Hi everyone, I am finally back baking again. That one was a long stretch! My 2-3 week deadline isn't quite working out like I had hoped it would! I missed a whole month! Tsk, tsk! So, I must find more time somewhere! I recently started a new job, and have a few other projects on the go, so I'm afraid I have got behind, once again! However, my family has a busy period coming up, so baking will be coming up on the agenda... not just for eating, but for the freezer too! (For those days when our "sweet tooth"/ "sweet teeth?" are calling! :) Speaking of the freezer, I had taken out some of the Cheese & Olive Scone Bake from the freezer, which I had made for my last entry. It tasted so fresh, and was so soft, so it had froze really well! Just in case you decide to make it for yourselves.
So, for this week's bake I decided to make Mary's Sugared Pretzels, featured on page 223 of her Baking Bible. I was immediately pulled into it because the ingredient list was so short, and basically everything you would have on hand in your kitchen on an everyday basis. It looked an all around, quick and easy recipe. So, was definitely a must for a weeknight bake! Or, if you have a call from your family or friends that they are stopping by your house in an hour for tea - they are perfect! Especially then, as they are fresh and hot from the oven.
I started off making my pastry first. Such simple ingredients, so handy! Flour, butter, sugar, eggs, and vanilla. Once I had the pastry formed, I wrapped it in Saran Wrap, and let it chill in the fridge for around 1/2 an hour. Our family dog was watching me work in the kitchen that night!
About 15 mins, until the pastry would be ready, I preheated the oven. Mary calls for a 180 degree Celsius oven with the fan on, which converts to a 400 degree Fahrenheit oven with the fan.
Once the pastry was ready, I turned out onto a slightly floured countertop, and separated into 14 small balls. Mary says the recipe calls for 16 pretzels, but I found I was only able to come up with 14 - and they were still quite small. I rolled them out into long, 1/2 an inch sized little log shapes, and curled the ends around to form a 'pretzel' shape, when really they looked like very inconsistent, attempted knots! :)
Once you have your tiny pretzels done, pop 7 or 8 onto each, slightly greased, cookie sheet.
I baked them for the exact time Mary called for, 8 minutes was just right.Take them straight out of the oven to a cooling rack and dust with icing sugar. I often thought later, some cinnamon mixed with white sugar would have been nice for dusting the tops too. Some of each would be nice for serving at a tea.
I was so happy that this recipe was so easy. They are very cute, and reminded me of sweet treats like the "Two Bite Brownies" that we have in the bakery sections in Canada. I must say though that they did surprise me, as they are more of a shortbread cookie, than the soft texture of a pretzel. Perhaps, again, this may be a difference in Canada. I was expecting a soft, sweet, dough like pretzel. However, they are much more of a dainty, knotted cookie. I think I would make them again, but they are really the best served on the day. The next day is fine too, but I wouldn't leave them any longer than that really. Well Mary, I think we have different ideas of pretzels, but yours is definitely the sweetest one!
See you all in a little while!
I will end with "Ready, Set, BAKE!"
~*Next Bake Coming Soon*~
