There are two foods that have been taunting me most recently: pretzels and white cake. It seems a guy should be able to make a perfect white cake before moving on to any other baking goals. As for pretzels, it's gotta be a German, or Philadelphia Soft Pretzel or it ain't a pretzel. Auntie Anne Mall Pretzels are okay, but who wants to make something you can buy in any mall in America?
Before you look at the latest pretzels, know that I stupidly let them get too dark. That's one of the reasons why this post is titled "Getting Closer..."
Here's the wonderful recipe from Olivia's Cuisine blog.
See how the above are much closer to the German traditional pretzel? Next time I make them I'll be following the recipe more strictly, using Malt Barley syrup instead of brown sugar. I'll also add beer and brown sugar to the baking soda boiling water. One thing I'll change is pull back on the salt.
Here are a couple of previous attempts on the Auntie Anne side.
More pretzels coming, hopefully titled without the "Getting Closer" intro.
Before you look at the latest pretzels, know that I stupidly let them get too dark. That's one of the reasons why this post is titled "Getting Closer..."
Here's the wonderful recipe from Olivia's Cuisine blog.
See how the above are much closer to the German traditional pretzel? Next time I make them I'll be following the recipe more strictly, using Malt Barley syrup instead of brown sugar. I'll also add beer and brown sugar to the baking soda boiling water. One thing I'll change is pull back on the salt.
Here are a couple of previous attempts on the Auntie Anne side.
More pretzels coming, hopefully titled without the "Getting Closer" intro.
Comments