Wednesday, October 16, 2013

World Bread Day 2013

There's been a dry spell around here of late, both in the baking department and the weather department.  But, finally, the kitchen has come to life, just in time for World Bread Day (today!).  

Once again, Zorra is our hostess for this year's event.  You'll be able to look at the roundup on her website in a few days.

Recently, I had run across a recipe that was calling my name -- soft pretzels.  So, that is what I decided to bake for this special day.   October and pretzels go well together, right?

Pretzels aren't difficult, but there are multiple steps, so organization is very important.  While the dough was rising, I prepared the baking sheets, the water bath, and the timer.  As a result, the whole process went smoothly, and I ended up with 12 delicious pretzels -- brown on the outside, soft on the inside.

Soft pretzels are a delicious way to celebrate World Bread Day in October.  (Especially with some mustard and a cold beer!)

(I've included the link to the recipe.  Just a cautionary note, though:  there are two negative reviews for this recipe.  Since I followed the recipe to the letter and had no issues, I can only conclude that the reviewers were not experienced bread bakers and/or suffered from user and equipment malfunctions.  Try this recipe for yourself, or, if you have a tried-and-true one already, use that one.) 



Meryl said...

We went to an Octoberfest a few weeks ago and had the most amazing pretzels. I've been craving some ever since, so thanks for the recipe!

zorra said...

Definitively October is Pretzel time! Love how soft your Pretzels look. I have to bake them soon too. Thank you for participating in World Bread Day 2013!

Stefanie said...

Prezels are always great, not only in October ;-)