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National Pretzel Day calls for easy, hot-from-the-oven homemade pretzels

National Pretzel Day calls for easy, hot-from-the-oven homemade pretzels
Bake pretzels until puffed and golden brown, about 10 minutes, rotating halfway. (Gary Friedman / Los Angeles Times)

Happy National Pretzel Day! To honor this hallowed day, why not try making your own?

Of course you could buy them. Chance upon a good bakery at the right time, and you might be able to snag a fresh pretzel, fragrant and still warm.  Some possibilities: Rockenwagner's (Culver City, Santa Monica, Venice), Alpine Village Market in Torrance, and La Brea Bakery in Los Angeles.

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But homemade? Believe it or not, they're really not difficult. Probably the most complicated part is learning how to twist them to get that knot just right (unfortunately, that takes practice).

Did I mention fun? It really is fun -- and, best of all, nothing beats the flavor of a homemade pretzel fresh out of the oven.

I did a story on homemade pretzels, including a bunch of recipes and tips:

Sound interesting? Check out how to make pretzels in the step-by-step above. Even if you don't make them today, they make a fun weekend project. So go forth and celebrate! Happy National Pretzel Day!

If you have any kitchen tips or questions you'd like me to explore, leave a comment below or shoot me an email at noelle.carter@latimes.com.

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