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!
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
I’ll second that Linda – they are a wonder to behold!!! Looking forward to more!