Best 2 Pretzel Shortbread Recipes
Pretzel shortbread is a unique and delightful twist on the classic shortbread cookie. The pretzels add a salty and savory flavor that balances out the sweetness of the cookie, creating a complex and satisfying flavor profile. Whether you're looking for a fun and easy treat to make for your next party or a unique gift to give to friends and family, pretzel shortbread is sure to impress. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for bakers of all skill levels. So gather your ingredients, preheat your oven, and let's get started!
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PRETZEL SHORTBREAD
Flecked with sea salt on the outside, buttery and supremely crunchy within, this pretzel shortbread leans to the savory side, both salty and sweet. This version, created by Lost Bread Company in Philadelphia, mixes crumbs from the bakery's own sourdough pretzels into the dough. But any pretzels will give the shortbread the necessary tang. The bakery also dips the shortbread into a lye solution before baking to give them that characteristic glossy surface. This simplified version calls for either using baking soda or an egg white. The slightly bitter baking soda mixture adds some of the complex flavor of the lye, but using an egg white is simpler, and the cookies are nearly as delicious.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 2h30m
Yield About 15 cookies
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Spread pretzel crumbs on a rimmed baking sheet and bake them, stirring once, until they smell toasty (they may not darken, and that's OK), about 5 to 10 minutes.
- Pour crumbs into the bowl of an electric stand mixer to cool. Whisk in flour, sugar and salt. Place the butter cubes on top of the flour mixture and chill until everything is very cold, at least 30 minutes.
- Using the paddle attachment, beat flour and butter mixture on low speed until it comes together into a dry, crumbly dough that just holds together when you squeeze it, 10 to 15 minutes. If the dough isn't coming together in the mixer, use your hands to knead it. It will be difficult to work with.
- Line a rimmed baking sheet with a silicone baking mat. On a floured surface, use a rolling pin to roll out and press dough into an 8-by-10-inch rectangle about 3/8-inch thick. (Alternatively, you can press the dough into a quarter sheet pan with your fingers instead of rolling). Cut into rectangles approximately 3 inches by 2 inches. Transfer rectangles to the lined baking sheet. Using the tip of a slim chopstick or a fork, poke holes all over the dough, going halfway but not all the way through. Place baking sheet in freezer until dough is frozen, at least 1 hour.
- Heat oven to 500 degrees. If using baking soda for the coating, combine it in a small pot with 2 cups water and bring to a boil over high heat, stirring to dissolve. Let cool completely. Dip each cookie into the solution, letting the excess drip off, then place it back on the baking sheet. If using an egg white, whisk it with 1 tablespoon water until frothy, then brush it on top of cookies. Sprinkle the coated cookies evenly with flaky sea salt.
- Transfer baking pan to oven and immediately lower the temperature to 350 degrees. Bake until deep golden brown, 18 to 23 minutes. Transfer baking sheet to a wire rack to cool completely before removing cookies, then store them in an airtight container.
PRETZEL-SHORTBREAD BARS
Broken pretzels are worked into the dough: Finely ground crumbs go into the flour mixture, and bigger pieces stud the inside and top layer of the bars.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes about 2 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Coat a 4 1/4-by-13 1/2-inch fluted tart pan with a removable bottom with cooking spray. Line bottom with parchment.
- Pulse 1 3/4 cups pretzels in a food processor until powdery. Transfer 1/2 cup to a bowl; discard any remaining pretzel powder. Stir in flour and baking powder. Transfer remaining 1 1/2 cups pretzels to food processor, and pulse a few times until coarsely chopped.
- Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 5 minutes. Reduce speed to low, and beat in egg yolk, then pretzel-flour mixture, until combined. Mix in 1/2 cup chopped pretzels.
- Press dough evenly into pan. Top dough with 1/4 cup chopped pretzels, pressing slightly; discard any remaining pretzels.
- Bake shortbread until pale brown and firm in the center, 25 to 30 minutes. Transfer pan to a wire rack, and let shortbread cool for 1 hour. Remove shortbread from pan, and cut into 1/2-inch-wide rectangles using a serrated knife.
Tips:
- For a more authentic pretzel flavor, use dark chocolate instead of semisweet chocolate.
- If you don't have a pastry blender, you can use two forks to cut the butter into the flour.
- Be sure to chill the dough for at least 30 minutes before rolling it out. This will help prevent the cookies from spreading too much in the oven.
- If you don't have a pretzel mold, you can use a knife to score the dough into pretzel shapes before baking.
- Be sure to watch the cookies closely in the oven. They can burn quickly.
Conclusion:
Pretzel shortbread cookies are a delicious and easy-to-make treat. They're perfect for any occasion, from a casual snack to a holiday party. With their salty-sweet flavor and crispy texture, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a new cookie recipe to try, give pretzel shortbread cookies a try. You won't be disappointed.
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