Home Made PretzelsThese are the big, salty, bready kind, not the small crunchy kind. But they're really, really good. What you do is make a standard pizza dough, and once you've made your pizzas, you take the leftover dough and put it to use as follows -- start a small pot of water boiling. Put some baking paper on a cookie sheet. Prepare a glaze of egg and a little milk. Set your oven to 220C (2oo for fan-forced). Break off a golf-ball sized chunk of dough, and roll it between your palms until it's about 30cm long. (That's a foot in the old measure.) Tie it into the familiar pretzel shape, and drop it into the boiling water. While it's in there, start making another one. By the time you've rolled and tied your second pretzel, the first will have floated to the top of the water. Remove it with a slotted spoon, and put it on the baking paper. Put the second pretzel in the water, and continue as before. When you run out of dough, glaze the pretzels on the baking paper with the egg-mix, and sprinkle them with some salt flakes. You can add poppy seeds or sesame seeds, but these are seriously non-canonical. Finally, bake your pretzels for about 20 minutes, or until they turn golden brown. Enjoy them hot, fresh from the oven -- or let them cool, and put them into your kids' school lunches, where they will be enjoyed tremendously.
Grandparents are incorrigible. Here's Rose cleaning the kitchen windows, with help from the Mau-Mau.