Food for Friends

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Soft Yummy Pretzels

June25

PretzelsPretzels were invented by monks in the 5th or 6th century and given as rewards for children that did their chores well. They are supposed to resemble a person with their hands in prayer.  Personally I think they look like little “hugs” and they are delicious.  This is the traditional German soft pretzel recipe, served with spicy mustard on the side and a very very cold beer.  I would make a double batch if I were you… This is the best and most sinful batch of pretzels ever concocted.  Ask Peter, he ate them all :0)

Ingredients:

  • 1 package of active dry yeast
  • 1 cup of warm water (like 110° F)
  • 2 tbsp of vegetable oil
  • 1 tbsp sugar
  • 2 1/2 or 3 cups of all purpose flour
  • 1/3 cup baking soda
  • 6 cups of water
  • Coarse salt (I like using kosher salt)
  • Good mustard

Process:

Mix yeast and warm water in a big bowl or the bowl of a mixer.  Let it foam for a bit then add the oil, sugar and 1 1/2 cups of flour.  Beat until the batter is smooth and little by little add another cup of flour while you beat it with a wooden spoon or with the mixer in medium using the kneading attachment.

If kneading by hand, turn the dough into a floured surface and knead until very smooth and satiny (about 5-7 minutes of vigorous kneading).  If using mixer, knead on medium or medium-fast for a few minutes until smooth and the dough completely detaches from the sides and is all in one nice lump.  It will stick to the paddle, and you may need to scrape it down a couple times, but after a few minutes you should have a nice dough.

Place the dough in a greased bowl (I grease it with a little vegetable oil and I love using my wooden bowl, always the same one for rising dough).  Turn the dough to make sure it’s coated with oil on both sides and cover with plastic wrap.  Let it rise in a warm spot until it doubles in size (takes about one hour, or less if it’s really hot outside).  When it’s done rising, punch it down and knead it a few times on a floured surface to get the airbubbles out.

Pretzel risingCut dough into 12 equal pieces for large pretzels or 18 smaller pieces for smaller pretzels (I like smaller ones personally).  Work with one lump of dough at a time and keep the rest covered with the plastic.  Roll the dough into a rope about 1/2 inch thick, shape into a pretzel and put it on a greased baking sheet.  Repeat for all the pretzels.  You will need two baking sheets at least and don’t put them too close together.

Let the pretzels rise for another 25 minutes or so until they’re all puffed up.  You don’t need to cover them for this step.  Then, towards the end of the second rising, get the baking soda and water to a rolling boil.  Using a slotted spoon, lower the pretzels into the pot, one by one and boil for 10 seconds on each side.  Drain them a bit and put back on the baking sheet.  As they dry a little bit, sprinkle salt to taste over them.  Finally, when they’re all boiled, place in a 425°F oven for 12-15 minutes until golden brown.  Serve warm right out of the oven with a chilled beer and a bit of mustard to dip them in.

Notes:

Basket of PretzelsPretzels were invented by monks in the 5th or 6th century and given as rewards for children that did their chores well. They are supposed to resemble a person with their hands in prayer.  Personally I think they look like little “hugs” and they are delicious.

You can change the topping of the pretzels and instead of coarse salt, sprinkle a mixture of sugar and cinnamon for a sweet pretzel, top with grated parmesan cheese for a cheesy pretzel or chop little bits of jalapeño chiles in the dough for a spicy pretzel.  The possibilities are endless.

posted under Appetizers, Bread, Desserts, Sides

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Here are the recipes finally. This is something I have been wanting to do for a long time and never got around to it. Some of you know that I love cooking and experimenting in the kitchen. There is a certain alchemy that has to happen in order to have the ingredients turn into delicious creations. There is no real secret behind it, just lots of fresh ingredients, time and patience to try things out and some creativity.

Not everything I make turns out perfect on the first try. Most of the time, even when I follow recipes carefully, there are some adjustments that have to be made in order to make it exactly the way I like it. In some cases recipes have failed miserably and a last-minute plan B has been tackled, and in other cases I had to toss the first batch of something and repeat the steps until it works out.

I hope these recipes bring a lot of magic to your meals, just as they have brought magic to mine. They have all been thoroughly tested and I will never post something I have not made myself. Some adjustments may have to be made for dietary preferences or limitations. Feel free to email me or drop me a note if you have any questions.