Made soft pretzels the other night. This recipe. It would be very simple even for someone with no experience with yeast baking. And – if you’ve ever watched the show at your local mall pretzel shop, you’ve probably got the rolling, stretching and shaping technique down pat already.
Those in the photo are the extras, destined for the freezer (the reason there’s no salt on them.) I debated how to freeze – freeze the unbaked dough or the completed product? This blog post - in which the author did a helpful test of freezing the dough at various stages – convinced me.
And the dishes holding the pretzels? Another one estate sales find with which I am stupidly pleased.
Simple white dishes?
Yes and no:
From The Day. A day I barely remember myself, having only the vaguest memory of a flight or two before plastic. There were a half-dozen of them. Paid a couple of dollars. Hardly used, perhaps not at all. Perhaps there’s a great story behind them – or perhaps their previous owner had snared them at some sort of remaindered sale herself. But for some reason, it pleases me to own them for now.
Love those dishes! You should use them while watching that new Pan Am show that may or may not be a “Mad Men” ripoff.