A couple of Sundays ago, instead of watching the Super Bowl, I spent some time in the kitchen. I wanted to take a crack at some of the other things our bread machine can do. Pretzels were a big part of football watching in the house growing up. Mainly dipped in salsa and cream cheese, or just cream cheese, or french onion dip. Needless to say, pretzels are a favorite of mine and have been for quite awhile. How could I pass this up?
Making the dough was simple enough, we simply followed the list from the recipe book and turned on the machine. About an hour and a half later, we had a big ball of dough and were ready to start forming our pretzel twists. We separated the dough into 12 pieces per the instructions, rolled them into long logs. We did our best to twist them into the traditional pretzel shape and let them sit for a bit. That’s when things got a little more interesting.
Rather than popping the cookie sheet in the oven, we placed them one at a time into a pot of boiling water for a few minutes, making sure to flip them halfway through their time. From there, they were dipped into a mix of baking soda and water before they went into the over to turn brown and crispy. That’s where the recipe booklet ended and we took over. We wanted to make sure and get those tasty salt crystals sprinkled on top. To make sure it all stuck we drizzled melted butter over the tops before we sprinkled salt across them. We kept half of the pretzels salty but with the other half tried a sweet mix of cinnamon and sugar.
We wolfed down the warm pretzels pretty quickly eating 4 salty and 2 sweet right away that night. The rest we’ve been trying to keep for toasting up in the stove after work. They’re just about gone. These will definitely get made again, maybe for the Olympics, or just for Friday. I’m also making sure we have cream cheese on hand for the next batch too.