Hey gang, in the interest of staying out of the cold, I tried out the copy cat recipe for those buttery mall pretzels. I got the recipe from the new issue of Food Network Magazine which is really pretty good--and only $15 for a year. I got a sub as a gift.
Anyway, I made them and wrapped Hebrew National hotdogs with the dough--mmmm, mmm, good. And next time I am going to wrap little smoky sausages to make good football food. Go Steelers!
Easy, inexpensive and really movie or football worthy. I liked the mustard dip too but it was a little sweet for me. I used a Cleveland style ballpark mustard, not dijon. I think a stoneground mustard would be even better.
Soft Pretzels
1 cup milk
1 package active dry yeast
3 tablespoons brown sugar
2 1/4 cups all-purpose flour
2 tablespoons butter, softened
1 teaspoon fine salt
1/3 cup baking soda
2 tablespoons coarse salt (I used Kosher)
Warm the milk (about 110 degrees F) and put in a medium bowl and add yeast. Wait a few minutes.
Add the brown sugar and then 1 cup flour--stir.
Add the diced, softened butter and then the rest of the flour, adding more if needed, and fine salt until dough is soft but will still be a little tacky.
Place in a buttered bowl, cover with clear wrap/lid and wait about an hour until doubled.
Pre-heat oven to 450 degrees F. Grease a baking sheet (I used a stone). Make into pretzel shapes or wrap hot dogs or little smoky sausages or even make little nugget-sized pretzels.
Dissolve the baking soda in 3 cups warm water in a shallow dish. Dip the pretzels in there and place on cookie sheet. Sprinkle with coarse salt.
Bake 10-12 minutes until golden. When they come out you are supposed to dip them into 8 tablespoons of melted butter and place on a rack to drain---I skipped that part.
Mustard Sauce
(keep refrigerated after making)
Combine:
1/4 cup mayo
1/4 cup dijon mustard (I used another kind--to taste)
3 tablespoons brown sugar
1/2 teaspoon cider vinegar
Anyway, I made them and wrapped Hebrew National hotdogs with the dough--mmmm, mmm, good. And next time I am going to wrap little smoky sausages to make good football food. Go Steelers!
Easy, inexpensive and really movie or football worthy. I liked the mustard dip too but it was a little sweet for me. I used a Cleveland style ballpark mustard, not dijon. I think a stoneground mustard would be even better.
Soft Pretzels
1 cup milk
1 package active dry yeast
3 tablespoons brown sugar
2 1/4 cups all-purpose flour
2 tablespoons butter, softened
1 teaspoon fine salt
1/3 cup baking soda
2 tablespoons coarse salt (I used Kosher)
Warm the milk (about 110 degrees F) and put in a medium bowl and add yeast. Wait a few minutes.
Add the brown sugar and then 1 cup flour--stir.
Add the diced, softened butter and then the rest of the flour, adding more if needed, and fine salt until dough is soft but will still be a little tacky.
Place in a buttered bowl, cover with clear wrap/lid and wait about an hour until doubled.
Pre-heat oven to 450 degrees F. Grease a baking sheet (I used a stone). Make into pretzel shapes or wrap hot dogs or little smoky sausages or even make little nugget-sized pretzels.
Dissolve the baking soda in 3 cups warm water in a shallow dish. Dip the pretzels in there and place on cookie sheet. Sprinkle with coarse salt.
Bake 10-12 minutes until golden. When they come out you are supposed to dip them into 8 tablespoons of melted butter and place on a rack to drain---I skipped that part.
Mustard Sauce
(keep refrigerated after making)
Combine:
1/4 cup mayo
1/4 cup dijon mustard (I used another kind--to taste)
3 tablespoons brown sugar
1/2 teaspoon cider vinegar
