Tunisian Chickpea Soup (Lablabi)

I am a big fan of toppings, so this creamy, earthy, and hearty vegetarian soup caught my eye. It is served over toasted chunks of bread and then garnished with crunchy, spiced chickpeas, lemon zest, parsley, a sprinkle of cumin, and a drizzle of olive oil. I also loved that the soup incorporated a little spice from harissa.

This recipe was adapted from Cool Beans by Joe Yonan, via The New York Times, contributed by Melissa Clark. I used a stove top pressure cooker to cook the beans which significantly expedited the cooking process. I also served the soup over toasted sourdough boule chunks in lieu of rustic bread. Great.

Yield: Serves 4 to 6

For the Crispy Chickpeas:

  • 1 3/4 cup cooked chickpeas, or 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1 teaspoon za’atar, plus more to taste

For the Soup:

  • 1 1/2 cups dried chickpeas, soaked overnight and drained
  • 1/4 cup plus 3 tablespoons extra-virgin olive oil, plus more for serving
  • 2 bay leaves
  • 1 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 loaf hearty rustic bread (about 6 to 8 ounces)(I used 1/2 of a sourdough boule)
  • 1 cup chopped onion, from 1 medium onion
  • 6 to 8 large garlic cloves, minced or finely grated
  • 1 tablespoon ground cumin, plus more for serving
  • 1 tablespoon tomato paste
  • 1 tablespoon harissa paste, plus more for serving
  • freshly squeezed lemon juice from 1 large lemon (about 3 T)
  • finely grated zest of 1 large lemon (about 1 T), for serving
  • 1/2 cup chopped flat-leaf parsley, for serving

To Prepare the Crispy Chickpeas:

  1. Transfer the rinsed and drained canned chickpeas to a rimmed baking sheet lined with a clean dish towel or paper towels.
  2. Cover with another towel (or paper towels) on top, rubbing gently to dry.
  3. Remove top towel and let air-dry for at least 30 minutes and preferably 1 hour. (I let them dry for 2+ hours.)

To Prepare the Soup:

  1. In a pressure cooker (I used a stove-top pressure cooker), combine soaked chickpeas, 5 cups water, 1 tablespoon olive oil, bay leaves and 1/2 teaspoon salt over high heat. (Alternatively, use a Dutch oven or heavy stockpot.)
  2. Place the pot over high heat, until the pressure cooker reaches the second ring (high). Adjust the heat to maintain the pressure for 35 minutes. (If using a stockpot, bring to a boil for 2 to 3 minutes, then reduce heat to a simmer, cover and cook until chickpeas are tender, about 1 to 2 hours.)
  3. Remove from the heat and let the pressure release naturally.
  4. Heat oven to 400 degrees. (I set my oven to convection roast.)
  5. While chickpeas are cooking, cut bread into thick slices, then tear or cut slices into bite-size pieces.
  6. Place bread in one layer on large rimmed baking sheet and toast until crisp and light brown, about 10 minutes. Let cool on pan and set aside.
  7. Finish the crunchy chickpeas: Raise oven temperature to 425 degrees. (I set my oven to convection roast.)
  8. Remove the towels from baking sheet with the chickpeas, and toss the chickpeas with 2 teaspoons olive oil, 1/2 teaspoon salt and za’atar until well coated.
  9. Roast until golden and crispy, about 13 to 18 minutes, tossing halfway through. When chickpeas are still hot, sprinkle lightly with more salt. Taste and add more salt or za’atar, or both, as desired.
  10. When the chickpeas for the soup are tender, discard bay leaves.
  11. Using a slotted spoon, transfer 2 cups of chickpeas, 1/2 cup of chickpea cooking liquid and 1/4 cup olive oil to a blender or food processor, and purée until smooth. (I used a Vitamix.)
  12. In a large skillet over medium-high, heat the remaining 2 tablespoons of oil until shimmering.
  13. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
  14. Add garlic and cook until golden, about 2 minutes.
  15. Add the remaining 1 teaspoon salt, 1 tablespoon cumin and tomato paste and cook, stirring, until fragrant, 1 minute. Add a splash of the chickpea cooking liquid to the pan, and bring to a simmer to deglaze, scraping up the browned bits on the bottom of the pan. Turn off heat.
  16. Add chickpea purée and onion mixture to soup, along with harissa and lemon juice, and stir well. Add a little water if soup seems too thick, and more salt, if needed.
  17. To serve, divide toasted bread pieces among soup bowls, then ladle in soup.
  18. Garnish with lemon zest, parsley, olive oil, more cumin and some of the crispy chickpeas — you’ll have leftovers. Serve hot, with more harissa on the side, as desired.

Everyday Soft French Bread

Recently, my friend’s husband made this wonderful bread. It was so delicious, she ran over to give us a few slices to sample. Lucky me! 🙂 She also shared the recipe, of course. This bread is completely different from a classic crusty baguette. It is soft, tender, and quite dense. The dough is more manageable and it can also be made from start to finish in a single day.

The recipe was adapted from The French Kitchen: Tales and Traditions of Everyday Home Cooking in France by Susan Herrmann Loomis. The texture and flavor of this loaf are reminiscent of my husband’s favorite sourdough sandwich bread, which also includes milk and butter in the dough. Both this loaf and the sourdough sandwich bread seem to be resistant to becoming stale- if they’re not eaten right away. 😉

Yield: One 18 by 3-inch (45 by 7.5 cm) loaf

For the Bread:

  • 250 ml (1 cup) whole milk
  • 1 tsp active dry yeast or instant yeast
  • 2 T granulated sugar
  • 1 tsp fine sea salt
  • 325 g to 360 g (2 1/4 to 2 1/2 cups) all-purpose flour (I used King Arthur), plus more for dusting
  • 2 T unsalted butter, melted and cooled

For the Glaze:

  • 2 tsp unsalted butter, melted
  • 1 tsp whole milk
  1. Scald the milk in a small saucepan over medium heat, just until it has tiny bubbles around the edge of the pot.
  2. Remove from heat and transfer to the bowl of a stand mixer fitted with the paddle attachment or to a large bowl.
  3. When the milk is slightly cooled (and no longer feels hot), sprinkle in the yeast and sugar. Let sit until some of the yeast has bubbled up to the top of the milk, about 5 minutes.
  4. Add the salt, stir, and slowly add half of the flour.
  5. Add the melted butter.
  6. Add up to 1 1/4 cups (187 g) of the remaining flour to form a fairly thick dough. If the dough is still soft and very sticky, add additional flour, 1 tablespoon at a time, until you get a dough that is firm, but not stiff. (I started with 325 g flour and incorporated an additional 20 g to achieve the desired consistency.)
  7. If using a stand mixer, knead the dough with the paddle attachment on low-speed for 5 minutes. Alternatively, turn the dough out onto a lightly floured work surface and knead by hand for 5 minutes.
  8. Form the dough into a ball, place in a lightly greased bowl, cover with a tea towel or plastic wrap, and let it rise in a warm spot until doubled in bulk, about 1 1/2 hours. (I used a proofing oven.)
  9. Preheat the oven to 375 degrees F (190 C) and position a rack in the center.
  10. Gently punch down the dough down. Pull to form it into a baguette shape measuring 18-inches by 3-inches (45 cm by 7.5 cm). (I formed mine into a 16-inch long shape because of the length of my baguette pan.) Crimp the ends.
  11. Let it rise until it is about one-third larger, about 30 minutes. (I placed it on a baguette pan in a proofing oven.)
  12. To make the glaze, melt the butter and the milk together, whisk to combine. Keep warm until ready to use.
  13. Brush the loaf with the glaze. (I used about 2/3 of the glaze.) Score the top of the loaf 4 or 5 times using a sharp knife, lame, or kitchen shears.
  14. Bake until the loaf is golden and baked though, about 25 minutes.
  15. Remove from the oven, brush the loaf with any residual glaze, and let cool before slicing.

Sourdough Baguettes

When my husband gave me a baguette pan for Christmas, I knew where to find the perfect baguette recipe right away. Sally of Bewitching Kitchen is an incredible baker. She makes absolutely stunning artisan bread loaves and beautiful cookies- especially French macarons.

Sally posted this detailed “award-winning” recipe on her blog, from Samuel Fromartz, author of the blog ChewsWise, via wildyeastblog.com. I adapted the recipe to use my new baguette pan for the second rise and to bake the loaves. It worked perfectly. 🙂 I was very pleased! The original recipe on ChewsWise.com provided very helpful links regarding the process of both forming the baguettes and scoring them prior to baking.

I baked the first batch for 18 minutes and the second for 20 minutes. I preferred the extra crispiness achieved with the longer baking time. All of the loaves had a fabulous interior texture. The sourdough flavor was subtle. I used my starter directly from the refrigerator. Next time, I plan to feed my starter 7 to 10 hours prior to making the dough, as in the original recipe. (see Note) Pretty and delicious.

Yield: 4 baguettes

  • 90 grams sourdough starter (at 100% hydration- starter is fed with equal amounts of flour & water)(see Note)
  • 2 teaspoons instant dry yeast
  • 420 grams water
  • 590 grams flour (I used King Arthur Organic All Purpose Flour)
  • 10 grams whole wheat flour (I used white whole wheat flour)
  • 13 grams fine sea salt
  • olive oil to grease bowl
  • cornmeal, for dusting (unless using a baguette pan)

First Day:

  1. Pour starter and yeast into bowl and add water, mixing until the starter breaks up a bit.
  2. Add flours and salt and mix for a couple of minutes. The dough will be heavy and shaggy.
  3. Let it rest for 5 or 10 minutes, covered with plastic.
  4. Rub the surface where you will knead the dough with a tiny amount of olive oil to prevent the dough from sticking (great tip originally from Dan Lepard). (I oiled a large cutting board.)
  5. Use a scraper to move dough onto the counter and begin to knead by stretching and folding dough, trying to use your finger tips.
  6. After kneading for 5 minutes, scrape mass into a clean bowl or plastic bin. (I lightly greased the bowl with cooking spray.)
  7. Cover and let rest for 20 minutes. (I placed the bowl in a proofing oven.)
  8. Oil the counter (cutting board) again if necessary and remove dough to counter.
  9. Stretch it until 1-inch thick then fold top and bottom in thirds like a letter.
  10. Do the same type of folding, stretching until 1-inch thick, but now folding from left to right.
  11. Put dough back in the bowl, cover, let it rest for 20 minutes.
  12. Remove from bowl, repeat the folding technique, and put back in a covered bowl for 20 minutes.
  13. Remove from the bowl, fold again for the third and final time.
  14. Clean the bowl, oil lightly (with 2 tsp olive oil), and put dough back inside. (I put it in fold side up to oil the top, and then rotated it seam side down.)
  15. Cover with plastic wrap and place in refrigerator for 12 to 24 hours.

Second Day:

  1. Place baking stone or quarry tiles in middle of oven.
  2. Place a thick rimmed cookie sheet or cast iron pan on oven floor or lower shelf. (I placed it on the rack just below the baking stone, shifted to one side to allow the steam to reach the loaves.)
  3. Heat oven to 470F (245 C). (I set a large oven to “Bake”- not on a convection setting.)
  4. Put a little olive oil in your palm and oil a 20-by-20 inch (50 x 50 cm) section of the counter.
  5. Remove dough from container. Cut dough in half. Put half back in container and into refrigerator.
  6. Cut dough into two rectangular pieces (about 250 grams each) and gently stretch into rectangles 5-by-7 inches (13-by-18 cm) with the long edge facing you.  Cover with plastic wrap or a light towel and let rest for 5 minutes.
  7. While dough is resting, cut parchment paper large enough to fit your baking stone. Dust paper with flour. Dust  a couche (or kitchen towels) lightly with flour. (I used an unfloured non-stick baguette pan instead.)
  8. Shape dough into a log by folding top and bottom of rectangle toward middle and gently sealing the seam with thumb. Then fold top to meet the bottom and seal seam. You should have a log about 1.5 to 2 inches thick (4 to 5 cm). (I used this video) The goal is to create tension over the top surface of the dough.
  9. Gently roll and stretch into a 14-inch loaf (36 cm) or just under the size of your baking stone. Crimp the ends to seal.
  10. Place each loaf on parchment paper (or in baguette pan) about six inches apart, seam side down. Place one rolled up towel underneath the paper between the loaves and one under each other edge, supporting their shape.
  11. Cover with lightly greased plastic wrap or a light kitchen towel and let rise for 45 minutes to 1 hour. (I used a proofing oven.)
  12. Put 2/3 cup water in measuring cup and bring to a boil in the microwave.
  13. Carefully move the paper with the loaves onto a flour-dusted overturned cookie sheet or cutting board. Dust top of loaves very lightly with flour. Use a bench scraper to gently adjust the loaves and straighten them out. (I did this in the baguette pan without transferring the loaves.)
  14. Make four or five cuts on the top of the loaf with a razor blade, 1/4 to 1/2-inch deep, running lengthwise on the dough. A swift slash at a sharp 20-degree angle works best. (see video link in step 8)
  15. Take cutting board and slide parchment paper with baguettes onto hot baking stone (or put the baguette pan on the baking stone). Shut oven door.
  16. Open door, and carefully pour 2/3 cup water onto cookie sheet or cast iron pan. (I put the cookie sheet on a gliding oven rack.) Be very careful if using boiling water. Shut door. Do not open the oven again while baking.
  17. Check baguettes after 18 to 20 minutes. They should be dark brown and crusty. If pale, continue baking for 1 to 2 minutes. (I found 20 minutes to be perfect in my oven.)
  18. Let cool for 20 minutes on rack before eating. They are best eaten within 6 hours.
  19. While baguettes are baking, form the remaining dough into loaves or leave for up to 24 hours and make fresh loaves the following day.

Note: To Make 90 grams Sourdough Starter at 100-percent hydration: Use equal parts of water and flour by weight, and ferment for 7 to 10 hours. Use 25 grams ripe and active sourdough, 50 grams flour and 50 grams water. After it ferments, use 90 grams of it in the bread and refresh the rest for future doughs.

Cinnamon Star Bread

I kept seeing various versions of this pretty pull-apart star bread and had to make one for myself. 😉 It’s so pretty and deceptively simple.

There are savory versions out there, but this variation of a classic cinnamon bun was the first choice for my crowd. The recipe is from King Arthur Flour. I weighed the dry ingredients and used fine sea salt. I made the loaf a day in advance and it was still tender, moist, and delicious.

Yield: One Star Loaf, about 8 servings

For the Dough:

  • 2 cups (241g) unbleached all-purpose flour
  • 1/4 cup (46g) potato flour (I used Bob’s Red Mill) or 1/2 cup (46g) dried potato flakes
  • 1/4 cup (28g) nonfat dry milk
  • 3/4 cup + 2 to 4 tablespoons (198g to 227g) lukewarm water, enough to make a soft, smooth dough
  • 4 tablespoons (57g) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons instant yeast
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon (6g) fine sea salt

For the Filling:

  • 1 large egg, beaten
  • 1/2 cup (99g) granulated sugar
  • 1 tablespoon cinnamon

To Make the Dough:

  1. Sift the flour, potato flour, and dry milk through a strainer; this is an important step to prevent lumps in the dough. (If you’re using instant mashed potatoes rather than potato flour you can skip this sifting step.)
  2. Combine all of the dough ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough.
  3. Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it’s nearly doubled in bulk. (I used a proofing oven.)

To Shape and Bake the Loaf: 

  1. Divide the dough into four equal pieces. (I used a scale.) Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes.
  2. On a lightly greased or floured work surface, roll one piece of dough into a 10″ circle.
  3. Place the circle on a piece of parchment, brush a thin coat of beaten egg on the surface, then evenly sprinkle with 1/3 of the cinnamon-sugar, leaving 1/4″ of bare dough around the perimeter.
  4. Roll out a second circle the same size as the first, and place it on top of the filling-covered circle. Repeat the layering process — egg, cinnamon sugar, dough circle — leaving the top circle bare.
  5. Place a 2 1/2″ to 3″ round cutter in the center of the dough circle as a guide. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.
  6. Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Repeat with the remaining strips of dough so that you end up with eight pairs of strips.
  7. Pinch the pairs of strips together to create a star-like shape with eight points. Remove the cutter. ( Removed the cutter before joining the strips, which may have given the star an uneven appearance.)
  8. Transfer the star on the parchment to a baking sheet.
  9. Cover the star and let it rise until it becomes noticeably puffy, about 45 minutes. (I used a proofing oven.)
  10. While the star is rising, preheat the oven to 400°F, preferably on convection.
  11. Brush the star with a thin coat of the beaten egg.
  12. Bake it for 12 to 15 minutes, until it’s nicely golden with dark brown cinnamon streaks; the center should register 200°F on a digital thermometer.
  13. Remove the loaf from the oven and allow it to cool for about 10 minutes before serving.
  14. Dust with confectioners’ sugar, if desired, and serve warm or at room temperature. (It could also be served drizzled with a confectioners’ sugar glaze, if desired.)
  15. Store any leftover bread, well wrapped in plastic, at room temperature for several days. Freeze for longer storage.
Note: To reheat bread for serving, place it on a baking sheet and tent it loosely with aluminum foil. Place in a preheated 350°F oven, and warm for about 15 minutes, or until it’s as hot as you like.

Pumpkin Muffins with Cinnamon-Sugar Topping

I do have a favorite pumpkin loaf but I can’t resist trying another recipe- especially if it involves cinnamon-sugar. 🙂 This one incorporated lovely spices as well.

This recipe was adapted from Smitten Kitchen.com. I increased the amount of cinnamon-sugar topping and baked the batter as muffins rather than a loaf. I love the portion control of a muffin.

Makes: 18 standard muffins or 1 large 9×5-inch loaf

For the Batter:

  • 1 15-ounce can (1 3/4 cups) pumpkin puree
  • 1/2 cup (120 ml) vegetable or another neutral cooking oil or melted butter (115 grams)
  • 3 large eggs
  • 1 2/3 (330 grams) cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon fine sea or table salt
  • 3/4 teaspoon ground cinnamon
  • heaped 1/4 teaspoon fresh grated nutmeg
  • heaped 1/4 teaspoon ground ginger
  • two pinches of ground cloves
  • 2 1/4 cups (295 grams) all-purpose flour

For the Cinnamon-Sugar Topping:

  • 2 tablespoons (24 grams) granulated sugar (use 1 T for a loaf)
  • 2 teaspoons ground cinnamon (use 1 tsp for a loaf)
  1. Heat oven to 350 degrees F, preferably on convection.
  2. Butter 18 muffins wells or a 6-cup loaf pan or coat it with nonstick spray. (I used 8 outer wells in one pan and 10 in another.)
  3. In a large bowl, whisk together pumpkin, butter or oil, eggs and sugar until smooth.
  4. Sprinkle baking powder, baking soda, salt, cinanmon, nutmeg, ginger and cloves over batter and whisk until well-combined.
  5. Add flour and stir with a spoon or rubber spatula, just until mixed.
  6. Using a 3 tablespoon scoop, ration the batter into prepared muffin wells, or scrape into a loaf pan, and smooth the top(s).
  7. In a small dish, whisk or stir sugar and cinnamon together. Sprinkle over top of batter. (I sprinkled 1/2 teaspoon over each muffin top.)
  8. Bake muffins for 15 to 17 minutes, and a loaf for 55 to 75 minutes, or until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, rotating the pans once during the baking time for even coloring. (I rotated the oven racks between the two muffin pans as well.
  9. Cool in the pan(s) for 10 minutes and then remove, or cool completely in the pan(s). The latter provides the advantage of letting more of the loose cinnamon sugar on top adhere before being knocked off. 

Note: The muffins (or loaf) keep well at room temperature. The original recipe recommends covering the cut edge of the loaf with a piece of foil or plastic and leaving the top exposed to best keep the lid crisp as long as possible.

Crusty Sourdough Rolls

I have made these wonderful rolls on numerous occasions. I love that they can be prepared from start to finish in an hour or two. We have eaten them as dinner rolls and as sandwich rolls.

This recipe was adapted from HeartsContentFarmhouse.com. I weighed the ingredients, and used a stand mixer and warming drawer. Similar to Portuguese rolls, these have also become a family favorite.

Yield: 8 rolls

  • 7 oz of thick liquid pourable starter (1 1/4 cups)
  • 13 oz white bread flour (2 1/2 cups to 3 cups)
  • 6.5 oz of water (3/4 cup plus 1 tablespoon)
  • 1/2 teaspoon of granulated sugar
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon of yeast
  1. Combine the starter, flour, water, and sugar in a large bowl. Stir to combine. The mixture should be a slightly sticky dough.
  2. Cover and allow to rest for about 20-40 minutes. (I put the covered bowl in a warming drawer for 20 minutes.)
  3. Add the salt and yeast on top of the dough, and transfer it to whatever you are using to knead. For a stand mixer, use the dough hook and set it on low for about 5 to 7 minutes. If kneading by hand, knead for about 10 minutes (with a 5 minute rest halfway) without adding any additional flour. ( If using a bread machine, set it on the dough cycle.)
  4. Check the consistency of the dough after a few minutes of kneading.  It may seem sticky, but should clear the sides of the bowl.  If it seems very wet, add more flour a few tablespoons at a time.
  5. When the dough is kneaded, cover it and put in in a warm place to rise between 40-90 minutes. (If using the bread machine, let it complete the cycle and leave it in the machine a bit longer.)
  6. When the dough has completed its first rise, dump it onto the counter or a cutting board. Prepare a rimmed baking sheet with parchment paper dusted with cornmeal.
  7. Divide the dough into 8 equal pieces. I use a scale and aim for a tad over 3 ounces for each.
  8. Shape the pieces into rolls by pinching the bottoms. Place on the cornmeal dusted parchment.
  9. Cover with heavily greased plastic wrap and allow to rise again at room temperature for 30-45 minutes. (I placed the baking sheet in a warming drawer for 45 minutes.)
  10. Fifteen minutes prior to the end of the rising time, preheat your oven to 450 degrees. Place one rack in the center, and one in the lower middle area. Place an empty baking sheet on the lower rack to get hot while the over heats.
  11. Rub the top of each roll with flour. Slash, if desired, using kitchen shears, a lame, or sharp knife. Cover while the oven is preheating.
  12. When the oven has heated and the rolls have risen, pour 1 cup of water on the hot baking sheet to create steam. (It may buckle.)
  13. Place the rolls inside the oven and bake for 15-21 minutes, until browned outside and until the internal temperature reads 210 degrees on an instant thermometer. Cool on wire rack.

Sourdough Soft Pretzels

Last spring, when the “New York Pause” of self-isolation began, our family enjoyed many special Happy Hours. My son tried every flavor of San Pellegrino soda and my daughter’s beverage alternated between lemonade and Arnold Palmer. We have limited these indulgences to once a week (if at all) at this point. 😉

The kids and I made these soft pretzels on a couple of these occasions. I loved that we all shaped them differently! We ate them with a variety of mustards and with warm queso (from Trader Joe’s) on another occasion. The melted butter was essential.

This recipe was adapted from King Arthur flour. I used active dry yeast and omitted the malt. Great.

For the Dough:

  1. Prepare a rimmed baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper.
  2. Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a cohesive, fairly smooth dough. It should be slightly sticky; if it seems dry, knead in an additional tablespoon or two of water.
  3. Cover the dough and let it rest for 45 minutes. It will rise minimally. Towards the end of the rising time, preheat the oven to 350°F, preferably on convection.
  4. Turn the dough out onto a lightly greased work surface, fold it over a few times to gently deflate it, then divide it into 12 pieces, each weighing about 2 1/4 to 2 1/2 ounces.
  5. Roll each piece of dough into an 18″ rope. Shape each rope into a pretzel.
  6. Brush the pretzels with water and sprinkle lightly with coarse pretzel salt.
  7. Bake the pretzels for 25 to 30 minutes, until they’re a light golden brown. Note: This is correct; there’s no need to let the shaped pretzels rise before baking.
  8. Remove the pretzels from the oven, and brush with melted butter, if desired. (We thought it was essential!)
  9. Serve with a variety of mustards and/or queso, as desired.

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