Sunday, August 24, 2014
Also, I recently discovered that my pizza dough and pretzel dough recipes are exactly the same. Embarrassingly, they are printed right above each other on the paper I've been reading them off for four years. Here's the recipe again:
1 T. yeast
1 c. warm water
1 T. sugar
2 T. oil
2 1/2-3 c. flour
For the pizza (and pizza pretzels), I add a couple teaspoons of minced garlic. I don't usually let my pizza dough rise, but I usually go through the double rising process with pretzels. However, since I had planned on making pizza, I didn't have time. So I skipped it and they were fine. The dough was actually amazing and I think it's because I added a squirt of the soy lecithin that's been lying around my kitchen unused for several years. It made the dough really stretchy, satiny, and it looked like the pretzel dough the bakeries use. If you're interested in this, I found a helpful article on dough enhancers.
Once the dough was mixed, I made the usual pretzel shapes, skipping both rising steps.
Boil them in baking soda water for 10 seconds on each side. Sprinkle plenty of mozzarella cheese and add some pepperoni slices.
Bake the pizza pretzels at 425 for 10-12 minutes.
Monday, August 18, 2014
Adapted by a friend from Baker Bettie.
5 T. butter
1/2 c. brown sugar
1/2 c. sour cream
1 t. vanilla
2 t. baking powder
1 1/2 c. flour
Cinnamon Sugar Topping:
1/4 c melted butter
1/4 c. sugar mixed with 1/2 t. cinnamon
Cream butter and sugar, stir in remaining dry ingredients. Form balls and bake at 325 for 8-10 minutes (I THINK I had to bake them quite a bit longer).
Cool slightly, then dip in butter and then sugar mixture. Yum...