I used the recipe for soft pretzels in my Taste of Home Baking Book.
I snapped a few pics, to show you what I did, just in case you're just a normal, busy person like me, and not some super chef, so that you can see how less than perfect in appearance, amateur, but DELICIOUS pretzels might look.
Imagine my surprise when I reviewed my first snaps and they were in black and white?! Some little fingers had been kidhandling my camera...
A laugh, and then I remedied the situation.
So here's what I did.
I mixed up my pretzel dough and let it rise. Then I divided it into twelve balls and rolled each ball out into a snake shape. That's when I added some bacon(which we cooked the night before). After boiling each pretzel and placing on the baking sheet, I sprinkled a bit more bacon, smeared on the bacon grease, and placed a few slices of cheese on top of each before baking.
For the raspberry mustard, I just mixed raspberry preserves into mustard, and then added some ground pepper, chili powder, red pepper flakes, garlic powder and paprika. Then I chilled the jar until the pretzels were ready.
Here's what I'll do next time.
Make a double batch of bacon and have double the amount of cheese. Because I want more crunchy bacon on top, in addition to the bacon inside, and I want gooey cheese inside, in addition to the crispy cheese on top.
Add more paprika into the mustard so it looks a little less baby poopyish. Yes, I did just say that.
The Husband and Kid were over the moon for these. So I know I'll be making them again. And I'll be happy to do it because not only are they delicious, they are super easy to make!
It is a win-win, really. Try them. You'll see.
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