Thursday, October 11, 2012
Soft Pretzel Bites
The other day, I spotted a bag of Combos while I was in a gas station. Combos! I used to love these, and am kind of irritated that they have to use cheese in every single flavor (and while googling, I found out there are some particularly bizarre flavors that not only feature dairy, but also this strange abomination.)
So I decided I'd try to whip up a batch of my own homemade combos, and used Alton Brown's Homemade Hard Pretzels recipe as the base, leaving out the egg wash portion. However, this dough was super-soft and basically impossible to cut and mold into a combo shape with a hollow center, so I decided to bake them according to the instructions in his Homemade Soft Pretzels recipe, even though the ratios were not correct. Although they didn't resemble anything near what I originally intended them to be, they were soft and delicious, and tasted amazing straight out of the oven with mustard and horseradish (I brushed the tops with raw agave instead of an egg wash, which gave it a nice and subtle sweetness).
I'm going to try to make vegan combos again, as I did create a vegan cheese filling that tasted very similar to the real thing. Until then, if I need a junk food fix, I'll just grab a bag of vegan Doritos.