Soft pretzels. I’ve been known to make a meal of them from time to time. I’m not a snob… I like ‘em all, pretty much; homemade is best, but I’ll still happily munch on airport, mall, or frozen pretzels. There is one, though, that I come back to time and time again and that is a simple soft pretzel that is brushed generously with garlic butter when it is still hot, hot, HOT from the oven.
I just… Man, they’re so good.
I am not exaggerating in the least when I tell you I could eat an entire tray by myself. Bread with butter is the staff of life, right? I know. It’s not license to eat my own weight in it. I’m behaving. Mostly.
Mercifully, God has given me five sons who are as fond of soft pretzels as I am. They wouldn’t dream of letting me clean off a tray by myself because that would mean they didn’t get their fair share of the chewy, salty, soft pretzel bliss.
- I form these into rods because they’re fast, simple, and uniform and that helps them to cook more evenly. Fancy a different shape? Go for it. The only real ‘rule’ here is that you form the pretzels from dough pieces that weigh about the same amount. This keeps them roughly the same size which should help them be done cooking at the same time.
- If formed as directed in the recipe, these pretzels are actually large enough to split lengthwise and use as a small sandwich roll. You know that’s good.
- Don’t confine these soft pretzels to the snack hour, serve them as breadsticks with salad, soup, or stew. You’ll wonder why you didn’t try it sooner.
- If you have leftovers (you will-power superhero, you), store them wrapped in a clean towel (preferably) or a bread bag at room temperature. To reheat them, sprinkle a couple of drops of water on a paper towel (do NOT soak it), wrap the pretzel and microwave in 10 second bursts until hot to the touch. If you’d prefer, you can wrap it in foil leaving one end open a bit and refresh them in a 350°F oven until hot all the way through.