Soft pretzel buns and knots from Smitten Kitchen by Deb Perelman

  • barley malt syrup
  • lard
  • Show all ingredients...

  • EYB Comments

    Can substitute dark brown sugar for barley malt syrup, butter for lard, and bread flour for all-purpose.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dark brown sugar for barley malt syrup, butter for lard, and bread flour for all-purpose.

  • Rutabaga on November 09, 2015

    I had some challenges related to the basic baking soda bath for these pretzels. The recipe instructs you to take the baking soda solution off the heat once you've stirred in the soda, and to dip the pretzels for one minute per side. Once minute seems far too long, and since the water quickly became tepid, the pretzels started getting soggy. To my mind, it would make more sense to dip them briefly in near boiling water (and I did start dipping them for no more than half a minute after a really soggy batch). The long dip also gave them a pronounced soda flavor, and the pretzels didn't crisp up very well in the oven, probably due to the excess liquid. Still, I think the dough itself was very good, and would make it again. And while our pretzels came out of the oven looking pale and pocked, they still tasted good. They taste even better (and crisper!) after being browned in the toaster oven to freshen them up.

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