I have a deep relationship with soft pretzels.
As does cookbook author and Simply Recipes associate editor Carrie Havranek.
As, I am guessing, do many of you.
Alison Conklin
Carrie and I share something in common when it comes to pretzels our favorite version comes from Pennsylvania.
These trips always included at least one (maybe two) street vendor soft pretzels.
The sharp crunch of the salt.
Alison Conklin
Even the cheap mustard the vendors always gave for dipping.
It all feels very near and dear to my heart.
But enough about me.
Alison Conklin
that you might make at home without the price of a plane ticket.
And fourth in apple production?
Pennsylvania has also become something of a hotbed for star chefs and trendy restaurants.
Alison Conklin
Try Beet-Cured Salmon fromHigh Street on Marketor Braised Pork Cheek Tacos fromVictory Brewing Companyat your next party!
Let’s Hear From Carrie!
I could read you the names of tempting recipes all day.
Alison Conklin
Tell me about YOUR Pennsylvania.
I love how you describe it as a “place of opposites” in your introduction.
What do you mean, and how does this relate to the food of Pennsylvania?
Alison Conklin
We have cities with James Beard Award-winning chefs, many of whom have contributed recipes.
And then we’ve got tons of great mom and pop cafes and family-run restaurants.
The food, then, is both progressive and traditional, chef-driven and homey.
Alison Conklin
The best of Pennsylvania food manages to conjure those juxtapositions, but that’s not easy to pull off.
We haven’t gone haute, yet!
What is something about Pennsylvania cuisine that you want everyone to know?
Alison Conklin
It is more than cheesesteaks, pierogies, and pork products!
What are the major flavors of Pennsylvania?
The ingredients that you see come into play again and again?
Alison Conklin
Pork, cabbage, mushrooms, beets, and, quite honestly, Italian food.
Oh, and beer.
And, often, pork and beer together.
Alison Conklin
We have a strong craft beer culture here.
What are the three recipes from the book that you think capture the breadth of Pennsylvania cuisine the best?
Pennsylvania Mushroom Ramen, Pittsburgh Salad, and Shoo-Fly Pie.
Alison Conklin
Be honest: How many Philly cheesesteaks were eaten in pursuit of your recipe for it in the book?
Fewer than you think.
I actually ate more of them when I was writing about cheesesteaks forSerious Eatsseveral years ago!
Alison Conklin
What’s the most unexpected thing you ate while doing research for this book?
It was also one of the hardest things to photograph.
What recipe gave you the most challenge to get right, and you’re so proud that you did?
Alison Conklin
Oh, that’s easy.
The Chocolate Bread Pudding from Hershey.
What is that recipe for you?
Alison Conklin
The Indian Breakfast Bowl.
I could eat this for breakfast or lunch every day.
It’s not for everyone!
Alison Conklin
The Pittsburgh Salad is genius.
It’s salad with grilled chicken, French fries, and homemade ranch dressing on it.
I don’t ever have to choose between French fries or salad with this dish.
It’s all on one plate, on purpose!
Love Pretzels?
Here Are Some Other Salty Treats!
This one comes pretty close.
Reprinted with permission fromTasting Pennsylvaniaby Carrie Havranek (Farcountry Press, 2019).
Knead the dough, by hand or machine, until its smooth and soft, 5 to 7 minutes.
Flour the dough a little, place on a floured surface, and cover.
Let rest for 30 minutes.
Prepare a baking sheet with parchment or nonstick cooking spray.
Uncover the dough and divide it into eight equal pieces.
Let them rest, uncovered, for another 5 minutes.
Gently press the ends so they stay in place.
Reduce to a simmer.
They will puff up slightly in the water.
Transfer the pretzels to the prepared baking sheet and sprinkle with coarse sea salt.
Bake pretzels until golden brown, 8 to 10 minutes.
Remove from the oven and brush with the melted butter, using up all the butter.
These pretzels are best consumed while warm.
They can be reheated in the oven or frozen and defrosted later in a low oven.
Top with your favorite mustard, if desired.
