Wednesday, January 19, 2011

Pretzel Fun!

Thanks to all who came out for our first foods/family nutrition meeting!
Here are Tama's pretzel recipe and some photos from this week's meeting.

Whole Grain Soft Pretzels

1 T yeast
1 1/2 cup warm water
1 T honey or sugar
1 t salt
1 cup bread flour
3 cups whole wheat flour

1 egg beaten with 1 T water
1 t sugar and 1/4 cup warm water

Optional ingredients
3 T oil + 1/2 cup dry milk powder

Optional toppings
coarse salt
sesame seeds
poppy seeds

Dissolve yeast in water with honey in bowl until bubbly. Stir in salt, desired iptional ingredients and 2 cups flour. Beat until smooth. Add remaining flour to make a soft dough. Knead for 5 minutes, or until smooth and elastic. Let rise for 45-60 minutes or until doubled in size. Punch down; divide into 16 equal portions. Roll into 16” long ropes. This is where the family can help! Kids love making “snakes” and have unusual ideas about the pretzels eventual shapes. (Examples: names, initials, or numbers.)

Transfer pretzels, using a wide spatula, to greased or parchment-lined baking sheets. Let rise 20 minutes. Your “artist” can brush glaze on tops and sprinkle with desired toppings. Bake at 400 for 15-20 minutes or until golden brown; remove to racks to cool.

Shaped dough freezes well. To bake, dip frozen pretzels in water, sprinkle with coarse salt and bake for 30 minutes. Frozen baked pretzels can be thawed in a 350 oven for 5-6 minutes.

This is a great snack for your child to share with school friends, especially if s/he has had a hand in making them. It’s a fun group activity too.

Yield: 16 servings