This is another selection in the summer baking tour of 2017. My darling younger son Cormac had a list of goodies he wanted us to bake this summer so that he’d be better able to do them on his own while back at school; soft pretzels is one that we hadn’t attempted yet.
I’ve long considered homemade soft pretzels to be my achilles heel. I’ve attempted to make them many times, including three loathsome tries in the winter of 2009 when I was testing recipes for a well-regarded chef’s bread cookbook (see them here, here, and here). Looking at the pictures now, yikes. I have to admit, I was pretty scarred after that experience.
Fortunately, my equally darling elder son, Liam, has grown into a very accomplished cook. He discovered this Alton Brown recipe and has had great success with it so I thought Cormac and I would give it a go. They turned out puffier than in Alton’s picture, but were still quite gorgeous and deliciously chewy. Definitely a keeper, this recipe.
A note: we used coarse sea salt, as I thought our kosher salt was a bit too fine. And a little tip: in order to prevent the pretzels from sticking to the oiled parchment in the oven, it’s important to blot any excess liquid from the slotted spatula after lifting the pretzel from the baking soda/water bath (before transferring it to the parchment-lined sheet pan). Trust me, you do not want to have to peel the parchment off the pretzel bottoms. I’ve done it, and it’s no fun!
Liam made whole grain mustard to accompany the pretzels, including a honeyed variation — perfection!