By: Danya Weiner
The Jewish holiday of Passover (the one where you can’t eat bread) is near, and I’m craving carbs now more than ever. I’m already addicted to carbs, so take them away from me for a week and I go into overload two weeks ahead of time. Unfortunately I am aware of the empty calories related to this love of mine, and therefore I try to be careful to precisely determine if the carbs I’m eating are worth it. Pretzels in all forms are considered worth it.
In the past few weeks I’ve come across several recipes for homemade pretzels that looked enticing. I’ve never tried making pretzels at home for a valid reason-I was once shooting a cookbook with a chef who told me that “real” pretzels are boiled in water mixed with a small amount of sodium hydroxide (the stuff I use to unclog my sink). The recipes I’d been looking at recently didn’t include the toxic stuff, so I gave it a second thought and made my first batch of pretzels.
I can’t say that the first time...
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