Alright alright, I’ve heard you. Or rather heard your silence. Yes, it’s been a good long while since I’ve updated, but I have reason for that! It’s the beginning of senior year, probably one of the craziest, if not the craziest semesters I’ve ever had, plus I’ve been getting accustomed to my new job.
This doesn’t mean that I’ve been out of the kitchen though. On one of my first nights back at school I made some really simple pasta. Aka pasta with light olive oil for some sort of flavoring. And then during my job’s training my whole staff had to create part of a meal for the huge entire staff of 30+ people. Ok, so I was watching and facilitating that, so I wasn’t actually cooking, but I took pictures! So…yeah!
I’ve also journeyed out a bit with Chester, and he is fantastic. Love him, lots.
Just before leaving home I fulfilled one of the many things on my list of items to make over the summer, and since all the crazy rush with getting back to school and settling in, it has taken me forever to be able to post about it. But the wait is over. I give you, soft pretzels!
1 1/2 cups warm water (about 110 F)
2 tablespoons sugar
1 package (2 1/4 teaspoons) active dry yeast
3 ounces (6 tablespoons) unsalted butter, melted and cooled just slightly
2 1/2 teaspoons coarse salt
4 1/2 to 5 cups all-purpose flour
For the soda bath:
3 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
coarse sea salt
Proof the yeast in half a cup of lukewarm water and the sugar. In a bowl, place the flour (start with 4 1/2 cups, you’ll add the rest if necessary) and make a well in the center of it. Add the yeast, cooled butter and the rest of the water. Mix with a wooden spoon until the dough is not sticky, adding more flour if necessary. Let the dough rise for about an hour or until doubled in size. On a floured surface, roll the dough into long ropes, as thick or as thin as you want. Shape the dough with the traditional pretzel shape.
Boil the pretzels in the soda bath for about 30 seconds each. Place them on a baking sheet, brush them with egg wash and sprinkle them with salt. Bake the pretzels for 15 to 20 minutes, until golden brown.
Taken and adapted from: Baking Powders
They are fantastic. My dad and I ate a whole bunch, packed a few for the plane ride, and even gave some to my friend who would go to my house and play with my cat, cause he needs some lovin little kitty.