So what's the latest word on pretzels? Thoughout the 80s and 90s we heard they were good for you because they were low fat. Then we heard they might not be the best snack for you. And then companies started putting the "no cholesterol" stamp on packages. Are they a good snack or not?
October is National Pretzel Month, and whether you like the little sticks plain or the big soft ones with mustard on top, celebrate with a bag today. Does anyone here make their own pretzels? It's one of those things I've just never thought of doing.
When I was a kid I use to eat the long pretzel rods and pretend they were cigars.
Cheese Course: Brebis Pardou
A transcendent summer tomato salad
Sliced bread turns 80 today
Reader Comments (Page 1 of 1)
10-03-2007 @ 10:50AM
jsmylie said...
"When I was a kid I use to eat the long pretzel rods and pretend they were cigars."
Hey, I'm about to turn 24 and I STILL do that.
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10-03-2007 @ 2:04PM
zero said...
holy shit thank you for telling me that it was generic food month for the fourth time this week
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10-03-2007 @ 6:56PM
LM said...
I have always been a pretzel fan, good for one or not. My new favorites are the Pretzel Slims from Trader Joe's. Though they are a tad bit salty (I scrape some of the salt off) they are the best tasting pretzels I've come across for a while. And with a little peanut butter on them they are heaven. If you are looking for healthier pretzels, Paul Newman's are made with better grains and really good too.
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10-04-2007 @ 5:54AM
Marianna said...
Having just returned from six months in Germany where soft pretzels are the equivalent of the bagel, I had to learn how to make them. They're just a simple yeast dough, the two rises are pretty short, and if you "laugen" them (don't know the English word, boil in baking soda water) and brush them with eggwhites, they look very professional. My tip would be that after they are shaped and rise for the second time, stretch them before they are put into the boiling water. Their natural shape after rising is very puffy and kinda silly looking, but if you stretch the holes out a bit before boiling them, they look a lot more like the ones I had in Germany.
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10-04-2007 @ 10:09AM
Julie said...
Have I got the perfect fall dip for you to dunk those pretzels in. You will not believe how good this "Pumpkin Dip" tastes. Get the recipe here:
http://noshtalgia.blogspot.com/2007/10/appleumpkin-time.html
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