I’ve have a bit of extra time on my hands lately. So I decided to scroll through the 10,000+ pictures on my phone. In my defense, all the pictures accumulated/rolled over the last decade from device to device. It’s safe to say that 20% of the pictures are of my dog, 5% are people, and 75% is food.
I found some hidden gems in my photo album that I totally forgot about. Like my Switzerland photos. I used to work for a company located in Basel and traveled there every few months. My coworkers and I loved grabbing dinner at local joints. The pretzels are bigger than your face dipped in cheese beer. While I never enjoyed the work meetings, I did enjoy the food and local scenery. Cravings for soft, fresh pretzels came crashing in.
Traditional pretzels are topped with pretzel salt. But regular kosher salt or other seeds/nuts are totally acceptable. I used poppy seeds. While I loved the texture of my pretzels, I was sad I couldn’t make it bigger than my face. It takes some serious skill to make it that big. There are some positives to a smaller pretzel. Pro: the pretzel isn’t rolled out too thin so you have a good fluffy center.
Pretzels use some really simple ingredients. The only “speciality” item was the baking soda bath. The hardest part for me was knowing how to twist the dough into a pretzel shape. My words of twisting wisdom: after the rope is rolled out, pull the two ends to the top. Then twist the ends together 2-3 times and pull the twist downwards to middle of the rope. Pinch down the ends of the rope into the middle of the pretzel rope and reshape the whole thing slightly to make it rounder. Good luck twisting and tugging!