September 26, 2013

Soft Pretzels from the Food Network Magazine

Soft Pretzels
Soft Pretzels



So apparently I no longer know how to do elementary mathematics. I went through upper level calculus in college, but my 7 year old had to explain his homework to me last night. Just so you don't think I'm a total failure let me give you the background. He was adding three number together (so lets use 4+5+9). I told him to add the first two and then add it to the third. He looked at me and told me I was wrong. What? Then he had to spend 10 minutes explaining how they learned to do it (completely different than I learned). I was so confused until I finally understood it. I laughed telling my husband the story, who still doesn't understand what my son is talking about. I'm just glad that I went to school in the 80's since everything is apparently turned upside down and backwards. The same thing has happened on other assignments. Apparently even though I have a Master's degree I would fail elementary school. My son finds it hilarious, I just remind him if the answer is the same I don't see why it matters how I get to it. It doesn't help that both of my in-laws taught school for 40 years a piece so I am surrounded by teachers. Luckily they don't know how to do his worksheets either. That at least makes me feel slightly better. This has been a long week for my household so I decided to reward my kids with a new recipe for Soft Pretzels from the October 2013 Food Network Magazine.
Image of Rotary Park Huntington, WV
Rotary Park Huntington, WV

This recipe has 6 ingredients. I takes 3 hours of total time, an hour of which is active and makes 12 large pretzels. I followed this recipe pretty closely to the original. I did make a few minor changes. First I found that I only needed 5 cups of flour and I added two more tablespoons of warm water. My dough would not come together with less water. Additionally, I used bread flour instead of all purpose. I turned my oven down to 400 since they browned way too quickly at 425 for the first batch (I baked my pretzels in two batches).
Rotary Park Huntington, WV
Rotary Park Huntington, WV

My husband really thought that these pretzels would go great with beer, mustard or as a sandwich bread with ham. They would also go well with any German dishes especially those with sauerkraut. My two boys loved these pretzels and ate them as soon as they were cool. They do get a little less firm after they are stored so they are best served warm.

For the recipe go to Soft Pretzels

Soft Pretzels


Recipe Type: Snacks
Summary:
A delicious and straight forward recipe for Soft Pretzels. Great with mustard.
Preparation Time: 2h, 45m
Cooking Time: 15h, 0m
Total Time: 3h, 0m
Yield: Serves 12
Related Posts Plugin for WordPress, Blogger...