butterscotchblastoff

Kick start your day with a good breakfast

Guten Morgen!

on December 14, 2013

The snow is coming down gently in giant fluffy flakes this morning, so a fresh-baked pretzel seemed like a good idea.

I had a good bit of dough left from Thursday morning’s pretzel adventure, so I twisted off two pieces, rolled, twisted, poached, and baked them with two different toppings: Parmesan cheese and cinnamon-sugar.

Why choose sweet or savory when you can have both?

Why choose sweet or savory when you can have both?

Deliciously yeasty, these are not as heavy as a bagel and more substantial than a pastry. I wouldn’t want to make a habit of this, but they’re fun and easy to turn out and make a nice change. The yield of the recipe below says 24, but I could easily make 36 from the dough it produced.

You’ll find the recipe, from Country Living’s December 2013 issue, right here. Guten Appetit!

 

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