Once you’ve tasted homemade soft pretzels, fresh from the oven, you will never look at event or store bought pretzels the same way.
Watch my video to see how quick and easy it really is to make your own soft pretzels. They also make delicious bread sticks that can be dipped in pasta sauce, cheese sauces, or garlic butter.
Truly simple ingredients produce a wonderfully complex taste!
(printable instructions below the video)
HOT water- 1/8th cup
Dry yeast- 1 pkg
Warm water- 1-1/3rd cup
Brown Sugar- 1/3rd cup
Flour (your choice*)- 4-1/2 to 5 cups
Baking Soda- 8 Tablespoons (approx)
Salt- Margaretta (my preference) or Course Kosher
Heat oven to 475 degrees.
Mix yeast into hot water. Stir in warm water and brown sugar. Mix in 4 cups of flour. Knead in enough of the extra four until dough is smooth.
Cut dough into golf ball sized pieces. Roll into a rope about a foot long. Bring the ends together so they cross about 2-inches from the ends. Cross again and press the ends to the far side of the circles to make the pretzel shape.
Bring one gallon of water to a boil. Add 8 tablespoons of baking soda (one tablespoon for each cup of water).
Process pretzels in boiling water for 30 seconds. Remove, drain, and place on a well greased cookie sheet. Sprinkle with salt and bake for 8-12 minutes, until golden brown.
Let cool a little (or eat immediately:) and dip in your favorite condiment.
Makes approximately 12-15 pretzels.
What’s your favorite dipping sauce? Please let us know by leaving a comment below…
One of my favorite foods also happens to be one of the quickest and easiest to dehydrate- mushrooms!
From time to time the grocery store will run some awesome sales on fresh mushrooms. Why not take advantage of these opportunity buys and stock up?
Can’t eat them all before them start to go bad- no problem-dehydrate them!
Dehydrated mushrooms will store for a long, long, time and take up very little room. The process is quick, easy and inexpensive.
To clean the mushrooms rinse them with cold water, wiping off any remaining growing medium. Quickly wipe them dry using a cotton cloth or paper towel. Leaving them wet may result in the mushrooms turning a little brown while drying. This is just cosmetic but can easily be avoided. An alternative to rinsing is to wipe them off with a damp paper towel.
Slice the dry mushrooms in one-quarter to half-inch slices and load a densely packed single layer on each dehydrator tray.
Run the dehydrator at 95-100 degrees for six to twelve hours, checking them every few hours. They are ready when the mushrooms are light and brittle and snap when bent.
Your tasty mushrooms can be stored in any type of moisture proof container. I prefer to use wide mouth mason jars for the mushrooms we keep in the kitchen pantry. For long term storage I prefer to store them in vacuum sealed bags.
Your supply of freshly dehydrated mushrooms can be stored for a very long… Enjoy!
What are some of your favorite things to dehydrate? Please leave a comment and let me know!
Looking to make some delicious homemade garlic bread or saute some shrimp or veggies in a tasty garlic butter?
Well, here’s a quick and easy recipe to get you cooking…
– Unsalted Butter- one stick
– Crushed Oregano (dried)- 1 heaping tsp
– Extra Virgin Olive Oil- 2 tsp
– Fresh Garlic (pressed or crushed and diced)- 3-4 cloves
– Sea Salt and Pepper (to taste) *- See note
In a mixing bowl combine butter, crushed oregano, olive oil, garlic, salt*, and pepper. Mix well.
Transfer combined ingredients onto a piece of waxed paper or plastic wrap. Roll into a log and place in refrigerator to firm up.
Your fresh garlic butter is ready to enjoy! It’s that quick and simple!
*-If you will be using the butter to saute shrimp or veggies I suggest leaving the salt out of the butter. The salt content can be better controlled by adding directly to the dish during or after cooking. If using for garlic bread or as a spread add it while combining other ingredients.
Do you have a favorite garlic butter recipe? Please share by leaving a comment below.. thx!