Well, Spring has ‘sprung’ here in the South and I could not be happier about it! I wake up to the sweet sound of birds chirping every morning and lots of tulips have emerged in my yard! JOY! How are things in your neck of the woods? Do you see any signs of Spring yet? There is something about Spring that is just so happy! All the blossoms, and new leaves and pretty tulips….I love it! Although, I have noticed that some of the days that look warm and sunny (from inside) are actually quite chilly! I have learned this the hard way, as I freeze at soccer games in my sandals and capris. The sun may be shining but the wind has a very cold bite to it sometimes! Brr! I just have to remember that by the end of soccer season, I will be sweltering in the hot sun and missing that cold breeze!
On one of the more chilly days, I came home in the mood for something warm! Cannon and I ended up making these Italian Parmesan Pretzel Knots and they were delicious hot out of the oven! We enjoyed them dipped in warm marinara and alfredo sauce –yum! Not only were they seriously tasty, but they were really fun to make. We were in the mood for a little kitchen project together and these pretzels were perfect. Rolling the dough into ropes and then twisting them into knots, was our favorite part!
- For the Pretzel Knots
- 1½ cups warm (110 to 115 degrees F) water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 22 ounces all-purpose flour, approximately 4½ cups
- 2 ounces unsalted butter, melted
- 2 tablespoons Italian Seasoning
- ½ cup grated parmesan cheese
- Vegetable oil, for pan
- 10 cups water
- ⅔ cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Pretzel salt
- Warmed Alfredo or Marinara Sauce for serving
- Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour, butter, italian seasoning and parmesan and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
- Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside. Meanwhile, bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
- In the meantime, turn the dough out onto a slightly oiled work surface and divide into 12 equal pieces. Roll into ropes, fold the rope in half around your finger, twist 2 to 3 times and then tuck the end into the hole where your finger was holding. Place onto 2 parchment-lined and sprayed half sheet pan. (if you have one, a silpat sheet works best as there’s not possible chance for sticking)
- Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes.
- Transfer to a cooling rack for at least 5 minutes before serving.
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