bits and pieces

Sunday, July 27, 2014

Seasalt Pretzel Pops with Sriracha BBQ Queso

Awwww yeahhhh.

Who doesn't love them some GD pretzels. Ballpark pretzels are near and dear to my heart. Indeed it was pretzels that first got me to like mustard. I know - who doesn't like mustard? Well I didn't until I was probaaaably, ohhh 22. But hand me a warm pretzel and a few packages of mustard and I am a happy happy girl. One of my longstanding issues with Regina is that at the baseball team doesn't sell pretzels at their games. Poutine? Yup. Taco in a bag? Yup. Jalapeno cheese hotdogs? Sure! But pretzels are a bridge too far for the Red Sox apparently. 

So recently I've been sitting here in Sask just pining for pretzels.

But bah - who has the time to make their own??

Well, on a rainy weekend this girl sure did. Now these aren't an every day treat. Making pretzels is a bit of a trial. You have to make dough. Then you have to boil it. THEN you have to bake it. But - if you've got a couple hours to fill with kitchen wizardry, these pretzels are not complicated to make. 

Eat them with mustard! Eat them with cinnamon and sugar! Eat them with chocolate, cheese, and spicy spicy queso. Even better - make them and send them to me. Please and thank you. 

Torturous, torturous pretzels. 

1 1/2 cups warm water
1 tablespoon honey
2 1/4 teaspoons  OR 1 package  yeast
6 tbsp melted buttttah
2 1/2 teaspoons kosher salt
4 1/2 - 5 cups of flour
3/4 cup baking soda

1 whole egg
Coarse sea salt

other things you will need: 
a stand mixer/bowl and some kneading skills
measuring cups and the like
a big pot of boiling water
a slotted spoon
cookie sheets and a pastry brush

  1. Combine the water, honey and yeast and butttah in the bowl of a stand mixer (or your own bowl). 
  2. Once the yeast has proofed (gotten all foamy and fun - about 5 minutes), add slowly add the flour and salt, kneading for 4-7 minutes until the dough is smooth and pulling away from the bowl. If the dough is wet - keep adding flour until  you reach the right doughy consistency. 
  3. Roll the dough into a ball and place in an oiled bowl and cover lightly with plastic wrap and let it rise until doubled in size which will take about 45 minutes or so. 
  4. Punch the dough down (exactly what it sounds like and roll into snakes. Cut into 1 to 2 inch sections and roll into balls and place on an oiled baking sheet. OR roll into snakes and twine them into pretzel shapes. 
  5. Leave them aside for 15 minutes to rise again and preheat your oven to 425. 
  6. Bring a pot of water to a boil and add the baking soda. It might fizz so don't freak out. 
  7. Once boiling, pop your balls or pretzels into the water and boil, turning if necessary to ensure an even cook. Cook them for about 30 seconds for soft sooooft pretzels or a minute for slightly chewier pretzels. 
  8. Pop them onto your baking sheet and brush lightly with your beaten egg and sprinkle them liberally with seasalt. LIBERALLY. 
  9. Bake for 15 minutes or until golden brown. 

Note - once you've completed the boiling process, you can also freeze your pretzels and bake later after allowing them to thaw. Hurrah for making things ahead of time! Oh what these? Yeah, just some homemade pretzels that I HAD IN MY FREEZER. Boom. 

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