Ryan and I spent our rainy Saturday cleaning his room. It literally took hours! We hauled out two large trash bags of actually trash and three bags full of stuffed animals for the attic. Why, oh why, does he feel the need to hold onto these stuffed animals? I don’t know. But it sure felt good to get that done.
In his case, it really is a 2 person job. He is not mentally focused enough to deal with it without me sitting there directing the whole show. We have yet to tackle his dresser or his closet, but I am happy to say that neither are in terrible shape. The plan is to do a complete room makeover with a fresh coat of pain on the walls, a new bed and desk. We have started to check out Pinterest for ideas. This should be a fun project.
After all that cleaning, I thought baking a little treat was in order. My first thought was a bread in a bag recipe that I saw on Facebook, but then I thought of pretzels. Who doesn’t love pretzels like the soft baked ones you get at the concession stands?! I found this recipe online and it was a huge hit at least they thought so. I have no idea how they taste. I am still sticking to my low carb plan and didn’t have one carb-filled bite. I just live vicariously through them. The caption for this picture should read, “Now THAT is a pretzel!”
Fun Recipe for Kids Homemade Soft Pretzels
- 1 1/2 cups warm (110 to 115 degrees F) water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 4 1/2 cups all-purpose flour
- 2 ounces unsalted butter, melted
- Vegetable oil, for pan
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Pretzel salt
- Combine the water, sugar and kosher salt in the bowl of a stand mixer 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.
- Preheat the oven to 450 degrees F.
- Spray a cookie sheet with cooking spray or line it with a silicone baking mat which is what I used.
- Bring the 10 cups of water and the baking soda to a rolling boil in a large saucepan.
- 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 baking sheet.
- Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the cookie sheet.
- Brush the top of each pretzel with the beaten egg yolk and water mixture.
- Sprinkle with the pretzel salt.
- Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Not bad for our first attempt. We will will definitely be making these again and I imagine with a little more practice, we will be making perfectly formed pretzels.
Have you ever made homemade soft pretzels?
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