Viennese Caraway Pretzels

Name: Viennese Caraway Pretzels
Yield: Makes about 36 thin pretzels
Cuisine: Italian
Ingredients: ⅓ cup water, at room temperature; 1½ teaspoons active dry yeast; 1 large egg, well beaten with 1 pinch salt; Caraway seeds and kosher salt for finishing; 2 cups all-purpose flour; 8 tablespoons (1 stick) cold unsalted butter, cut into 10 pieces; 1 teaspoon salt

Preparation info

Makes about
36
thin pretzels

Difficulty
Medium

Appears in

Cookies Unlimited

By Nick Malgieri

Published 2000

About

This is an adaptation of a recipe in the revised edition of Wiener Süss-speisen (“Viennese Sweets”) (Trauner Verlag, Linz, Austria, 1990). The original work was written in the 1960s by Eduard Mayer; it was revised about twenty-five years later by Karl Schumacher.

Ingredients

⅓ cup water, at room temperature
1½ teaspoons active dry yeast
2

Europe
Italy
Austria
Vienne
Dessert
Cookies
Vegetarian
Mediterranean

Method

Pour the water into a small bowl and whisk in the yeast. Set aside while preparing the other ingredients.
In the work bowl of a food processor fitted with the steel blade, combine the flour and salt. Pulse several times to mix.
Add the butter and pulse about twelve times at 1-second intervals until the butter is finely mixed into the flour.