Or things that I loved about field trips to Philly.
I grew up close enough to take most of my elementary field trips to philly & one thing I loved about these trips was the opportunity to get a soft pretzel. Periodically I get a craving for salty goodness & bake these.
This recipe makes great soft pretzels with a lovely crust- the crust is ever so slightly sweet because of the dip in warm sugar water. This post has been submitted to yeastspotting which is a great place to look at other breads & be inspired to bake.
Hot Buttered Pretzels
King Arthur’s Bread Company: The Baker’s Companion
Mix ingredients for dough together (a tacky dough), knead & let rest for 30 minutes:
2 ½ c Flour
1 t Sugar
1/2 t salt
2 ½ tsp yeast
About 8 oz (1 c) water
Divide dough into 12 equal pieces. Preheat oven to 500.
Roll into a long string (about 24 inches), shape & dip into a bowl of warm water (1/2 c + 1 tsp sugar). Place on prepared baking sheet (oil, parchment or silicone) & let rise for 10 minutes.
Bake for 8-9 minutes until golden brown.
Brush with 3 T of melted butter (salted) until all of the butter is used. Best eaten when warm (can warm briefly in microwave or toaster oven). Sprinkle with coarse salt if desired.