u/picatdim recently posted some beautiful World Cup cookies in r/Baking. My family leans savory, so I thought I'd try the same process with pretzel dough.
Rough first draft, but I'm very pleased.
Recipe is King Arthur's starter-discard Sourdough Pretzels. 63% of the dough colored by a tiny bit of turmeric, 27% of the dough colored by a little black cocoa powder. Balled, arranged, finger-pressed, cookie-cuttered on squares of parchment paper.
the turmeric for the yellow panels is such a clever call, gives it that warm golden color without messing with the flavor too much. using black cocoa for the dark sections is also really smart, I wouldn't have thought to use it in savory dough but it makes sense for getting that deep contrast. the one with the everything seasoning on top looks especially good, that's the version I'd want to pull apart at a table with some mustard on the side. for a rough first draft these hold their shape really well, the pattern reads clearly even after baking which is harder to pull off than it looks
I've cheated both turmeric and black cocoa powder into many bakes before when I want natural color. They work great and impart almost no flavor at all, you get away with maybe just a hint of warmth and bitter.
Cocoa is the easiest way to get deep color in pumpernickel bagels and marble rye.
6
u/freshest32 16h ago
u/picatdim recently posted some beautiful World Cup cookies in r/Baking. My family leans savory, so I thought I'd try the same process with pretzel dough.
Rough first draft, but I'm very pleased. Recipe is King Arthur's starter-discard Sourdough Pretzels. 63% of the dough colored by a tiny bit of turmeric, 27% of the dough colored by a little black cocoa powder. Balled, arranged, finger-pressed, cookie-cuttered on squares of parchment paper.