The Larder homemade soft pretzels

When I was first out of college, I spent exactly $.85 on breakfast each morning. On my way to work, I’d stop at the food truck parked outside the front door of the building and order a small coffee with cream and a soft pretzel. I’d hand over a short stack of quarters and dimes and get a brown paper sack with my order tucked neatly inside.

By the time I got to my desk, the pretzel would be slightly warm from the coffee and ready to shed large grains of salt all over my keyboard. I loved the ritual of starting my day that way.

Pretzels, whether hard or soft, have long been a staple in my life. When I was young, skinny pretzel sticks were the first solid food my sister and I would be allowed to have after a bought of stomach flu. Throughout high school, I bought those terrible, long-frozen-and-defrosted Super Pretzels from the cafeteria as an afterschool snack. And during college, my roommates and I would devour large bags of crunchy mini-twists during our study sessions, thinking them a healthier snack than the potato chips we truly craved. MORE


The Milky Way

Grappling with a pastry genius


The Momofuku Milk Bar cookbook by Christina Tosi is the most frustrating and ridiculous book I have ever tried to bake from. It is also one of the most brilliant. I pulled it off the shelf for the first time 10 days ago to attempt Tosi’s famous crack pie, which is supposedly so sugary that people start trembling after a few bites and so delicious that they keep right on eating. (The pie, a souped-up version of the classic Southern chess pie, retails for $44 at the Milk Bar bakery in New York City.)

I soon discovered that a key ingredient – freeze-dried corn – had to be mail-ordered. As I waited for that to arrive (I’m waiting still), I also discovered that once you’ve opened this book, it is hard to close. Milk Bar isn’t just another pretty collection of cobbler and cookie recipes. Tosi’s garishly colored confections range from the unusual to the demented, and they marry premium ingredients, like Plugra butter, to American junk food, like Cap’n Crunch. This is the only baking book on the planet that will show you how to make a Fruity Pebbles marshmallow cookie and a Saltine panna cotta. MORE