On 3/4/2012 1:34 AM, Bob Terwilliger wrote:

> merryb wrote:
>

>>> Peanut butter
>>
>> Love the peanut butter idea- how would you use it? I have heard from a
>> couple of people regarding the mustard flavored- they advise a dipping
>> sauce as opposed to incorporating it into the dough. Maybe the same
>> idea?
>
> I can think of three options:
>
> 1. Incorporate it into the dough: This will make it a bit like a savory
> peanut-butter cookie, and ought to go well with beer. The thing to worry
> about is getting the peanut-butter flavor without losing the pretzel
> texture; it's probably a bit more complicated than simply adding peanut
> butter to pretzel dough: If you add enough peanut butter to give a
> strong flavor, then you've also significantly changed the cooking
> characteristics of the dough, because of the fat and bulk of the peanut
> butter.
>
> 2. A peanut-butter coating similar to the "yogurt" coating on pretzels:
> This would be sweeter, and pairing with beer might not be for everybody
> because of that, but it would be good with most sodas (especially grape
> soda for that PB&J flavor combination).
>
> 3. A peanut-butter dipping sauce: While this would be tasty enough and
> would provide the ability for some novel flavor combinations which might
> not otherwise be available, I'd put it at the bottom of the list because
> guests would likely drop and drip the sauce all over the place, and even
> if they didn't, they'd have to go to the trouble of carrying the little
> cup of sauce around and finding a place to put it down.

I wonder if there would be an easy way to stuff the peanut butter
inside the dough? I can't think of a way but I just love those nugget
pretzels with peanut butter inside. Thanks for the ideas.