Friday, February 8, 2013


Once you replace negative thoughts with positive ones, you'll start having positive results.
- Willie Nelson

You want a good life, get rid of bad people...It's amazing how quickly it changes.
- Marlon Wayans
In order to lead a calm, relaxed, harmonious, peaceful and healthy existence, one MUST methodically remove all forms of happiness hindering and polluting toxicity from his/her world. It is absolutely impossible to move forward in life if our mental and physical vitality is constantly sucked dry by our unsound habits and the negativity surrounding us.

Parasites and poisons of all kinds are dangerous for our well-being, hence this is the reason why I avoid psychologically harmful individuals, sly snakes and evil egomaniacs who give off bad vibes, drain me from my my energy, complot against my sanity, drag me down and wear me out with their sick power plays, manipulative ways, pessimism, cynism, hate, frustration, bitterness, gloominess and overall lack of positivety.

This witch-hunt doesn't just stop with people. As a matter of fact, I try to get rid of anything which can be detrimental to me: self-critical as well as restrictive thoughts linked to low self-esteem, dark feelings (depression, dispair, defeatism, etc...), fallacious behavior (yammering, whining, being angry or judgemental, etc...) and potentially hazardous aliments (anything industrially produced). Our stomachs are as valuable as our souls; both deserve equal treatment...
Don't eat anything your great-grandmother wouldn't recognize as food.
- Michael Pollan

If we're not willing to settle for junk living, we certainly shouldn't settle for junk food.
- Sally Edwards
Despite growing up eating gourmet produces and having never really ever bought or been fond of junk food, regretfully certain products containing additives (MSG, colorings, soy lecithin, glucose, palm oil, etc...), pesticides and GMO's nonetheless tend to perniciously make their way into my kitchen, through the back door (due to a purposely deficient transparency of the food industry/lobbies - no correct or detailed labelling).

Feeding in a balanced way is primordial to me, but eating food that is as pure as possible is important too, so if I want to purchase something that has been processed beforehand (mostly seasoning sauces, condiments or the odd canned grub like mustard, chilli sauces, soy sauces, Worcestershire sauce, ketchup, horseradish sauce, English pickles, tuna, chickpeas, etc... - no ready-made dishes), I make sure to always check package labels in order to determine whether the products meet my demands and are not stuffed with noxious preservatives or flavor enhancers.

That said, I am no nutter, antisocial food fascist, diet guru or fussy eater and have no problem stepping out of my comfort zone and breaking my rules now and then as I am quite flexible, understanding and respect others' choices. Generally, when I am invited to a friend's house or go to the restaurant, I'll happily make exceptions (thankfully, I am blessed with friends who appreciate dining properly and who take their welfare at heart).

Some people have a foolish way of not minding, or pretending not to mind, what they eat. For my part, I mind my belly very studiously, and very carefully; for I look upon it, that he who does not mind his belly, will hardly mind anything else.
- Boswell: Life
I want what's best for P. and myself, thus we pay attention to the quality of our chow (this means that 98% of it is homemade and of traceable origin - Swiss/regional) and consume very little meat (4-6 times a month maximum), moderate amounts of dairy products, lots of vegetables, fruits, legumes, grains, cereals as well as limit our wheat flour and (white) sugar intake. Our menu plan might sound a bit boring for some of you, but what I cook or bake is far from being bland - since we are true epicureans, we also know how to indulge like Roman emperors. The only things that differentiates us from the majority of consumers is that we know the meaning of moderation and mindfulness, because we revere our bodies.

Although I am an avid baker and big fan of pastries, breads and cakes, such goodies rarely make it to our table more than once a week. Those are generally weekend treats which we greedily savor without guilt and enjoy to the fullest. After five days of feasting upon wholesome grub, we allow ourselves a dietary onterlude every Friday, Saturday and Sunday. During this short period of time, we "sin" reasonably and indulge our cravings for rich, carnivorous and sweet delicacies.

Of course, this lifetsyle implies a few sacrifices: sticking to the seasons (not that difficult as I never dream of summer heirlooms in winter or vice versa), not always finding the produce you planned on getting and having to opt for a replacement (certain vegetables, especially those presented in stores, seem not to be cultivated in Switzerland anymore - bell peppers for example), visiting markets which are not at close reach (whenever feasible as it is a pain in the backside for those who don't own a cars and whose budget is limited - public transports cost a fortune) and being stove-bound 24/7 whether you are in the mood to play the chef or not. 

Anyway, bought food rarely delivers as much pleasure as what I prepare at home. In most cases, my creations are by far the ones we prefer as besides them offering unequalable gastronomic experience and us knowing their composition, we really love the endless possibilities that homecooking provides. It is so great to have the opportunity to grant each of our culinary wishes and fulfill our gastronomic fantasies (within my capacities, of course). 

For example, subsequently to reading countless articles and blog posts on "Pretzels" (they seem to be trendy at the moment), this German/Austrian heart-shaped speciality has been a lot on my mind lately, so to finally put an end to this obssessive yearning, I've decided to bake a batch of "Swiss Pretzel Rolls" - close cousins of "Laugengebäck/Laugenweckerl". And guess what, they totally rocked our socks off!
Those dark brown and oblong lye buns are called "Délices" or "Pains de Sils" in Suisse Romande, "Silserli" or "Silserbrot" in Swiss-Germany, "Pane di Sils" in Ticino and are typically transformed into sandwiches (simply buttered or containing butter with either ham, Cenovis or Gruyère cheese) which are traditionally enjoyed for breakfast, lunch, brunch and teatime (snack) or served as an appetizer. They are hugely popular here, in Switzerland, and are available from any bakery or supermarket.

The recipe I am introducing today is accessible (easy and there's only one proofing) and musters delightfully moist, exquisitely soft, divinely fluffy, pleasantly chewy, extremely morish as well as perfect looking and scrumptious tasting (just like the real ones) crullers that are hard to resist. They are so addictive, you'll hardly be able to control yourself and will keep coming back for more!!!

Silserli - Swiss Pretzel Rolls
Inspired by
Chubby Hubby and adapted from Alton Brown's recipe on
Food Network.

Makes about 12 rolls.

Ingredients For The "Rolls":
1 1/2 Cup (360ml) Lukewarm water

7g (2 1/4 Tsps/1 sachet) Active dry yeast
1 Tbs Castor sugar
4 1/2 Cups (624g) All-purpose flour 
2 Tsps Fine sea salt
57g Unsalted butter, melted and cooled

Vegetable oil for greasing the bowl, baking paper and work surface
Ingredients For The "Baking Soda Bath":
10 Cups (2400ml) Water
2/3 Cup (200g) Baking soda

Ingredients For The "Garnish":
1 Large egg, beaten
with 1 tablespoon water

Grey coarse sea salt, sesame seeds or poppy seeds

1. In a medium bowl mix the water together with the yeast and sugar. Let stand for 10 minutes, or until foamy.

2. In the bowl of your stand mixer place the flour and the salt.
3. Using the dough hook attachment, mix the dry ingredients on a low speed, then slowly add the melted butter and the yeast/water/sugar mixture.
4. On medium speed, knead the dough for about 5 minutes, or until it is smooth and starts to pull away from the side of the bowl (at the initial stage, the dough might look a bit shaggy – don't be tempted to add more water unless it is absolutely necessary).
Oil a big bowl and place the dough in it, turning to coat evenly with oil. Cover with plastic film and a damp cloth.

6. Let rise at room temperature (in a draft-free environment), until doubled in size, about 50 to 55 minutes.
7. Preheat the oven to 450° F (220° C). Line two baking trays with parchment paper and lightly brush one extra sheet of baking paper with vegetable oil. Set aside.
8. On a lightly oiled surface, divide the dough into 12 equal pieces (use a scale for more accuracy).
Shape each piece of dough into a round and smooth ball (see method). Place them on a the extra sheet of parchment paper.

Method For The "Baking Soda Bath":
10. In a 4 liter pan, put the water and the baking soda, then bring to a rolling boil. Place the balls of dough into the boiling water (1 by 1) for 30 seconds (you might need to turn the ball to ensure all sides are coated - this process imparts the “alkaline-pretzel” flavour onto the dough and helps the rolls get a dark brown colour while baking).
11. With the help of a slotted spatula, remove the balls from the water and place them on the parchment-lined baking trays.

Method For "Garnishing And Baking The Rolls":
12. Brush the top of each pretzel with the beaten egg yolk and water mixture, score them and sprinkle them with the coarse salt (or the seeds).
13. Bake for 12-15 minutes, or until the rolls are dark golden brown in colour.
14. Transfer to a wire rack and let cool for at least 10 minutes before serving.

Pretzel rolls are best eaten the same day they are made, but if you wish to keep them a little longer, you can freeze them (up to 3 months) without problem (don't forget to revive the rolls once they have been completely thawed - preheat the oven to 350° F/180° C and bake them for 5 to 8 minutes).

Serving suggestions:

Serve warm with sweet mustard and a Weisswurst or at room temperature sandwiched with butter and the spread of your choice or ham/proscuitto/salami or slices of Gruyère cheese.

Délices - Petits Pains De Sils
Recette adaptée de
Food Network (Alton Brown) et inspirée par Chubby Hubby.

Pour environ 12 délices.

Ingrédients Pour les "Délices":

360ml d'Eau tiède
7g (2 1/4 CC ou 1 sachet) de Levure sèche
1 CS de Sucre cristallisé
624g de Farine
2 CC de Sel de mer fin
57g de Beurre non-salé, fondu et refroidi

Huile végétale, pour huiler le bol, le plan de travail et le papier sulfurisé
Ingrédients Pour Le "Bain Au Bicarbonate De Soude": 

2400ml d'Eau
200g de Bicarbonate de soude
Ingrédients Pour La "Garniture":
1 Oeuf, battu avec 1 CS à soupe d'eau
Gros sel gris, graines de sésame ou de pavot

Pour les "Délices"::
1. Dans un bol moyen, verser l'eau, puis ajouter la levure et le sucre.
Bien mélanger et laisser reposer pendant 10 minutes, jusqu'à ce que le mélange soit mousseux.
2. Dans le bol de votre batteur sur socle, mettre la farine et le sel.
3. En utilisant le crochet pétrisseur de votre robot, mélanger ensemble les ingrédients secs à vitesse faible, puis ajouter le beurre fondu et le mélange levure/eau/sucre.
4. À vitesse moyenne, pétrir la pâte pendant environ 5 minutes, ou jusqu'à ce qu'elle soit lisse et commence à se détacher des côtés de la cuvette (à l'étape initiale, la pâte paraîtra peut-être un peu sèche -
sauf si absolument nécessaire, ne soyez pas tentés d'ajouter plus de l'eau).
Mettre la pâte dans un grand bol légèrement huilé et la faire tourner dans le bol afin de bien l'enduire d'huile. Couvrir avec du film plastique/alimentaire, puis avec un linge de cuisine humide. 

6. Faire lever à température ambiante (dans un lieu sans courants d'air) jusqu'à ce que la pâte ait doublé de volume, pendant environ 50 à 55 minutes.
7. Préchauffer le four à 220 ° C. Tapisser deux plaques à pâtisserie de papier sulfurisé et huiler une feuille de papier sulfurisé supplémentaire. Mettre de côté.
8. Sur une surface légèrement huilée, diviser la pâte en 12 morceaux égaux (
pour plus de précision, utiliser une balance).
9. Façonner chaque morceau de pâte en une boule ronde et lisse (voir
méthode), puis les déposer sur la une feuille de papier sulfurisée huilée.

Méthode Pour Le "Bain Au Bicarbonate De Soude":
10. Remplir une casserole de 4 litres avec les 2400ml d'eau et ajouter la bicarbonate de soude. Porter à ébullition. Plonger les boules de pâte dans l'eau bouillante (une boule à la fois) et les laisser dans le liquide pendant 30 secondes (les boules doivent être complètement immergées dans le liquide car c'est celui-ci qui leur donnera cette couleur brune foncée à la cuisson et cette saveur alcaline si particulière).
11. A l'aide d'une cuillère-passoire, retirer les boules de l'eau et les placer sur les plaques de cuisson.
Méthode Pour La "Garniture Et la Cuisson Des Délices":
12. Badigeonner le dessus de chaque bretzel avec le glaçage au jaune d'œuf, les inciser et les saupoudrer avec le gros sel (ou les graines).
13. Cuire au four pendant 12 à 15 minutes, ou jusqu'à ce que les délices sonnent creux et soient de couleur brune dorée foncée.
14. Les déposer sur une grille et les laisser refroidir pendant au moins 10 minutes avant de les servir.


Les pains de Sils sont meilleurs lorsqu'ils sont consommés le jour-même de leur fabrication. Par contre, si vous souhaitez les manger plus tard, alors vous pouvez très bien les congeler (3 mois max. et ne pas oublier de les "faire revivre" une fois décongelés; préchauffer le four à 180 ° C et les faire cuire pendant 5 à 8 minutes).

Suggestions de présentation:
Servir tièdes avec de la moutarde douce et une Weisswurst (saucisse bavaroise) ou à température ambiante sous forme de sandwich, avec du beurre et de la confiture/pâte à tartiner/etc... ou du jambon/prosciutto/salami ou des tranches de Gruyère.


  1. Those look so so good! Happy Friday!

  2. Great Rosa, perfect for my weekend! I love to work with active yeast. Unfortunately my first homemade sourdough failed. But I will give it one more try! And, as always I love reading through your post.

  3. Wow Rosa , perfectly baked rolls ... Love ur pics.. very tempting .

  4. Quand je les ai vus en noir et blanc....j'attendais impatiemment sachant que toi aussi tu aimes la les ai sous la main....dans la iste des choses à faire...sous le nom de petit pain Alsacien...les voici de Sils ! ils sont très craquants....ça donne envie, j'ai le thé devant ne manque qu'eux !
    bises Rosa et bon week-end...

  5. I always love your pictures! every pictures are beautiful..
    And off course the recipe is need to be try too.. Thank you

  6. Je vais me répéter, mais maintenant j'ai faim !!!
    Tes photos sont si sublimes qu'on a l'impression de pouvoir attraper un de tes petits pains à travers l'écran...

    Ta bannière est vraiment très belle.

    Bravo Rosa pour ton talent culinaire qui n'a rien à envier à ton talent photographique !

    Bises bises


  7. c'é un negozio vicino casa che vende questi deliziosi panini svizzeri e che amo molto mi son sempre domandata come li facevano...ti sono grata per la ricetta, sembrano deliziosi, perfetti, invitanti...ho proprio voglia di farli e ovvio prendo nota con piacere dei tuoi consigli;

    Buon fine settimana! ;)

  8. Oh these little rolls look so golden and scrumptious, Rosa! I can never resist fresh baked bread :).

  9. Cara Rosa, I want to bake them. I'm getting more and more courageous with bakery because just one year ago just thinking to make bread for me was a disaster. These little rolls are so incredibly beautiful (your pictures give a magic touch to everything anyway), and I thank you very much indeed for sharing the recipe.
    A big hug. Pat

  10. Rosa..I just just made pretzels..with my daughter at her home Wednesday..They are so good:) It was my first time..
    I could have baked them a touch get a bit darker ..mais ils sont sublimes..Like yours must be:)
    They are beautiful!

  11. those rolls look simply delicious - your pictures make them come alive!! Really beautiful :)
    Mary x

  12. How nice. We know them in Basle as Silserli. Best filled with Butter and Salami ;-)
    Liebe Grüsse, Robert

  13. Wow Rosa, I feel like biting my screen right now! Gorgeous looking rolls, thanks so much for sharing. Have a lovely weekend dear.
    Bises xx

  14. The rolls are so gorgeous Rosa!! You have captured the rolls so beautifully. Loved the write up as well :)

  15. rolls looks perfect and pics are awesome...

  16. It's always good to step outside our comfort zone. :) These pretzel rolls look Amazing!! Love the quotes too!

  17. That look super yummy Rosa! Very tempting of making this.

  18. Oh , they are just awesome Rosa...
    I can almsot taste the sea salt, your pics are so life like!!

    I loved everything you've written here abt healthy choices of eating and until post-partum I've never paid attention to my diet much , but now I'm very cautious and love to indulge in fruits and raw veggies and all the good stuff, and thankfully my toddler loves fruits and veggies too!


  19. I wish I had your will power! You also write so beautifully. Gorgeous rolls.

  20. Heavenly Rosa, simply delightful.

    Thank you so much for sharing...

  21. Te han quedado realmente increíbles!! me guardo la receta que me ha encantado.

  22. Superbe! Ils ont l'air succulents et dorés à point!! Miam

  23. Oh my - stunning, stunning, stunning photos. Really fantastic!!

  24. Fantastic pictures, I feel like reaching for one right now.

    Have a great week-end!

  25. Thats stunning and absolutely fantastic finish,,,.love everything abt this post Rosa.

  26. oh Rosa these pretzel rolls look amazing!!!!

  27. Your pretzel rolls are perfect! Have a great day!

  28. Ils sont tout beaux tes petits pains Rosa, à croquer vraiment !

  29. Rosa they look so perfect just like bakery made!! Going to try these soon and I love the way you wrote about positive thoughts and positive results!

  30. Wonderful post. The pretzel rolls look Amazing!!

  31. Beautiful Rolls Rosa! Love your clicks :)

  32. wow Rosa these look amazing and I love your food philosophy

  33. Bonjour,

    Ces petits pains sont adorables et donnent l'eau à la bouche.
    Je comprends que vous les mangiez avec plaisir, je suis pareille lorsque je fais de la boulange, bien que ce ne soit pas si souvent que ça hélas.

    Vos photos sont encore une fois et comme toujours remarquables.

    Bon weekend.


  34. A friend of mine made something similar for me last year and I have been haunted by theme ever since.

  35. These are certainly going to make my Hubby drool...and I'm going to have no choice to make them at some point...even though breads are not my strength ;o)

    Rosa...I completely agree with your frustration and solutions to toxic people etc. About food labels...I've been finding myself spending wayyyy more time then I'd like at the grocery store. Making sense of labels has created me another major task...sigh.

    Have a great week,

  36. Ils sont fantastiques Rosa, et les photos sont si belles! je vais les essayer sans faute. Bonne fin de semaine. Bises.

  37. Je crois que j'ai les plus grands amateurs de bretzels et de moricettes à la maison ! Étonnamment, je ne suis très patiente avec la boulange. Mais j'avoue que tu me donnes méchamment envie de cuisiner ces petits pains !

  38. It looks fantastic Rosa!!! Loving those rolls!

  39. Rosa, one thing I love and appreciate about these delicious photos is they're large and detailed enough that one could almost reach in, grab the goods and run.

    Which, fortunately for you, none of us can. Or there would be nothing left, but an empty bowl and wire rack! Which would certainly confuse the readers :)

  40. J'ai même le goût de tenter l'expérience.. Trop belles photos ma chère Rosa XX

  41. Great advice and healthy habits to keep in mind:) Love this recipe and can't wait to try it.

  42. These are the best looking pretzel buns I've ever seen in my life. You can see every detail on every granule of salt! I'm totally blown away, Rosa! I'm definitely trying your recipe..although there's no chance in HE** I'll ever get a photo as beautiful as all of yours, even if I had natural light! lol

  43. OMG, you're truly killing me now. Pretzels are my downfall. And these look amazing -- like the size of softballs on my computer screen. If only I could reach out and grab one. ;)

  44. In all my travels to Germany these were the most addictive things I ever ate! Thank you so much for the recipe Rosa...they look scrumptious and divine!

  45. You sure did a perfect job with those rolls, Rosa. And beautifully photographed, too. You're right...pretzel everything is all the rage right now.

  46. Good for you Rosa! We are the masters of our psychological and physical bodies, and if we don't take care of them who will? Your rolls look perfect! It is a treat I would gladly indulge in. Thanks for sharing!

  47. º° ✿彡
    Olá, amiga!
    Bom domingo! Boa semana!
    Beijinhos do Brasil
    ✿ °•.¸

  48. I would definitely keep coming back for more of these rolls! They look fantastic. And, this reminds me, I've been wanting to attempt to make pretzels.

  49. Alors là, je salive.

  50. Merci beaucoup pour la recette Rosa,ça me rappelle les moricettes d'Alsace!J'essaierai bientôt car j'ai tous les ingrédients à disposition :-)

  51. My dinner would have been much better tonight with your little bread!

  52. Superb post - excellent essay. I heartily agree with everything you've said. Particularly about generally limiting sweets and less healthy food to a couple of days a week. Oh, and a really nice recipe, too! These have been on my list of things I want to make. And as always, super photos. Thanks so much for taking time to write this post.

  53. Beautiful rolls! I just used pretzel bread in my latest post to house slow-cooker pulled pork - which I had had a batch of your homemade ones!

  54. Professionalism at its best rosa, love the clicks and the bun looks way too good in comparison with the store brought ones :) ur awesome :)

  55. My dear,
    what a wonderful Blog and what a delicious recipe! Love it!
    I´ve bookmarked it - hope to find the time soon to bake this cute "Laugen-Semmeln" :)!
    Best wishes from Vienna!

  56. Wow, these are stunning. I will make them this week for sure!

  57. i love those huge hunks of sea salt--perfect touch! these rolls are terrific, rosa.

  58. Rosa these look amazing. You have inspired to bake some.

    Have a great day :)

  59. I agree with you, cooking and eating something you prepare yourself truly does provide a unique and wonderful gastronomic experience. The pretzels look so amazing!

  60. These buns look gorgeous!!
    You are absolutely right, cut out the negative, it drains you and makes you ill. I got diagnosed with an autoimmunse condition last june and the doctor actually told me I had to get rid of all the negativity in my life. People often don't realise how important positive thinking in :)

  61. I'm really impressed by your gorgeous swiss pretzel rolls. They look PERFECT Rosa!!! The photos are beautiful and the rolls have perfect color and texture. Oh I wish I can have even just a single roll...

  62. Ils sont incroyablement irrésistibles;) Bon mardi ma belle Rosa!!xxx

  63. Gorgeous, gorgeous rolls, Rosa! You should seriously considering open up a pastry shop. We will fly in to Switzerland just to enjoy all your beautiful creations...

  64. I love how your pretzel rolls turned out, Rosa! There's a local bakery that makes these here and I've wanted to find a recipe to make them, myself. Thank you for sharing...looking forward to suprising Hubbs with these rolls. :)

  65. Lovely shots. The rolls look delicious!

  66. Those are beautiful pretzels rolls! I've always wanted a recipe!

  67. This is definitely a yummy yum. Makes me think of Philadelphia soft pretzels with mustard.

  68. perfect and I love how neatly you shaped it!

  69. Hey Rosa, I just stumbled upon your blog through another blog. These Swiss Pretzel rolls look absolutely divine!! I bet they are soft and fluffy inside too. Thanks a lot for sharing!

  70. Rosa! These look incredible! My boyfriend LOVES pretzel rolls, but I've never made them. Totally making these for his birthday dinner.

  71. Tes petits pains sont vraiment magnifiques!
    Ils ont l'air très moelleux!

  72. These are absolutely lovely, Rosa - I would love to give them a try! I bet they would be fantastic topped with so many jam, or even sandwiched with smoked turkey and mustard!

  73. Oh Rosa, these look absolutely stunning!

  74. These are so pretty! I've never seen these before but they look delicious and I'd love to give them a go.

  75. Unbelievable rolls, Rosa! Looks absolutely divine, my friend, I am speechless here-)) Hugs. Yelena

  76. Absolutley gorgeous rolls Rosa and simply stunning photographs! Love your positive sentiments ; )

  77. Every time I see your photos I say Woow,these not only looks great but you just made me crave for some. Just gorgeous.

  78. Una grande ricetta e foto davvero splendide.
    Non vedo l'ora di sapere di più sul tuo magnifico blog!

  79. Wonderful!
    Nice to meat you...

  80. What beautiful little rolls. They ar perfect!They sound wonderful, and your photographs certainly show them off to best effect. Your site is a feast for the eyes. This is my first visit, and I will be a regular visitor. Thanks for the terrific recipe.

  81. Oh my gosh! Your photography & styling never cease to amaze me, my friend :)

  82. miam tu me donnes faim avec tes délicieux bretzels salés :). Je voulais déjà en faire mais il me manque toujours le bicarbonate de soude pour le bain. Peut-être qu'un jour j'en aurais en stock ;). Bonne semaine chère Rosa ton blog est déjà un avant goût du printemps qu'on attend tous rien qu'en regardant tes magnifiques photos. Gros bisous :)

  83. These look so good that I want to grab one! Would be great with some cheese and jam at breakfast!

  84. Il sont parfaits ces pains. On a juste envie de mordre dedans.

  85. These pretzel rolls look perfect for breakfast or dinner. I have never heard of this method of water bath with soda before.

  86. Dear Rosa,
    To me, they look the most impressive delicious and gorgeous Pretzel I ever seen in my entire life and my mouth is watering and I so want to try them!

  87. They look so perfect Rosa....very tempting. Great photographs:)

  88. When we travel to Europe, this is my husband's favorite roll to enjoy a breakfast...yours look terrific.

  89. Magnifiques comme toujours!
    J'ai faim!!!

  90. I love your attitude about food--we try to be careful here at home but the slip ups happen, especially when I shop for food hungry. I indulge far more in baked goods than before I started blogging so I'm trying to balance things out a bit better.

    Pretzels have been on the list of things to make but I highly doubt mine will turn out as beautifully as these rolls. I'm always awed by your photography. :)

  91. These are screaming for beer and mustard! I used to make soft pretzels all the time but could never get them "perfect", these look so great and perfectly dense but light.

  92. Homemade pretzel rolls/buns/knots are absolutely amazing! Any yours look too gorgeous for words!

  93. Hey Rosa-
    I love the beautiful, shiny crust on your pretzel rolls and will be making (or at least make an effort) soon. As one of the many who have been making pretzels this year, I should let you know that here in America - we have become accustomed to the shopping mall variety of pretzels which is mostly bread in the shape of a pretzel doused in sugar or salt. It took me three attempts to make a pretzel (needed some help from an expat living in Paris to crack the code). It seems as though the simple things y'all take for granted (like perfect pretzels) can be incredibly difficult for those of us living in the land of corporate food.

  94. They looks so delicious Rosa and you pictures are so real like.. :-)

  95. These are gorgeous. I just tried making homemade dairy/egg-free bretzels this week and will have to try these next! Thanks for the sharing your recipe. -Heddi

  96. These were wonderful! A definite new favorite of mine!

  97. Rosa je suis très très contente que tu publies à nouveau cette recette. Nous avons habité en Lorraine et j'en achetais pour les casse-croûtes des enfants. Une fois je me suis lancée mais pas le top. Là je suis certaine qu'ils vont être parfaits. Je copie. Merci aussi pour l'avoir traduite en français, je suis ravie. Bel après-midi!

    1. J'espère que cette recette sera à ton goût. Bonne boulange!