SOFT PRETZELS

frankie482

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.

wkygriller

Those look great How did you shape them? Mine always turn out deformed looking.

Smokin' not stirred

Looks great Frankie-I wish I had one to go with the Wachusett's Ryde right now. Nice shaping.

frankie482

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!

RGBHV

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

AZRP

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

Pjoe

OK..... NOW you've gone a put another cook on my to do list Those look great!

Bill

BigBadger

Very nice looking knots! I really want to make some.. time is the issue... there's just not enough of it!

FlaPoolman

You never sent any to me :P I could eat 10 of them in one setting. Yours look a lot better than mine also.

FlaPoolman

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.

uglydog

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