Some of us, though, are at work, trying valiantly to keep children at home busy with the help of a little creativity. Yesterday, that meant homemade soft pretzels. And when they happened to rise right around dinner time, that meant pretzels for dinner. Let’s call them kid-friendly rolls. We ate them right out of the oven, dipped in french onion soup, along with a giant salad.
HOMEMADE PRETZELS (from Peas and Thank You cookbook)
3/4 warm water
2.5 cups whole wheat pastry flour
2T butter or Earth Balance
10 cups water
2/3 cup baking soda
2T kosher salt
Dissolve yeast and sugar in warm water and let stand for 10 minutes. Combine flour, salt and butter with a blender and dough hook. Add yeast mixture and knead with blender and then with hands until fully combined. Place in well-oiled bowl, cover with warm towel and place in a warm place (I use the oven with the only the light on). Let sit for 1 hour.
Boil the water and baking soda. Roll out the dough into twists and then a pretzel shape. Or a flower. Or your initials. Dunk each pretzel in the water for 30 seconds. Place on wax paper and sprinkle salt on. Bake in oven at 450 degrees for 12 minutes.