Tasty with a capital T. I don't own a deep-fryer so I heated up an inch or so of peanut oil in a stock pot and fried both sides until the outer coating was golden brown and crispy...then baked in the oven at 425 for about 10 minutes. I used the checkerboard type pretzels, hypothesizing that the increased surface area would yield a greater ratio of outer brown pretzely bits to inner white pretzely bits. In any event, the finished product was met with hearty acclaim...so it's going in the regular rotation.
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Tasty with a capital T. I don't own a deep-fryer so I heated up an inch or so of peanut oil...