“I waited for him to yell at me, to punish me, to ground me forever, to tell me how disappointed he was in me.” “And nothing came.” “And finally, I got up enough courage…to look up at him, and he was standing there...with a pretzel, a giant pretzel covered with mustard.”
Ingredients:
1/2 cups lukewarm water
1 packet of instant yeast
1 tbsp granulated sugar
1 tbsp salt
4 cups of flour
1 tbsp olive oil
8 cups water
½ cup baking soda
Coarse salt
Directions:
In a small bowl, add the yeast to the water and stir to combine. Set aside and allow the yeast about five minutes to activate.
In a large mixing bowl, add the flour, sugar, and salt. Stir to combine.
Slowly add in the yeast a little at a time, mixing in between, using a dough hook or by hand if you don’t have a hook.
Add the oil and mix until a smooth ball of dough forms.
Cover the bowl and allow the dough to rise for about 1 ½ hours. The dough should double in size.
Cut the dough into sections that are about 75 g each. Then roll the dough out to about 22 inches long like a rope.
Form the dough ropes into a pretzel shape.
Preheat the oven to 450 degrees F.
Add the 8 cups of water and baking soda to a large stock pot and bring to a boil over high heat.
Working in batches, place the raw pretzels a few at a time in the boiling water. Make sure they become fully submerged and let sit in the baking soda bath for 30 seconds. Use a slotted spoon to remove the pretzels and place on a lined baking sheet.
Sprinkle pretzels with coarse salt then bake at 450 F for 10-12 minutes.
I know, I’ve made pretzels for this project before. I did Rory’s pretzels of the world and of course, the iconic pretzel picnic basket. However, I have never made regular, yeasted pretzels before for this project, and it was nice to do something pretzel-related on a simpler scale!
When I think about food from a year in the life, this scene is always the first to come to mind. So I would be remiss if I didn’t make mall pretzels to honor the late Richard Gilmore/ Ed Herrmann. And, I know, Lorelai’s pretzel was covered in mustard, but I don’t like mustard personally! I don’t mind a whole grain mustard in small doses, but I couldn’t do a pretzel that was covered in mustard, sorry!
Happy cooking from the Hollow!
Catch up on my last A Year in the Life Dish here!
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