I have an extra large weak spot for good bread. In my utopia, I could nibble at baguettes, throw back crusty pizzas, and chomp down on chewy pretzels with abandon. But, of all breads, pretzels are my absolute favorite for snacking. I’m not a particularly choosy pretzel snacker as I crave soft buttered, hard sourdough, honey wheat sticks, and small twists equally.
So, when the crew at Eat Real Los Angeles asked which bread I’d like to do for a hands-on cooking session, it was soft pretzels. I first developed my pretzel recipe a few years ago when I dreamed up a pretzel grilled cheese. Since then, I’ve finagled, fussed, and refined that recipe to this one that’s soft in the middle, chewy, malty, and a deep browned exterior. The perfect homemade soft pretzels if I say so myself.