Sunday, November 11, 2012

June 9- Hot buttery soft pretzels


16 Pretzels

For the dough:
5 cups flour
1 tsp sea salt
2 tsp sugar
4 1/2 tsp yeast
2 c warm water

For the Topping:
1 c warm water
2 TB baking soda
vegetable oil for greasing the sheet pan
coarse sea salt, for sprinkling
3 TB butter, melted

  1. Combine all the dough ingredients in the bowl of a stand mixer, and mix with the paddle attachment until somewhat combined (or just mix by hand with a wooden spoon). Change to the dough hook and knead on medium low for 5 minutes. The dough should feel soft and smooth, not sticky to the touch.
  2. Lightly dust the dough with flour, then place in a ziploc bag and let the dough rise for 30 minutes.
  3. Preheat the oven to 450 degrees F, and lightly grease a baking sheet with vegetable oil. You could also do parchment paper if you can find one that's rated high enough (most parchment papers I've seen only go up to 420 degrees F).
  4. Remove the dough from the bag and place onto a lightly oiled countertop. Divide the dough into 8 pieces (just cut it with a knife).
  5. Whisk to combine the warm water and baking soda and cook in the microwave for 1 minute. FYI it's not going to dissolve completely, and that's okay.
  6. Roll each of the eight pieces into a long rope, and shape each one into a pretzel.
  7. Dip each pretzel into the soda wash and place onto the greased baking sheet. Sprinkle with coarse sea salt, then let them rest for 10 minutes.
  8. Bake for 9 to 10 minutes until the pretzels are golden brown. Brush the pretzels with the melted butter while they are hot out of the oven, so the bread can soak up all the buttery goodness. Mmm.

June 8- Honey Roasted Potatoes




1 lb red potatoes, quartered
2 TB diced onion
2 TB butter, melted
1 TB honey
1 tsp dry mustard
1 pinch salt
1 pinch ground black pepper

Preheat oven to 375. Lightly coat an 11x7 inch baking dish with nonstick cooking spray. Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper, drizzle over potatoes and onion.Bake for 35 minutes or until tender, stirring halfway through the cooking time. 

Note: I double the sauce