Crystal Madrilejos

Every week the New York Times Magazine has a little food section with a recipe included. Half of them I have no desire to make and the other half I think to myself, “Hmmm, I should try that.” But, alas, I never do. This week was the exception, however. I made the featured soft pretzel recipe.

I had never made soft pretzels before and I’m counting my first attempt as a success. As a rule, the first time I make something from a recipe I follow it to the letter, then adjust if necessary. I think my only word of warning with these would be: Beware of salt. Next time I’ll probably top them with sesame or poppy seeds, there’s just no need for that much salt. Crystal’s the one who’s pregnant but I feel like I have the swollen ankles. Too much sodium intake. Ok, maybe it wasn’t that bad.

Soft pretzels require a quick boil before you bake them, much like bagels. And a few years back I tried endlessly to make a good bagel but never really got there. This was a good experience so maybe it’s time to give the old bagels a go again.

-a.