Pretzels After School Snack

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Every afternoon, my kids come home from school ready for a snack.
I’ve been thinking about making pretzels for them for several weeks & today we worked on them together.
 my kids come home from school ready for a snack Pretzels after school snack
I spent a long time researching various recipes & methods & found pretty much the all inclusive – everything pretzel you wanted to know (almost) recipe & discussion board on a blog titled, The Fresh Loaf.
While I used most of the recipe from The Fresh Loaf, I wasn’t sure whether I should let the dough rise or not, & I wasn’t sure whether to dip them in boiling water or not & whether or not to egg wash.Here’s what we ended up with:

1 T. brown sugar
1 t. yeast
1 c. hot milk (microwaved for 90 seconds)
2 1/2 – 3 c. white flour
1 t. salt

2 T. baking soda
6 c. water
1 beaten egg

Combine brown sugar, yeast, milk, flour & salt in mixer & mix until it forms a ball.
Knead for 5 minutes with dough hooks.

Spray a bowl with cooking spray & place dough inside. Cover with plastic wrap & set in a warm area allowing to rise for 30 minutes, or until approximately doubled in size.

Preheat panggangan to 425*. Slice dough into 6 pieces for large pretzels & 12 pieces for smaller pretzels. Roll the dough section into a rope, & shape into a pretzel shape.

Bring water to boil, & add baking soda. Once this reaches a rapid boil, dip each pretzel in for 5 seconds. Place on baking sheet & gently brush with beaten egg. Sprinkle with coarse salt or cinnamon sugar.

Bake for 15 minutes.

I found a slight difference between the pretzels when I boiled them or didn’t boil them. My family preferred them boiled, & while it was slightly intimidating to read about, really it was a cinch.

The only thing I will do differently next time is start a little earlier so that I have them ready for my kids to roll out as soon as they walk in the door. The kids loved making their own shapes & creations – which was the best part of all!

Source Recipe: http://triedandtruefavoriterecipes.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.
Best Restaurants in America If you eat out in the U.S.A. & want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room & a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers &/or cocktails where appropriate. & then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, & where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths & our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, & cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food & lifestyle writers, & bloggers) from across America to help order restaurants via an anonymous survey & tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel & apple, or an exploding dumpling of ox cheek & lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, & local lamb is paired with turnip & mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters & copper bateau baths. Wake to the sound of cows mooing in the next field & head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote & house granola or toasted brioche heaped with mushrooms & a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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