I did it, I finally succumbed to working with yeast for these homemade, mall-style pretzels. You know, those soft chewy kinds from Auntie Anne’s or Wetzel’s Pretzels that your kids always bug you to buy for them? Yep, crisp on the outside and chewy and warm on the inside.
You can finish them anyway you want, but for my family, I did what you see here: the traditional salted kind for the boys and a cheesy Asiago one with jalapenos.
Both were gone in a few minutes. Completely devoured.
I’ll admit these may not be perfectly formed, but who cares when the flavor and texture is spot on. Besides, I’ll make them better next time. Yep, there’s going to be a next time. And next time the boys want cinnamon and sugar. I often wonder if they know how good they’ve got it here.
Now I just have to find a day and plan something for when the dough is proofing – the one part of yeast baking that I don’t like. But other than that, it’s really easy, so I’m glad I can mark homemade pretzels off the family food bucket list.