Pretzel Bread

I made a commitment to bake a new bread every month for the 101 in 1001 project. ?I started in February with one I thought would be a huge hit for a Super Bowl party. ?Pretzel bread. ?Supposedly, this is a bread that was developed by the head bread baker for Daniel Boulud. ?The description of this bread toted it as little football shaped breads. ?Footballs? ?Ah ha! ?I go to a Super Bowl party every year. ?Not sure why I go since I really don’t like football, but I do like my friends and there is wine there so it’s all good.

I usually take a fat and cholesterol laden bean dip. ?It is yummy and people like it, but this time I thought I’d change it up a bit. ?I was going to make pretzel breads and gouda cheese fondue. ?It was all lackluster at best.

The breads were nice… the day I made them. ?However, I made them the day before the part (in essence of time) and by the second day they were already stale.

Would I make them again? ?Probably not. ?It was worth a try and I’m glad I gave it a shot.

1 Comment

  1. I made an Aunt Annie knock off recipe last month. The pretzels were good (not amazing but good) the first day but same thing – the second day they were stale.

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