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Pretzel Making at Home Hardcover – April 9, 2013


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Product Details

  • Hardcover: 128 pages
  • Publisher: Chronicle Books (April 9, 2013)
  • Language: English
  • ISBN-10: 1452109648
  • ISBN-13: 978-1452109640
  • Product Dimensions: 9 x 6.5 x 0.6 inches
  • Shipping Weight: 12 ounces (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Best Sellers Rank: #78,339 in Books (See Top 100 in Books)

Editorial Reviews

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.

More About the Author

Andrea Slonecker is a cookbook author, recipe developer, and cooking teacher in Portland, Oregon. She writes about food, restaurants, and entertaining for numerous publications, and her recipes and writing have appeared in many cookbooks. She teaches cooking classes at the renowned Chef Studio based on her avid travels throughout Europe. Her first cookbook, Pretzel Making at Home (Chronicle Books, April 2013) exposes the secret techniques of authentic pretzel bakers.

Customer Reviews

4.7 out of 5 stars
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See all 15 customer reviews
Plus, it has a nice, handy format.
IceCreamLover
I really am thankful for all the 'cut to the chase' parts I still was digging out.
Tcat
I'm so glad I bought this bought and look forward to trying all of the recipes.
Lorriane

Most Helpful Customer Reviews

16 of 16 people found the following review helpful By Tcat on April 15, 2013
Format: Hardcover Verified Purchase
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.
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14 of 14 people found the following review helpful By Lorriane on April 11, 2013
Format: Hardcover Verified Purchase
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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10 of 10 people found the following review helpful By IceCreamLover on September 1, 2013
Format: Hardcover
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!
Read more ›
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7 of 7 people found the following review helpful By jane rapone on June 24, 2013
Format: Hardcover Verified Purchase
Love the simplicity of the recipes. Very unique book.
I am of German descent and this book brought back some great family memories.
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3 of 3 people found the following review helpful By Daniel Shumski on January 12, 2014
Format: Hardcover
The first recipe I tried worked fantastically the first time. Love that gram/weight measurements are given in addition to volume, too. Such a great single-subject cookbook.
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2 of 2 people found the following review helpful By buyerofmanythings on April 17, 2014
Format: Hardcover Verified Purchase
I used to travel to Germany all the time for my prior job and I ate my weight in pretzels every time. I don't work there anymore, and every pretzel I've had in America is horrible. That pretzel store at the mall is serving you BREAD - which is totally different. Get yourself some lye here on Amazon for like thirteen bucks for two pounds, pretzel salt, some latex gloves, and get this book (or look up recipes on the internet, but the book is really good too) and make yourself some pretzels. I was amazed how simple it is - and pretzels made with lye are totally legit. You will never buy those horrible pretzels at the mall again. Amaze your friends, confound your enemies, eat a legit pretzel and you will be transported to Bavaria.

Seriously - try making your own pretzels with lye. Totally easy, you will not blind yourself with lye if you are remotely careful, and the pretzels are perfect.
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