Rye soft pretzels from A New Way to Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry (page 271) by Martha Stewart Living

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Accompaniments: Mustard dip

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

  • anya_sf on June 09, 2022

    The recipe was easy to cut in half. Next time I would use oil to coat the dough rather than melted butter, which hardened in the fridge. For the topping, I used 1 tsp each of flaky sea salt, and anise, sesame, caraway and poppy seeds, which was about right for 6 pretzels. The various seeds complemented the rye nicely. Texture was soft yet chewy. Very good.

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