I absolutely love this recipe for German Soft Pretzels from Grant Achatz. Who's he, you may ask? He's the genius at Alinea in Chicago. He's the incredible young (34!) chef who got tongue cancer - his treatment worked, he's cancer-free now. But can you believe the irony, the complete unfairness, that a chef of his brilliance could have lost his tongue?
(In addition to being an awesome chef, he's also absolutely adorable.)
Where was I? Oh. Yeah. Pretzels. OK, on to the pretzels - it's kind of a fiddly recipe, what with the rising, shaping, rising, boiling for 30 seconds, draining, baking. But it's so worth it.
Puffy, crunchy, salty, with that unique pretzelly flavor - I'm not sure if that's from the brown sugar, the baking soda in the water, or both. Maybe I'll investigate.
Or maybe I'll just have another pretzel.