Hello everyone....
I went to a little european restaurant here in dayton, ohio and they made some great pork loin with a pretzel batter.
i've been dying to make it here at home, but i just can't figure out how to do it.
has anyone heard of a pretzel batter recipe?
and if you have, can you tell me where i might find it?
thanks so much!
From what I've read about pretzel batter, it is crushed pretzels and first you dip your meat into beaten eggs then dredge in crushed pretzels. I could be wrong, but that's what I read. :P
~Lisa
wow! this is new to me..I have never heard of using pretzel batter. sounds interesting! I would think the batter would be salty due to the pretzels.
kph
And, duh, I forgot to post where I saw the excerpt to pretzel batter,lol, here it is
http://www.thatsmyhome.com/chicken/pretzel-battered-chicken.htm
~Lisa
When I worked in Wolfgang Puck's Café, we had "pretzel rolls" that we used for some of the sandwiches. It sounded unusual to me, but they were delicious. Then, one night, a German guest noticed the rolls and ordered a sandwich on one. He said it was just like back home, so I guess it just seems unusual here, in the States.
P.S. Those rolls were particularly good for "Chicken Caesar" sandwiches, so if you happen to try making rolls out of a soft pretzel recipe, try mixing some creamy Caesar salad dressing (not the loose, clear kind from some brands) in with some cooked, pulled chicken, then put it onto a sandwich however you like it. I always liked it with lettuce, tomato, and a strip of bacon for each side.
Have fun with your pretzel batter!
go to cooks.com they have a few recipes for pretzelsOriginally Posted by kinnet
I use pizza dough to make mine. I use Fleishmann's pizza yeast and the recipe on the back. no proofing required. I've made pizza, pretzels and focaccia out of it. Any thin bread works great.
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