when i saw these bad boys on joy the baker, they solved an immediate problem. what to bring to a superbowl party hosted by a foodie couple that requested witty treats?
witty these are not, but they are the perfect homage to new york street food. soft, warm pretzels with just the right amount of chew. salty, savory, you-know-they-aren't-good-for-you goodness of a hot dog.
food really is the best part of sports, isn't it?
plus, i've been wanting to get into the pretzel bread game.
while it is completely ridiculous, the somm and i are more or less regulars at an amazing las vegas restaurant.
if we don't live in the same city, our favorite restaurant might as well be somewhere else anyway, right? we're just doing our best to prove proximity is overrated.
right? actually, not. not for husbands, and definitely not for pretzel rolls.
that restaurant has the best pretzel rolls i've ever eaten, hands down. i tried to recreate them, but failed. failed hard.
then we went to oktoberfest in munich. i ate my body weight in the bretzels the lovely madchen sold from their charming wicker-baskets wearing their dirndls.
there may also have been beer. take this as your subsitute gratuitous manchego shot. man, we love our fuzzy little mascots. also, i may have been too (tipsy?) busy eating pretzels to actually take a photo of them.
but munich? way further than either my husband or my vegas pretzel rolls.
back to the kitchen!
here's the thing about pretzels. the dough starts out nice and easy like a basic brioche or other buttery bread dough.
looks like play-doh, right?
finished up with a nice coat of butter, chunky salt and fresh cracked black pepper. and into the oven!
the magic of the pretzel – like the bagel – is the boil. in highly acidic water.
victory for these little suckers came from dumping an entire box of baking soda into the boiling water.
this is how you get the dark, chewy crust.
these were so good and so easy, i'm doubling down on the pretzel challenge. these were great – seriously, amazing sports-watching food, or even breakfast food if you're so inclined, and you know who i'm talking about - but they aren't the pure pretzel i've been craving.
plus, i recently sleuthed out that the real professionals use food-grade lye to boil their pretzels.
i'm going to say that again. lye.
you know, the stuff half-pint and pa used to make SOAP in the little house on the prairie books?
i know we live in an internet age, but i feel like there is a line you cross when you start ordering such products online. friends, it is a line i have now crossed. get ready. pretzel rolls are coming soon!
and if you need to borrow some food-grade lye to bake along with me . . . i'm pretty sure i now have a lifetime supply.
Find the pretzel dog recipe and really super easy to follow instructions here.
I made pretzels on Sunday. I actually used baked baking soda because of the lye issue. It seemed to work…
lutefisk, the gelatinous fish of my ancestors, is cured in lye (the horror)! I am not sure if it was food-grade in the times of the Vikings…