Remember when I asked y'all what I should bake this summer? Well, you had great ideas, and I listened to almost none of them. (But I will try croissants someday soon, I promise you.) Instead I went with soft pretzels. A childhood favorite of mine, especially the smoky, salty kind that you find at any street corner in New York (I don't care if the venders pee in the water, I love them). They were fun to make and didn't take all day like bagels do. However, I was rushing to get them to an event and let the baking soda boil for too long in the water. The result gave the bagels a baking soda-y after taste. Balls. You should never rush through baking, dammit.
I found the recipe here. I think you have to join the site in order to view it though. I know, balls. It would be nice though, to get money for your web site. WAIT. STOP READING. Send me some money first. Alright, now you can continue.
dough...
punched dough...
forming...
formed...
boiling...
sprinkled with salt...
baked, proud mama...
3 comments:
I've had the same problem with the baking soda being way too overpowering glad to hear it wasn't just me.
You should also "pretzel" some (pre-made)croissants. They are amazing.
Really Amanda? Maybe they tell you to add too much. Stupid recipe people!
Make me a cinnamon sugar one please pleeeease!!
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