Chris wrote:
> On Christmas Eve, we will be having assorted German sausages and homemade
> hot pretzels (along with about ten different mustards!). We'll be preparing
> this feast after we get back from church. I'd like to do as much as I can
> ahead of time. We want to eat as soon as possible after church, w/ a
> minimum of effort at that time. (We'll have appetizers to nibble on, but I
> don't want to be kneading dough...the rolling part is enough hands-on).
>
> The pretzel dough recipe says that the dough should rest for15 minutes after
> being kneaded, and before being shaped. I'm not sure how much I can do ahead
> of time....do you think I can make the dough and let it rest in the fridge,
> then bring it out after we get home from church and let it rest at room temp
> for 15 minutes before rolling the pretzels?
>
> Any ideas? I suppose I could do a mini-test batch today, but I'd rather
> not.

Of course pretzel dough can set in the fridge, all day... in fact two
days is better.

You can also bake the pretzels a day ahead, then warm with a heat lamp,
the same as is done all over NYC... you can probably rent one:
http://www.chefsfirst.com/Dept.asp?C...mers&lob by=1

Or simply rig up a infrared bulb ($10 at Lowes) in an aluminum shop
lamp ($10 at Lowes).

These are what restaurants use to reheat foods of all types:
http://www.bizrate.com/buy/products_...t%20lamps.html

Sheldon