This afternoon, the girls and I spent school time making soft pretzels. Yum-o!
We did cheater style gluten free pretzels by using one package Chebe Mix with 2 Tbs olive oil, 2 eggs + a little over 1/3 cup water. Mix well. Knead by hand until an elastic ball forms. Break into 4 pieces and roll into balls. Then lay on a lightly oiled counter top and roll out into ropes & twist. Then we laid them on a foil lined baking sheet, brushed with olive oil, sprinkled with kosher salt and baked at 375 F for about 10 minutes.
For the “real” pretzels, we used Alton Brown’s recipe (because he’s such a science nerd and we love him for it).
Kaylee did all the measuring, mixing, rolling and twisting. I handled the boiling since its a hot job.
A note about the “boiling”… make sure your water + baking soda is at a rolling boil (meaning you cannot stir it down). The first pretzel ended up soggy because my water wasn’t quite ready. Once we had a good boil going… they looked nice and golden in the water. I used two forks and a turner to remove them from the water, a large slotted spoon would be a better choice but evidently I don’t have one. Oh, the joys of dividing a household. 🙂
We are pleased with our efforts. What a delicious afternoon snack!