Sunday had me craving pretzels for some reason.
Soft, buttery, bread pretzels.
So I set to and baked a batch, using this recipe.
The method is very similar to bagels, which I've only made once, starting off with a yeasty dough and then a dunk in a boiling hot bath before finally baking.
As there are only two of us here, I halved the recipe which produced half a dozen decent sized pretzels. We were out of coarse salt so I sprinkled the tops with sea salt and caraway seeds.
They baked in no time and were delicious eaten straight from the oven. (I did eat a cold one later and recommend eating them hot.)
Next time I'll line the baking trays with parchment as most of the pretzels stuck and needed a fair bit of chiselling to free them.
And, as you can see, I definitely need more practice with the shaping.