3.21.2011

Spring, with a twist! (recipe)

Friends and neighbors I do believe that we have made it out of winters cold dark clutches. I’m not sure if it is the reappearance of that big shiny thing in the sky or the extra hour of daylight that we get to enjoy that has snapped me out of my late winter funk or not. I do know that spring is here, my flower garden is showing distinctive signs of life as the new shoots are breaking free from the earth that has entombed and sheltered them from winters frosty bite. I have been a bit under the weather, and the couch and basketball has been the perfect cure. What is better than March madness and a great snack? I know that this is going to be quite a departure from surviving, guns and my typical topics, but it is a great snack that’s fun to make and something for the kids to do as well.

The word pretzel comes from the word bracellae, meaning little arms, so this is a perfect treat to have the kids join in. They are super fun, easy and quite tasty. Here is how you can make your own!
Mix 1 pkg. active dry yeast with 1Tbs sugar in 1 ½ cups lukewarm water. The mixture should bubble and get a crowd pleasing reaction from the younger kids. Stir in 1tsp. salt and 4 cups flour. Place on a floured board and knead in ½ cup more flour. Knead for about 8 minutes, or use a dough hook on your Kitchenaid. Divide into pieces, roll into ropes, and shape into pretzels. Let rise until about double in size. Preheat the oven to 425 degrees. Place pretzels on greased cookie sheet. Brush with a mixture of 1 egg yolk mixed with 2Tbs water, and sprinkle with kosher salt. Bake for 12 minutes or until golden brown.
Enjoy and rejoice for springtime, going barefoot, and that really bright thing in the sky… I think that they call it the sun. Be safe and happy pretzelling!
Barry

3 comments:

Chrissy said...

Mmh..pretzels...yummy! Love them! And can't wait to walk barefoot! Bring it on Spring!
Happy Monday! xxx

TexaGermaNadian said...

Oh yum, love me some homemade pretzels. I might have to make this recipe when I head back home. But for now, i'll stick to my German ones, lol!

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