Well, the sun came out yesterday afternoon and everyone rejoiced. But, come 4 o’clock, there we were facing dark, cold January again. What to do? How to beat the malaise? Super snack food was called for! Thanks to the new addition to the family, the kitchenaid mixer, this was almost too easy.
We were prepared to go on a quest for the perfect recipe, thus committing ourselves to eating many pretzels. I think we found the perfect recipe on the first try. Thinking he might be the kind of guy to approach pretzels in a serious, methodical manner, we chose Alton Brown’s recipe.
Notes:
- Try boiling your pretzels for 30 seconds – 1 minute per side. The longer you boil them, the chewier they will be.
- Salt issues? We used ‘sea salt course crystals.’ Kosher salt just isn’t big enough.
- If you are going to consider freezing some of these pretzels for later, do not put the salt on. When you remove them from the freezer, slightly wet the top and sprinkle on the salt.
Small Potatoes 