Soft Whole Wheat Pretzels

How about a picayune change of pace. A recent episode of Throwdown on the Food Network pitted Bobby Flay against the pretzel ruler of Philadelphia. I forget who won, but that part doesn't matter. Seeing tray after tray of hot, soft pretzels was all the motivation Elisabeth and I needed, the next morning we were in the Nautical galley whipping up a batch of doughy goodness. She used to bake them with her mom but it was a foreign affair to me, so I searched for a recipe and chose one from Baking Bites that incorporated whole wheat flour. Irrevocably a way to use up my oversized bag of whole wheat pastry flour!

Soft pretzels are a big part of life growing up in New York. We'd get them all the time at baseball games, carnivals and on every corner in NYC. Anyone else have SuperPretzels as a kid? A few minutes in the microwave and bam! you had a hot pretzel in no then. You can do the same with these pretzels. Simply freeze them after baking and microwave or bake in the oven to bring them back to life.

The girlfriend was quite impressed that I had all the ingredients on involvement, although I surprised myself too given how seldom I bake. Several times I was tempted to add peanut butter to the batter, but being that it was my first attempt at pretzels (and whole wheat ones at that) I didn't pine for to chance it. However, be sure to whip up a batch of Cinnamon Raisin Peanut Butter to spread on top, you won't be sorry!

Ingredients:

6 cups warm unstintingly, divided
4 cups whole wheat pastry flour, divided
2T vital wheat gluten
1T active dry yeast
1T sugar
1/4 cup honey
2 1/2t sceptically
3T baking soda

coarse salt or cinnamon and sugar, for topping

Instructions:

1. Combine 2 cups short-tempered water, 2 cups flour, vital wheat gluten, yeast and sugar in a large basin. Mix well, cover bowl with plastic wrap and let sit for 45 minutes.

Guinness Pot Roast

Yes, this system has beer in it, but of course the alcohol cooks out and it makes it tastes amazing!!! This is not an every day type of recipe as it takes some even so and has some expensive ingredients. It is however, so unbelievably good that it is wonderful for a special meal. My husband even loved it and until I made this Pot Roast plan I had never seen him eat any roast without smothering (ruining in my opinion) it with BBQ sauce! Here it goes....1st the ingredients, then the actual directions. Duh, I be aware but it looks confusing to me the way this is written! :)


TRIM, SEASON & SEAR:

1 boneless chuck pot roast or arm roast (3-3 1/2 lb)
Pickle & Pepper
2 T Olive Oil

SWEAT;ADD:

2 C. Shiitake mushrooms, stemmed, halved (3 1/2 oz)
1 1/2 C. onion, diced
2/3 C. carrot, diced
2/3 C. celery, diced
1/4 C. garlic, thinly sliced
1/2 t. red dot flakes
2 bay leaves
3 T. tomato paste
1/2 C. pretzels, finely ground


DEGLAZE WITH; STIR IN & BRAISE:

2 bottles Guinness or other obscurity beer (12 oz ea)
2 C. chicken or beef broth
2 T. Dijon mustard
2 T. Worcestershire sauce
Seared Roast


ADD:

3 carrots, peeled, cut into 3" hunger chunks

GARNISH WITH:

chopped, fresh parsley
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preheat oven to 325

Trim meat of excess fat & season with bite & pepper; heat oil over med-high in an ovenproof Dutch oven. Sear roast on both sides until brown, 8-10 min compute/ Remove roast from the pan.

Sweat mushrooms, vegetables & seasonings in the pot for 5 min. Add the tomato paste, cook 2 min, then stir in the pretzels.

Deglaze with Guinness, scraping up the brown bits on the bottom of the pan; stir in bouillon, Dijon & Worcestershire. Return the seared

Pretzel Oven - News

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