A crisp and crunchy sweet pretzel is irresistible. The layers puff when you slowly bite through, full of lightness. The sweet sugar crystals that slowly melt in your mouth. It’s one of my favorite cookies. And certainly if I get an unexpected visit, I like to bake them. Because baking pretzels almost takes no time and effort. And pretzels contain only two ingredients, it won’t become any easier.
The base is, of course, puff pastry. I always choose a butter puff pastry base because that almost seems to melt in your mouth. Sugar is just normal granulated sugar. Not the fine variety, but rather the somewhat coarser suits, because you’ll get the crystals on top and a concentrated flavor burst in your mouth.
Make sure you pretzels are stored in a air-thight jar immediately after baking and cooling down. Sweet pretzels has a tendency to become soft quickly if kept on a scale too long. And even better, bake them fresh every time you’ve got a craving for them.
Recipe baking sweet pretzels
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