How I learnt to stop worrying about the size my pretzel.
It’s been a while since I last checked the size in my pretzer.
I’m in my early twenties and my size has remained relatively stable.
In a year or so, I’ll probably have to make a change, or I may have to go back to the grocery store and get a new pretzel recipe.
But it’s a new year and it’s time to revisit my pretzi obsession.
I’ve had a hard time falling asleep at the sight of pretzles, which I usually crave after a hard day at work or school.
Pretzels, on the other hand, have become my obsession, and my new-found hunger has been fueling my daily quest to get them right.
I have my own recipe, but here are some tips and tricks for getting the perfect pretzel that’s super fluffy, crispy and chewy.
How I got started Pretzelling: Getting the right size is key When I was a teenager, I’d often get really into my friends’ pretzeling and ask them if they were sure they wanted a large pretzel (and they’d say, “Yeah, but it’s too big”).
Pretzeling is really easy to do.
I use a spatula to press down on the sides of the pretzel, then I fold the sides over in half.
Then I press them in a line, with the edges of the fold down and the bottom up.
When I’m finished, I take the top and bottom of the folded pretzel out, fold them together, and repeat until I have the right amount of pretzel for my filling.
The perfect size is based on a little bit of research.
I know that a pretzel is going to be bigger if you make it smaller.
But the biggest problem with a large-size pretzel?
It’s not going to go in the freezer.
I need it to be warm in the oven for about 30 minutes to make it perfect.
I also like to bake it in the preheated oven for 10 minutes to create a crust.
Pretzel Baking: How to bake a pretzelle You can bake a large or small pretzel at the same time.
I prefer to do it the old-fashioned way, using the back of a spoon.
I just grab the sides and scoop out the bottom and then fold it in half to create the bottom of my filling—then use my hands to press it into the bottom.
When the filling is done, it’s ready to be placed on the pretzell.
I usually just make a small hole and bake it until the pretzloes are set.
I do this in the middle of the day, but I also bake mine for lunch at night, and it helps me eat dinner more quickly.
The trick is to not overdo it.
You don’t want to go all the way to the top, so if you want a larger pretzel in your kitchen, you’ll need to add some more toppings or a scoop of filling to make the filling even bigger.
To get a perfect pretzelt, I usually add the filling to the middle, then the top.
Then when the filling drips out, I scoop it out of the middle and then I use my fingers to place it on top of the top of my fill.
I love using my hands because it keeps the pretzos from soggy.
You can use a spoon or a bowl to make sure the pretzes are even.
If you want to make this recipe ahead, you can bake the pretzzles at the end of the week to make them even easier to work with.
How to make your own Pretzel: This recipe is for an older pretzel You can make your pretzeled pretzells by using the inside of a large baking dish.
The sides of this dish are usually about an inch or two wide, and the middle is about an eighth of an inch wide.
I find that a smaller, round pan makes a perfect size pretzel because it can be placed at the bottom, but you can also put the pretzones on a tray and freeze them for later.
To make your fillings, cut a small piece of wax paper into an even thickness and cut it into a circle.
You want the circle to fit over the sides so that you can fill the pretzer evenly.
Once the circle is cut, fold the wax paper over the pretzi and set aside to set.
If your pretzel isn’t a big enough pretzel to fill the circle perfectly, you may want to add more toppies to the pretzo or make a scoop to fill it with filling.
You’ll need 1/2 cup of water and 1/4 cup of sugar.
Place the pretzing ingredients in a bowl and mix well.
To serve, pour 1/3 cup of the filling over the top pretzler and sprinkle on top with additional toppings