Welcome

I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Friday, March 6, 2009

Let's Do The Twist

There is something so comforting about the smell of warm yeasty dough proofing in the kitchen. I remember when kneading dough was our daily way of muscle building. You did not need free weights back then, just a good deal of elbow grease and the pleasure derived from making something from scratch to serve to family and friends. This is a recipe the kids will have fun rolling up their sleeves for; let them twist their pretzels into whatever shapes that they like. They will still taste wonderful no matter what the shape and there will be plenty of smiles to go around for such a special time shared.


Soft Pretzels

1 pkg. dry yeast
1 1/4 c. warm water
2 tsp. salt
4-5 c. unsifted white flour
Approx. 1 tbsp. soft butter
4 tsp. baking soda
kosher salt

Dissolve yeast in 1/4 cup warm water. When foamy add rest of water. Mix 4 cups flour and salt in large bowl. Add dissolved yeast. Add enough flour to make a stiff dough. Knead 10 minutes or until dough feels elastic. Knead dough into a ball, place in a bowl and spread with butter. Cover with a dish towel. Let rise in warm place until doubled, about 45 minutes. Pinch off small ball of dough and roll between your hands to form a coil 20 inches long and 1/4 inch in diameter.
Form into a pretzel, wetting ends and pinching them together firmly. Form rest of dough the same way. Put baking soda in 4 cups of water in a pot and bring to a boil. Drop one pretzel at a time into boiling water and let boil 1 minute or until it floats. Remove and drain. Place drained pretzels on greased cookie sheet. Spread with coarse salt. Bake at 475 degrees for about 12 minutes or until golden brown.

4 comments:

Anonymous said...

I made your pretzels -- they turned out wonderfully! Had never tried before, but it was remarkably easy. 10x better than any manhattan street cart, that's for sure. Have you ever put anything savory or sweet in the dough? I'd be interested in trying parmesan cheese, cinnamon, dill, or brown sugar. Thanks for posting the recipe!

Julie said...

No I haven't but the possibilities are endless, I will have to experiment and post about my findings....thank you.

Sweetie Pie35 said...

I found your site while surfing on Foodbuzz, and I'm happy I did! What fun, and I love the title.

These pretzels look awesome, and I can't agree with you more about the smell of warm yeasty dough. Yum!!

Julie said...

Thank you SweetiePie it is nice to meet you. I hope you give these pretzels a try, you will be glad that you did.