Hard Pretzels - Salzstangen II
- Ready In:
- Mix flour, baking powder and salt.
- Add butter into flour mix.
- Blend in the cream.
- Form the pretzels as you wish and put them on the baking tray.
- Brush with egg and sprinkle with coarse salt, grated cheese, cummin or what ever you wish.
- Bake in hot oven (275-300 degrees Celsius) for about 10 minutes.
Questions & Replies
Got a question? Share it with the community!
I'm rating this 4 stars because it was good after I modified the recipe, slightly. The main thing was the salt. 1t was way too much. It might be right but too salty for our tastes. I reduced it to 1/4 teaspoon. To help us Americans who don't use the metric system: 3/4c flour and 5 Tablespoons of cream. I used whipping cream, it's what I had on hand. My DW is a pretzel-aholic and she LOVES these. She said the flavor is a cross between a pretzel and cracker with a hint of pie crust. The ones I made were lightly brown and had the consistency of a heavy pie crust. Don't expect them to be super-crunchy like store bought pretzels.
RECIPE SUBMITTED BY
I am a Finnish woman living in Sweden, married with a Danish man. I'm Pagan and he's Jewish, so the cooking traditions are quite wide in our family :-D I am a writer, writing a little this and that, mainly about witchcraft. I love the British chefs, like Nigella Lawson and Gary Rhodes, and one of my favorite cookbooks is "Nanny Ogg's Cookbook" by Terry Pratchett and Tina Hannan. The best cookbook writer in my mind is Mysi Lahtinen, who makes any recipe sound the best food ever. And I love "Hanhensulan Ravintola" - Restaurant Goosefeather - a Finnish book in which Finnish authors write about food. Lovely book.