'pretzels' on Serious Eats

Good Bread: Landbrot

For the last quarter century or so, much of New York City has been a German bread desert. The only way to get a loaf of freshly made bauernbrot was to trek out to Central Queens, where neighborhoods like Ridgewood and Middle Village still cling to vestiges of German ethnic tradition. Luckily, however, tastes change, and that's where David Rothe and Volker Herrmann saw their opportunity. More

Bake the Book: Beer Run Cupcakes

To up the testosterone in these manly cupcakes, Arrick has incorporated a duo that's more at home at your local bar than in a pastry shop: beer and pretzels. The beer here is your choice of stout, Guinness is good but a darker, more chocolaty stout is even better. Since the stout is baked into the cake base and swirled into the icing, you're looking for a stout full of roasty caramel-and-coffee notes. More

Pretzel Rolls

These yeasted rolls are boiled and then baked, so they have the wonderfully chewy texture of pretzels and a dense, faintly sweet crumb. Their dinner roll size makes them perfect to have alongside your schnitzel, or even as a snack with your first beer. More

Dinner Tonight: Smoked Salmon with Dill Crème Fraiche on Pretzel Bun

What do you think of pretzel buns? I've been seeing them pop up on burgers from time to time, but I think they also work wonders for other sandwiches. Take this recipe, which was inspired by one of my favorite local sandwich shops, Hannah's Bretzel in Chicago. While I wasn't able to quite nail the perfection of their sandwiches—no doubt due to not having their freshly made bread—it definitely worked. More

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