Pretzels are actually terrifyingly straightforward to make:https://www.kingarthurflour.com/recipes/hot-buttered-soft-pretzels-recipe …
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Yea only thing I don’t have right now is flour and yeast though...
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I have made a conscious decision to only eat soft pretzels I encounter in the wild. (Food courts and food carts). Lest I become a giant ball of pretzel dough.pic.twitter.com/OxmBoLiPBr
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Auntie Anne is a fine Aunt
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The challenge is to find food grade lye for that smooth brown crust, at least in my neck of the woods it's pretty much unavailable.
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also getting the yeast dough salty enough to be tasty, but not too salty to rise
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Pretty much any starch is so much better fresh-made from scratch that any instant equivalent just pales by comparison... Never tried pretzels but I'd be willing to bet it obeys the rule..
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