Jeffrey Hamelman's Pretzel Recipe
- chouxchef Jun 26, 2007 03:58 PM
This is my first time ever posting here and it's already a request. I am looking for Jeffrey Hamelman's Pretzel Recipe from a Book called Bread: A Baker's Book of Techniques and Recipes. I looked everywhere but I can't get this book anywhere in Chicago - problem is, I really need to make a batch of soft pretzels.
Maybe someone could post it for me or tell me where I could find this recipe online!
Thank you so much,
If you can't find it try the pretzel recipe from Nancy Silverton's book "Breads from the La Brea Bakery." I know you can find in Chicago because I bought a copy at Borders.
The recipe is not simple and it requires a sourdough starter and food grade lye to get the proper browning. The pretzels I made were nothing short of amazing.
The book is very good assuming that you're not afraid of some experimentation. The pastry instructor from the Art Institute recommended the book to me because she says unlike most bread books that all of its recipes are very well researched.
I could try to describe her if it helps. To be honest before that day I didn't know the Art Institute had a culinary school. I didn't know that they had more than one pastry instructor till I read your post.
I met her at Sur La Table on Halsted. She noticed I was looking at bread baking books and suggested that I try the Nancy Silverton book which they didn't have but could be found next door at Borders. Not a great story but it was nice of her to help me out since the staff at that store seems in the dark.
If I recall correctly (this was maybe a year and a half ago) she had med. to long dark hair with curls. She was with a kid who I presume was her son. She seemed to really enjoy helping customers because she was speaking with a couple after she helped me out. I thought it was nice of her but got the feeling she REALLY enjoyed sharing her knowledge with others.
If I saw her again I would thank her for her advice. She was right on.