Every week the New York Times Magazine has a little food section with a recipe included. Half of them I have no desire to make and the other half I think to myself, "Hmmm, I should try that." But, alas, I never do. This week was the exception, however. I made the featured soft pretzel recipe.
I had never made soft pretzels before and I'm counting my first attempt as a success. As a rule, the first time I make something from a recipe I follow it to the letter, then adjust if necessary. I think my only word of warning with these would be: Beware of salt. Next time I'll probably top them with sesame or poppy seeds, there's just no need for that much salt. Crystal's the one who's pregnant but I feel like I have the swollen ankles. Too much sodium intake. Ok, maybe it wasn't that bad.
Soft pretzels require a quick boil before you bake them, much like bagels. And a few years back I tried endlessly to make a good bagel but never really got there. This was a good experience so maybe it's time to give the old bagels a go again.
-a.
2 comments:
those look fantastic! u should definitely give the bagels another shot, you were on the road to delicious
oh, git chu some brother. that ain't no auntie anne's hog wash. that's an unkie andy's original. easy with that salt. maybe some stadium mustard.
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