Because so many of our desserts for the restaurants are plated and served by a surly kitchen of 99.9 percent men, we wanted to come up with a deep, malted, surly crunch. This pretzel crunch straddles the line between savory and sweet. Toss this into some Chex Mix on Super Bowl Sunday, or serve it solo in a bowl at your next cocktail party.
Recipe information
Yield
Makes about 250 g (2 cups)
Ingredients
100 g mini pretzels about [1/4 (16-ounce) bag (2 cups)]
60 g light brown sugar (1/4 cup tightly packed)
25 g sugar (2 tablespoons)
20 g milk powder (1/4 cup)
10 g malt powder (1 tablespoon)
100 g butter, melted (7 tablespoons)
Preparation
Step 1
Follow the procedure for the cornflake crunch, substituting the pretzels for the cornflakes and adding the malt powder along with the sugar and milk powder.
Notes
Step 2
In a pinch, substitute flour for malt powder, but part of the malty depth will be lost.
Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.
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