I made 64 miniature soft pretzels for our Oktoberfest party on Saturday night and not one of them made it to the end of the party. I'm glad they didn't; when you're serving 5 different types of really tasty beer, it's best to have some pretzels on hand to soak it all up.
I'm so craving soft pretzels today I might just have to whip up a non-miniature batch and eat one right when it comes out of the oven. They were so soft and chewy and salty and delicious it was easy to overlook how horribly shaped they were. We had many a laugh during our marathon pretzel baking session about all the poor horribly misshaped little pretzels that we had created. They were like little Frankensteins - really delicious Frankensteins.
Despite the work involved in baking them - they were worth it. The dough comes together easily, and rises easily, but right about the time you're putting your 4th or 5th batch in the simmering baking soda bath to poach, you start to think that maybe they're not going to be worth all the work. You're wrong, silly person. They're totally worth it.
(Click here for the recipe, which came from Martha by way of Smitten Kitchen.)