This author had the privilege to meet Alton Brown at a book signing several weeks ago and this recipe came from his new book Good Eats 3. He spoke to a crowd of 250 people for thirty minutes and signed books and posed for pictures for two hours. Very gracious!
My family loves soft pretzels so they were excited to see these roll out. I was intimidated because the recipe in the book didn’t give me the full picture of putting it together. So I watched the Good Eats Pretzel Logic Yeasts on YouTube. It helped quite a bit to visualize the entire process. The sock puppets posing as fungi were LOL entertaining as well.
After two batches of pretzels the keys points of the trial and error process were as follows:
1) Rolling the pretzels took some practice. The book and video indicated to wear gloves on an oiled surface. That didn’t work for me. I oiled the dough after the rising process but rolled it on a dry cutting board.
2) The dough was divided into eight parts. Each portion of dough was rolled from the inside outward to 24 inches in length.
4) The pretzel dough was boiled for 30 seconds in a water and baking soda bath. The mixture provided a positive ion ph base, coating the dough to enable the browning process when baked.
I also made homemade mustard to go with the pretzels. The homemade mustard is in the Part 2 of Good Eats Pretzel Logic Yeasts episode.
The Fearless Cooking Club met today to eat the bratwurst, sauerkraut, pretzels and homemade mustard. It is hard to believe that this was a seven week process of food preparation! On my next entry I will post that celebration and report on the sauerkraut, sausage tasting and member updates. Cheers to the end of Oktoberfest!