A lot of you now have kids back in school or going back. I’ve got one more year with my little guy at home before I send my singleton off into the school yard, so I’m doing my best to make this year as fun as possible. And this recipe is so easy to make, you could do it with the kids on the weekends, or surprise them after school with a fresh baked treat.
There’s a bit of work in these. I don’t own a mixer because I like to get my hands into the things I make, it’s full of satisfaction and I think it tastes better. Not to mention, more control. If you’ve made bread, it’s a lot like that to begin with, Dissolve yeast into warm water with sugar. Your water should be between 105 and 110 degrees. Any cooler and the yeast will not active. Any warmer, then the yeast will die. Let sit until nice and frothy, about five minutes. Mix with flour and salt in a bowl until dough forms. Now, get your hands in there and knead the dough on a floured surface until smooth and elastic.
Put your dough in an oiled bowl, cover loosely, and allow to rise until doubled in size. Any where between 45 minutes to up to two hours. Once doubled, place back on your floured surface and use a dough cutter or knife and cut into ten pieces.
Roll out one piece into a long stick. Now for the fun part. Make a heart. Twist the end pieces over each other once, then touch to the bottom. That’s it. Or have fun. Make whatever shape you want really. Allow to rise again until puffy, about 20 minutes. Boil water. Add 1/3 cup of baking soda, slowly, so the water doesn’t splash out, to create a bath for the pretzels. Each pretzel gets a 15 second dip. It gives that crunchy, golden outside, while keeping them chewy inside. Out of the bath, swipe on an egg white bath and sprinkle with coarse sea salt. Bake. Enjoy!
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Enjoy!
