Homemade Soft Pretzels

Recipe courtesy Alton Brown, 2007

Prep Time: 30 min

Inactive Prep Time: 1 hr 0 min

Cook Time:

25 min

Level: Intermediate

Serves: 8 pretzels

Ingredients

• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt

Directions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Printed from FoodNetwork.com on Sat Jan 30 2010

© 2010 Scripps Networks, LLC. All Rights Reserved

Hats Off to January

I finally got a pic of my hat, and finalized the WIP~
Ta-DA!


This was so easy, I’m already thinking I’ll make the girls each one. I’ve started a 2nd one tonight, while Hunters blanket is drying, and will send his Birthday Blanket out when the first of 3 hats is completed.


I feel like I’m running the gauntlet,  as each time I begin a Gift project, my time is already run short~ I’ll keep plurking along until they are done,  and we’ll begin all over again.  The hourglass keeps spinning…

back to knittin~check ya laters!

SUSTAINABLE YOUTH GIVEAWAY « Gorgeously Green

There’s a Giveaway at Gorgeously Green, and I thought, “why not give it a go?” Can’t hurt to try, and I could use a boost to make me feel good about being a responsible Greenie, while striving to use products that are GOOD for you, not just convenient.

SUSTAINABLE YOUTH GIVEAWAY « Gorgeously Green.
via SUSTAINABLE YOUTH GIVEAWAY « Gorgeously Green.

Now, if I can just get Sophie to find safe dog care products, so our Igor can go “green”


Updates on the rain in California:

~Sis says they closed down I-80 yesterday, a 20-car pileup in the snow at Cisco Grove…the Sierras are getting pounded, which is good for the Ski resorts, and means more water for the usually parched Valley.

~Jessica Watson weathers another storm on her way to becoming the youngest person to sail around the world~

Jessicawatson.com.au


Time to call it a day~ my weekend lineup includes much knitting time, and hopefully wrapping up the Mary Jane’s Hat~

Super Bowl Recipe Blitz Continues : Spinach Artichoke Dip

Spinach Artichoke Dip

• 1 can Artichoke hearts
• 1/2 cup chopped frozen spinach, thawed
• 8 oz. cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 2-4 cloves of garlic, minced
• red pepper flakes, salt and pepper, to taste

Place the spinach and artichoke hearts in a saucepan, with enough liquid to just cover. Bring to a boil, reduce heat and simmer for 10 minutes or until tender. Drain.

In a separate saucepan, saute garlic in olive oil until the garlic is just translucent. Add the cream cheese and stir to a paste. Add the spinach, artichoke and seasonings, mixing well.

Pour dip into a serving bowl in the middle of a serving tray, then arrange corn chips, toasted garlic rye cocktail slices  and crackers around.  Then step away from the platter before you are flattened by the stampede!

Planning Ahead for the Super Bowl.... Sausage-Cheese Balls

DH and I began thinking about what we'll be serving this year for Super Bowl Sunday.
Here's the line-up:

Sausage Cheese Balls
Spinach Artichoke Dip
Antipasto deli tray
Assorted cocktail toasts, crackers and chips

Sausage Cheese Balls

Betty Crocker and Bisquick® present:
Sausage-Cheese Balls

Prep Time: 20 min
Total Time: 45 min
Makes: About 8 1/2 dozen cheese balls

3 cups Original Bisquick® mix
1 pound bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves, crushed
1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes

1. Heat oven to 350ºF. Lightly grease bottom and sides of  cake pan or cookie sheet.

2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.

3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

High Altitude (3500-6500 ft) Heat oven to 375ºF. Decrease Bisquick to 2 1/2 cups; stir in 1/2 cup Gold Medal® all-purpose flour. Bake 25 to 30 minutes.

Do-Ahead Tip

Want to make these Yummy cheese balls ahead? You can:

~ Cover and refrigerate unbaked balls up to 24 hours. Bake as directed.
~ Cover and freeze unbaked balls up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 25 to 30 minutes or until brown.

~ Bake as directed; cover and freeze up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 10 to 12 minutes or until heated through.

~Bake as directed; cover and freeze up to 1 month. Place 6 frozen balls on microwavable plate. Loosely cover with waxed paper. Microwave on High 45 seconds to 1 minute or until heated through.

The best part, you don't need to cook the sausage before using it when making this recipe!

Enjoy!

Baba Ganoush

Baba Ganoush

Adapted from David Lebovitz

3 medium-sized eggplants

1/2 cup tahini (roasted sesame paste)

1 1/4 teaspoons coarse salt

3 tablespoons freshly-squeezed lemon juice

3 cloves garlic, peeled and smashed

1/8 teaspoon chile powder

a pinch or two of cummin

1 tablespoon olive oil

a half bunch picked flat-leaf parsley or cilantro leave

Directions:

- Preheat the oven to 375F.

- Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.)

- Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.

- Remove from oven and let cool.

- Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.

- Taste, and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving. Serve with crackers, veggies or toasted pita chips.

Storage: Baba Ganoush can be made and refrigerated for up to five days prior to serving.

Please visit A Dash of Sass for more great recipes! 

Lentil Soup with Spinach and Sausage

I found this recipe while searching for Baba Ganoush

Progresso makes a good Lentil soup, in a pinch. We're definitely going to try this!

Lentil Soup with Spinach and Sausage
1 pound light (reduced-fat) polish kielbasa
1 medium white onion, diced
1 package (8 oz.) white button mushrooms, sliced
1 package (8 oz.) cremini or baby bella mushrooms, sliced
2-3 cloves garlic, minced
6 cups chicken broth
1 pound dried lentils, picked over and rinsed
2 8 oz. bags of fresh baby spinach
1/2 teaspoon ground thyme (or a few sprigs of fresh thyme)
2-3 bay leaves
Coarse salt and pepper
Olive oil
Directions:
- Heat a dutch oven or large pot over medium heat. Slice the kielbasa in 1/2 inch thick slices and then quarter the slices to end up with small cubes.
- Add sausage to the hot pan. Cook until slightly browned, approximately 5-7 minutes. Remove from pan with a slotted spoon and rest on a plate covered with paper towels. Pat off any excess fat with paper towels.
- Add a tablespoon of olive oil to the hot pan. Add the onions and mushrooms, saute until soft, approximately 4-5 minutes.
- Add minced garlic and saute for another minute.
- Add the thyme and bay leaves. Stir until spices are thoroughly combined.
- Add the lentils. Stir together with the onion/mushroom mixture until fully mixed.
- Slowly add the chicken broth. Stir to combine. Increase heat to bring the soup to a boil. Once it begins boiling, reduce the heat to a simmer and partially cover the pot. Let simmer for approximately 30-40 minutes or until the lentils have become soft, puffed up and absorbed a good amount of the liquid.
- Once the lentils have puffed up, add the spinach in several small batches, stirring to combine.
- Stir in the browned sausage.
- Add salt and pepper to taste.
- Serve warm and enjoy!

Please visit A Dash of Sass for more great recipes!