Golden, soft and beautifully shaped, round pretzels are simple to make at home, yet look like something straight from a bakery window. Unlike the hard, crunchy pretzels you might know, these are tender inside with a slightly crisp crust, finished with a scattering of poppy or sesame seeds. The shaping might look intricate at first, but once you try it, the twisting motion feels natural – and the result is a tray of irresistible, freshly baked pretzels.
You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.
In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.
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