As the weather is getting chillier – we settle into our homes in the evenings and enjoy versions of comfort food.  A popular, carb-laden item I make a few times a year is the salt-studded, chewy, yet soft and doughy German pretzel.  Let’s see how long I can last before I whip up the next batch!

2 thoughts on “pretzels

  1. For the uninitiated, Claude’s pretzels are a thing of beauty to behold! After a lifetime of careful and scant butter use, Claude changed my lfe when he demonstrated how a fresh straight-from-the-oven pretzel should be dripping (oozing?) with butter. Oh my! Claude? You put this idea in my head… how long will I have to wait?! Linda


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