Tuesday, April 12, 2011

Soft Pretzels

Once again Every Day Food Magazine doesn’t disappoint! They suggested making soft pretzels out of pizza dough and we did – they were amazing!
To my favorite pizza dough recipe, we added cinnamon and raisins to one batch – topped with Turbinado sugar and the other batch was plain with kosher salt on top (served with mustard of course). I recommend eating them out of the oven or the same day. They got a little tough the day after. But this would wow a crowd at a party and my girls had a blast rolling out the dough and twisting it up!!

Here are the directions

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