Wednesday, May 2, 2018

Miniature Garlic, Herb, and Nooch Soft Pretzels

Hot soft pretzels and "cheese."
I have missed baking pretzels-- a favorite baking snack. I have seen them all over the place, at art openings, shopping complexes, and movie theaters. Those are often made with butter and a hint of whey.
Last night, the craving struck like lightning. I answered the call. After all, it doesn't take much to make pretzels. Every ingredient is readily available in the pantry. Pretzel making is similar to pizza dough. There is art in kneading, in working hands in the flour and oil, pinching and pulling, enjoying the fragrant garlic and the look of the golden oil coating pliant brown dough.
Once the shapes are made and the baking sheet is in the oven, heaven is moments away. The smell fills the whole kitchen. Torturous minutes tick away as the mouth waters and eyes stare longingly at the lit oven door.
Alas, the chewy, crisp pretzels are warm and tasty. Easily the best batch that I've ever made so far.

Miniature Garlic, Herb, and Nooch Pretzels Ingredients and Preparation

3/4 cup warm water
2 teaspoon sugar
1 teaspoon dry active yeast
1 teaspoon salt
1 teaspoon garlic
1/4 black pepper
3 cup flour
3 tablespoon olive oil

3 cup water
2 teaspoon baking soda

2 teaspoon Italian seasoning
1 teaspoon nutritional yeast
1 teaspoon garlic powder

Mix water, sugar, and yeast together. Let sit for five minutes.
Add salt, garlic, and black pepper. Stir in one cup of flour at a time.
Massage and knead dough with olive oil.
Place dough in a bowl and cover.
Let sit for a hour or two.

Formed pretzel shapes. Some better than others. Managed to make ten.
Preheat oven to 400 degrees.
Bring water and baking soda to boil. Add one pretzel at a time.
Once pretzels float up, they're ready to be taken out. Let drip before placing on baking sheet.

Sprinkle Italian seasoning, garlic, and nooch on the pretzels. Bake for 15 minutes.

Hot and fresh from the oven.

A bowl of pretzels makes anyone happy.

Pretzels with smoky cashew cheese sauce for dipping.


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