The full name of this recipe, from Food and Wine is Swedish Sugared Sweet Pretzels, which seems excessive and redundant.  Call the D.R. Department, as I used to say. (Department of Redundancy Department… I’m sure you got that, I’m just being…redundant.)  Anyway – these were really pretty, and everyone liked them.  Well everyone except for me.  I thought they were a little bland and kind of tasted like I could have made them out of pillsbury dough which would have taken significantly less time.  I asked Dave if he was sure he didn’t taste any pillsbury dough flavor and he said, “Maybe I enjoy the taste of pillsbury dough.” I think after all these Fancy Breakfasts my palate is getting more sophisticated.  These pretzels have baking powder, presumably so you can make them in 2.5 hours instead of 5 or so.  But since I was letting them rest overnight in the fridge that was unnecessary.  Now I want to remake them with a better dough recipe.  But if I am going to do that… it seems like I should just make the chocolate chips pretzelschocolate chips pretzels because: chocolate.

(At least I think everyone liked them.  I sent 4 off with Luke to Eagle to the State Championship mountain bike race and I didn’t get any reports back from that crew.  Well Luke said they were good.  I did get high praise  for my pumpkin muffins at the cyclocross bake sale on Saturday, so all the baking last week was worth it.)

This week I am going savory, and the kitchen smells so oniony.  I love onions but no one else does so this should be interesting.

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