Pretzel Making at Home
Andrea Slonecker
Language: English
Pages: 128
ISBN: 1452109648
Format: PDF / Kindle (mobi) / ePub
Here's a new twist on an old favorite: pretzels warm from the oven. DIY bakers can make their own crunchy, chewy, savory, or sweet artisan pretzels with this collection of 50 recipes that imagines every way to shape, fill, and top them. Here are the traditional versions as well as novel creations such as Philly cheesesteak pretzel pockets and fried pretzel with cinnamon sugar. More substantial dishes like wild mushroom and chestnut pretzel stuffing, and pretzel bread pudding with caramel sauce elevate the humble pretzel to dinner-table fare as this tantalizing cookbook takes a cherished everyday snack to the next level of culinary creativity.
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time and keep the rest covered with a damp, clean kitchen towel. Pat the dough down with your fingertips to form a rough rectangle. Tightly roll it up lengthwise into a cylinder. Shape the dough into a rope 16 in/40.5 cm long by rolling it against the work surface, working from the center of the rope out to the ends. Apply a little more pressure as you near the ends to taper them slightly. If you need more friction, spray the counter with a little water from a squirt bottle or drizzle a few drops
Philadelphia-style shape, page 31) and make yourself a “schnitzelwich” with a little mayonnaise and a smear of Tomato-Basil Jam (page 117). Lay a veal cutlet between two large sheets of plastic wrap, and use a meat mallet or rolling pin to pound the meat to an even ¼-in/6-mm thickness. Transfer it to a baking sheet and repeat with the remaining cutlets. Set up a three-step breading station: Put the flour, eggs, and Pretzel Crumbs in three separate shallow dishes that are wide enough to hold a
Place the pretzels on the waxed paper or foil coated with cooking spray and allow the chocolate to dry, 1 to 1½ hours. The pretzels will release from the paper once dry. The dipped pretzels keep for up to 1 week. Store them at room temperature in a flat, airtight container between sheets of waxed paper so they are not touching. 99 100 PRETZEL MAKING AT HOME 3 Pennsylvania Dutch Hard Pretzels (page 76) or store-bought sourdough hard pretzels, such as Martin’s Pretzels (see Resources, page 124)
15 127 128 PRETZEL MAKING AT HOME ACKNOWLEDGMENTS Five years ago, the idea that I would one day write a cookbook seemed about as realistic as becoming a rock star. But, then I met Diane Morgan. Thank you, Diane, for teaching me everything you know about cookbook writing and encouraging me to pursue my dream. My sincerest thanks to the following: The team at Chronicle Books, especially Amy Treadwell for getting excited about pretzels and giving me the opportunity to write about them; managing
in a 2-lb/910-g bottle from Essential Depot (see Resources, page 124). It is enough lye to produce at least sixty batches of pretzels. (You could open a pretzel factory!) Whichever company you source lye from, be sure to read and follow their instructions for safe handling. Dispose of lye by adding a few tablespoons of vinegar to neutralize the pH and then pour it down your sink drain. (This is a bonus as it acts as a homemade drain cleaner.) Store lye in its original container, and always make
