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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

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SOFT PRETZELS

frankie482frankie482 Posts: 253
edited November -1 in EggHead Forum
Made these for the first time and they turned out great.

Very easy to do.

I used http://www.bbq-brethren.com/forum/showthread.php?t=40231.


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Comments

  • Those look great ;) How did you shape them? Mine always turn out deformed looking.
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  • Looks great Frankie-I wish I had one to go with the Wachusett's Ryde right now. Nice shaping.
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  • wkygriller wrote:
    Those look great ;) How did you shape them? Mine always turn out deformed looking.


    Hand rolled the dough into a long piece about 2 feet long and then made a U shape.

    Then folded the ends over and pinched them into the dough.

    The process is kinda hard to describe.

    I made eight pretzels.


    The first four looked funny.

    Of course I "forgot" to take pictures of those! :)
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  • RGBHVRGBHV Posts: 1,317
    I like that -

    I think I'll keep that recipe in my back pocket for when I'm in the Dog House. Making some of those would be like a get out of jail free card.

    Michael
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  • AZRPAZRP Posts: 10,116
    I love making those, problem is, I only eat one then feel guilty about all the carbs. Then I have to give the rest away. -RP
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  • PjoePjoe Posts: 224
    OK..... NOW you've gone a put another cook on my to do list :angry: Those look great!

    Bill
    LBGE AR SMALL BGE WOO RING
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  • Very nice looking knots! I really want to make some.. time is the issue... there's just not enough of it!
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  • FlaPoolmanFlaPoolman Posts: 11,665
    You never sent any to me :angry: :P I could eat 10 of them in one setting. Yours look a lot better than mine also.
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  • FlaPoolmanFlaPoolman Posts: 11,665
    Frankie I've made Altons recipe before and the boil is where mine get distorted. I have an old south philly non boil recipe around here somewhere that my mom clipped from a paper back in the 60's. I'll post it here when I come across it. A little mustard and I could eat those things all night.
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  • uglydoguglydog Posts: 256
    They look mighty tasty. I think you just inspired me to try some pretzels. Yours look like real pretzels; I am a firm believer in "free form" pizzas, and my pretzels will also probably follow the free form method. Thanks for the recipe.
    Uglydog
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