly because I’ve never met a soft pretzel I didn’t like and I like making delicious things without having to buy exotic ingredients, like cream of tartar or shallots. I also like making resolutions I can actually keep (like “Don’t wet your pants due to excessive laughter this year”).
Last year’s resolution? Get rid of any ugly and/or ill-fitting undies. And you know what? I totally won at keeping that resolution.
The goal of making soft pretzels seemed a bit more daunting than getting rid of unseemly underwear, however. I have never made a soft pretzel in my life from scratch, and what with their twists / turns and golden brown crispy outside / chewy delicious inside, it seemed a tad… complicated. Luckily, the internet is a magical place where People Who Make Things From Scratch (TM) are nice enough to share their successes.
Without further ado, I give you: the most adorably Fatty-Chubbs McFatterson baked soft pretzels of 2012! (From this lovely recipe). Oh, are they ever delicious.
In honor of snow globe conditions outside on January 2 and our last day of vacation, I went on a bit of a baking spree. As the dough for the pretzels rose in a quiet corner, I decided to try my hand at a yeast-free bread recipe, which will be a keeper once I figure out just the right combination of yum stuffs to add to it. It’s also not going to win any beauty contests.
- 1 cup Dr. Bronner’s almond-scented soap (or any pure castille soap)
- 1/4 cup warm water
No, for real. That’s the recipe. I’ll let you know how it works out.