Soft Pretzel Recipe

We call these school day pretzels because they are perfect to mix up and eat for lunch during the bustle of managing all your responsibilities.  It's a nice warm yummy treat.

Don't be worried about the twisting.  It's really a lot easier than it looks!

Grocery List

1 1/2 cups warm water

2 Tablespoons light brown sugar

2 1/4 teaspoons active dry yeast 

3 ounces butter, melted

2 1/2 teaspoons sea salt

4 1/2 cups flour

oil, to grease bowl

3 quarts water

2/3 cup baking soda (this is not a misprint, it really needs this)

1 whole egg, beaten with 1 Tablespoon water

Soft Pretzel Directions
1. Mix together the water, sugar, yeast, and butter. After it is well combined let rest 5 minutes.
2. Add the salt and flour to mixture and stir until well combined.  ( I recently received a stand mixer and  it is so easy to just use the dough hook and let it knead for about 3 or 4 minutes. )  If you do not have a mixer, don't worry, you can use a spoon also!  Grandma didn't have a stand mixer!  After a few minutes the dough will come together and start pulling away from the edges of the bowl.  That's a good thing!
Note: If the dough appears too wet add flour 1 Tablespoon at a time.
3.  Turn the smooth dough out onto a floored surface and knead into a ball with your hands.  Coat a large bowl all the way up the sides with oil.  Place your dough ball in the bowl and turn it to coat the outside of your dough.  (I put it back into my mixer stand bowl and cover it with plastic wrap.  I don't like washing more dishes if I don't have to!)  Cover with a towel or plastic wrap and place in a warm place to rise.  Where I live just about any place is hot enough to let bread rise!
4.  Let your dough rise until doubled.  It usually takes a little over an hour.

With practice you can get the top steps done in under 10 minutes.  I like to start the pretzel dough around 10:30 during a quick break from school work.  By the time the pretzel dough is doubled it is time for the kids to have their lunch break or at least work on something individually where I can start these babies cooking.

5.  Preheat your oven to 425 F.  Start a large pot of water boiling with 3 quarts water.  
6.  Make a floured surface and take fluffy dough out of bowl.  Divide into 8 even balls.  Roll each one into a long, long rope.  Shaping pretzels can be a little daunting.  Don't worry…your kids will eat it even if it looks funny.

Folding a pretzel - Take your long rope and make a circle with opening at top.  Pick up right side lay over left. Twist them around together again and flip both edges under the bottom of your circle.  You can do it!

7. Slowly….very slowly add baking soda to boiling water.  If you add it fast it will turn into a science experiment and erupt all over your stove.  Trust me.  It wasn't pretty.  Of course my stove was much cleaner after I cleaned that up!

8. 2 at a time drop your pretzels into the boiling water for 30 seconds.  Splash water onto tops as they cook.

9. Spray cookie sheet and place boiled pretzels on sheet with 3 or 4 inches between them.  Now you brush your egg wash on them and sprinkle on the sea salt.  Sometimes I let the kids put cinnamon and sugar and they shake it on like there is no tomorrow.  It's good {very} good.

10.  I bake them for about 13 minutes until they are golden brown.  If you want to make a little cheese sauce to dip them in... you'd probably get a gold star from the kids.

Have a lovely day, 

Maria

County Fair Funnel Cake Recipe

Here in sunny Jamaica it is just as warm and {sunny} as..... 4th of July in my beloved Missouri.

I grew up in a small town where the fair was a big deal.  The food was my favorite part.  Anytime our little town would have any kind of get-to-gether there would be funnel cakes and my sisters and I would be in line waiting for them.  Good times and sweet memories.

A few weeks ago, my husband was thinking about funnel cakes and he played with a couple recipes until he perfected this one.

I'll admit we eat them as a meal.
I'll admit we barely let them cool off.
I'll admit we get powdered sugar e-ver-y-where.

He honestly tried to use a funnel from his tool box that he works on the engine with.....but we settled on a ziploc bag with the end snipped off.  Much better and cleaner.

This was so much fun for my kids and the whole family loved eating them.  I was surprised at how fast and easy it was to make them.  I LOVE recipes that have normal ingredients in them.

County Fair Funnel Cake Recipe
3 eggs
1/4 cup sugar
2 cups milk
3 2/3 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
vegetable oil, for frying

1. Take your 3 eggs (ours our fresh out of our chicken coop), sugar, and milk and beat them all together like you're mad at them.
2. Add in the dry ingredients and continue beating it until it is smooth and creamy.
3. Fill your skillet with the oil and turn on medium heat.  It needs to be deep.  If you need to conserve oil use a smaller skillet.  Note:  I use my cast iron skillet.
4. If you have a funnel, pat yourself on the back because you're special.  (If you don't skip to #5)  Put your finger over the end of funnel and fill it up.  Hold over hot grease and careful start swirling it into the cooking oil.
5.  If you don't have a funnel you can use a zip lock bag and just snip off one edge.  Works just dandy.
6.  Brown both sides and remove immediately to a plate with a paper towel on it.
7.  We sprinkle powdered sugar...lots of powdered sugar.  You can also top it with brown sugar, honey, cinnamon sugar or hershey's syrup.

Try not to burn your tongue! 

Note: I strain and reserve my oil to conserve and reuse it,  especially since the cake leaves no funny taste behind.

Have a lovely day, Maria