Buttery Soft Pretzels
I felt that this recipe was laid out well, that the time estimate was right on track. I made the dough in the food processor, so did not knead the dough. I processed it until it made a ball, had to add a quarter to a half cup of warm water to get it to ball up, but then it balled up nicely. I then pulsed it for 50 seconds in all to knead it.
I did not have trouble making ropes, but needed a countertop with no flour on it to roll them out.
The oven temp baked them to perfection at the given time. They were beautiful, if a little bland tasting. I was conservative with the salt, having read reviews that stated the pretzels were too salty. I didn't find them salty enough!
Next time I will be experimenting a little with some additional flavoring in the dough.
All in all a great dough recipe. I love a dough that rises well and is easy to work with.
This one goes in the keeper file for sure!
1 user found this review helpful
Oct. 10, 2005