{"id":3604,"date":"2018-01-26T19:42:51","date_gmt":"2018-01-26T19:42:51","guid":{"rendered":"http:\/\/charlierowandesigns.com\/blog\/?p=3604"},"modified":"2021-04-01T17:20:34","modified_gmt":"2021-04-01T17:20:34","slug":"kitchen-kids-best-pretzels-youll-ever-make","status":"publish","type":"post","link":"https:\/\/charlierowandesigns.com\/blog\/kitchen-kids-best-pretzels-youll-ever-make\/","title":{"rendered":"In the Kitchen with Kids: The Best Pretzels You’ll Ever Make"},"content":{"rendered":"

While this isn’t necessarily the healthiest snack, I am always a HUGE fan of finding foods that\u00a0the kids are excited to get in the kitchen and help make.\u00a0 A few months ago while we were visiting my parents my mom, who is the real chef & the original encourager of getting kids in the kitchen, cooking, tasting, and getting messy, introduced us to this soft pretzel recipe from Once Upon a Chef<\/a>\u00a0and it has quickly become a favorite of ours!\u00a0 It has all my favorite things going for it: simple ingredients, easy to follow directions, the kids can help measure and mix the dough, there is a little bit of rest time for the dough to rise (patience little ones) then they get to knead, roll, shape, and dip & bake their creations.\u00a0 The best part is regardless of how pretty they look they ALWAYS taste amazing!<\/p>\n

\"charlie-rowan-designs-cooking-with-kids-pretzels\"<\/p>\n

Below is the recipe via Once Upon a Chef and you can find the direct link to the soft pretzels at Once Upon a Chef here<\/strong><\/span><\/a>.<\/p>\n

\n
Servings:\u00a06<\/span><\/div>\n
Total Time:<\/span>\u00a01 Hour 30 Minutes<\/span><\/div>\n<\/div>\n
\n

Ingredients<\/h3>\n
    \n
  • 1 cup<\/span><\/span>\u00a0milk<\/span><\/li>\n
  • 1 package<\/span>\u00a0active dry yeast (not rapid rise yeast) (1 package contains 1\/4 oz. or approximately 2 1\/4 tsp.)<\/span><\/li>\n
  • 3 tablespoons<\/span>\u00a0light brown sugar, packed<\/span><\/li>\n
  • 2-1\/4 cups<\/span><\/span>\u00a0all-purpose flour, plus more for kneading<\/span><\/li>\n
  • 5 tablespoons<\/span>\u00a0unsalted butter, divided (2 tablespoons for the dough; 3 tablespoons for brushing on finished pretzels)<\/span><\/li>\n
  • 1 teaspoon<\/span>\u00a0fine salt<\/span><\/li>\n
  • 1\/3 cup<\/span><\/span>\u00a0baking soda<\/span><\/li>\n
  • Coarse salt, to taste*<\/span><\/li>\n<\/ul>\n

    Instructions<\/h3>\n
    <\/div>\n
    \n
      \n
    1. Warm the milk in a small saucepan until it\u2019s about\u00a0110 degrees F<\/span>\u00a0(alternatively, warm it in the microwave for about 40 seconds); pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and\u00a01 cup<\/span>\u00a0of the flour with a wooden spoon. Melt 2 tablespoons of the butter and stir into the mix. Add the remaining\u00a01 \u00bc cups<\/span>\u00a0flour and fine salt to make a sticky dough. Add more flour if necessary (you’ll probably need a few tablespoons) to form dough into a ball. Turn dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a clean, lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.<\/li>\n
    2. Preheat the oven to\u00a0450 degrees F<\/span>. Line a large baking sheet with parchment paper and spray with nonstick cooking spray. Punch the dough to deflate it, then turn out onto a lightly floured surface. Divide the dough into 6 equal pieces. Roll and stretch each piece with the palms of your hands into a\u00a030-inch<\/span>\u00a0rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each into a pretzel shape (form a U-shape, then holding the ends of the rope, cross them over each other and press firmly onto the bottom of the pretzel).<\/li>\n
    3. Dissolve the baking soda in\u00a03 cups<\/span>\u00a0warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on a prepared baking sheet (re-shaping if necessary) and sprinkle lightly with course salt. Bake until golden, 10 \u2013 12 minutes. Melt remaining 3 tablespoons butter and brush on baked pretzels. The pretzels are best enjoyed fresh on the same day.<\/li>\n
    4. *If you prefer a cinnamon sugar topping, omit the coarse salt. Brush with butter after baking and sprinkle generously with cinnamon sugar (1\/2 cup<\/span>\u00a0sugar plus about 3\/4 teaspoon cinnamon)<\/li>\n<\/ol>\n

      We’ve topped ours with Trader Joe’s Everything but the Bagel seasoning as well and they are <\/em>soooo good!<\/em><\/p>\n

      \"charlie-rowan-designs-cooking-with-kids-pretzels\" \"charlie-rowan-designs-cooking-with-kids-pretzels\" \"charlie-rowan-designs-cooking-with-kids-pretzels\" \"charlie-rowan-designs-cooking-with-kids-pretzels\"<\/p>\n

      If you end up giving them a shot I would love to know how they turn out!<\/p>\n

      Xx ~ Ryann<\/em><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      While this isn’t necessarily the healthiest snack, I am always a HUGE fan of finding foods that\u00a0the kids are excited to get in the kitchen and help make.\u00a0 A few months ago while we were visiting my parents my mom, who is the real chef & the original encourager of getting kids in the kitchen, […]<\/p>\n","protected":false},"author":3,"featured_media":3605,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[10],"tags":[],"class_list":["post-3604","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/charlierowandesigns.com\/blog\/wp-json\/wp\/v2\/posts\/3604","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/charlierowandesigns.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/charlierowandesigns.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/charlierowandesigns.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/charlierowandesigns.com\/blog\/wp-json\/wp\/v2\/comments?post=3604"}],"version-history":[{"count":3,"href":"https:\/\/charlierowandesigns.com\/blog\/wp-json\/wp\/v2\/posts\/3604\/revisions"}],"predecessor-version":[{"id":3650,"href":"https:\/\/charlierowandesigns.com\/blog\/wp-json\/wp\/v2\/posts\/3604\/revisions\/3650"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/charlierowandesigns.com\/blog\/wp-json\/wp\/v2\/media\/3605"}],"wp:attachment":[{"href":"https:\/\/charlierowandesigns.com\/blog\/wp-json\/wp\/v2\/media?parent=3604"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/charlierowandesigns.com\/blog\/wp-json\/wp\/v2\/categories?post=3604"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/charlierowandesigns.com\/blog\/wp-json\/wp\/v2\/tags?post=3604"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}