Homemade Soft Pretzels

After a snowy weekend, I am feeling reminiscent of our trip to Munich in the winter of 2010. It was one of my most favorite trips and thinking of it always makes we yearn for a warm, doughy pretzel.

In Germany, pretzels come in many varieties including flakey, sweet dessert pretzels. Although the orgin of the pretzel is widely debated, most people agree that the pretzel was born as a symbolic treat to celebrate Christian holidays. (The crossed dough symbolizing arms crossed over the chest.)

Although their beginnings are unknown, they have become rooted in German speaking cultures and have been part of German baking traditions for centuries. This recipe is easy and would also be a fun way to introduce the chemical reactions of baking soda to your children. :)

And feel free to experiment. Maybe mixing some spices into the dough or sprinkling with cinnamon and sugar instead of salt.

1 1/2 cups all purpose flour
1/2 tbsp dry active yeast
1/2 tsp granulated sugar
1 tbsp butter, softened
5.5 ounces water
1/4 tsp kosher salt
1 1/2 tbsp baking soda
1 1/2 cups water
1 tbsp butter, melted
coarse sea salt

In a large bowl, stir together 1/2 cup flour, yeast, sugar, softened butter and 5.5 ounces of water. Let stand until mixture is bubbly (about 10 minutes). Stir in kosher salt and then gradually add remaining flour.

Knead the dough until springy, about 4.5 minutes, adding more flour if needed. Divide the dough into pieces - the size of which depends on how big you want your pretzel to be. Allow the pieces to rest for about 2 minutes. Roll out each piece into a long rope and twist into your pretzel shape.

Preheat the oven to 425 degrees and bring the remaining water to a boil in a large pot. Add baking soda to the water and lower heat. Soak each pretzel in the water bath for about 30-45 seconds, flipping over halfway through. The pretzels will grow to about twice their original size.

Place on a baking sheet and brush with melted butter and sprinkle with sea salt. Bake for about 8 minutes or until golden brown.

It's time to eat!



Ringing in the New Year with a fluffy favorite.

Stollen is a traditional German bread and the grandfather of fruitcake. Now, this isn't some dried out, booze-flavored, candied fruit monstrosity. No, no. This, my friends, is a coveted delicacy. A lightly sweet, fluffy yet dense, glistening jewel of a treat.

The recipe below makes 2 loaves...I dare you not to eat them both. I made this yesterday and I will be giving one away tomorrow. I don't want to. I want to hoard this magical delight and eat it all in one sitting. You will get it once you try it.

A few helpful tips:
Don't use skim milk. Your bread needs the protein in fatty milk to make itself grow.
Don't use margarine. In fact, that rule goes for everything - always.
Let your eggs, butter and milk come to room temperature before you use them. Don't skip this step.

Best Stollen Ever. Ever.



Ingredients
4 to 4 1/2 cups of unbleached flour
1 package active dry yeast
1/4 tsp nutmeg
1 1/4 cups milk (1% or higher)
1/2 cup butter
1/4 cup granulated sugar plus one tbsp granulated sugar, divided
1/2 tsp salt
1 large egg
1 cup golden raisins
1 cup purple raisins
1/2 cup dried apricots, diced
1/4 cup powdered sugar
2 tbsps hot water
1 teaspoon butter

In a large bowl, combine 2 cups of flour, yeast and nutmeg.

In a saucepan, heat milk, 1/2 cup butter, 1/4 cup granulated sugar and salt until warm and butter melts. Add to flour mixture along with egg.

Beat with an electric mixer on low for 30 seconds. Scrape sides and beat on high for 3 minutes.

Mix in as much remaining flour as you can. Be careful not to over work the dough here.

In a separate bowl, combine raisins, apricots and 1 tablespoon sugar. Toss to coat. Stir fruit into dough.

Turn dough out onto lightly floured surface and knead for 4 minutes. Shape into a ball and place in a lightly greased bowl, turning to coat. Cover with plastic wrap and a towel and let rise 1 hour and 45 minutes.

Turn dough out onto lightly floured surface and cut dough in half. Reshape loaves and place on separate greased cookie sheets. Cover with plastic wrap and a towel and let rise again for about an hour.

Bake, one at a time, at 375 degrees for 20 minutes. Place the second in the fridge while the first is baking to stop the dough from rising too much.

Allow baked bread to cool on a wire rack.

In a saucepan, heat powdered sugar, butter and water until well combined. Allow to cool slightly and them brush mixture over cooled loaves. Sprinkle with granulated sugar.

German Potato Salad? Ja bitte!

I love Germany. Before I visited Bavaria, many of my friends joked that we would find nothing but sausage and kraut. Although that would have been fine with me, I found quite the opposite. There was a wide variety of traditional and international options. I have had "German Potato Salad" here in the states. But when I had it in Munich, it was entirely different. Somehow, when this dish made its way to America something got lost in translation.

On a dark and cold winter night, we trekked through the empty streets of Munich. When we came upon the Hirschgarten Biergarten, we thought it might be closed. The log cabin style building was almost ghostly in it's stillness. But as soon as we opened the door, the sounds of clanking steins and jovial conversation came pouring out.

Just sitting in that dimly lit room and smelling the aromas would be enough to drive any human to gluttony. But it was my first bite of REAL German potato salad that sent me into a full fledged foodgasm. Between that and the Schnitzel, I could have died happy right there.

So in honor of my German nostalgia, today's recipe is German Potato Salad. Enjoy and share the love!

German Potato Salad



Ingredients

4 large red potatoes, cut into 1" cubes

1 medium yellow onion, julienned

5 - 7 slices of thick cut bacon

1/2 cup peas

1 clove garlic, minced

1 tbsp brown mustard

3 tbsp olive oil

1/8 tsp black pepper

salt

nutmeg, whole (not ground)

Preheat oven to 350 degrees.

In a large pot, boil potato cubes for 4 - 5 minutes or until al dente. Remove potatoes from boiling water and place in ice water for about 1 minute.

*Quick Tip: Make sure you do not cook the potatoes completely. The ice bath will quickly halt the cooking process.

In a large skillet, cook the bacon until almost crisp. Remove bacon from pan but leave the grease in the pan. Place bacon on a baking sheet and bake in oven for 3 -5 minutes or until crisp. When bacon is finished, allow to cool and chop into small pieces.

In skillet with bacon grease, saute onions, garlic and peas until onion becomes almost transparent. Add potatoes and cook on high heat for 5 - 7 minutes. Remove from heat. Strain off grease and add bacon to mixture.

In a small bowl whisk together mustard, olive oil and pepper until well combined. Add to potato mixture and stir to coat. Salt to taste and grate just a dash of nutmeg over the top. Serve warm.