Did I say stress eating?

HAPPY ST PATRICKS DAY

After a hard day at work it is such a relief to come home and hang with my boys.  Riley greeted me last night at the door with his usual enthusiasm and then we ventured upstairs to find Ralph.  He was at the computer looking at soft pretzel recipes. We have never made them before, but decided to give them a try.  Ralph took the reigns on this one and we were quite pleased how they turned out.  We will do some tweaking, a bit chewier and maybe thinner.  If you have done this and have tips/secrets please feel free to share.  They were so tasty as they came out of the oven brushed with butter, flake salt and pepper.  We dipped them in a of mustard.  Riley even liked them - at least the buttery part with no mustard.

INGREDIENTS:

1 (.25 ounce) package active dry yeast

2 tablespoons brown sugar

1 1/8 teaspoons salt

1 1/2 cups warm water (110 degrees F

/45 degrees C)

3 cups all-purpose flour

1 cup bread flour
2 oz butter

3 cups warm water (110 degrees F/45

degrees C)

3 tablespoons baking soda

2 tablespoons butter, melted

2 tablespoons coarse kosher salt

1.  In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water and butter. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour

2.  Combine 3 cups warm water and baking soda in an quart sauce pan - bring to a boil and then turn stove off.

3.  After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and drop into the boiling baking soda solution for 30 seconds. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes

4.  Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

I should go to the gym and work off the carbs, but then again...maybe I will have another pretzel.

Ta Ta for now