Traverse City Record-Eagle

Rebecca Lindamood: Foodie With Family

January 30, 2014

Foodie with Family: Super Bowl time means snack time


To form pretzel bites:

Line two 11-by-13-inch baking sheets with silicone or Teflon pan liners. These pretzels have a tendency to stick to parchment. If you don’t have silicone or Teflon pan liners, generously grease your pans. Set next to your work area.

Turn the dough out onto a very lightly floured surface. Use a bench knife to cut the dough into four equal pieces. Cut those pieces in half again, then once more, yielding 16 pieces. Roll the piece like play-dough until you have a snake of dough about 8 inches long. Transfer the dough pieces onto the lined baking sheets, being sure to leave generous amounts of room between pieces and rows. They will expand both as they rise and again as they boil and bake. When you have dealt with all the dough, cover the pans with tea towels and let them rise in a warm, draft-free place until puffy looking, about 20 minutes.

To cook the pretzels:

Preheat oven to 400°F.

Bring 2 quarts of water to a boil in a stainless steel or other non-reactive pan (enameled cast-iron, tempered glass, etc…) When water boils, add the baking soda and sugar. Gently lift the pretzel rods one at a time into the boiling water. (You can boil more than one at a time, but be sure not to crowd the the pan as they will expand as they boil. Let simmer for about 45 seconds, flip the pieces and simmer for another 45 seconds-1 minute. Use a slotted spoon to drain and return each piece to its place on the pan. Continue until all pretzels have been boiled and returned to the pan.

Sprinkle with coarse salt then use a sharp knife to make a couple of shallow, diagonal slashes in the top of the dough. Place pans in oven and bake at least until golden brown (at least 20 minutes), but you can bake until they are deep brown. It’s up to you!

Remove the pans from the oven and brush the pretzels with the garlic butter. If you have leftover garlic butter, you can place the pretzels in a large mixing bowl and toss with the remaining butter.

Serve warm or room temperature. I like mine with classic yellow mustard.

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