Originally uploaded by Americanuck
AGES ago I picked up a couple of Todd Wilbur’s “Top Secret Recipe” books, you know the ones with restaurant clones. They’ve been gathering dust along with most of my other cookbooks but I made a deal with myself, because I can’t leave this Province and we’d all been jonesin’ for those Auntie Anne mall pretzels from the Bellis Fair Mall I would try the clone recipe from this book modified slightly for the bread maker (to make the dough, yes I cheated there.)
Alls I can say is YUM these things are goooood and Sean declared them to be EXACTLY the same. I have to concur though I think I was a little heavy handed with the Kosher salt. After I ate one I kind of knocked a bit of salt off the second batch.
I probably could use a little more practice with the ‘swirl’ to get them in the pretzel shape and the whole rolling thing is a bit of a challenge on a smallish pastry work surface but I managed.
I will definitely be making these again.
Oh tish tosh…your “swirl” technique is perfect, my dear, just LOOK at those photos!
Oh in the end it’s the flava and yummm it was gooooood