21
FROM MARTHA
Pretzels
COLLECTOR’S ENAMELED CAST-IRON ROUND CASSEROLE, BY MARTHA STEWART COLLECTION, IN WHITE,
MACYS.COM
1
Prepare dough
The dough comes
together in minutes in
a stand mixer. Let it
rise overnight right in
the mixing bowl. The
next morning, it should
be smooth and beauti-
ful and ready to shape.2
Divide and shape
Using a ruler to cut
the dough into strips
allows for uniform
pieces that will bake
evenly. For step-
by-step instructions
on making favorite
shapes, turn the page.3
Simmer pretzels
Cooking for 30 seconds
in a mix of water, brown
sugar, baking soda, and
pale ale helps develop
the signature crust. Use
a large, flat slotted
spoon or spatula so the
dough keeps its shape.4
Add toppings
Sprinkle on one topping
or a combination—how
about an “everything”
pretzel? Bake same-size
pretzels together
so they cook evenly.A Pretzel Primer
Making pretzels from scratch isn’t difficult, but as with many baked goods,
following the recipe carefully produces the most consistent results.12
3 4
- Coat a second large baking
sheet with cooking spray. In a wide
stockpot, combine 8 cups water,
baking soda, beer, and remaining
¼ cup brown sugar; bring to a sim-
mer over medium-high. Simmer
pretzels, one at a time (or two, with
smaller pretzels), about 30 sec-
onds each, holding them under
surface of water, if necessary, with
a wide slotted spoon or spatula.
Transfer to prepared baking sheet.
(You can gently reshape pretzels
if they become misshapen.) - Sprinkle pretzels with pretzel
salt and/or desired toppings, using
one topping or combining different
ones. Transfer to oven and bake
5 minutes. Rotate baking sheet
and bake until deep brown, 3 to 6
minutes more. Transfer pretzels
to a wire rack; let cool slightly.
Serve warm, with mustards and
cornichons. Pretzels can be made
in advance and frozen in an air-
tight container; thaw and warm
in a 250° oven.
BROOKE’S MUSTARD DIPActive Time: 15 min.
Total Time: 1 hr. 15 min., plus soaking
Makes: About 1⅔ cupsThis recipe was published in Enter-
taining in 1982—and I’ve been
making it ever since! It’s named for
a woman who worked with me in
my catering days.
½cup dry mustard¾cup distilled white vinegar
½cup white wine or dry vermouth
3 large eggs
½cup granulated sugar
1 ½teaspoons coarse salt1.Combine mustard, vinegar, and
wine in a nonreactive bowl. Cover
and let stand overnight.2.In another nonreactive bowl,
whisk eggs with sugar and salt until
very light and foamy, about 3 min-
utes. Add mustard mixture and
cook over a pot of simmering water,
whisking occasionally, until thick,
about 1 hour.3.Let cool slightly; refrigerate, cov-
ered, until ready to use.