(photo credit: PASCALE PEREZ-RUBIN)
A few weeks ago, I received a request from a reader for a recipe for pretzels, or what Israelis call “beigeleh”. I was about to send her a few of my favorite recipes when I realized that these would in fact be perfect for my weekly food column.
I can’t imagine there are many people around who don’t love pretzels, whether they are soft or hard, covered with salt or poppy seeds. Some people eat them with sour cream, vegetables and even lox.
There are lots of different kinds of pretzels. Romanian pretzels are small and hard and are covered with sesame seeds. The only downside I know to eating a pretzel is it just makes you want to eat another one and then another one….
Jerusalem pretzels come in a few shapes and sizes. When you buy a Jerusalem pretzel on the streets of the city, many times it comes with a little pouch of aromatic za’atar that you can dip the bread into.
Below you’ll find four recipes for different pretzels, as well as few tips for preparing these yummy treats.
Join Jerusalem Post Premium Plus now for just $5 and upgrade your experience with an ads-free website and exclusive content. Click here>>