Help Desk
Rick Paulus | April 26, 2012
When you think of the pretzel, there's not a whole lot to it. They're pieces of knotted dough, baked with loads of salt on them, sold for next-to-nothing at movies, sporting events or other spectator-friendly areas where one wants to walk (or sit)-and-much. They are also occasionally served with mustard. But, that's your grandpa's pretzel. Nowadays, pretzels are showing up all over the place, most popularly in bun-form, but sometimes even in the occasional dessert. So today, on National Pretzel Day, we celebrate with a gallery of L.A.'s best use of the salty dough.
[Munster and Ossau-iraty on a speck-wrapped pretzel roll from last year's Grilled Cheese Invitational. Photo by Flickr user kelly bone.]
[Mendocino Farms' French Onion Soup Melt, with smoked Gouda, Fontina, cave-aged Gruyere, and caramelized onions, all on a Dolce Forno pretzel roll. Photo by Flickr user kelly bone.]
[Pretzel ice cream, mustard meringue, stout fritter, and chocolate from pop up event Wolvesmouth. Photo by Flickr user djjewelz.]
[Flickr user Philip Fibiger tries to recreate the pretzel buns from Culver City's Rockenwagner in his own kitchen.]
A chocolate-covered pretzel in a box of goodies from Sweet E's Bake Shop. Photo by Flickr user Muy Yum.]
[An heirloom tomato and fresh mozzarella sandwich, served on a pretzel bun, from Culver City's Platine. Photo by Flickr user MuyYum.]
[A Mickey Mouse pretzel from Disneyland. Photo by Flickr user akseabird.]
[All beef patty on a pretzel bun, from Hole in the Wall Burger Joint. Photo by Flickr user Daremoshiranai.]
Original Article Posted on KCET
