Comments on: Fresh Baked Pretzels http://leitesculinaria.com/21126/recipes-fresh-baked-pretzels.html This James Beard Award-winning site from David Leite offers food writing, cookbook and Portuguese recipes, giveaways, more. Wed, 17 Mar 2010 03:35:07 -0500 http://wordpress.org/?v=2.9.2 hourly 1 By: Testers Choice http://leitesculinaria.com/21126/recipes-fresh-baked-pretzels.html#comment-6866 Testers Choice Mon, 22 Feb 2010 22:32:12 +0000 http://leitesculinaria.com/?p=21126#comment-6866 <img class="size-full wp-image-33422 alignleft" style="margin-top: 3px; margin-bottom: 3px; margin-left: 0px; margin-right: 10px;" title="Pretzels" src="http://leitesculinaria.com/wordpress/wp-content/uploads/pretzels-osborne.jpg" alt="" width="350" height="263" />[Joan Osborne] Even though the pretzels were best slightly warm, they were still quiet good the next day— still soft but a bit more chewy. They took a little coaxing to roll them into ropes but once that was accomplished, by using a a little more flour on our hands and work surface, they were very easily shaped, even by our 10-year-old helper. The baking time was right on the money with this recipe, and the pretzels were nicely browned at exactly 14 minutes. [Joan Osborne] Even though the pretzels were best slightly warm, they were still quiet good the next day— still soft but a bit more chewy. They took a little coaxing to roll them into ropes but once that was accomplished, by using a a little more flour on our hands and work surface, they were very easily shaped, even by our 10-year-old helper. The baking time was right on the money with this recipe, and the pretzels were nicely browned at exactly 14 minutes.

]]> By: Carol Anne http://leitesculinaria.com/21126/recipes-fresh-baked-pretzels.html#comment-5754 Carol Anne Mon, 08 Feb 2010 21:10:03 +0000 http://leitesculinaria.com/?p=21126#comment-5754 I ended up with less time than I thought when making these, so shaped the dough into 24 little 'pretzel bite' balls, which I flattened slightly before glazing, sprinkling with salt and baking for 10 minutes. They were a big hit, and were especially lovely sliced open and filled with cheese. Next stop: cheese pretzel bites... I ended up with less time than I thought when making these, so shaped the dough into 24 little ‘pretzel bite’ balls, which I flattened slightly before glazing, sprinkling with salt and baking for 10 minutes. They were a big hit, and were especially lovely sliced open and filled with cheese. Next stop: cheese pretzel bites…

]]> By: Testers Choice http://leitesculinaria.com/21126/recipes-fresh-baked-pretzels.html#comment-5647 Testers Choice Sat, 06 Feb 2010 22:24:30 +0000 http://leitesculinaria.com/?p=21126#comment-5647 [Davneet Minhas] These fresh-baked pretzels are delicious and fun to make. When following the instructions, the resulting dough is so soft—the phrase “like a baby’s bottom” may be appropriate. It's not at all sticky and therefore highly pliable, able to conform to any shape. Once baked, the pretzels maintain their softness and are wonderfully chewy, even fluffy. A little salt makes them delectable, though they’re improved by any of the recommended variation ingredients, especially bacon. After all, bacon makes everything better. I highly recommend this recipe if you're craving soft pretzels. [Davneet Minhas] These fresh-baked pretzels are delicious and fun to make. When following the instructions, the resulting dough is so soft—the phrase “like a baby’s bottom” may be appropriate. It’s not at all sticky and therefore highly pliable, able to conform to any shape.

Once baked, the pretzels maintain their softness and are wonderfully chewy, even fluffy. A little salt makes them delectable, though they’re improved by any of the recommended variation ingredients, especially bacon. After all, bacon makes everything better. I highly recommend this recipe if you’re craving soft pretzels.

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