Food Network Scholar: Pretzels

Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.

Friday, April 25, 2014

Pretzels

Junk Food Friday! Yes, pretzels! I was making bread and the pretzel recipe was on the next page. I was curious about how to make them. When I was a little girl I remember a great day spent with my beloved Aunt Peg in a small town in eastern PA named Lititz. It is the home of the first pretzel bakery in the US. I remember that tour as if it were yesterday. Hahaha, someplace I still have my 'official' certificate that I mastered pretzel twisting!
This was more like a pretzel roll. I did not have bread flour, which has more gluten in it and it would have been stretchier to make a thinner pretzel. I will try that next time. This were tasty. I see why all the popular restaurants offer sandwiches made on pretzel buns, yum! I tucked this info away for fall and winter for football season!
*I am giving directions to use a bread machine. If you do not have the ingredients are the same you would simply knead all together as you would traditional dough making.

Pretzels

1 c. water, room temperature
2 tsp. salt
1 T. firmly packed brown sugar (yes, I was surprised by this too)
3-1/4 c. bread flour
2-1/4 c. active dry yeast

Bath:
2 c. water
2 T. baking soda

Kosher Salt

Place the 1 c. water, salt, brown sugar, flour and yeast, in that order listed, in the bread machine with the kneading paddle.
Set your machine to 'Dough'. Press start to mix, knead, and rise.

When cycle is completed, remove dough and transfer to a lightly floured surface.

Divide dough into 12 equal parts.

Roll each piece into a ball and wiggle into a thin rope.

Twist dough into a pretzel shape and place on a parchment lined baking sheet. Cover with plastic wrap and allow to rest for 20-30 minutes.

Stir the 2 c. water and the baking soda together in a small bowl.

Place a 6 qt. saucepan filled with water over high hear and bring to a boil.
Preheat the oven to 425 degrees.
Once pretzels have rested and water comes to a boil, carefully slide one pretzel into the boiling water at a time, flipping each after 1-1/2 minutes. Boil for 3 minutes total.