This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Ballpark Pretzels
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- #78657
No, we're not talking about crunchy bagged pretzels. We're talking soft, pull-apart pretzels that have that fresh-baked ballpark smell and need a dip in spicy mustard and a tall beer to feel right.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
1 comment
ingredients
1 1/4 cup lukewarm water
1 teaspoon sugar
1 tablespoon active dry yeast
1 1/2 teaspoon salt
4 cups flour, as needed
1 tablespoon olive oil
4 teaspoons baking soda
1 quart water
1 egg, beaten with
2 teaspoons water
kosher salt, to taste
directions
Combine water, sugar and yeast in a mixing bowl; set in a warm spot. After 15 minutes, it should begin to foam and bubble. Add the salt and half the flour; mix well with a wooden spoon.
Turn dough onto a floured surface; gradually knead in enough of the remaining flour to form a smooth dough. Knead for 5 minutes; transfer to an oiled bowl and coat evenly with oil. Cover bowl with a towel; set in a warm, draft-free spot until doubled in bulk, about 30 minutes.
Preheat oven to 450 degrees F.
Punch dough down and roll into a log. Divide evenly into equal pieces; roll each into a 16- to 18-inch rope. Shape pretzels into a traditional pretzel by tying dough into a knot and pinching ends across loops.
Combine baking soda and water in a saucepan and boil. Lower each pretzel in boiling water until it floats, about 30 seconds. Drain; transfer to a greased baking sheet. Brush with egg mixture; sprinkle generously with kosher salt.
Cover pretzels with a cloth and let rise again for 5 minutes. Bake for 15 minutes. Serve hot with cold beer and mustard.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 16, 2020
This is a very good recipe. I was able to make these pretzels without freaking out.
This dough did not turn out well. It was hard and did. Ot stay together. Yes, I followed the directions
What kind of flour did you use? Different flours can have different results. Also, you didn't need to use all the flour. The recipe says to knead the flour in until a smooth dough forms so stopping once that texture was achieved would have solved the problem.
July 27, 2011
This recipe is awesome