Recently, concessions have come to Blaseball, with the help of the league’s own new Food and Beverage Director. Many of them are pretty standard ballpark snacks, but thanks to an unusual flooding situation, some of the pretzels got wet. So we have wet pretzels now. They’re definitely pretzels!!! There’s nothing about these that is a recipe for anything other than an actual pretzel, nope. That’s wet. A wet pretzel. And The Game Band is on the show this week!
If you don’t know what Blaseball is and want to find out, I wrote about it!
You can listen to the episode on the following services:
The recipe is as follows below:
1 cup flour
1/3 cup brown sugar
1 tsp baking powder
1/2 tsp salt (I used kosher salt, but follow your star)
2 tbsp unsalted butter, melted (but not HOT)
1/3 cup milk
For the topping:
1/2 cup powdered sugar
1-2 tbsp milk
Dash of vanilla
Food coloring, blue for sure, a bit of purple if you like for depth and magic
- Preheat the over to 350 degrees. Grease a donut pan if you’re using one.
- Mix the dry ingredients together in a bowl and make sure any chunks in the brown sugar are broken up.
- Mix the wet ingredients together in a separate bowl. The butter should be melted but not hot or it will do weird things to the egg.
- Pour the wet ingredients into the dry ingredients and mix well. If you want to add a bit of cinnamon here you can (I do in the recording but it is entirely optional)
- If you’re using a donut pan, use a spoon to gently ladle a small amount of dough into each mold. Make sure these go all the way around, but you don’t need to fill the entire cup. Ideally this recipe makes about 4-6 pretzels if you’re using the right amount in each one.
- If you’re not using a pan, lay parchment paper out on a cookie sheet and use a piping bag (or a ziploc bag with a tiny hole cut in the corner) to pipe circles onto the parchment. This is not going to result in the prettiest donuts you’ve ever seen but they will absolutely still taste good.
- Bake at 350 for about ten minutes, or until they’ve risen and are golden brown and not jiggly.
- Remove from the oven and let the pretzels cool. Remove them from the tins once they’ve cooled somewhat and let cool completely before icing.
- To make the icing, mix the powdered sugar with the vanilla and milk, adding the milk slowly until you reach the consistency you want. You want the icing to be pleasantly thick, but still liquid enough you can dip the pretzels in it. Add a good amount of blue food coloring (several drops!) and a few purple drops too for depth. Set aside.
- Once the pretzels are completely cooled, take them one at a time and gently dip them into the wet, coating the tops fully. You can use a spoon to gently ladle a little more frosting on the top of each if it’s patchy. Sprinkle some sprinkles over the top while the wet is still wet, then let the frosting dry before taking them out to the blall park and consuming.