There are recipes on my Cook This list that I’ve been plotting for years but take forever to jump from that place where they’re a rough idea of how I think something might taste good and how I’ll make that happen. There are items on the list which are just the names of dishes I haven’t tried yet and want to learn more about. And there are recipes that make me kick myself every time I see them because how have we not made a good hearty tortilla soup here yet? And where is that Russian napoleon I’ve been promising you? But this here is none of the above. Exactly one month ago, someone emailed me (hi Angela!) and asked if I had ever made a German Sunken Apple Cake [which sounds even cooler in its native language: Versunkener Apfelkuchen] and I had barely finished reading the email before I had a new tab open because I had to immediately know what it was.
Guess what we’re making this weekend?
I have been obsessed with make soft pretzels at home since about 16 seconds after I learned that you could, 7 years ago. For something that looks so twisted, dark and complex, they’re actually simple to make, requiring only a basic bread dough (flour, water, salt and yeast), formed into pretzel knot (a rope with the ends twisted together, then folded back over itself), dipped briefly in a baking soda solution, salted, and baked until pretty. This is almost exactly the way they are made in southern Germany and surrounding pretzel-loving regions, save one bit: instead of a baking soda bath, the pretzels are dipped in a lye solution. Lye, as in the poison. As in the stuff used in oven cleaners, drain openers, the kind of thing you shouldn’t touch without a mask and latex gloves, the kind of thing no sane cook would bother with at home.
Nobody could mistake me for a person who moves quickly. I “run” at a treadmill speed that would never catch a thief, and barely these days, a preschooler on the loose. It took us 3.5 years, until two weeks ago, in fact, to finally put the kid’s toys away. We’ve been “redecorating” the living room for the better part of a year — we’ll probably put the pictures back up in a week or six; please, don’t rush us. Thus, it should surprise nobody that it’s taken me nearly four years to conquer the cake you see here, which sounds even worse if you consider that it was a special request from my own mother, as this was her favorite growing up.