From the kitchen of One Perfect Bite...I've been so busy planning menus for company expected later in February that I almost forgot about Super Bowl Sunday. We are not entertaining here, but we've been asked to bring something for the party we will be attending. I've already decided to bring sliders as our contribution, but I tried a few other game day recipes before I made my choice. The other dishes, while they are delicious, didn't make the cut because they are not as showy as the sliders. The recipe for these pretzels is one of those I was experimenting with. The pretzels are delicious, and while they take some time to make, they are not difficult to prepare. The pretzels are boiled before baking because it sets the crust. When baking soda is added to the water it helps to brown the crust and contributes a bit of flavor to an otherwise plain dough. If you have time to make them, I suspect you could become addicted to homemade pretzels. Here is how this version of pretzel bites and the honey mustard dipping sauce that accompany them are made.
Pretzel Bites with Honey Mustard...from the kitchen of One Perfect Bite courtesy of today.com
1 cup warm water
2-1/2 teaspoons active dry yeast
5 cups all-purpose flour
2 tablespoons light brown sugar
2 teaspoons kosher salt
1/3 cup unsalted butter, melted
1 tablespoon vegetable oil
1 large egg, lightly beaten
1/2 cup baking soda
1/2 cup sea salt
1/3 cup honey
1 cup brown mustard
1) In a small bowl, combine and stir warm water and yeast. Let stand until frothy, about 10 minutes.
2) Meanwhile, in a large bowl, whisk together flour, sugar and kosher salt. Slowly add butter and stir to mix well. Add yeast mixture, oil and egg and stir with a wooden spoon until a rough dough comes together.
3) Turn out onto a lightly-floured work surface and knead until smooth and elastic, about 5 minutes. Place dough in a clean, large, lightly-oiled bowl and cover with a kitchen towel. Let the dough rise in a warm place until doubled in size, about 1 hour.
4) Position one rack in center of oven and a second in lower third of oven. Preheat oven to 400 degrees.
5) In a large pot, combine baking soda with 8 cups water. Bring to a boil over high heat, stirring to dissolve soda. Lightly spray two large sheet trays with cooking spray and set aside. While the water is heating, punch dough down and divide in four equal portions. Roll each portion into a rope about 1-inch in diameter, then cut each rope crosswise into 1-inch pieces. Working in batches, add dough pieces to boiling water, a dozen or so at a time being careful not to overcrowd pot, and cook for 30 seconds. Using a slotted spoon or skimmer, remove from water, let drain and dab onto a kitchen towel to remove excess moisture, then place on the prepared pan. Immediately sprinkle with some of sea salt. When all pretzel bites are boiled and salted, transfer to oven and bake for five minutes. Switch pans between racks and rotate them 180 degrees, then continue to bake until golden brown, about 5 minutes longer. Transfer to wire racks and let cool slightly. In a small serving bowl, stir together the honey and mustard. Serve the pretzel bites warm with the honey mustard.
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