Pretzel Making at Home

Pretzel Making at Home

Here's another curve on an old top choice: pretzels warm from the broiler. DIY pastry specialists can make their own crunchy, chewy, appetizing, or sweet craftsman pretzels with this assortment of 50 plans that envisions each approach to shape, fill, and top them. Here are the customary forms just as novel manifestations, for example, Philly cheesesteak pretzel pockets and seared pretzel with cinnamon sugar. More significant dishes like wild mushroom and chestnut pretzel stuffing, and pretzel bread pudding with caramel sauce lift the modest pretzel to supper table charge as this tempting cookbook takes a valued regular nibble to the following degree of culinary imagination.

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. --This text refers to an out of print or unavailable edition of this title.

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.-T. Cat

I love pretzels. I bought this book and made ridiculously awesome pretzels for an Oktoberfest party that we hosted. I went all the way and used the food grade lye. I have a few recommendations: (1) on the second proof, if you can stick them in the fridge to firm up, it makes the lye bath dip a lot easier; (2) I cranked my oven as high as it would go--500 degrees on convection--to get the dark mahogany brown color; (3) after experimenting, I decided to only put one cookie sheet in the oven at a time. The pretzel making process kind of requires an assembly line anyway, so by the time the first batch was done, the second batch was out of the lye bath, covered in salt, and ready to cook. -S. Augustine 

If you love pretzels, you will love this book. I am not sure I agree with all the comments, and I really do not think you need to use beer to make a great pretzel as per the main recipe...but this is my opinion and she might just be right...and I might just be upset that I do not have beer (and lots of it) with me right now! At first I thought...well how could you make a whole book about pretzels. She did. Awesome, excellent, wonderful ideas. Great history and stories as well. Nicely done Andrea Slonecker...I salute thee...beerless, but I salute thee nonetheless. -G. Douglas 

Download Ebook Pretzel Making at Home | 6 Mb | Pages 128 | EPUB | 2013

Gdrive

Support us with Donate some money using PAYPAL with this link
https://www.paypal.me/Yudhacookbook