They were just as good. I was able to make the dough in advance, and pack it up in a ziplock. I brought along the baking soda, salt, egg wash to assemble and bake on site.
Side note, I love Alton Brown.
He might be my celebrity crush. I love the way he dissects recipes, explains the science behind things in an easy to understand way, and tells you the best methods and equipment to use.
And I love that his recipes actually work.
Here is the link for these delicious soft pretzels.
|Dough ball, before rising, at my apartment.|
|Pretzels after being formed in my friend's fancy kitchen.|
|After boiling in the water/baking soda, brushed with egg, and sprinkled with coarse salt.|
|The finished pretzels with the rest of the delicious feast in the background.|
I made, but forgot to photograph, a spicy honey mustard dipping sauce for them. It was a mix of some chipotle sauce, dijon mustard, mayo, and honey.
Soft pretzels, two years running now, are destine to be a super bowl classic for me.