Salted Rosemary Pretzel Buns
I’m really hoping that with this last round of snow Mother Nature is finally done with winter – I’m ready for cherry blossoms, green grass, and spring vegetables! We had a brief glimpse of spring over the weekend, to include the sighting of a few tulips, but now the world is again covered in a white blanket. The only positive about winter continuing is that it gives me a little more time to plot out my spring recipes, to include the conquering of a few more new-to-me vegetables. Today’s post however is not a veggie post – it’s a post about a delicious treat that is best enjoyed while walking down the city street (or at a ball stadium). Pretzels might not the THE street food that everyone thinks of, but when I saw the challenge on /52weeksofcooking my mind went to pretzels. Maybe because they are one of the few vegetarian items readily available from conventional street vendors, as I was trying to avoid caving in to the temptation of recreating something from a more modern food truck.
I can easily say the hardest part of this recipe was figuring out the right way to form them. Since that didn’t really work for me I decided to twist them in to a bun shape – which turned out fantastic. The quick baking soda bath gave them their distinct outer shell while the bun insured the inside was soft and moist! Now it’s back to doing an anti-snow day since rumor has it more is coming on Tuesday…