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Tuesday, January 1, 2013

New Years Pretzel

A New Years Pretzel?  "What is that?" you ask?  Well, it is a Pittsburgh tradition.  Eating some at midnight is supposed to bring you good luck during the New Year.  It is kind of like the pork and sauerkraut tradition.  Some say it is a German tradition.  I say it looks delicious.  I have had store bought pretzels in the past.  These are usually covered with a basic sugar glaze and covered with maraschino cherries or dried fruit that mercifully did not make it into fruit cake.

As I was surfing through the new food blog, PG Plate, on the Pittsburgh Post Gazette, I saw a great looking recipe for a bread maker version of a New Years Pretzel.  Here is the recipe.  The author suggests a lemon glaze and slivered almonds.  Hope makes a killer lemon glaze and we had some smoked almonds sitting around.  So, why not give it a try.

Hope was the lead on this adventure.  She followed the recipe step by step.  She even hand slivered the almonds without shedding any blood...  ;)

Her lemon glaze is just a basic creamed butter, powdered sugar, and lemon juice.

So, here are the results...

Pulled out into a three foot rope after one cycle in the bread maker...

Rope twisted into pretzel form...

Letting raise some more...

Finished product.  Looks more like a Valentines Day heart...  It all came together while baking.

Sliced for Midnight...

The bread is dense, moist, and not overbearingly sweet.  If you have ever had Hot Cross Buns at Easter, that is what it tastes like.  I also think this dough would make a killer base for a cinnamon bun or sweet rolls.

Thanks to the PG Plate for posting this recipe.  We will be making this again for sure!

Happy New Year!


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