Homemade Soft Pretzels

If there is one concession stand/mall food I'm a sucker for, it's soft pretzels. Cinnamon with cream cheese frosting. Salted with spicy cheddar. Garlic and Parmesan. It doesn't matter the flavor ... Pretzels are delicious. And now I can make them at home. And you can too =)

Cheese sauce recipe below.

Homemade Soft Pretzels (courtesy of Alton Brown, foodnetwork.com) 

• 1 1/2 C warm (110 to 115° F) water
• 1 T sugar
• 2 t kosher salt
• 1 package active dry yeast (2 1/4 t)
• 22 oz all-purpose flour, approximately 4 1/2 C
• 2 oz unsalted butter, melted
• Vegetable oil, for pan
• 10 C water
• 2/3 C baking soda
• 1 large egg yolk beaten with 1 T water
• Pretzel salt or cinnamon and sugar (or both =)

Combine the water, sugar and kosher salt in the bowl of a stand mixer (or bread machine*) and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

*I used a bread machine and made the following adjustments: (1) combine the water, sugar and salt in the bread machine pan and sprinkle yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add flour and butter and begin dough cycle. Once the dough is in a smooth ball, and the machine is resting, remove the dough, clean the pan and oil it with vegetable oil. Let the machine complete the dough cycle. 

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper (this part is important. I thought "meh, I'll be fine without parchment paper" and I still have pretzel outlines on my pan and it's been 2 months! The baking soda will stain your pan) and lightly brush with the vegetable oil. Set aside.

Bring the 10 C of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, one by one, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt or cinnamon and sugar. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe/index.html?oc=linkback

Cheese Dipping Sauce (courtesy of Smells like Home)

• 2 T unsalted butter
• 2 T all-purpose flour
• 1 C milk
• 8 oz extra sharp cheddar cheese, shredded (not package pre-shredded cheese - shred your own)

Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 30 seconds, whisking constantly.

Slowly whisk in the milk until no lumps of flour remain. Stirring constantly, bring the milk to a simmer over medium-low heat until mixture thickens (about 3-5 minutes). Remove the pan from the stove and stir in the shredded cheese until all of the cheese has melted. Serve warm. 

Reheat in microwave at medium power for 30 second intervals, stirring between, if needed. 

Tips & Tricks: Keeping fresh herbs fresh

I can never go back to dried herbs. The incredible flavor fresh herbs add to a dish is impossible to match -- that's just the truth of the matter. Dried herbs are great and they serve a purpose, but fresh herbs ... well ... there's just no comparison.

But fresh herbs cost more and they usually go bad -- fast.

So how would a money-conscious, conscientious cooker go about incorporating fresh herbs into their everyday cooking (try saying that 3 times, fast)?

Allow me to demonstrate.

I can't remember where I learned this trick, but it really, truly works. I use it mostly for my parsley, cilantro and asparagus (I know asparagus is not an herb). Basil and green onions apply the same principle, but they do better outside the fridge and in the sun. I kid you not -- with this method I can get two weeks out of my parsley and cilantro. Basil and green onions will last nearly indefinitely.

So here's the magic:

1. Take your fresh herbs and cut off the very end of the stems. Remove any rubber bands or twist-ties.

2. Fill a small cup or container with cool water and place the herbs stem-down in the container, just like a flower in a vase.

3. For cilantro or parsley, lightly cover the cup or container with a plastic produce bag (use the one you brought the herbs home in) and put herbs in the least cold part of your fridge.

For asparagus, you don't need to cover with a produce bag. Step 2 is all you need to do before putting it in the fridge.

For basil and green onions*, put the container on a sunlit windowsill or counter. Check every other day or so to make sure the water isn't gone.

*I buy my green onions at the grocery store. When I initially use them, I cut them down to where it starts to get white. I put the remaining little white bulbs in the water and the green onions regenerate. Yes, they grow back and in about a week, you can cut them down again! 

It's really that simple, folks.

Go.

Live your dreams of fresh herbs in every meal.