The aroma of the butter softens the twang of the pretzels, and the amount of butter and sugar is small, so they don’t get bored and you don’t have to worry a lot about calories.
No photos of the making process, maybe I’ll fill in later, but for now it’s only finished product photos.
fennel (Foeniculum vulgare)
low gluten flour
How to make butter pretzels
Salt and pepper: Sauté peppercorns and cumin in a pan over low heat until cooked through. Cool and crush (either with a rolling pin or in a food processor, finely or coarsely chopped, as you like). .
Stir-fry the white sesame seeds and reserve.
Combine low gluten flour, baking powder, table salt, and ingredients from steps one and two; reserve.
Combine the sugar and room temperature milk, stirring a bit to melt the sugar. Pour the sugar-milk mixture in batches into the room temperature softened butter and beat with a whisk on low speed until smooth.
Combine the ingredients from steps 4 and 5 and mix well with a silicone spatula. The mixed state is not doughy and looks scattered, like a grain of rice. Use your hands to grab a good amount of dough and knead it into a small ball, the size is as even as you like. Cover with plastic wrap and relax for 10 minutes. While the balls are relaxing, preheat the oven and send the balls to the oven to bake.
The finished product, with natural cracks, is quite pretty like a peach crisp.
Once cooled, the texture is crispy (but not to the point of falling apart), and the numbness of the peppercorns mixes with the creaminess of the butter, making it perfect for a snack.
No tips, altering the recipe may fail or be unexpectedly rewarding, I make dessert mostly! Feel free to do whatever you want, so the taste and texture is a little different each time, but it’s usually not too bad. Maybe because it’s the fruit of your own labor, it tastes extra good haha