Here’s a new twist on an old favorite: pretzels warm from the oven. DIY bakers can make their own crunchy, chewy, savory, or sweet artisan pretzels with this collection of 50 recipes that imagines every way to shape, fill, and top them. Here are the traditional versions as well as novel creations such as Philly cheesesteak pretzel pockets and fried pretzel with cinnamon sugar. More substantial dishes like wild mushroom and chestnut pretzel stuffing, and pretzel bread pudding with caramel sauce elevate the humble pretzel to dinner-table fare as this tantalizing cookbook takes a cherished everyday snack to the next level of culinary creativity.

Recipes include:
Jalapeño-Cheddar Pretzel Bites
Pretzel Grilled Cheese
with Tomato-Basil Jam
Fried Pretzels with Cinnamon Sugar
Honey Wheat Pretzel Twists
Buttery Pretzel Crackers
Caramel-Chocolate-Pecan
Pretzel Wands

7 x 8 in; 128 pp;
18 color photographs, paper over board
Hardcover
April 2013

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.