Soft Pretzels!
You might wonder (as "Guest Baker Jill" demonstrates)...
...why one pretzel appears to be a (healthy) brown color while the other two look pasty white. Here is the reason:
(As stated before) I like my flour brown and whole so most things I make (that I plan on eating, at least) I attempt to make brown and um, whole (sorry for the repetition).
After rolling the pretzels into "logs" and shaping them into pretzels (with some rise/relax time mixed in), we decided to boil them before baking (like bagels!) which gave them a nice chewy "crust"
after baking we cooled them and... partook
Jill's report on the white flour version was, "These are amazing".
You might wonder (as "Guest Baker Jill" demonstrates)...
...why one pretzel appears to be a (healthy) brown color while the other two look pasty white. Here is the reason:
(As stated before) I like my flour brown and whole so most things I make (that I plan on eating, at least) I attempt to make brown and um, whole (sorry for the repetition).After rolling the pretzels into "logs" and shaping them into pretzels (with some rise/relax time mixed in), we decided to boil them before baking (like bagels!) which gave them a nice chewy "crust"
after baking we cooled them and... partook
Jill's report on the white flour version was, "These are amazing".
My report on the brown flour was that they reminded me of Trader Joe's (100%) Whole Wheat Pretzels (everyone's tried those right? Umm, no) but in a softer, chewier way.
Pete liked them too!!
I got a pretty good burn from the baking sheet while making these but failed to take a picture while my arm was at the height of it's crispiness. The scorch was worth it, they were good.
1 comment:
those look just amazing!
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