I had made Pretzels, once before, and a very long time ago but I don’t remember being so happy with the way they turned out or tasted. We liked these Pretzels very much, and they were so easy to make.
They were nice and brown, even though I didn’t use egg wash on them. They were really soft, yet mildly chewy and the sesame seeds added their own dimension. It might be the boiling in the baking soda solution that was responsible for an almost butter-like after taste in these Pretzels.
You can serve them with a mustard based dip or a spicy herbed cheese dip, but I thought they were best plain. Oh yes, and a cup of hot tea to dunk them in!
The four of us (Alessio, Asha, Pamela and I) and others who join us, go exploring a new dish/ style of cooking/ cuisine every month. Each of us will share our recipes, experiences and verdicts on our blogs.
This month’s Pretzel recipes:
Veena : Soft Eggless Pretzels
Sarah : Black Sesame Soft Pretzels
Alessio : Beerbrezein