I'm looking for different items to make with pizza dough and first up was playing with pretzels. Man, these are tasty little suckers.
I had 9 oz. of dough that I used chicken 'goop' and jus for part of the liquid (which is an excellent flavor, by the way) and divided it in 9 portions
Ready for the oven -
And, here are the results of the first recipe for the section of pizza book for fun things to do with pizza dough....
now, back to the thinking board.
Oh, by the way, nibbling on these just call for beer - Theresa, right up your alley!!! Barbara likes beer also, doesn't she?
I'm editing this post to add the recipe to the pictures.
O.K., got the recipe typed up -
Pizza Dough Pretzels
Having rounds of pizza dough in the freezer makes it so easy to play with the dough and make something other than pizza from it. One of my favorites is to make pretzels. You can make any size, but I usually have 9 to 10 oz. pkgs. of pizza dough in the freezer, so that’s what I go with. For a nice appetizer-size pretzel, cut the dough into 9 pieces for 9 1-oz. pretzels.
Break of the desired amount of dough, roll it between your hands to form a long thin cylinder or ‘snake.’ Extend the length as far as possible without the dough breaking, but if it does, just stick the pieced back together and keep rolling.
To form the pretzel: take the two ends of the dough and point them toward each other as if to make a circle, but let each end pass the other and stick them together a few inches past. Take the ends and pull them towards the top of the circle and attach them slight past the circle.
In a deep pot, heat 6 cups water with 2 T. baking soda; stir the baking soda to dissolve. Bring just to a boil; then add 3 to 4 pretzels, depending on the size of pretzel and size of pot – you don’t want to crowd them. Leave in the water for 15 seconds, turn over and continue for 15 more seconds. With a spider or slotted spoon, remove the pretzels to a baking sheet that has been sprayed with cooking spray or lined with parchment paper.
Brush the tops of the pretzels with a beaten egg and sprinkle with you choice of topping:
Kosher salt
Finishing salt
Garlic powder
Oregano
Sesame Seed
Poppy Seed
Cinnamon
Sugar
McCormick's Salad Surpreme sprinkles
Bake the pretzels in a 350° F. oven for 20 to 25 minutes or until the tops of the pretzels are golden brown. If not serving right away, they can be warmed in the Microwave oven on HIGH for about 15 seconds to just soften them a little.
The pretzels are great served with a German mustard, honey mustard or mustard of your choice and a nice cold beer.
a Chef’s Journey tip: If you don’t have access to pizza dough, refrigerated canned biscuit dough or frozen pizza dough works well, also.
I had 9 oz. of dough that I used chicken 'goop' and jus for part of the liquid (which is an excellent flavor, by the way) and divided it in 9 portions
Ready for the oven -
And, here are the results of the first recipe for the section of pizza book for fun things to do with pizza dough....
now, back to the thinking board.
Oh, by the way, nibbling on these just call for beer - Theresa, right up your alley!!! Barbara likes beer also, doesn't she?
I'm editing this post to add the recipe to the pictures.
O.K., got the recipe typed up -
Pizza Dough Pretzels
Having rounds of pizza dough in the freezer makes it so easy to play with the dough and make something other than pizza from it. One of my favorites is to make pretzels. You can make any size, but I usually have 9 to 10 oz. pkgs. of pizza dough in the freezer, so that’s what I go with. For a nice appetizer-size pretzel, cut the dough into 9 pieces for 9 1-oz. pretzels.
Break of the desired amount of dough, roll it between your hands to form a long thin cylinder or ‘snake.’ Extend the length as far as possible without the dough breaking, but if it does, just stick the pieced back together and keep rolling.
To form the pretzel: take the two ends of the dough and point them toward each other as if to make a circle, but let each end pass the other and stick them together a few inches past. Take the ends and pull them towards the top of the circle and attach them slight past the circle.
In a deep pot, heat 6 cups water with 2 T. baking soda; stir the baking soda to dissolve. Bring just to a boil; then add 3 to 4 pretzels, depending on the size of pretzel and size of pot – you don’t want to crowd them. Leave in the water for 15 seconds, turn over and continue for 15 more seconds. With a spider or slotted spoon, remove the pretzels to a baking sheet that has been sprayed with cooking spray or lined with parchment paper.
Brush the tops of the pretzels with a beaten egg and sprinkle with you choice of topping:
Kosher salt
Finishing salt
Garlic powder
Oregano
Sesame Seed
Poppy Seed
Cinnamon
Sugar
McCormick's Salad Surpreme sprinkles
Bake the pretzels in a 350° F. oven for 20 to 25 minutes or until the tops of the pretzels are golden brown. If not serving right away, they can be warmed in the Microwave oven on HIGH for about 15 seconds to just soften them a little.
The pretzels are great served with a German mustard, honey mustard or mustard of your choice and a nice cold beer.
a Chef’s Journey tip: If you don’t have access to pizza dough, refrigerated canned biscuit dough or frozen pizza dough works well, also.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com