“Lord, please let it snow so much that everything is cancelled for two weeks but my Internet remains on and there’s plenty of grilled cheese.” Thank you Michael Ian Black.
But instead of grilled cheese, let’s have soft PRETZELS. Sweet or savory; which do you prefer?
I found the recipe in Better Homes and Gardens cookbook.
You know, this red and white LEGEND. It’s jam-packed with timeless and delicious recipes. If you don’t already have one, get on Ebay and buy the newer version without the spiral binding.
I unintentionally made mini and normal sized pretzels. This was my first time, leave me alone.
Shaping is basically just a couple of twists and then a flip. Does Shaun White make pretzels??
For savory pretzels, I made semi-everything mix.
Coarse sea salt, minced onion (Whole Foods has this), fennel seeds, sesame seeds, and poppy seeds.
Sprinkle this on with the egg wash right before the second bake.
For sweet pretzels, let fully baked pretzels cool slightly, then brush with melted butter, and sprinkle with desired topping. Here, I used the Auntie Anne’s trick.
More snow is coming, what are you going to crave????