When I first visited Germany, I couldn't believe it: there was my pretzel bread, on literally every corner bakery, in different shapes and sizes. I ate very little else and on the plane on my recent trip, planned to do the same. And there it was, just as before, even in the airport. Germany did not disappoint.
For many of the parties Kim and I have done, I have made a pretzel roll recipe from a 1992 Gourmet Magazine recipe. I make them half the size reccommended in the original recipe and fill the warm rolls with the best sharp cheddar I can get my hands on and a dab of Branston Pickle, an English condiment that is black and vinegary and perfect with cheddar. They are very very popular. As a matter of fact, it was these that causes a fellow Corralenos to ask if I would do a party for him. It had never crossed my mind and was the germ of an idea that started the partnership between myself and Kim. The only thing I don't do in the recipe is include celery seeds-- I don't want any flavor distractions from the bread!
The Best Pretzel Rolls