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.