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. Got enough to do.

Thanks!
Chris

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