Pletzels from Modern Jewish Cooking: Recipes & Customs for Today's Kitchen (page 242) by Leah Koenig

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chopped chicken liver; Vegetarian chopped "liver"; 20 cloves of garlic borscht; Apple cider-braised chicken; Salmon-dill cream cheese; 20 cloves of garlic borscht (dairy-free)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ricki on June 20, 2023

    Used the recipe's method and topping ingredients on nearly a pound of sourdough pizza dough from the Cheeseboard. Rolled the dough to ¼" to fill a quarter sheet pan -- the pletzel of my childhood was always thin and a bit chewy. Excellent!

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