I’ve been collecting recipes for a long, long time. I cut them out of magazines and newspapers with every intention of using them, but I never do!

They’ll collect dust no longer though, I will start randomly selecting one of my many recipes in order to challenge myself and break outside the norm.

This week, much to Cat and Mark’s delight, I pulled a very old Soft Pretzel recipe! From the looks of it, this recipe might have been given to my family maybe as long as 20 years ago in New Hampshire.

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The rules are I have to follow the recipe as-is, and then I’ll let you know how it went, whether I liked it, and if I have any suggestions. Scan0001

The pretzels were fantastic! Salty and soft, great with mustard and cheese. I was agog at how easy they were to make!

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We’ve been going through a bit of a cold snap, and our house doesn’t hold heat well, so for letting the pretzels rise I preheated the oven on its lowest temperature for about five minutes, and then turned it off. I used its residual heat for the rising process.

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For the half egg, I cracked a whole egg into a small dish, whisked it until blended, and then poured half of that into the recipe.

Suggestions:

None! I wouldn’t change a thing!

Final Review:

5 Stars (5 / 5)

Full points! The pretzels were exactly what I wanted, and Mark devoured half of them himself during the course of the evening. I will definitely be making these again; I think there would be revolt if I didn’t.

Brie

Brie

Brie is a fair-weather foodie. She wouldn’t go as far as to say she has a love/hate relationship with food, because she loves food and food clearly loves her; it loves her so much that it holds on as tight as it can and never lets go; mostly in the middle region. Her cooking style involves a lot of butter or garlic or onions, things that have “creamy” or “cheesy” in the title, also anything that you could add bacon to. She’s been making the noms since she was tall enough to reach the counter, and has been eating for even longer*. Brie’s passion for cooking-slash-baking will fluctuate however, usually correlating with how sick she is of doing dishes. Never-the-less, her passion for eating (sushi, take out Chinese, hole in the wall diner-y type foods) is as constant as the sun, the moon, death, and taxes. She also sometimes talks in the third person; don’t worry, you’ll get used to it.
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…
Brie

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