Muffin Tin Monday- Pretzels!

Today we had a play group at our house. We made homemade pretzels (yum!) and had Muffin Tin Monday as well. We had one tin filled with fruit and veggies and other "dip-able" items, and the other tin filled with dips for the pretzels or fruit. There was marinara sauce, cheese sauce, salt, and cinnamon/sugar. I forgot that I also had ranch dip. Oh well! It was a hit! Pretzel recipe is below with photos of our creations.


Pretzels (slightly modified from the Mall Pretzel recipe on AllRecipes.com)

• 1 (.25 ounce) package active dry yeast
• 2 tablespoons brown sugar
• 1 1/8 teaspoons salt
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour
• 1 cup whole wheat flour
  
• 5 cups warm water
• 5 tablespoons baking soda
• 2 tablespoons butter, melted
• 2 tablespoons coarse kosher salt

In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, (or knead in Kitchen Aid with the kneading hook) for about 8 minutes. Place in a bowl greased with butter, and turn to coat the surface. Cover, and let rise for one hour (note- we got sidetracked and let it rise for about 2 hours. They were fine!)

After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope about pencil thin. Twist into a pretzel shape and place on parchment covered cookie sheets to rise 15 to 20 minutes.

Combine 5 cups warm water and the baking soda in a saucepan and bring to a boil. Place the pretzels in the boiling water for about 30 seconds, then remove and place back on the parchment (I used a handled strainer like you use to deep fry. A slotted spoon or tongs would work well, too).

Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.