Today we honor one of our favorite after-school snacks and cocktail party appetizers, the pretzel. Created centuries ago by monks with pieces of leftover dough, you can now find this salty (and sometimes savory) snack at carnivals, ballparks, the street corners of New York City and cleverly incorporated into both sweet and savory recipes.
Click here to get four of our favorite recipes and have fun twisting it up!
A NEW TWIST ON PRETZELS
The classic ballpark snack will always have a place in our hearts. Our taste buds, however, are doing a secret happy dance over these tasty chef-made variations. Just in time for Oktoberfest, Andrea Slonecker, author of the forthcoming Artisan Pretzels at Home, tracked down 8 of the nation’s best.
This spindly-armed, fat-bellied style of pretzel ups the ante with toppings like pesto and melted romano cheese.
Pretzel and beer pairings? Yes, please! Twice-baked pretzel sticks are served with aquavit-spiked mustard and a light craft beer, like pilsner.
A NEW TWIST ON PRETZELS
The classic ballpark snack will always have a place in our hearts. Our taste buds, however, are doing a secret happy dance over these tasty chef-made variations. Just in time for Oktoberfest, Andrea Slonecker, author of the forthcoming Artisan Pretzels at Home, tracked down 8 of the nation’s best best.
The food-court staple gets an upgrade with Hawaiian pink salt and a fondue of gruyère, ale and truffle oil.
Chef Hans Röckenwagner, known as the “The Pretzel Prince,” stuffs pretzel croissants with bacon and gruyère.
A NEW TWIST ON PRETZELS
The classic ballpark snack will always have a place in our hearts. Our taste buds, however, are doing a secret happy dance over these tasty chef-made variations. Just in time for Oktoberfest, Andrea Slonecker, author of the forthcoming Artisan Pretzels at Home, tracked down 8 of the nation’s best.
Full of sliced beef and gooey American cheese, these salt-speckled pretzel pockets are a highlight of Reading Terminal Market.
A NEW TWIST ON PRETZELS
The classic ballpark snack will always have a place in our hearts. Our taste buds, however, are doing a secret happy dance over these tasty chef-made variations. Just in time for Oktoberfest, Andrea Slonecker, author of the forthcoming Artisan Pretzels at Home, tracked down 8 of the nation’s best best.
In chef/co-owner Jean-Georges Vongerichten’s kitchen, Executive Chef Dan Kluger pulverized sourdough pretzels to become a coating for fried calamari. Find out more here!
Über-creative chef Gabriel Rucker turns spaetzle nubbins into chewy pretzel pieces and serves them with crumbled sausage and seared pork loin.
Stay tuned as we share 6 more new twists on pretzels!
(Source: rachaelraymag.com)
Take a bite outta life! Recipes, party ideas, behind-the-scenes photos, cool finds and more from the Editors of Every Day with Rachael Ray magazine at rachaelraymag.com.
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