Prep Time: 1.5 hours | Cost: ~$2
This week Kristina and the kids surprised me by filming a Dad Venture without me! I had a critical week at work and they really saved the day. It was a blast to edit together the video and through that enjoy every moment with them. Not only did the video turn out to be great but I got to eat some seriously scrumptious pretzels!
I 100% recommend this activity to any family (with kids of any age). It was so fun for the kids to get creative with the pretzel shapes and the snack at the end was totally worth the wait.
I have pasted the recipe that Kristina got from foodnetwork.com with her changes in all caps. Enjoy!
Ingredients For the Pretzels
1 cup milk
1 package active dry yeast
3 tablespoons packed light brown sugar (I ONLY HAD DARK BROWN, BUT IT STILL TASTED GOOD)
2 1/4 cups all-purpose flour, plus more for kneading
10 tablespoons unsalted butter, plus more for greasing
1 teaspoon fine salt
1/3 cup baking soda
2 tablespoons coarse salt (AGAIN, ONLY HAD FINE SALT. PROBABLY WOULD HAVE BEEN BETTER WITH COARSE, BUT WE STILL LIKED IT.)
Make the pretzels: Warm the milk in a saucepan until it’s about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn it out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 6 pieces.
(I DIFFERED HERE BECAUSE I DIVIDED THE DOUGH INTO MORE PIECES TO HAVE MORE PIECES FOR THE KIDS TO CREATE WITH AND THEN WE DIDN’T JUST MAKE REGULAR PRETZEL SHAPES, OBVIOUSLY)
Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.
Dissolve the baking soda in 3 cups of warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.
Prepare the sauce: Combine the mayonnaise, mustard, brown sugar, and vinegar in a bowl. Cover and refrigerate. (WE DID NOT MAKE THE SAUCE BECAUSE I DID NOT THINK THE KIDS WOULD LIKE IT. WE ENJOYED THEM AS IS!)
Melt the remaining 8 tablespoons of butter in a shallow dish. Dip the hot pretzels in the butter, turning to coat; place on a wire rack to let excess butter drip off. Serve the pretzels warm with the sweet mustard sauce.
Here is the actual link to the recipe: