Pretzel Knots with Brown Butter and Mustard Salt

Sat, 21 Oct 2023 09:00:00 +0000

There is a particular noise a good pretzel makes when you bite into it, a soft crackle of burnished crust giving way to dense, chewy crumb, and I have spent more weekends than I will admit chasing it. Most home pretzels fall down in two places: they go pale and bready instead of deeply lacquered, and they taste of nothing but salt. These pretzel knots fix both. The bicarbonate bath gives them that proper bronzed shell, and a slick of brown butter brushed on hot turns the whole thing nutty and savoury in a way a plain pretzel can only dream of.

German - Tag - vo.rs

Pretzel Knots with Brown Butter and Mustard Salt