It’s me, Steve. I’m more of a fellah than either of the two other people who write here. How’s that relevant? I donno. I just must be real genderally conscious right now. Oof.
Now, let’s see. How to make a parcell. That’s the question. So, if you are also asking how to make a Presley, you can read this and learn how!
The recipe I use for these parcels comes from King Arthur Flour, which as all good Puritanical God-fearing New-Angulunders know is the ONLY flower for those of us what are Red Sox fans and Boston Bruins nuts. It is a flower--wait, wait...FLOUR, aha!--from VARMINT. Bernie Sanders approved. And we all know how important THAT is.
Hillary Clinton, you ruined my yesterday, by the way.
ANYHOW. Presales was the point of this post. The recipe is here: http://www.kingarthurflour.com/recipes/hot-buttered-soft-pretzels-and-pretzel-bites-recipe
Now. As for how mine turned out. The first thing to know, when making a hot butter pustule, is that you gotta make the dough. That means mixing it all up, man, with a spoon in a bowl. Then you NEED to KNEAD and let it rise awhile. Thing is, erectile dysfunction is not a problem for these pizelles: they only take about 40 minutes altogether to rise, 30 minutes to start with, then like 10 minutes more after you knot ‘em up.
You gotta then cut and stretch the dough into these ropes, right, and tie em knotwise like parsnips should be, sitting Indian Subcontinent style: like a lady or a man, sitting cross legged in a skirt. Then bathe them in some baking soda solution. Salt the SHIT out of them snails, m’lad. Then bake em FAST and HOT and then out they come. You butter them, then; you butter the parsleys until they are buttered and good.
They look like this in the end: