Grains

Kim Boyce's Soft Rye Pretzels

by:
January 21, 2014

In anticipation of this year's Piglet, we'll be sharing articles, recipes, and tips from past winners over the next three weeks. First up: Kim Boyce's Good to the Grain. Learn more about this year's tournament here, or head to Provisions to add some of the titles to your bookshelf!

Today: After you've made your Whole Wheat Chocolate Chip Cookies, you'll want something savory. This is it.   


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These pretzels are soft, chewy, and flavorful, with a slight sourness that comes from boiling them in a baking soda bath. The baking soda also gives the pretzels their traditional dark mahogany color. Be sure to boil only a few pretzels at a time and to use the bath for only a single batch of the recipe -- otherwise the baking soda water reduces too far and leaves a metallic bite to the dough. A simple dusting of sea salt, especially flaky Maldon salt, is the best finish to these. Serve a basket full of them with a pot of whole-grain mustard. 

More: Here's how to make that mustard yourself.

Soft Rye Pretzels

Makes 12

2 tablesoons unsalted butter, melted, for the bowl and the baking sheets
1 package active dry yeast
1 tablespoon honey
1 cup rye flour
2 1/2 cups all-purpose flour
1 tablespoon kosher salt
1/2 cup baking soda
Coarse sea salt, such as Maldon

See the full recipe (and save it and print it) here.

Photo by Quentin Bacon  

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Kim Boyce

Written by: Kim Boyce

baker/cookbook author

4 Comments

Brian March 1, 2014
Hey everyone, I taught my dog a new trick!! He makes pretzels twice a day, sometimes three times, FREE for the taking, just stop by the yard and grab one or two.
 
tc February 9, 2014
they look like shit
 
JohnSkye February 9, 2014
may i suggest they don't look all that appetizing?
 
twinjadojo January 21, 2014
Yes, yes, yes! These are spectacular, and will make you feel like some sort of baking superhero. May I suggest serving these with caramelized onions, kraut and kielbasa, all loaded up with the grainiest mustard you can find.