Saveur’s gorgeous baking issue came this month, and it inspired me to do lots of baking last weekend. Two of the recipes inspired by this issue were sourdough pretzels and Kardemummabullar, a swedish cardamom bread that was a little flaky and totally delicious!
I couldn’t find the recipe online yet, but here’s one that is similar.
I also sadly don’t have any pictures of the process, but I want to save this one because it is a keeper!
The hardest part of this recipe is doing the twisting. The recipe in the magazine is not helpful; it could do with a diagram or two. Basically, you have to cut the dough into strips, twist them, then wind them into a bun shape. In any case, they turned out well and my family really enjoyed them.
Next recipe: sourdough pretzels!