Besides attempting (and subsequently failing) to make macarons last weekend, I scratched off another food bucket list item. Pretzels. Chewy, doughy, homemade pretzels that rival Auntie Anne’s in the mall food court.
Luckily, this new recipe attempt was way more successful than the following day’s macaron adventure would turn out to be. And impressively, (or maybe it’s more appropriate to say, disgustingly) the 8 pretzels this recipe made were completely gone within 24 hours. I’ll chalk that up to their amazingness and also the fact that I was less than 48 hours out from starting another paleo challenge at CrossFit and gorging myself on any and all carbs I could get. In fact, I somehow managed to eat 4 pretzels, risotto, 1/4 of a chocolate bundt cake, 1/2 a bag of Stacy’s chips and blueberry cobbler all within 36 hours. Impressive, no?
Just thinking about a warm cinnamon + sugar one has me salivating right now while cursing paleo and my competitiveness. Throw the word challenge in anything and you make it pretty much impossible for me to say no. Must.win.at.everything.
Anyway, I took a video of this pretzel making process (actually I took about 10 and merged them all into 1, a feat that left me way too excited about) to show you how easy the whole thing is. I have no idea why I put off making these for so long thinking they’d be some giant disaster at home. Not at all. That award goes to macarons, not pretzels.
As for the recipe, I followed Cassie’s salted pretzel rolls exactly, except I made them into pretzels instead of rolls.
Also, pretzel bacon, egg & cheese. Omg.