I love pretzels of all kinds (bread-y ones, crispy ones, OK, I like both kinds of pretzels) and was keen to make some more savoury snacks for our blog-day party. I bought ‘Scandinavian Cooking’ by Beryl Frank, (published by Evans Brothers, 1978) recently but have yet to cook anything from it – the bread section looks particularly good and I had high hopes for these based on the illustration.
- These were a lot of work – I had to calculate how long it would take me to make them, what with all the rising.
- I was very confused by the direction that the dough should be left in the fridge to rise. Shorely yeast needs heat to rise? Anyway, I don’t cook with yeast very often and on the occasions (two) when I a) have and b)have gone un peu off-recipe, it has always been a disaster. So I decided to follow all instructions absolutely and completely.
- The dough did not appear to be rising much throughout the process but I carried on, blindly!
They didn’t rise. They puffed up a bit in the heat but basically, they were just slightly salted pastry-like biscuits. Pleasant but boring and not worth the time and effort at all. I will have another go at these in future and let them rise at room temp and see if this is more successful. For shame, Scandinavian Cookery, don’t let me down when 13th December rolls around and I have a go at St Lucia’s bread!
Pretzeled by Elly