The truth is, they did look like pretzels before they went in the oven. I lovingly rolled the dough into skinny sausages, and tied each one into a pretzel knot before placing it on the baking tray. Unfortunately I didn't think about the dough expanding as it cooked, thus the gaps closed up and now they just look like sugared dough balls!
I'm noticing a bit of a running theme here: I bake things that don't look amazing but regardless of their outside appearance they always end up tasting good! And you're just going to have to take my word for it on this.
Do you think I maybe also slightly over-sugared these too? I might have to chalk the PretzBalls up to a #BakingFail and try them again some other time.
They look yummy to me - even if not especially pretzel-ish! How did Mary Berry do it - did she make her sausages longer or skinnier?
ReplyDeleteI think she must have gone both longer and skinnier - I thought I'd made mine as long and thin as possible but obviously not! There is however no photograph in the book of this recipe, so I'm always suspicious that this means Mary Berry's didn't look great either!!
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