Sunday, March 31, 2013

Easter Fellowship and Two Pretzel Reipces

 We are normally Saturday night church goers, however, this week Spark insisted that we go on Sunday since it was Easter.  The last weekend of the month is also our fellowship weekend where we bring treats and stay to chat, these are the two foods that we brought.

Soft Pretzels

  • 1 and 1/2 cups warm water
  • 1 packet active yeast (2 and 1/4 teaspoons)
  • 1 teaspoon salt
  • 1 Tablespoon granulated sugar
  • 4 cups all-purpose flour + more for the counter surface to knead
  • 1 large egg
  • course sea salt or cinnamon and sugar for sprinkling
Preheat oven to 425F degrees.
Dissolve yeast in warm water.  Add salt and sugar; stir until fairly combined. Slowly add flour, 1 cup at a time.  Continue to add more flour until dough is no longer sticky.
Knead the dough for about 5 minutes and shape into a ball. With a sharp knife, cut ball of dough into 1/3 cup sections for large pretzels or less for small pretzels.
Roll the dough into a rope with an even diameter. Form into pretzels shapes.
In a small bowl, beat the egg and pour into a shallow dish. Dunk the shaped pretzel into the egg wash. Place on baking sheet and sprinkle with salt or cinnamon and sugar.
Bake for 10 minutes at 425F degrees. Turn the oven to broil for the last 5 minutes to brown the tops. Watch closely to avoid burning.
Pretzel Nests
These are even easier.  Lay out a bag of little waffle pretzels on wax paper, eat the broken pretzels.  Drop on a small spoon of almond bark and plop an egg on top.  These were a huge hit, people were just standing by the bowl popping them in their mouths. 

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