Buttered Pretzels

This is a treat I think Hanna should make in her kitchen. Amid the yeast dough, add a good bit of butter, or in a modern kitchen butter extract, to add the flavor without the fat. Then dip in salted boiling water, baking soda is the norm and bake at a high temp for soft, Lower temp for crunchy.

The advantage for modern day cooking for making your own pretzels is you control the salt and sugar. I like a light dusting of a mixture of salt and sugar crystals. Others prefer lots of coarse grain salt.

What is your favorite snack that you think we should add to Hanna’s kitchen?