Pretzel Problems Solved
My good friend Neva came to me with a very serious problem the other week. She had made homemade pretzels, but couldn't find anything good enough to dip them in! She she wrote me with a "Challenge!" and this video to explain exactly how she was saying it in her head. Hilarious!
So my darling Neva, I bring to you my soft pretzel recipe and a delicious garlic (since I KNOW you love it) mustard sauce. Delicious!
Did you all watch the Cosby show growing up? Had you seen this episode, I had not, but loved watching it.
What's your favorite thing to dip soft pretzels in??
Garlicky Dijon Mayo
1 teaspoon rice vinegar
1 large garlic clove, minced
3 tablespoons mayo (or sub greek yogurt, it was delicious!)
1 1/2 teaspoons whole-grain Dijon mustard
1 teaspoon chopped fresh parsley
Combine vinegar and garlic in a small bowl; let stand 5 minutes. Stir in mayonnaise, mustard, and parsley. Set aside.
Whole Wheat Soft Pretzels
INGREDIENTS:
1 tsp active dry yeast
Pinch of sugar
1/3 cup warm water (110 degrees)
1/2 cup bread flour
3/4 cup whole wheat flour
2 Tbs white sugar
1/4 tsp salt
1 tbsp canola oil
3 tbsp baking soda
1 cup hot water (as hot as your tap can get)
Sea salt or whatever other toppings you want
DIRECTIONS:
Dissolve yeast into water with a pinch of sugar, let stand 10 minutes, until the mixture is creamy colored. Mix the yeast mixture with flour, sugar, salt and canola oil, and knead until combined (a few minutes, not even 5). Let the dough rise in a greased bowl until doubled in size, about 1 hour. (We keep our place kinda cold (65) so I normally turn the oven on for a minute then turn it off and stick the bread in there to rise... otherwise it would take foreeeeeeeever to rise)
Preheat the oven to 425 degrees. When the dough has risen, pinch off a handful and roll it out into a long strand. Set aside. Repeat with the rest of the dough, about 6 times. Once all the strands are rolled out, pick up the first one and stretch it out again (the gluten will have relaxed and it should stretch further now). Twist it into a pretzel shape and place it on a baking sheet lined with silipat or cooking spray. Repeat with the rest of the strands.
Dissolve baking soda into hot water and stir until dissolved. Quickly dip each rolled pretzel into the mixture and place it back on the baking sheet. Sprinkle all the pretzels with sea salt, to your preference. Bake for about 8 minutes, until pretzels have browned. (Mine took 8 minutes then I dropped the temperature to 350 for an additional 4-5 minutes)
So my darling Neva, I bring to you my soft pretzel recipe and a delicious garlic (since I KNOW you love it) mustard sauce. Delicious!
Did you all watch the Cosby show growing up? Had you seen this episode, I had not, but loved watching it.
What's your favorite thing to dip soft pretzels in??
Garlicky Dijon Mayo
1 teaspoon rice vinegar
1 large garlic clove, minced
3 tablespoons mayo (or sub greek yogurt, it was delicious!)
1 1/2 teaspoons whole-grain Dijon mustard
1 teaspoon chopped fresh parsley
Combine vinegar and garlic in a small bowl; let stand 5 minutes. Stir in mayonnaise, mustard, and parsley. Set aside.
Whole Wheat Soft Pretzels
INGREDIENTS:
1 tsp active dry yeast
Pinch of sugar
1/3 cup warm water (110 degrees)
1/2 cup bread flour
3/4 cup whole wheat flour
2 Tbs white sugar
1/4 tsp salt
1 tbsp canola oil
3 tbsp baking soda
1 cup hot water (as hot as your tap can get)
Sea salt or whatever other toppings you want
DIRECTIONS:
Dissolve yeast into water with a pinch of sugar, let stand 10 minutes, until the mixture is creamy colored. Mix the yeast mixture with flour, sugar, salt and canola oil, and knead until combined (a few minutes, not even 5). Let the dough rise in a greased bowl until doubled in size, about 1 hour. (We keep our place kinda cold (65) so I normally turn the oven on for a minute then turn it off and stick the bread in there to rise... otherwise it would take foreeeeeeeever to rise)
Preheat the oven to 425 degrees. When the dough has risen, pinch off a handful and roll it out into a long strand. Set aside. Repeat with the rest of the dough, about 6 times. Once all the strands are rolled out, pick up the first one and stretch it out again (the gluten will have relaxed and it should stretch further now). Twist it into a pretzel shape and place it on a baking sheet lined with silipat or cooking spray. Repeat with the rest of the strands.
Dissolve baking soda into hot water and stir until dissolved. Quickly dip each rolled pretzel into the mixture and place it back on the baking sheet. Sprinkle all the pretzels with sea salt, to your preference. Bake for about 8 minutes, until pretzels have browned. (Mine took 8 minutes then I dropped the temperature to 350 for an additional 4-5 minutes)
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5 chews:
i loved the cosby show when I was growing up. Hilarious. And yum!
Yeehaw!!! I'm so excited to try this. I made pretzels last weekend so the timing's perfect. Now I feel more like this:
http://www.youtube.com/watch?v=_CLE_SeGjL0&feature=relatedThanks, sweetie! :)
HAHAH I've seen that one! Too funny! Hope you like the dipping sauce!
I want to eat them all and that garlicky dijon mayo is calling my name. Seriously amazing!! :)
Yeah I might have eaten the whole batch in one sitting LOL :)
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