Pretzels.... |
In Germany (where I am originally from) these are sold pretty much anywhere and are known as "Laugenbrezel", referring to the fact that the pretzels are dipped in lye (yep - much the same as drain cleaning lye but luckily of food grade). Now, I don't know about you but I am not too confident using lye in the kitchen, so I've been looking for an alternative and have finally found one: my old friend bicarbonate of soda.
Similar to bagels, pretzels are briefly poached in hot water prior to baking and in this case, the water contains bicarb. It gives the finished article a lovely brown shine and whilst the pretzels come out a bit softer than the lye variety, they are absolutely delicious, especially served slightly warm with butter. You could make smaller ones for a picnic, filled with ham & cheese, salami, just cheese & lettuce or anything else you might fancy. It's the first time I made these and - although my pretzel-forming skills need fine-tuning - this was definitely not the last time.