Crawl your way through the best bakeries of Portland and beyond!
One of my favorite stories about my brother when he was little was one day the kindergarten teacher asked him what he wanted to be when he grew up.
He proudly responded “a firefighter! … or a dog!” Adorable, right?
I feel like I’ve always had a large number of various career aspirations (though I don’t think I ever wanted to be an animal…). Some of the odd ones include architect and musician, definite no-go’s since I’m pretty artistically challenged.
Who doesn’t love pretzels? Okay, those super hard pretzels that kind of taste like cardboard, no one likes that. But what about those warm and fresh from the oven, fluffy pretzels topped with large pieces of rock salt? Who can say no to that?
I basically lived off of pretzels the size of my head the summer we went to Munich.
Oregon Culinary Institute graduate Andrea Slonecker agreed and traveled the world, researched the regional varieties, learned the history of pretzels and tested hundreds of recipes.
Her end result is her newly released cookbook, Pretzel Making at Home, filled with over 50 recipes, including various different pretzel shapes and numerous dips and sauces to complement your pretzels.