Happy Pretzel Day! Many of you may not know this, but pretzels (supposedly) were originated way back in 610 by monks in Italy. They then handed these baked treats to children as a delicious form of propaganda of sorts. “Propaganda” may be a little strong, but it was a reward for children who could recite their prayers and to encourage prayer. You see, the pretzel was a twisty and delicious mimicking of how one would historically pray, folding your arms across your torso with your hands open and fingers touching the opposite hand’s shoulder. Don’t believe me? Do it...cross your hands - touch your opposite shoulder with your fingertips...now look down. Crazy, yes?
What better backstory then that to get back in the kitchen with my girls? They’ve been begging me to teach them how to cook and help me with dinner. Something I’ve not been great at keeping up with. I’ll admit, it’s challenging to cook with kids. I’m used to getting up from my computer, picking them up from after-school-care, and whipping up a frenzy in the kitchen all by myself and as quickly as possible. Cooking with children takes patience, planning, guidance, temper-control, and most importantly: no cursing. All things I struggle with! But, I decided to make something that is fun and easy.
Want some ideas for cooking with your kids? Click on "Cooking with Kids" at the bottom of the post for more kid-involved meals!
We had a little Oktoberfest celebration. I found a Spotify playlist, cracked open a German lager, and started making pretzels. We then moved to making a lemony brussel sprout slaw. My girls are great eaters, but if your children are picky, especially about veggies, get them in the kitchen with you to help cook. They are more likely to try something if they’ve seen it being made (or helped to make it) firsthand. Finally, I busted out the meat mallet and had them bash some pork into thin slices and showed them how to make Schnitzel. It was a great Monday night (who says that, ever?) and now have a memory that we’ll all cherish.
Soft Pretzels adapted from altonbrown.com, Alton Brown
You will need a stand mixer fitted with a dough hook for this recipe...or you can do it the old fashioned way, Popeye.
1 tbsp sugar
2 tsp kosher salt
1.5 cups hot water (about 115 degrees)
1 package active dry yeast
1/2 stick of butter, melted
4.5 cups AP flour
Cooking spray
2/3 cup baking soda
1 egg yolk
Pretzel salt, or flaky sea salt or kosher salt
In a large bowl of a stand mixer, stir together the sugar, salt, and hot water briefly. Then, sprinkle the yeast over the top and let it sit for about 8 minutes, until foamy.
Once the yeast mixture is sufficiently foamy, add in the melted butter, followed by the flour. Attach the dough hook and knead on low, just until the mixture begins to come together. You may need to use a spatula to knock some of the flour off the side. Once the dough thickens and sticks to the hook (about a minute), increase the speed to medium. Continue to knead until the dough has fully pulled away from the sides of the bowl and the dough is smooth and just slightly tacky, about 4 minutes.
Pull the dough off the hook and set aside on a work surface. Lightly spray the mixer bowl and set the dough back in the bowl. Cover with plastic wrap and set in a warm place for the dough to rise for an hour.
When ready to make, set your oven racks in the upper and lower thirds of the oven and preheat it to 450. Bring 10 cups of water and the baking soda to a rolling boil over high heat and line two baking sheets with parchment paper and spray with baking spray. Spray a long work surface (either the counter top or a large cutting board) as well.
While the water heats up, take the dough out of the bowl and portion into 8 equal pieces.
Working one-at-a-time, roll each portion into a long rope, about 2 feet long, take the ends, cross them over in the air and set each end back onto the dough. Press the ends lightly into the pretzel, adjust the shape as necessary, and give a light press at junctions. Place the pretzel on the prepared baking sheet and repeat with remaining dough portions.
Roll. Cross. Twist.
Seal. Adjust. Feast!
Mix the egg yolk and about a tbsp of water in a bowl and brush over the tops of the raw
pretzels. Sprinkle heavily with salt.
Place the baking sheets into the oven, and bake for about 15 minutes, rotating the baking sheets half-way through. When cooked, move the pretzels to a cooling rack and let cool for about 5 minutes (or longer). Serve with your favorite mustard or a cheese sauce.
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Copyright 2021, Brendan McCann, All Rights Reserved.
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