Friday, August 16, 2013

Pretzels redux

We came home from Montreal with a dozen bottles of mustard, courtesy of a friend of the newlyweds who made a bottle for each wedding place setting. As is inevitable, many people left theirs behind, and Mike scooped them up. They now have pride of place on our countertop, and I've been slathering mustard on everything I can - homemade bread, a dinner omelette (trust me!), and, appropriately, pretzels.
I've made pretzels before, so I was an old hand this time around, and they turned out beautifully, aside from one that inexplicably came apart into fluffy goo during the boiling process. I used this Food & Wine recipe, but replaced step 4, the dunking in lye, with a dunking in boiling water souped up with baking soda. Much less hassle that way.

Just to make you extra jealous, in addition to piling them with grainy mustard, I also dipped the pretzels in a jar of strawberry chevre that Katie made from her goats' milk and roasted strawberries from her garden. It was heavenly.

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