Brezeln

In honor of Oktoberfest, I present-
Homemade soft pretzels!
These are so delicious and not hard to make at all. I used this recipe from the October issue of Martha Stewart Living Magazine. I used the same ingredients as in the recipe, but made the dough in my breadmaker. Just popped everything in, pressed a button, and walked away for an hour.

Then I shaped the dough and let it rest for a bit.

Next, a two minute bath in boiling water, drain, a sprinkle of salt, and into the oven. I didn't have the pretzel salt specified in the recipe, so I used coarse sea salt.

Fifteen minutes later, fresh hot soft pretzels. These would be great for a party. Unfortunately, Dan and I had to eat them all ourselves. Darn.

Add a bit of mustard to dip in, and you have the perfect snack for a chilly fall afternoon. All you need is a good Bier aus Deutschland, and it can be Oktoberfest anytime.