We got a late start today. Mom didn’t want to get out of bed, and the boys wanted pancakes for breakfast. Once breakfast was cooked, eaten, and cleaned up, we needed to run to Dad’s office to drop something off. Then, a quick stop at Walmart for one last ingredient.
Once home, we ate lunch and got down to business. First we decided to get the pretzels started. The original recipe comes from the King Arthur Flour website.
- 2 1/2 cups of flour
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 1/4 teaspoon of highly active yeast
- 1 cup of warm water
For the topping you will need:
- 1 cup of boiling water
- 2 tablespoons of baking soda
- sea salt or coarse salt
- 3 tablespoons of butter
- Place all of the dough ingredients into a bowl, and mix until well-combined. Knead the dough for about 5 minutes. Place dough in a bowl and allow it to rest for 30 minutes. (During this time, I made the bubble solution.)
- While the dough is resting, prepare the topping: Combine the boiling water and baking soda, stirring until the soda is totally (or almost totally) dissolved. Set the mixture aside to cool to lukewarm (or cooler).
- Preheat your oven to 475°F. Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper.
- Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each).
- Allow the pieces to rest, uncovered, for 5 minutes. Pour the baking soda/water into a pan.
- Roll each piece of dough into a long, thin rope, and twist each rope into a pretzel. Place them in the pan with the baking soda/water, spooning the water over their tops and leave them in the water for about 2 minutes before placing them on the baking sheet.
- Transfer the pretzels to the prepared baking sheet. Sprinkle them lightly with coarse, kosher, or pretzel salt, if desired.
- Bake the pretzels for 8 minutes, or until they’re golden brown.
- Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you’ve used it all up.
Now that all is said and done, I have to say: I cannot recommend making these pretzels with kids unless you have the patience of a saint. I do not.
Between all the steps and wait time, my kids lost interest almost immediately. They only cared once the pretzels were out of the oven. Sadly, even then I couldn’t let them dig in. I used ungreased parchment paper, so the pretzels stuck! Talk about a serious failure! I did taste-test them, tearing the paper (and half of the pretzel) from the bottom. The taste was absolutely perfect. The texture was soft inside and crunchy outside. I may or may not try these again in the future.
The bubbles, however, will have to wait until tomorrow. Below is the recipe we used to make the bubble solution. Hopefully the weather cooperates tomorrow, and we can test them out.
- 3 cups water
- 1 cup dish soap
- 1/2 cup corn syrup
- 1 tsp glycerin
- Mix all the ingredients together.
- Store in a plastic container until ready to use.
I’m beginning to think attempting two activities a day with my boys was a crazy, overachiever-type goal. Luckily, the solution is made and we can test how well they work tomorrow. I’ll post the “recipe” we used tomorrow, along with whatever other activity we manage to accomplish.