Sunday, December 5, 2010
I spent last Sunday as well as this Sunday making pretzels. They're fun! I used a recipe from Joy of Cooking and it's really simple, you just need a lot of time for rising and it helps to have a Kitchen-Aid mixer with a dough hook. I love my dough hook; it means I don't have to do any kneading by hand.
The first time I made them (last week), I made the mistake of putting too much salt on them. This time, I'll lightly salt only half the batch, and leave the rest unsalted. Guy and I had them for dinner with (store bought) Queso sauce and salad.
I like this paragraph from Joy of Cooking in their chapter on yeast:
"Yeasts are tiny single-celled living organisms with approximately 3,200 billion cells to the pound--and not one is exactly like another. They feed on sugars and produce alcohols and carbon dioxide--the "riser" in batters and doughs. But you may prefer, as we do, to accept a Mexican attitude towards yeast doughs. They call them almas, or souls, because they seem so spirited."