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I thought I'd try big sourdough pretzels. I have the time after all. I do get to return to work on Monday though, so that's a plus.
Anyway, I used my sourdough bagel recipe, rolled it out into ropes about 24 inches long and shaped them into pretzels. Now I've never shaped a pretzel in my life, so don't laugh.
Here they are shaped and ready for an hour of "floor time" then it's into the fridge overnight.
I really tried my darnedest to shape these like the ones you'd buy at a bakery. But as you can see, I failed.
Here they are right out of the oven and cooling down a bit. I don't know why I can get these or bagels to brown evenly. I did these on parchment paper and still not even. I thought about brushing with an egg wash. Maybe I'll do that next time or maybe even a pan of water in the oven. If that don't work, I may have to take them to the upstairs kitchen and bake them in the convection oven.
Well, not evenly browned, but that's just aesthetics anyway, right? They sure taste good. I only get half, since I'm diabetic. But you know my family loves me for this kind of stuff. Next time I'll get pretzel salt too. I used Kosher salt here, because it's what I had, and this was a spur-of-the-moment project.
Next, it's Irish soda bread and scones.
Anyway, I used my sourdough bagel recipe, rolled it out into ropes about 24 inches long and shaped them into pretzels. Now I've never shaped a pretzel in my life, so don't laugh.
Here they are shaped and ready for an hour of "floor time" then it's into the fridge overnight.
I really tried my darnedest to shape these like the ones you'd buy at a bakery. But as you can see, I failed.
Here they are right out of the oven and cooling down a bit. I don't know why I can get these or bagels to brown evenly. I did these on parchment paper and still not even. I thought about brushing with an egg wash. Maybe I'll do that next time or maybe even a pan of water in the oven. If that don't work, I may have to take them to the upstairs kitchen and bake them in the convection oven.
Well, not evenly browned, but that's just aesthetics anyway, right? They sure taste good. I only get half, since I'm diabetic. But you know my family loves me for this kind of stuff. Next time I'll get pretzel salt too. I used Kosher salt here, because it's what I had, and this was a spur-of-the-moment project.
Next, it's Irish soda bread and scones.
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