pretzel buns last year they were disappointing. Despite all my problems in my recent venture, these pretzels were a huge success. I had thought they would be lots of fun to make with Sylvia. Once I divided up the dough into 8, she had her own piece to roll out. She rolled out a snake, made a doughnut, remade it as spectacles to wear, and then wanted to make the dough into a birthday cake for Dolly. We got out some fancy toothpicks to decorate it. Then we disagreed about whether that dough became the eighth pretzel. Argh!
My timing was also out with either letting the dough rise too long or forgetting it altogether (in the last rise). I made the pretzels between making chocolate macaroons with Sylvia, preparing her dinner, bringing in the washing, and making a case for why Sylvia should eat her dinner. And when I finally got the pretzels in the oven, I remembered I hadn't salted them. I took them straight out, sprinkled a little salt, Sylvia sprinkled a lot more. But I couldn't do anything to take the shine off these gorgeous knots of dough.
chickpea, potato and tomato stew for dinner. The pretzels were so substantial and time-consuming that I postponed the stew and simplified the rest of dinner. Jules at Stone Soup, with her minimalist recipes, is the perfect place to go for simplicity. It is not my thing so I took a two ingredients recipe and added in a bit extra. The Pea and Pesto Soup had instantly gone on my to do list. I only added stock, seasoning and rice. It was easy and delicious.
tofu cashew ricotta. It was delicious a spread and even added a wee garnish to the soup. Dinner was delicious. I was pleased to have enough leftovers to take for lunch the next day. The biggest surprise was at breakfast when I had a pretzel and found somehow one of Sylvia's toothpicks had gotten into the pretzel dough! Oops!
Previously on Green Gourmet Giraffe:
One year ago: Around Orange - the vision splendid
Two years ago: Honey, Yoghurt and Chocolate Cake
Three years ago: GYO Paradise banishes the Chutney Fear
Four years ago: My Vegetarian Lasagne
Five years ago: Favourite food books
Adapted from King Arthur
Makes 8 pretzels
1 1/2 cups white bread flour
1 cup wholemeal flour
1 tbsp chia seeds
1 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
approx 1 cup warm water
1 cup boiling water
2 tablespoons bicarbonate of soda (aka baking soda)
sea salt flakes, optional
1-2 tablespoons unsalted butter (I used margarine), melted
Combine all ingredients in a mixing bowl to form a ball of dough. (I added another 1-3 tbsp water because mine was so dry. This made it too wet so I had to knead in a little extra flour. Possibly this was a result of using some wholemeal flour.) Knead about 5 minutes or until it is soft and smooth (King Arthur says it should also be quite slack but I am not sure mine was).
how to shape pretzels in The Kitchn. Roll each piece into a long stick. King Arthur said to make it about 28-30 inches (70-76 cm) but I couldn't get my head around this length so I just did 6 of my handspans (and my hands aren't huge).
Place 'soaked' pretzels on large lined baking tray. King Arthur says to rest 10 minutes but I forgot this (and it wasn't a disaster). Sprinkle with sea salt if desired (ideally not the liberally sprinkling of a 3 year old) and bake for 9 minutes or until golden brown.
Pea, rice and pesto soup
Adapted from Stone Soup
400g frozen peas
1 1/2 cup water
1 cup vegetable stock (I used home made)
1 cup cooked brown rice
2 tbsp pesto
1 tsp french lavender salt
Place all ingredients in a medium to large saucepan. Bring to the boil and simmer for about 5-10 minutes to warm everything together. Puree. Check and adjust seasonings. Serve hot.
On the Stereo:
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