Traditional pretzels with horseradish mustard dip from Gabriel Kreuther: The Spirit of Alsace, A Cookbook (page 35) by Gabriel Kreuther and Michael Ruhlman

  • sour cream
  • horseradish
  • Dijon mustard
  • all-purpose flour
  • fleur de sel
  • fresh yeast
  • food grade lye
  • EYB Comments

    Can substitute active dry yeast for fresh yeast, coarse salt of your choice for fleur de sel, and baking soda and egg yolks for food grade lye.

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

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

  • Eat Your Books

    Can substitute active dry yeast for fresh yeast, coarse salt of your choice for fleur de sel, and baking soda and egg yolks for food grade lye.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.