I always look forward to receiving my Penzey’s catalog. They have beautiful photos of food, and although I rarely find a recipe that is vegetarian or vegan, I do get some good ideas (and rack up a list of things I MUST buy next time I go by Penzey’s during business hours, which is rare). A couple of months ago, I found the recipe for Homemade Soft Pretzels – already vegan! I ripped the page out and stuck it on the fridge. See, my experience with yeast up until now had always involved the bread machine — that bread machine is pretty infallible. I considered that torn-out page on my fridge for some weeks… What if it falls flat? Worse, what if it blows up?
I couldn’t figure out for the life of me what a “warm place” was for the dough to rise… A warm oven? At room temperature in the kitchen? Then two friends translated — one uses a cold oven, the other a cold oven with a pan of warm (tap) water alongside. Makes much more sense than “a warm place.”
Surprisingly, these turned out pretty darn good on my first try! That hardly ever happens — but I’m certainly not complaining. Now that I know that the dough won’t fall apart, I’ll work with it a little more next time to make more perfect-looking pretzels. I followed the recipe exactly — ok, well, not exactly, as I substituted margarita salt for Kosher Style Flake Salt (don’t tell Penzey’s). Enjoy!