In the Kitchen With: Meike Peters’ Pretzel Buns and Obatzda – Design*Sponge

Fall is a big cookbook season, and this year’s new releases are a very strong bunch. We’ve already seen Small Victories by Julia Turshen, Victuals by Ronni Lundy, and this week we welcome a sneak preview from Eat in My Kitchen by Meike Peters. Meike’s food combines the vibrant colors and flavors of her German home as well as her Maltese home-away-from-home. Her Pretzel Buns from the book are perfect examples. They are based on a German recipe, but use Maltese salt. As a bonus recipe, Meike has included a recipe for Obatzda, a Bavarian Camembert spread which you can use to fill these pretzel buns for a savory treat. See another recipe by Meike in our archives here. —Kristina


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