Every parent at Nugget's preschool has to bring in a snack one day, which is theoretically supposed to correspond with the letter of the week they are learning. My letter was "X". When I told Nugget I was making pretzels in the shape of an x, he thought it was a terrible idea since pretzels start with a P. Well, duh mom. I gave my forehead a little smack, and exclaimed, "Oh, I forgot! They are not pretzels, they're Xetzels!"
They are meant to be eaten right away, when they are warm, soft and only slightly chewy. I left a few on the counter (to simulate them sitting out for a few hours at preschool), and they do toughen up. I'll have to get the final verdict from Nugget when I pick him up today.
Edit: Turns out the pretzels actually stayed soft at preschool, because I had covered the tray in plastic wrap. The ones I left on the counter were not covered. So keep 'em bagged!
Xetzels
1 package active dry yeast
1/2 C warm water (110-115 degrees)
2 tsp orange blossom honey
2 + 2/3 C unbleached all purpose flour
1 + 1/2 tsp kosher salt
teaspoon olive oil
small bowl of water
kosher salt to top
Preheat oven to 425 degrees. Allow baking stone to preheat in the oven, or line a baking sheet with parchment or silpat.
Combine the warm water (check temp) with yeast and honey, and let sit 5 - 10 minutes.
In a seperate bowl, combine flour and salt. Pour yeast mixture into the flour, stirring until a dough forms. Do not be tempted to add water - the dough will moisten up as you work it.
If you have a large bowl, knead it in the bowl or turn it out on the counter for a few minutes. Place the dough back in the bowl and cover the bowl top with a warm wet cloth. Let rest in a warm place for 10 minutes.
Dip the tips of a couple fingers in the olive oil and use that to ever so lightly coat your fingers and palms, which will prevent the dough from sticking to your hands. Pinch off small amounts of dough and roll out on the counter, forming an X or whatever shape sounds fun.*
Place on baking sheet or stone, and brush water on the dough, which will help the salt stick. Sprinkle kosher salt on as desired. Bake 10 minutes or until golden brown.
*You can really get creative with this, and little chefs love to help out. We've made everything from snakes to tower cranes out of the dough. And don't forget it can also be used to make Mini-Pizzas!
2 comments:
The mini pizzas are genius. I shrink from carbs--but I will lie down and let them walk down my gullet for a salty soft pretzel.
I made alphabet pretzels in this recipe's vein with my kids, and felt certain they would taste terrible, leaden and in need of being lifted by a pretzel-dough crane, based on the amount of kneading/playing we are all doing with the dough. I was astonished that they were fantastic! Soft and chewy, just as you've described!
Bobby Flay adds jalapeno powder to the dough, stretches and twists them as the ultimate bar snacks at MESA Grill...
So glad it was fun for everyone, and still a pleasant final product in the end. I think the dough is very forgiving, as anything (or anyone) dealing with kids should be. I love the idea of jalapeno powder. Thanks for sharing!
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