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Lightly Salted Pretzel with Garlic Balsamic Jelly


The husband's been talking about us making these for a while and so this morning I decided to get 'er done, but cut the recipe in half to make a batch o six rather than a dozen. They are ridiculously easy to make, particularly with the dough blade in my food processor (that I usually forget I own). Similar to bagels, it's a multi-step process, but the down time is pretty quick, as it only proofs for an hour before it's time to roll 'em, twist 'em, boil 'em and bake 'em. The key taste to these is baking soda, and the key tip? Believe it when they say do NOT eat them hot out of the oven - they need to sit a half an hour to finish doing their thing...otherwise it's a mouthful of 'ew' if you get greedy! Don't worry, it's worth the wait.


PS - While he'll be having his pretzels tonight with some homemade herb mustard I've got stashed away, I decided to switch mine up and have it with a bit of garlic balsamic jelly and a cuppa hibiscus tea. Lovely.

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