Synopses & Reviews
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.
- Jalapeño-Cheddar Pretzel Bites
- Pretzel Grilled Cheese
with Tomato-Basil Jam
- Fried Pretzels with Cinnamon Sugar
- Honey Wheat Pretzel Twists
- Buttery Pretzel Crackers
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.