Category: Recipes


Recipes…Soft Pretzels

I have been asked by a couple family members to share recipes I am either good at making or have invented myself, here is Soft Pretzels. I recommend owning a very handy dandy kitchen-aid mixer, which i no longer own, sigh!

Ingredients:
1 heaping tablespoon yeast
1 tsp sugar
1 tsp sea salt
1 cup water (115 degrees)
3 cups flour
large NON ALUMINUM pot of water with 5 tablespoons of baking soda
Melted butter and Kosher salt or egg wash (1 egg + 2 tsp water mixed) and Kosher salt

Directions:

1. In mixer combine yeast, sugar, salt and water. Allow to sit until yeast bubbles up in the water and all you can see it the yeast.

2. Add flour and use dough hook to mix the ingredients. Let machine knead for 8-10 minutes. The dough should not  cling to the sides of the bowl.

3. Remove dough hook, cover with plastic wrap and let set in cold oven for 1 hour. (dough should be doubled in size)

4. Turn water in pot on high while shaping pretzels. Shape all pretzels and leave out to be boiled.

5. Turn oven on 500 and grease cookie sheet. Set aside

6. Add baking soda to boiling water. Gently lower shaped pretzel into boiling water, when it rises turn over with a slotted cooking spoon. Boil 20 seconds more and remove to a cookie cooling rack to drain. Repeat with all pretzels.

7. Once drained, place on cookie sheet. Here is where you can either egg wash and salt the pretzels before baking or bake plain and brush with butter and salt after baking.

8. Bake 10-12 minutes in 500 degree oven (until brown). Remove, cool slightly and enjoy.

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I have been asked by a couple family members to share recipes I am either good at making or have invented myself, here is pico de gallo or salsa fresca.

Ingredients:
4 cups chopped Roma tomatoes
1/2 cup chopped white onion
2-3 seeded and diced jalapenos (I use rubber gloves when doing this part)
2-3 cloves minced fresh garlic
Juice from 2 limes
2/3 – 1 cup chopped cilantro
salt and pepper to taste

Sometimes when I want this more as a dip I will add 1/4 cup V8 juice.

Directions:

1. Mix all ingredients.

2. Refrigerate for several hours.  Stir and serve as a dip with tortilla chips or as a topping to put on tacos or Carnitas