This post is the part where she goes bad.
If you haven't read the little disclaimer at the beginning of the previous post, then I suggest you do. Just in case any Martha zealots out there decide that they need to defend her honour down to the last perfectly clove-dotted glazed ham and immaculately pressed apron. I know that a lot of you who have been defending Martha think I'm an absolute retard that is incapable of following a recipe, but I'm willing to overlook that.
If my problem is a matter of comprehension, then I admit, I am an idiot. But when parts of the recipe are missing, or there are omitted ingredients and inaccurate instructions, then I would like to know who the idiot really is? Her recipes can be at times lacking and at other times convoluted to the point of ridiculous. For someone who wants to make it easy for everyone to be able to cook and bake, she does a horrible job of it. And it seems that I'm not the only one who feels unanimously about the hit and miss factor in Martha's recipes.
This recipe is a little different in its degree of suckiness in that, it hasn't failed to include any vital instructions or ingredients, everything in the recipe was there, except for the flavour. It appears that Smitten Kitchen's Deb, also had the same problem with the recipe and many of the commenters on the Martha website feel the same way. I decided to make my own go of it, just to make sure their sentiments were in fact true, and lo and behold- the pretzels are as bland as cardboard.
And when I say they are like cardboard, this is no attempt at euphemism, they are literally as flavourless as paper. There isn't a hint of chocolate in these pretzels, and be careful not to over-bake them even the slightest amount, as they will turn into volcanic rocks- flavourless volcanic rocks. A bitter disappointment when the recipe is introduced as the "sweet versions of the salty snack".
Oh Martha, Oh Martha. How do you get away with this? How do you continue to publish such rubbish without even checking them first? But the good news is that, were not all doomed to never have the sweet taste of chocolate pretzels on our lips, someone did do their homework and came up with a chocolate pretzel recipe that works. Rivka of Not Derby Pie has redeemed us all with her version of choc pretzels that is proven to work and most importantly taste like chocolate.
Check out the better version here.
The version I have posted below is the original Martha version, just because this is the one I used to make the pretzels pictured above. But I actually would not suggest making them unless you are willing to make some changes. Better yet, just click over to Rivka's recipe and have all the work done for you!
Recipe from Martha.com
Makes 24 small pretzels
¼ cup unsweetened Dutch-process cocoa powder
1 tsp good-quality instant espresso powder
3 tbsps boiling water
110g (½-cup) unsalted butter, softened
¼ cup granulated sugar
1 tsp pure vanilla extract
½ tsp coarse salt
1 large egg
2 cups plain all-purpose flour
1 large egg yolk
coarse sugar (like demarara or pearl) for sprinkling
Stir cocoa and espresso powders into the boiling water in a small bowl until dissolved; set aside.
Meanwhile, put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy.
Mix in vanilla and salt.
Reduce speed to medium-low.
Mix in egg, then cocoa mixture.
Gradually add flour, and mix until a smooth dough forms.
Turn out onto a piece of plastic; pat into a square.
Wrap dough, and refrigerate until cold, about 30 minutes.
Divide dough into 24 equal pieces.
Roll into balls. Shape balls into 12-inch-long ropes.
Twist each rope into a pretzel shape. Space 1 inch apart on baking sheets lined with parchment paper.
Preheat oven to 160ºC.
Whisk egg yolk with 1 tsp water in a small bowl.
Brush cookies with egg wash; sprinkle with sanding sugar.
Bake cookies, rotating sheets halfway through, until dry, about 15-20 minutes, depending on the size of you pretzels.
Let cool on sheets on wire racks.
NOTE: Cookies can be stored in airtight containers at room temperature up to 1 week.