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Hot, Buttered Pretzels

Hot, Buttered Pretzels

We had a feast for New Year’s. The sort that makes your stomach hurt and demands an antacid. The sort where you want time to stand still a little. To hold on just a little bit longer. A few months ago, Matt and I drove down to Palm Springs for what I hope will become somewhat of a tradition. I didn’t intend to spend any time writing out my personal goals, but I did. I made a short list for myself and a short list for our family and much, much longer list for Turntable Kitchen.

I’ve always been a routine person. I’ve lived in the same apartment for nearly a decade, have had most of my friends for over a decade, and have stayed at most of my jobs for years. I eat the same thing for breakfast, most mornings. And I only ever order two things from Starbucks: black coffee or a soy latte. I take the same approach at most of my favorite restaurants. The truth is I’m just kind of afraid of change. Of being uprooted from my comfort zone.

I like my everyday. But recently, I crossed one thing off my personal goals list. I’ve always known, but only recently realized, that our stories are not written in stone. We have the right to change them, and sometimes they change us. Last year, 2013, I spent a lot of time trying keep everything the same as it was before I had Neko. I adjusted a lot, for sure, but all in all, things were pretty ho hum around here.

Hot, Buttered Pretzels

In a few weeks, we’re going to celebrate my daughter turning one. We’ve survived one year of raising a child. Another human being!

Truth be told, I always thought I’d get a dog first.

But we’re ok. And everything else will be, too.

Hot, Buttered Pretzels
Adapted from a combination of this and this recipe
*makes eight pretzels

Note: feel free to use 2 1/2 cups of all-purpose flour, if you prefer.

2 1/4 teaspoons of regular instant yeast
1 cup of warm water
1 tablespoon of barley malt syrup
1/2 teaspoon of salt
1/4 cup of almond meal
1 cup + 2 tablespoons of white spelt flour
1 cup + 2 tablespoons of whole wheat pastry flour
3 tablespoons of baking soda
large, flaky salt (pretzel salt, Maldon salt, or anything else you happen to have)
3 tablespoons of unsalted butter, melted
vegetable oil or cooking spray

1. Add the water to the bowl of a stand mixer. Stir in the barley malt syrup and sprinkle with yeast. When the yeast begins to bubble, add the flours. Beat to combine, then switch to a dough hook and continue kneading until the dough is smooth.
2. Generously oil a large bowl and transfer the dough to it. Cover with a towel and let it rise until it’s doubled in size. Meanwhile, preheat your oven to 500 degrees F.
3. Divide the dough into eight pieces and twist each into a rope, then twist each rope into a pretzel, pinching in the edges.
4. Bring a large pot of water to a boil and add the baking soda. One by one, briefly boil the pretzels. When they puff (about 20-30 seconds in), use a pair of tongs to carefully transfer them to the baking sheets and sprinkle with flaky salt.
5. Bake until golden brown (about 8-9 minutes), then generously brush the warm pretzels with butter. Sprinkle with more flaky salt, if desired. Eat warm.

Musical Pairings: Painted Palms – Forever + Hot, Buttered Pretzels

Painted Palms - Forever More on the Turntable.

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Posted by Kasey

Kasey is the food editor and co-founder of Turntable Kitchen. She loves dark chocolate, warm crusty bread, and traveling to new places. She speaks Russian, but does not like vodka.

  • Shelly West

    Congratulation on making it a year with your child! So far, I’ve wussed out and only gone the dog route…

  • Happy birthday to Neko! I can’t believe she’s already a year old, how time flies… I know exactly what you mean about change – one of my aims for this year is for everything to stay the same as last year which, come December, I may regret. I guess my approach has always been that change = bad and it’s going to take me a while to appreciate that just because something is different, it doesn’t mean that it’s worse.

  • Congratulations on your daughter’s 1st birthday, and a very happy birthday to her! The first year can be hard in terms of adjustment; my own little one turned 3 this year, and i still remember how epic the changes in our own daily lives and routines were sometimes.
    These pretzels are gorgeous: I always try to avoid things such as this come new years, but these will definitely have a place come Super Bowl time this year (the game serves as a decent excuse to make them). Thank you!

  • I’m very routine, too. Except when it comes to apartment living because I get bored of the same place fast. We’ve lived in our current apartment for two years and although it’s beautiful with its rustic beams and exposed brick walls, I’m ready for a change. And, admittedly, a lower rent payment. 😉

    These pretzels sound delicious with their buttered exterior – and although I can’t stomach it, next time I make pretzels I’m totally slathering a few with some ghee, just for Thom.

    PS – I can’t believe Neko is almost 1.

  • hsimon

    You should still get a dog. So Neko can bark at it.

  • Happy baby birthday! These pretzels look like a fabulous way to celebrate. 🙂

  • I would LOVE to.

  • Thanks, Eileen 🙂

  • Can I move into YOUR apartment? It sounds amazing. I also can’t believe Neko is almost one, nor can I believe I ever ate pretzels sans butter.

  • Thank you, Shannon! The changes have definitely been epic. I hope you do get to enjoy these come Super Bowl time.

  • Thanks, Kathryn! Sounds like there are a lot of us out there who are afraid of change. If things are going great, it’s hard to make up a reason to change them.

  • Thank you, Shelly! I hear dogs are pretty demanding, too.. 😉

  • Cheers to making big changes, Kasey. Every time I’ve taken a leap, my life has been changed for the better. These pretzels look fantastic. Butter and mustard, oh boy.

  • Thank you my dear! xxx

  • Kate Ramos

    One is a huge milestone. A big happy birthday to Neko! I want about 12 of these pretzels, they remind me of the kind you get in Philadelphia, soooooo good!

  • Thank you, Kate! I’m a lil’ obsessed with them..

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