Brandy Pretzels

Name: Brandy Pretzels
Yield: 72 cookies, 2½ inches (6.2 cm) wide
Ingredients: 6 ounces (170 g) granulated sugar; Soybean oil or a commercial thinning agent if using coating chocolate; cocoa butter if using tempered chocolate; Tempered sweet dark chocolate or dark coating chocolate, melted; 1 pound 2 ounces (510 g) bread flour; 1 teaspoon (5 ml) vanilla extract; ¼ cup (60 ml) brandy; 10 ounces (285 g) unsalted butter, at room temperature

Preparation info

72
cookies, 2½ inches wide

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

For an easy variation of this recipe, make Sugared Brandy Pretzels by forming the pretzels as directed in Step 2 below, but before placing them on the baking sheet, invert them in granulated sugar to coat the tops. Place, sugar-side up, on sheet pans and bake as directed. Omit dipping in chocolate in Step 4.

Ingredients

6 ounces (170 g) granulated sugar
10 ounces (285

Pastry
Vegetarian

Method

Combine the sugar and butter. Add the brandy and vanilla. Incorporate the flour and mix to form a smooth dough. If the dough is too soft to work with, refrigerate it until it becomes firm.
Divide the dough into 4 pieces, 9 ounces (