Alright, so I realize that we’ve all moved on past barbecue fare and are knee-deep in stews, soups, and casseroles with this change of the weather, but I am going to have to ask you to pardon me for several reasons:
1) It’s not technically “barbecue” fare seeing as what we use to cook burgers is a George Foreman grill.
2) This is probably the most delicious meal I have made in a long time.
Throughout my life, I have had a means of expression of my nerdiness in some way or another… girl scouts, marching band, harry potter… my most recent nerd-fascination is in the way of food. I am fascinated by the process of how the same ingredients can come together into so many different things! How many recipes call for flour, butter, sugar, baking soda/powder, and then produce different results?
A few months back, I nerd-ed over this soft pretzel roll recipe on How Sweet It Is and I knew that I had to make them some day. Last night, I had the ingredients for turkey burgers, but was without buns. Voila! A viable excuse.
Turns out that making pretzels is a long process, but not difficult. It takes two rising sessions before you get to the fun part: poaching them! They are dropped into a pot of boiling water mixed with baking soda before they are baked. It was after this stage that they turned into the attractive, squishy balls of goo that you have seen above. And it was at this stage that they smelled like pretzels and I went, “a-ha…”
After baking, they are transformed.
They were crunchy and chewy on the outside, and soft on the inside, like a pretzel should be. When it came ’round time for dinner, I threw some turkey burger patties into them, melted a little cheddar cheese on top, and added a crunchy lettuce leaf to round it all out.
Read about the process and make them yourself at the Tasty Kitchen.
Now, drool over these and wish it was summer so you would have an excuse to make these every night.