Homemade Pretzels 2015 — photo 38 of 53: Four Philly Cheesesteak Pretzel Pockets from the cookbook Pretzel Making at Home by Portland-based chef Andrea Slonecker. After rolling out a portion of pretzel dough to about eight inches round and placing a small pile of roast beef and cheese on the dough, I moistened the edges of the dough with a bit of water, folded it over until the edges met, and then used a fork to press the edges together. Here, the pretzel pockets are sitting on a flour-dusted baking pan to rise for an hour or two. November 2015. Camera used: Olympus OM-D E-M5 with Panasonic Lumix 12-35mm f/2.8 zoom lens.
For further details about the story behind this photo, see the related article Roast Beef Pretzel Pockets.
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