I love recipe swaps. It is a wonderful thing to be given a blog and told to make a certain recipe. Even better – when I get to pick the recipe that I get to make from the blog. Jenna is a lot like me. She didn’t start cooking until college and has had mishaps of her own. I love that she is a woman on a mission in the kitchen. She has a wonderful eye for recipes and I honestly had a hard time picking which recipe to make – thank goodness I took my phone into a department store while waiting in a thirty minute line to return a gift. It did not take me long to decide that I positively would be making these bites.
|Mayor Luke Ravenstahl tebowing – fulfilling his bet with Denver mayor.|
4 tsp active dry yeast
1 tsp white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 1/2 tsp salt
2 Tbsp butter, melted
1/2 cup baking soda
4 cups hot water
In a bowl dissolve the yeast and 1 teaspoon sugar in warm water. Set aside. (Mixture should become foamy, if it doesn’t your yeast may be bad or your water too hot)
In the bowl of a standing mixture fitted with a dough hook, combine the flour, sugars, and salt on low speed. Turn off the mixer and pour the yeast mixture and melted butter into the bowl. Turn the mixer on and knead for 8 minutes or until the dough is smooth. If the dough is too dry, add extra water, a tablespoon at a time.
Towards the end of rising, preheat oven to 450 degrees and prepare baking sheets with parchment paper and cooking spray. In a large bowl, combine the hot water and baking soda.
After the dough has risen, punch down the dough and then knead with hands for one minute. Turn out onto a lightly floured surface and divide dough into 12 even portions. Roll each portion into a snake then cut the snake into bite size pieces, about 1 1/2 inches in width.
Dip the pieces in the baking soda water and place on the baking sheet (dab the pretzels with a paper towel if they seem too wet) then sprinkle with kosher salt.
Bake for 7-8 minutes, until browned.
Beer Cheese Dip
1/2 tsp garlic powder
1/2-3/4 cups cheddar cheese, grated