The recipe for Hot Buttered Soft Pretzels comes from the King Arthur Flour website, from which the Avid Bakers have been baking throughout 2013. The dough was easy to make, soft and slightly sticky, and after a brief rest was ready for shaping. As usual, the King Arthur blog provided excellent photos of the whole process. I was happy to see that the pretzels needed only a brief soak in a baking soda solution rather than a dip in a pot of boiling lye!!
|Cheese-Filled Soft Pretzels|
The pretzels had a very fine, dense crumb with a nice, chewy texture but were still incredibly soft. They were really very good, especially dipped in some maple mustard.
I was quite impressed that it was only about one hour from start to finish before we were enjoying, warm, freshly baked pretzels, practically instant gratification for a yeast-raised item ;).
The members have voted and the results are in: we will continue to bake from the King Arthur Flour website in 2014. Can't wait to see the recipe selection for the new year.