Based in Manila, Philippines, Dessert Comes First is a chronicle of the food-obsessed food writer, Lori Baltazar. This website is all about desserts, restaurants, coffee, and the pleasures of homebaking. Read more about me Auntie Anne’s, eat your heart out
Tue, June 28th of 2005
8:09 am
I remember eating pretzels while walking along the streets of New York. Pretzels are the perfect nosh food. Most New Yorkers like eating them slathered in mustard, and Philadelphia is so famous for their pretzels that the city is nicknamed the “Big Pretzel.” In Europe, pretzels are hard, salted bread snacks suitable for dunking into a cold glass of beer.
I prefer my pretzels plain, with the customary rock salt sprinkles. Here in Manila, I buy my pretzels from French Baker, where I can choose from large pieces of twisted dough or balls of dough, which I call “pretzel middles.” Pretzels are actually small classic yeast breads, whose family members include bagels, bialys and English muffins. These breads all come from the same dough, but depending on the proportion of ingredients and how they are shaped is what gives them their unique crumb and crust characteristics.
Pretzels come in two types – hard and crisp (good for dipping into chocolate, that sweet-salty combination is hard to beat), and soft and chewy. Most commercial pretzels are dipped in lye, which gives it that nice sheen that begs to be licked. Homemade pretzels are usually very doughy, similar to Auntie Anne’s or Wetzel’s Pretzel’s here in Manila.
Some time ago, I tried my hand at making pretzels. It’s a simple bread dough – flour, salt, yeast, water; mixed, kneaded, proofed, then shaped. I couldn’t help but let out a loud guffaw the first time I shaped a pretzel. It looked so odd… and yet, so perfect at the same time. (?) Twisting these things take some practice, but it’s actually very easy. I started out with thick logs of dough, which is why my pretzels look a lot fatter than those found at Auntie Anne’s. Man, those are skinny. Naturally, bread has no problem rising in this torrid Manila heat. Look how puffy mine got after a mere 20 minutes!
Before popping the pretzels in the oven, I brushed them with some beaten egg yolk for shine and color. I didn’t want pale pretzels. After 25 minutes in my convection oven, here they were:
These were delicious for a first try. I can see these as being even better if dipped in butter and cinnamon-sugar. Ooh-la-la.
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Mm-mmm!
Could you give me the recipe? They look really, really good.
With Auntie Anne’s, I’m particular to the almond-crusted ones.
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Comment by Eric — June 28, 2005 @ 9:06 am
YUMMY! Alvin
http://indiancurryrecipes.blogspot.com
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Comment by Alvin Narsey — June 28, 2005 @ 10:35 am
aah, pretzels. one of my kids’ faves to shape and decorate; their little hands shape the dough into weird shapes (some end up like blobs) — and sprinkle them with everything from chocolate jimmies to colored sugar. i like mine plain, actually, or at the most sprinkled with cinnamon sugar. no salt for me. this post makes me wish my oven were functional:(
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Comment by stef — June 28, 2005 @ 10:40 am
Your pretzels look delicious! I tried a pretzel frmo Auntie Anne’s for the first time a few weeks ago and didn’t like it. Despite that, I still ATE IT. But I wouldn’t do it again. :\
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Comment by Robyn — June 28, 2005 @ 2:41 pm
Actually, now that you mention it, robyn, their pretzels do seem to be a bit on the chewing-gum tough side lately. It’s only when they’re fresh and hot that they taste pretty good.
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Comment by Eric — June 28, 2005 @ 5:34 pm
Eric,
I’m working on my Recipes page. That’s something to look forward to! :p
Stef,
My Boo also enjoyed playing with the pretzel dough. I almost didn’t have any to bake! Haha. Get your oven working!
Robyn,
If you notice in the post, I linked to your Auntie Anne’s pretzel photo on Flickr.
Alvin,
I will check out your blog now. Thanks for stopping by dessertfirst.
lori
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Comment by Lori — June 28, 2005 @ 5:34 pm
SUPER DUPER YUMMY LOOKING! WOW!
Me like Eric, me want recipe please.
~Mahar
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Comment by Anonymous — June 28, 2005 @ 8:54 pm
Oh i love the pretzels (and knishes, yum!) from New York street stalls. Auntie Anne’s pretz are okay too but I really prefer em big, puffy, and studded with rock salt — just like the ones you made. Looking forward to seeing your recipe on the site one of these days. (:
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Comment by Cynthia — June 28, 2005 @ 10:04 pm
Ooh I didn’t see that link at first…!
Cool, thanks! I don’t think the one I got was nice n fresh, doh.
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Comment by Robyn — June 29, 2005 @ 1:02 am
I was just thinking about making homemade pretzels. Yum!
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Comment by Rachel — June 29, 2005 @ 5:19 am
Cynthia, Rachel, and Mahar:
Recipes are on their way! Please see current post.
Rachel,
Your blog looks interesting. I like the name — Coconut and Lime. Tropical!
lori
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Comment by Lori — June 29, 2005 @ 4:35 pm
Your Pretzels look wonderful. FYI-I came across a pretzel franchise called Didoughs Twisted Pretzels and they make big, fat unbelievable pretzels and pretzel sandwiches on big thick buns! These are the best ever. Auntie Annes isn’t even in the ball park with these! They are crunchy on the outside soft and fluffy on the inside.
Cindy Sue
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Comment by Anonymous — April 19, 2006 @ 3:06 am