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Pretzel Making at Home, by Andrea Slonecker
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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.
- Sales Rank: #482753 in Books
- Size: One Size
- Color: no color
- Brand: Chronicle Books
- Published on: 2013-04-09
- Released on: 2013-04-09
- Original language: English
- Number of items: 1
- Dimensions: 8.25" h x .75" w x 7.25" l, .0 pounds
- Binding: Hardcover
- 128 pages
- By Andrea Slonecker
- Hardcover
- 128 pages
- Chronicle Books
About the Author
Andrea Slonecker is a food writer, recipe developer, and cooking teacher who bakes pretzels at home in Portland, Oregon.
Alex Farnum is a West Coast–based food photographer.
Most helpful customer reviews
24 of 24 people found the following review helpful.
A pretzel Foodie's delight
By Tcat
OK, I share the author's fascination with pretzels. I grew up with the Phili version (oblong, soft, cold) and ate at a minimum one in the morning and one in the afternoon at school. (Often got the hot version on the way home from school). I'm snacking on one for breakfast (home made) as I create this review.
I can confirm the research the author did from the East Coast to Germany, and even taught some Germans something about pretzels while living there.
Some things for me the author suggest just aren't going to happen (a pro grade mixer). I just use a stupid auto bread maker to knead my dough... Other than that... Everything in the book is spot on.
I like the detail on preparing mustards. I agree that fresh mustard makes a Big Difference, and loved the recipes for mustard sauces as much as the finer details on the pretzel itself.
While I'm not a beginner, the book is a great shortcut on the best flour (and why), etc. The resource section for things like food grade lye was something I had discovered only a month before this book came out after much research. It would have saved me a 1/2 day of research to find the same supplier if the book came out a month sooner.
I really am thankful for all the 'cut to the chase' parts I still was digging out.
An artisan 'pretzel' bread is truly memorable. And yes, I often use the basics to make a sandwich loaf type bread as I first tasted in Frankfurt. This book is helping me refine without the trial and error.
18 of 18 people found the following review helpful.
Gorgeous book, great recipes!
By Amazon-Kunde
As a german, I have to review this book and give it 5 stars! I hesitated buying this book, because, well, I'm german and thought to myself, better get yourself a german book about traditional pretzel baking. But I was intrigued by what I read about this book, so I had to get it and see for myself.
What can I say, the author did a great job researching pretzels and their history, even travelled to Germany and gives lots of recipes about pretzels, pretzel snacks and sweets, and mustards (haven't tried those yet).
So, about the book. I love the colors (black, orange and cream). It has a retro charm to it, which I really love. Plus, it has a nice, handy format. All in all a beautiful book, only could it contain some more pictures. The ones shown are gorgeous, though. They make you want to bite into each and every pretzel! Also, all measurements and temperatures are given both for the US and for the rest of the world. Love that I don't have to convert anything here!
Now, to the recipes. So far, I have made the soft pretzels in standard and caraway-rye, hard pretzels, pretzel ice cream, pretzel brittle, pretzel bites and jalapeno cheddar pretzel bites and the cookies. The soft pretzel recipe is perfect! It has absolutely replaced my mom's trusted old recipe (she now uses this one, too!)! The dough is so flavorful and absolutely great to work with. The book gives many tips on how to variate the dough in flavor/toppings and shapes of the pretzel. Thank goodness you don't have to shape pretzels in order to enjoy some good Laugengebäck (lye bread) (I knew that before). Simply make smaller rods/logs and you're done in no time.
A note on lye - don't be afraid to buy some and try your hands at dipping pretzels! It's not scary, and the smell and taste of freshly baked pretzels is the best! The author even suggests using only 1 % lye, and that seems to be working out fine (the pictures show a nice, dark color). I have always used 4-5 %, which works great for me. BTW, I reuse the lye a couple of times (simply filter back into the bottle). But she also gives instructions for baking soda replacement for lye, in case you don't want lye in your house or you are just starting out (I really hope you'll try real lye, though, because it's absolutely worth it).
18 of 19 people found the following review helpful.
Gotta love Pretzels and I love this book
By Lorriane
If you love pretzels then you will love this book. I wasn't sure how I felt about it when I first purchased it. Pretzel making can be vary vague and boring but I was pleasantly surprised by the recipes. Things i'd never even thought about in terms of a pretzels were in this book. There were sandwiches and calzones type things and the best is the mustard. Any pretzel eater knows mustard and pretzels are best of friends and there are some great mustard recipes in here as well as several other spreads and jams. I'm so glad I bought this bought and look forward to trying all of the recipes. BTW, there is a really informative section on making the perfect pretzel whether you like soft, hard or both. Don't pass this one up.
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