Monday, August 19, 2013

Everything Pretzels

 
Jess and I were sitting around and started quoting some of our favourite lines from Seinfeld and one of us gruffly said "These pretzels are making me thirsty!" As soon as I heard it I started obsessing about munching on some soft, chewy pretzels.
One of the benefits of moving back to Canada has been reuniting with our kitchen stuff and collection of cookbooks. I actually ended up finding this recipe in a 2011 Food Network magazine featuring a handful of Guy Fieri's pretzels. I ended up doing a version of his "Everything Pretzel". I have replaced some of his ingredients and forgot others but the pretzels ended up being amazing. Jess and I both ate them for breakfast and lunch for almost a week. She preferred to toast hers while I chucked mine in the microwave. They were great cold but some things are better heated up.
 
 

 
Ingredients:
  • 1 1/2 Tbs dry active yeast
  • 1 Tbs white sugar
  • 1 1/2 cups warm water
  • ~5 cups all purpose flour
  • 1 Tsp salt
  • 2 large eggs
  • 1-2 cups cheddar cheese
  • poppy seeds
  • onion flakes
  • kosher salt
Directions:
 
In a large cup or bowl mix the water, sugar and yeast. Set it aside for 5 mins while it foams up to twice its size. In a stand mixer or mixing bowl mix the flour, salt, and 1 egg. After the yeast is working add the yeast mixture to the flour and either knead or use the dough blade until it is smooth and elastic. I find that I usually have to add some water because I am too lazy to sift my flour.


 
Once the dough is to you liking roll it out and then sprinkle with the cheese. Then roll it up and roll it out again. To make the pretzels roll the dough to 1/4 inch thick and about a foot long. Cut it into as many 2 inch wide pieces as you can then roll them into ropes and twist up like a pretzel. Put them on parchment covered baking sheets.  Set aside for 10 - 15 mins.
 


 
 Preheat the oven to 475 F. Before putting them in brush them with the egg (beaten) and sprinkle with the poppy seeds, onion flakes, and salt. If you have any remaining cheese throw that on as well. Bake for 15 - 20 mins until they are browned. 
 




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