22
FROM MARTHA
Pretzels
To roll
dough evenly
into a rope,
start at the
center and
work toward
the ends.CLASSIC
Roll a 14-inch strip of dough into a
30-inch rope (for smaller pretzels,
cut original strip in half; roll into
24-inch ropes). Form into a U
shape. Cross the two ends. Cross
again to form a twist. Fold twisted
portion down, pressing ends of
rope gently to seal. Flip pretzel.
HEART
Cut a 14-inch strip of dough in
half. Roll into 24-inch ropes (for
smaller pretzels, cut original strip
into quarters; roll into 14-inch
ropes). Form each into a U shape.
Curve ends in toward center of
U to create a heart. Press gently
to seal. Pinch bottom of pretzel
into a slight point.TWISTED HEART
Roll a 14-inch strip of dough
into a 30-inch rope (for smaller
pretzels, cut original strip in half;
roll into 24-inch ropes). Form into
a U shape. Cross the two ends.
Cross again to form a twist. Fold
twisted portion down, pressing
ends of rope at bottom to seal.
Flip pretzel and pinch bottom
into a slight point.
KNOT
Cut a 14-inch strip of dough into
quarters. Roll each piece into a
12-inch rope. Cross ends, forming
a loop. Send end that’s pointing
left under and up through loop;
send other end over and down
through loop. Pinch the two ends
together to seal; tuck under knot.
Round slightly to make uniform.
SNAIL
Cut a 14-inch strip of dough into
quarters. Roll each new piece into
a 14-inch rope. Coil rope to create
a snail shape. Position end of
dough beneath snail; pinch to seal.