If you have been reading this blog for some time, you may already know that I am not very good at KISS. You don’t know KISS? It stands for keep it simple, sweetheart. Or stupid, if you want to be a jerk about it. [Read more…]
Today, let’s talk about something that is near and dear to everybody’s hearts; late night food. Or, drunk food, if you wanna call it that too. I know that for me, I don’t need to be drunk to be craving or even needing some late night snacks. Lately if I stay up past ten watching a movie, I will be in need of a snack to help keep me awake for the rest of the movie. Yep, mom, I am turning into you!
Some people like some late night Mexican food. I can’t do spicy before I hit the hay. Mike is all about late night tacos. There is a certain taco joint around here that stays open 24 hours a day that caters to the late night munchie crowd. You better believe that Mike and all his buddies hit that place up on the reg during the summer. I remember him taking me there when I first came to see his hometown in college too. Sigh, so romantic. [Read more…]
You cannot find a bigger advocate for the sweet and salty combination than me. My favorite dessert of all time, Strawberry Pretzel Jell-O, is the perfect example of sweet and salty. It is another bullet point on the ever changing list of things Mike will not eat.
I swear to God, sweet and salty is like his kryptonite. If I even go near him with a chocolate covered pretzel, he cowers in fear and repulsion. It is kind of like the same reaction Weezer has when you try and put clothes on him. He just goes limp or acts like you are murdering him. They are both a bit theatrical. Let’s hope the new little man in the house doesn’t have their shared flare for the dramatics! [Read more…]
The fourth of July is tomorrow! I made you something red, white, and …. Pretzel. Hey, close enough. I feel like in my old age, the fourth has become another one of those holidays like New Years or Halloween where I feel like I should have plans. I just feel kind of lazy when it actually comes to making and following through on those plans. Maybe it is because the stress of making plans outweighs the amount of fun you have on that holiday. I might be the only one that feels that way though. [Read more…]
In honor of the upcoming Super Bowl or Puppy Bowl if you prefer, I have made for you something that is not coated in buffalo sauce!!! Woo hoo! Are you shocked? I know, sometimes you have to run wild against the grain and hold your own.
Isn’t it Carrie Bradshaw who said something like, “Maybe some women aren’t meant to be tamed. Maybe they are supposed to run wild until they find somebody – just as wild – to run with.”
Not that I have that show memorized or own every single season and movie on DVD. Also, I am kind of proud of myself for turning a Super Bowl post into a Sex and the City quote sesh. Girl power! Sorry for that.
I mean, not that Carrie was talking about going against the buffalo sauce inundated “holiday” that is the Super Bowl, but you get my drift.
I am a sucker for a lot of things, most are carb or cheese based. I love anything pretzel; pretzel bun, soft pretzel with spicy mustard, cheese stuffed pretzel bites. All are faves of mine. I knew that I had to make these pretzel wrapped beauties for dinner and weekend lunches for Mike and I. These lasted us a week. We seriously ate one to two a day.
They were such a hit that I am making them for the Super Bowl.
Yes they are a bit of work, with the wrapping, boiling, and then baking. But if you have a free morning or afternoon, make these. I also think that these would be a huge hit with kids. I will let you know when I try to get my nieces and nephews to eat these.
So go against the grain, run wild and do not make anything buffalo. Make these instead!
- 1 ½ Cups Warm Water (between 110 and 115 degrees F)
- 1 Tablespoon Granulated Sugar
- 2 ¼ Teaspoons (1 package) Active Dry Yeast
- 4 ½ Cups All-Purpose Flour
- 2 Teaspoons Salt
- 2 Tablespoons Unsalted Butter, melted and cooled
- About 14 Cups of Water
- 1 Cup Baking Soda
- 6 Fully Cooked Brats, cut in half
- 1 Large Egg, beaten, with a splash of water
- Salt and Pepper for Topping
- In the bowl of an electric stand mixer fitted with a hook attachment, combine warm water and sugar. Sprinkle yeast on top of the water and let sit for five minutes, until foamy.
- Add flour, salt, and melted butter to the yeast. Mix on low until well combined. Switch to medium speed and knead for four minutes.
- Remove the sticky dough ball from the mixer bowl and add to a greased bowl, sprinkle with flour, and cover loosely with a dish towel. Place in a warm area to rise for at least an hour, until doubled in size.
- Preheat oven to 425 degrees F.
- Combine water and baking soda in a large stock pot. Bring to a boil.
- Meanwhile, turn the dough out on to a slightly oiled surface. Press the dough into a 1 ½ inch thick circle. Cut into 12 even pieces, 6 if you are wrapping whole brats.
- Roll the dough wedge out from the center using your fingers to form a foot long snake-like shape. Wrap the dough around the brat, making sure to seal the ends tightly. Continue until all brats are wrapped.
- When the water is boiling, add a few pretzel brats into the water at a time. Boil each batch for thirty seconds and then remove with a large slotted spoon or folded spatula. Transfer to a parchment lined baking sheet drizzled with a bit of oil to ensure the boiled pretzel brats don’t stick.
- Once all pretzel brats are boiled, brush with egg wash and then sprinkle with salt and pepper.
- Bake pretzels for 15 minutes until deeply golden.
- Pretzel brats last four days in the refrigerator wrapped in foil. Reheat in the oven wrapped in foil at 350 degrees F for 10 – 12 minutes.
Recipe adapted from Joy the Baker