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Gluten-Free Soft Pretzels

Serious Eats Elizabeth Barbone 2 comments

This recipes makes traditional soft pretzels. The tapioca starch and xanthan gum provide a pleasant chewiness to the pretzels. Substituting a different starch or omitting the xanthan gum will affect the texture of the pretzels. More

Tailgate Cupcakes

Serious Eats Caroline Russock Post a comment

These Tailgate Cupcakes are the holy trinity of salted caramel: salted caramel cake filled with yes, salted caramel, topped with salted caramel, and finished with a shower of crunchy coarse grained salt. More

Beer Run Cupcakes

Serious Eats Caroline Russock 1 comment

We think these chocolate stout cupcakes topped with pretzels would fit right in at your local bar. Not exactly standard pub fare, but pretty close. More

Everything-but-the-Kitchen-Sink Cookies

Serious Eats Caroline Russock Post a comment

Feel free to go crazy with add-ins when making these Everything-but-the-Kitchen-Sink Cookies, we're talking everything from sugary butterscotch chips and coconut to salty snacks like Fritos and tortilla chips. Seriously, the sweeter and saltier, the better. More

Pretzel Rolls

Serious Eats Carrie Vasios Mullins 6 comments

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

Lime Semifreddo with Pretzel Crust

Serious Eats María del Mar Sacasa 11 comments

Sunday Brunch: Pretzel Rolls

Serious Eats Sydney Oland 17 comments

These pretzel rolls are basically soft pretzels that have not been given the signature pretzel twist. Split them and fill them with thick-sliced bacon and some nice grainy mustard and you've got a hearty, filling brunch. More

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

Serious Eats Nick Kindelsperger 6 comments

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

Chocolate-Covered Pretzel Toffee

Serious Eats Lucy Baker 7 comments

This chocolate-covered pretzel toffee is sort of like nut brittle, only with pretzels instead of the nuts and a more intense butter flavor. Oh, and did I mention it's covered with chocolate? And then sprinkled with sea salt? Leftover toffee... More

Cook the Book: Beef Sauerbraten with Red Cabbage and Pretzel Dumplings

Serious Eats Caroline Russock 8 comments

This recipe for Beef Sauerbraten with Red Cabbage and Pretzel Dumplings is a mix of old world and new—fairly standard brisket in a sour and aromatic marinade, slow-roasted and served with melting sweet and sour red cabbage. The Franks' modern take comes in with the pretzel dumplings. Day-old soft pretzels are mixed into a rich egg dough, rolled into logs, poached, and finally pan-fried into something that I can only compare to a crisp pretzel bread pudding. When the super tender brisket, sweet cabbage, and carb-tacular dumplings come together they make for a knockout of a cold weather plate. More

Cakespy: Chocolate-Filled Pretzel Nuggets

Serious Eats cakespy 12 comments

Guess what? Today is National Pretzel Day. But how to celebrate? On the one hand the answer is painfully obvious—eat pretzels. But what kind of pretzels? Well, here's a suggestion for those who like plenty of sweet with their salty: chocolate-filled pretzel nuggets. These pillow-like nuggets are sort of like Combos meet chocolate-covered pretzel—that is to say, the pinnacle of sweet and salty pretzel perfection. More

Cakespy: Sweet and Salty Super Bowl Brownies

Serious Eats cakespy 12 comments

tarting with a basic brownie recipe, I made these ones extreme by packing them chock-full of gooey caramel and dark chocolate, roasted peanuts, and salty pretzels. The sweet plays offense, pummeling your taste buds with a rich, chocolate-filled flavor, with salty bringing up the defense, with a crunch and savoriness from the peanuts and pretzels. Yes indeed, when sweet and salty team up, everyone wins. More

Cooking from the Glossies: Mustard-Baked Chicken with a Pretzel Crust

Serious Eats Lucy Baker 6 comments

©iStockPhoto/Sage78 The first time I tasted the famed pretzel croissant at the City Bakery in Union Square, it was like a revelation from the culinary gods. The inside was light, flaky, and buttery—everything you would expect from a French... More

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