Snow Day Soft Pretzels

We've had quite a few snow days this year.

Don't get me wrong, we LOVE them...

the most recent one however ended up postponing my Junior daughter's ACT test, my youngest daughter's field trip and my middle daughter's rehearsal for her HS musical performing in just ONE WEEK!

Don't think we're complaining about "having" to stay inside with hot coffee and warm soups, snuggled under blankets whilst watching Netflix or reading books...

OH no...we totally soak up snow days to their fullest...but, there was just a tad of an "angst" in there realizing that even though we have one more week to prepare...it also means one more week of worry for ACT...and the long awaited field trip will now be rescheduled for Spring (which feels like forever away!!!)

So, one thing we've started...(and by WE, I mean ME) is spending some time baking goodies during our days of "nothingness" in the freezing cold tundra of midwest Ohio...(and warm deliciousness that chase away the "i can't have my field trip" blues)

If you follow me on Instagram, you've seen my posts about Soft Pretzels...

It all started with Shorts Brewery in Michigan over the summer...(you can check out THIS Instagram Highlight story OR check out the #torloneaustin2018 to get a glimpse of "Shorts" and that whole summer adventure)

The fact of the matter is that, along with our besties, my husband and I adore Shorts' soft pretzels...the guys like the mustard dipping, the girls like the cheese or PBJ... (the dips are a whole 'nother blog post in and off itself)

I knew it wouldn't be long before we'd each start trying replicate those parcels of warm yumminess as we long for our summer time excursions...

and thus the search began for a perfect recipe...

Being a fan of the Great British Baking Show, as well as all things FOOD (network or otherwise) I happened upon a recipe by A. Brown, here

If you like the short and sweet or want to see his little video, please feel free to link over...otherwise you can hear my little commentary below...

SNOW DAY SOFT PRETZELS:

Start by warming up 1.5 cups of water...yes, it must be warm...yes, it's even better if you have a thermometer because apparently yeast is very fickle...if it's not warm enough it won't do it's thing...if it's too hot, it'll DIE...literally, DIE a sad death of yeasty yuck! This yeast likes 110-115 degrees.

Pour into that temperature ready water, 1 TBSP sugar and 2 tsp kosher salt

At this point, I then dump it all into my Mixer bowl before I sprinkle the ACTIVE YEAST package on top...

(I've tried fast acting yeast instead of just active, but I didn't like the consistency of the dough once cooked...I have no idea why, I'm just putting it out there...consider it a PSA)

Let that sit and foam for about 5 minutes...

Get yourself a scale to weigh out 22 ounces of flour OR, if you're like me and don't own a scale, you can just eye about 4 1/2 cups of flour...

Once the water/yeast mixture has foamed a little, you can add the flour into the mixing bowl and start letting it knead with that hook thingy for the mixer.

While it's doing that, go ahead and melt yourself some BUTTER...the original recipe calls for 2 ounces...I tend to err on the "more is better" side...so sometimes I do 4 TBSP and sometimes it's 5!!!

pour that into the mixer while it's going...

AT THIS POINT, I get all British Baking Show happy and feel the need to KNEAD!!! I pull it out of the mixer and start slapping it on the counter and kneading and stretching...and speak to my dough in a British accent pleading with it to "prove" adequately during it's time...

Once you've got it all kneaded up (you can watch the GBBS for tips on kneading & proving) and let it rise for an hour or so...(in the British world, I believe this is called "proving") I just spray that same mixing bowl with cooking spray, dump the lump inside and cover with a towel in a dry place on my counter.

DURING THE HOUR OF PROVING:
Line a couple cookie sheets with parchment paper
Fill a big pot on the stove with water
Pour in 2/3 cups of baking SODA

After an hour, it should have risen around double in size-ISH...

Start that baking soda water boiling on the stove now and preheat the over to 450...so it will be ready once you are ready...

Dump the dough onto a sprayed surface.  At this point I get a sharp knife and cut off pieces of dough the sizes that I need...sometimes it's 8, sometimes it's 10...just depends on how big you want your pretzels.

Most recently, I cut out 10, with the idea of using 2 of the pieces to roll out and cut into 1/2-1 inch bites (they were soooo yummy)

When you've rolled out each piece and twisted them into pretzel shapes, get ready for the messy part...

Get a timer ready...when the water is boiling, ONE AT A TIME drop in your pretzels (or if you are doing the bites, put in about 5-6 at a time) DO NOT LET THEM BATHE FOR MORE THAN 30 SECONDS!!!

Use a spatula or grated spoon to get them out and put them on your lined cookie sheets.

Once they are all "bathed", brush each one with and egg yolk/water mixture and put in the oven for 12-13 minutes.

When they come out looking all delicious, be ready with MORE melted butter to brush or pour on...if you want the cinnamon sugar look, just have a bowl ready with brown sugar, cinnamon and granulated sugar and dredge them in that!  If you are more of a "salty" person, just sprinkle with coarse kosher salt or pretzel salt.

------------------------

It's at this time that I typically text my neighbor boys and tell them that they can shovel their way to my house and when the drive it finished, pretzels will be waiting!!!  

#winwin



Post a Comment

Thank you for stopping over to this blog, and being apart of this CT PhotoMemories community!

Blog Archive

How can I reach you?

The best way to contact me is either through Facebook Messaging or emailing me at ctphotomemories@gmail.com

I can't wait to hear from you!
"Teach us to number our days, (savor the moments) so that we may gain a heart of wisdom" ~Psalm 90:12

Sign me up for BLOGposts

  © Blogger template Shush by Ourblogtemplates.com 2009

Back to TOP