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Soft pretzels

While working on a new doll pattern today, I had a mad, desperate craving for soft pretzels, the kind you buy from street vendors in NYC. I was frantically looking for a recipe, going through my pile of cookbooks, until I finally found one in Beth Hensperger’s The Bread Lover’s Bread Machine Cookbook.

I loaded up my bread machine, forgetting to put the paddle in the pan so that it sounded like it was kneading the dough, when it was really doing nothing. I’ve been a bit spacey lately. Fortunately, I checked on the dough in time to reach in and insert the paddle.

After the dough finished the bread dough cycle in the machine, I shaped it into pretzels, left the pretzels to rise a second time, then boiled each one in a couple quarts of water with two tablespoons of baking soda for about a minute each. This is what makes them chewy.

I brushed them with an egg white beaten with a tablespoon of water, sprinkled them with Kosher salt, and put them in a 400 degree oven for about sixteen minutes until they were golden.

Then…carbohydrate relief. Sigh.

A similar recipe can be found here.

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