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Although Almondine refers to them as pretzels, they look more like rolls or buns. Perhaps they ought to be named callipygian pretzels. Regardless of their sobriquet, however, one has to call them delicious.
The Pretzels with Cheese ($3.25 apiece) are topped with Gruyère along with sesame and poppy seeds, and even contain a bit of cheese in the center. Warm, soft, and tasty, they constitute the perfect nosh. Be warned, however, that one pretzel usually leads to another.
These delectable snacks were introduced here by Almondine's first head baker, Roger Gural, whose impressive credentials also include principal positions at Bouley Bakery, Amy's Bread, as well as Thomas Keller's Bouchon Bakery. He currently teaches at his alma mater, The French Culinary Institute, from which he earned Le Diplome de Boulanger in 1998.
Almondine
85 Water Street (near Main St), DUMBO, Brooklyn
(718) 797-5026
http://www.almondinebakery.com/
By train: A,C to High Street; F to York Street
By bus: B25 to Main Street
Please click on the image above for a larger view of the menu.
Comestiblab: The word pretzel comes from the (rhyming) German word Brezel; originally from the Latin brachiatus, branched (like arms), from brachium, arm. According to legend, a monk created the knotted biscuit in the shape of arms folded in prayer.
Oh YUM!!
Those look so good!
Posted by: Catalina | 30 December 2009 at 11:06 AM
those pretzels look great! i wish this bakery was in New Jersey! you know, you cannot get a really good pretzel anywhere. the last good pretzel i had was in Vienna a few years ago - there they serve them in taverns while you are perusing the menu.
Posted by: Terry | 24 December 2008 at 09:01 PM
I'll have to check out Wallsé. Thanks for the tip, yaokui!
Posted by: Comestiblog | 03 December 2008 at 10:16 PM
wow....didn't know about this place. I must go! really nice! i actually like the bread/pastries at Wallse too. have you tried it there?
Posted by: yaokui | 03 December 2008 at 07:57 PM
I wonder.... do they deliver to Arizona??? So LOVE hot pretzels...ZOMG!
Posted by: Heather | 01 December 2008 at 09:28 PM
Hi Denise. It's a Napa Valley thing as well. Roger Gural's recipe reportedly originated at the CIA at Greystone in St. Helena, California.
Posted by: Comestiblog | 14 November 2008 at 12:19 PM
WOW! These guys look terrific ... I wonder if it is just a New York thing?
Denie
http://WineFoodPairing.blogspot.com
Posted by: Denise Clarke | 12 November 2008 at 11:46 AM
Almondine has wonderful pastries and ice cream in addition to their marvelous breads. You'll not be disappointed! Thanks for the comments, Chef E and doggybloggy.
Posted by: Comestiblog | 11 November 2008 at 02:54 PM
thats one mighty fine 'pretzel'
Posted by: doggybloggy | 11 November 2008 at 12:51 PM
I will have to check this place out, because that looks darn good!
Posted by: Chef E | 11 November 2008 at 11:12 AM