blogresipi

Those soft pretzels are really good for breakfast or snack time. Especially when it is served in bite sizes like this.

My little one loved it very much. I made it for breakfast yesterday. Mikael kept eating one after another, until he decided to skip the lunch.

Half of the ingredients made 24 pieces of the soft pretzels. I think it could easily serves 4-5 person.

Mikael is now 2 years and 5 months old. He is collecting more and more vocabulary each day, but still struggling with building short sentences.

He says minun (mine) to everything he wants to belong to him and often say “cecu” for thank you

He counts 1-4 by himself though most of the time the numbers are not in the perfect order. We try our best to read and read a lot to him as it will help him with language and picking up words.

Owh, I love reading about kids development. It’s like a milestone for me to see how far Mikael has grown and what should we do for our part as parents. You could go here for more

The winter seems to show it’s true colors this week. It’s gonna be severely cold reaching -30 C in the daytime. Phew!

Have a great weekend ahead!

Soft Pretzels with Honey Mustard Dipping Sauce Recipe

Adapted from: Noreen

For the Soft Pretzel-
2 1/2 tsp active dry yeast
2 tbsp light brown sugar
1 1/2 cup warm water (80F-110F)
6 tablespoons butter (melted)
4 1/2-5 Cups all-purpose flour
2 teaspoon salt
A Pack of Little smokie sausages
5 quartz water for boiling
1/2 cup baking soda
1 Egg beaten with a tbsp cold water (for egg wash)
Kosher salt (for sprinkling)

For the Honey Mustard Diping Sauce:
1/2 cup mayonnaise
3 tbsp honey
1 tbsp Dijon Mustard
1 tbsp Yellow Mustard
1 tbsp lemon juice
Pinch of Salt to taste

Method:

1.   In the bowl of a stand up mixer add the yeast, light brown sugar and warm water together and let it sit for 10 mins.
2. Once the yeast mix is bubbly, pour in the melted butter.
3. In a separate bowl, add salt to 4 1/2 cups of all purpose flour and mix.
4. Add all the flour to the yeast mixture and with the dough hook attachment, turn the mixer to medium speed until a smooth and elastic ball forms (about 5-6 minutes). If the dough seems too sticky, add a tablespoon of flour at a time until the dough comes together.
5. Place the dough in a well oiled bowl and turn it over to coat the dough in oil. Cover with cling film and a cloth and leave the dought o rise for a couple hours (at least 1 1/2 hour). As it is winter here, I turned on oven to 150 C and place the dough in from of the closed heated oven, on a chair for 30-45 mins.
6. Once the dough has risen, turn it out onto a lighly floured surface and divide it into 4 quarters.
7. Roll each piece into a long rope around an inch thick and cut the rope into 2 inch pieces.
8. Roll out each piece with a rolling pin.
9. Place the little smokie sausage in middle. Roll the dough around it and pinch the ends shut. Do this with as many stuffed pretzels as you want, you can also keep some plain by cutting them into smaller pieces and follow the next step.
10. Pre-heat the oven to 225C. While that’s preheating, bring a large pot of water to a boil. Add 1/2 cup of baking soda to the water and lower to a simmer. (Tip- Don’t fill the water right to the top cos it will spill over when you add the baking soda).
11. Carefully boil the pretzel bites in batches. Drop them in the water and once they rise to the surface on their own, remove them using a slotted spoon and place them on a papper towel to dry.
12. Place the pretzels on well sprayed baking sheet. Brush the tops of each pretzel with the egg wash and sprinkle with kosher or coarse salt.
13. Pop them in the oven for 12-14 minutes until golden brown and beautiful. (I didn’t sprinkle with sea salt. Instead, I glazed with butter, and sprinkled some sesame seeds right after baking).
14. For the honey mustard dipping sauce: simply mix together the mayonnaise, honey, both mustards, lemon juice and salt.
15. Serve the Pretzels warm with the honey mustard dipping sauce