I'm going to start making freezer meals. I'm hoping they can save my sanity on those days that just don't go as planned. I've got a few recipes to start with, but I'd love to get more. Any suggestions on what you love to freeze?
Soft Pretzels
Thursday, January 7, 2010
Tonight we are having spaghetti and meatballs. Rather than making the usual garlic bread or bread sticks, Josh and I thought we'd mix things up a bit and make soft pretzels. I came across this recipe from The Sister's Cafe. They were super easy and quick to make. I used "Big Red" to knead the dough (I don't have the patience to do it by hand)
As always, my soux chef Josh was there to lend a hand. He had fun trying to shape dough. He preferred making rocks instead of snakes.
Soft Pretzels
1 1/2 cup warm water
1 pkg yeast (or 1 Tb)
1 Tb sugar
1 tsp salt
4 cups flour
Add sugar to warm water then sprinkle yeast on top. Let float for a minute then stir to dissolve the yeast. Let sit for 10 minutes as yeast activates and starts to foam. Add salt and flour and knead 5-10 minutes; adding more flour as needed to reduce stickiness. Divide dough in to 12 pieces and roll each piece into a long rope or "snake". Twist into pretzel shape and place on nonstick baking sheet. Make an egg wash with one egg and a Tb of water, lightly beaten together. Brush pretzels with egg wash then sprinkle liberally with Kosher salt. Bake at 425 degrees for 15 minutes or until lightly browned.
*Soft pretzels just aren't the same the next day. They are still good but not as soft and fresh tasting. I'll tell you a secret though... brush them with melted butter, sprinkle on Parmesan cheese, and toss them under the broiler for a minute and you have a delicious cheesy pretzel snack! Yum!!
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