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.
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Tiffeny Sheppard
s-t33@aol.comThese cookies are a bit time-consuming to make, but they're worth the effort. They're so delicious and unique.
Babe World
b_w@hotmail.comI've made these cookies several times and they always turn out perfectly. They're a great recipe to have on hand for when you need a quick and easy treat.
Khensani Mooketsi
khensanimooketsi93@gmail.comThese cookies are the perfect combination of salty and sweet. I love the way the pretzels add a little bit of crunch.
Jaz Ela
jaz.ela@yahoo.comI'm so glad I found this recipe. These cookies are a new favorite in my household.
saher saher
saher.s@gmail.comThese cookies are a great way to use up leftover pretzels. I always have a bag of pretzels in my pantry, so I can make these cookies anytime I want.
Debbie Adamczyk
debbie@gmail.comI would recommend this recipe to anyone who loves pretzels and shortbread cookies. They're a unique and delicious treat that is sure to please everyone.
AbdulRehman Soomro
soomro-abdulrehman55@hotmail.comOverall, I thought these cookies were just okay. They weren't as good as I was hoping they would be.
Patricia Percey
p@gmail.comThese cookies are really crumbly. I had to be careful not to break them when I was taking them out of the oven.
ogs sermons
o71@gmail.comI had trouble getting the cookies to hold their shape. They spread out too much in the oven.
Ashib Miah
ashib68@hotmail.comThese cookies are a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Cap10Shakib Khobani
khobanic@gmail.comI love the way these cookies look. They're so festive and colorful.
Sohrab uddin
u-s80@yahoo.comThese cookies are perfect for snacking or serving at a party. They're also great for gift-giving.
catherine skelhorn
catherineskelhorn63@hotmail.comI'm not a big fan of pretzels, but I really enjoyed these cookies. The pretzel flavor is subtle and it doesn't overpower the sweetness of the shortbread.
Quincy Jones
j.q37@yahoo.comThese cookies are so easy to make. I love that I can just throw all the ingredients in a bowl and mix them together.
Mero Amin
am47@gmail.comI made these cookies for a party and they were a huge hit. Everyone loved them!
pawan timalsina
timalsina_p78@gmail.comThese are the best pretzel shortbread cookies I've ever had! They're so addictive, I can't stop eating them.
lexie doon
d_lexie@yahoo.comI love the unique flavor of these cookies. The pretzels add a nice salty crunch that pairs perfectly with the sweet shortbread.
Green Rabbit Happy kids
greenr@aol.comThese pretzel shortbread cookies are the perfect combination of salty and sweet. They're easy to make and always a hit with my friends and family.