Sunday, September 16, 2012

"Martha Stewart's" Buttery Pretzels

I have this one friend, we will call her Martha Stewart. Not because her name needs to remain confidentail, but because if Martha Stewart did not already exist, SHE would be Martha Stewart. In college she would host "Martha Mondays" and make dinner before our sorority chapter meetings, and she was always seen minding her best manners, wearing her pearls, and decorating with mongrams before monograms were made cool by pinterest.

This recipe is brought to you by the one and only "Martha Stewart". These fuffy buttery pretzels are served warm with mustard and cheese to dip in and disappeared faster than any of the other plates served at our recent dinner party.

"Martha's" Pretzels


  • 2 1/2 cups all purpose flour
  • 1/2 tsp. sea salt
  • 1 tsp. sugar
  • 2 1/4 tsp. quick rise yeast
  • 1 cup warm water (110 degrees F)
  • 1/2 cup warm water
  • 1 tbsp. baking soda
  • cooking spray
  • course sea salt for sprinkling
  • 3 tbsp. unsalted butter, melted
Combine all of the dough ingredients in the bowl of a stand mixer, and mix with the paddle attachment until somewhat combined. Change to the dough hook and knead on medium low for 5 minutes.  The dough should feel soft and smooth, not sticky to the touch.

Lightly dust the dough with flour, then place in a ziploc bag and let the dough rise for 30 minutes.

Preheat the oven to 450 degrees F, and lightly grease a baking sheet with oil. Remove the dough from the bag and place onto a lightly oiled countertop. Divide the dough into 8 pieces using a knife.

Whisk to combine the warm water and baking soda and cook in the microwave for 1 minute.

Roll each of the 8 pieces into a long rop, and shape into a pretzel. Dip each pretzel into the baking soda wash and place ontp the greased baking sheet. Sprinkle with the salt, then let them rest for 10 minutes.

Bake for 9 to 10 minutes until the pretzels are golden brown. Brush the pretzels with the melted butter while they are hot out of the oven. Enjoy them while they are hot or still warm, they will not hold well the next day. Serve with mustard or cheese dipping sauces.

If you don't have the time or patience to make the dough yourself, you can always use bread dough straight from the freezer section at your local grocery store.

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