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Pretzel Making at Home Hardcover – April 9, 2013
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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.
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Top Customer Reviews
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.
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.
Bottom line: Pretzel baking is intense. BUT, the results if you follow the recipes and the instructions are phenomenal. At our Oktoberfest party I had like two dozen people tell me the pretzels were the best they ever had. Book is easy to ready, very informative, and easy to follow. I haven't tried other recipes yet, but it is worth it just for the basic pretzel recipe and instructions.