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Pretzel-palooza

A 12-ounce sirloin hamburger topped with bacon, mushrooms,

A 12-ounce sirloin hamburger topped with bacon, mushrooms, onions, Muenster and Swiss cheese is served on homemade pretzel bread at The Village Lanterne restaurant in Lindenhurst. (Feb. 24, 2012) Photo Credit: Doug Young

Once the province of baseball stadiums and Manhattan street vendors, soft pretzels are taking center stage at restaurants across Long Island. Joan Reminick looks into the trend’s origins, and finds a dozen eateries where you can take part. Click here to read the story.

Want to make pretzels at home? It’s not too difficult, if you follow Lauren Chattman’s recipe.

Burger on a pretzel roll at the Village Lanterne in Lindenhurst

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