Salty pretzels

by | Sep 11, 2020 | Breads, buns & biscuits

Pretzels have been with us for centuries. Opinions differ about the pretzel’s origin, as well as the origin of the name. Some assume that the Catholic Church played a leading role in the early history of the pretzel because pretzels, made of a simple mixture of water, flour and salt, were an ideal food to consume during Lent, when all types of meat, dairy and eggs were prohibited.

Pretzels are usually parboiled in a mixture of water and baking soda that gives them their traditional skin and flavor. First time I made pretzels in the traditional way, but I found them too chewy. Since then I leave out this step and just simply bake the pretzels.

However, if you want to follow tradition, before baking add 50 grams / 1/4 cup of baking soda to a large pot of water, and bring to a rolling boil. Boil each pretzel for 30 seconds per side, then place them on baking sheets.

Salty pretzels
Salty pretzels – photo:
To read the recipe, become a member or log in.
Log in Join Now


Hungarian cottage cheese

This is what Hungarian túró looks like

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.

Wish list

If you are looking for a Hungarian recipe that hasn't been published on this website yet, let me know, and I'll do my best to post it.

Metric system vs cup

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.

Pin It on Pinterest