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One of the things I miss about home, fresh soft pretzels.
One of the things I miss in my everyday life,  cooking & baking with Pumpkin.
With  the demands of our schedules, we don’t get to spend a lot of mother-son time alone… Today I got him into the kitchen to bake soft pretzels with me. He did most of the work, from measuring ingredients to mixing. I showed him how to knead the dough and let him take over, showed him how to roll and shape the pretzels and let him play…

Soft Pretzel Sunday

Soft Pretzel Sunday

This recipe was modified from one we found in a cook book a while back (it was copied on a piece of paper, so I’m not exactly sure of the origin).

2 tsp. dry yeast, 1 1/2 c. warm water, 2 1/2 tsp. sugar, 1 tsp. fresh ground sea salt, extra salt for sprinkling, 3 1/2 c. flour, 1 egg

Preheat oven to 425°F. Place yeast in bowl and cover with water, stir until dissolved. Let sit for 5 minutes. In separate bowl mix together flour, sugar and salt. Slowly add flour mixture to yeast, stirring until smooth. Knead dough on lightly floured surface for about 4 minutes. Cut dough into 15 pieces. Roll each piece of dough into about a 12″ rope and twist into a pretzel . Beat egg and brush over tops of pretzels, sprinkle with sea salt. Place pretzels on greased baking trays. Bake for 12-15 minutes or until golden brown.

I wanted to sprinkle some with sesame seeds and some with poppy seeds. Pumpkin vetoed the idea, but agreed to be more creative next time we make pretzels together. Serve with spicy brown mustard.

We sit around the tables for meals, but not usually for snacks… boy did this change today. The three of us sat around the table gobbling the pretzels like vultures. Pumpkin was really proud of how they turned out. He should be, they turned out fantastic.

What have you baked/cooked recently with a child in your life?