Skip to main content

Shamrock Soft Pretzel Rolls

By
These take a healthy dose of imagination to see the shamrock because (1) I refuse to use food coloring to make them green and (2) I am, tragically, shape-challenged.  But they tasted great.  I have made other soft pretzel recipes that I prefer, but between my morning bootcamp and getting the boys out the door for school I needed something fast and a recipe that didn't require poaching the pretzels before baking.

1-1/2 C hot water
1 T active yeast
1 T organic granulated sugar
1/2 t pink Himalaya salt
5 C white whole wheat flour
2 T organic dark brown sugar

1. In a large mixing bowl, dissolve yeast and granulated sugar in warm water. Let stand until bloomed, about 5 minutes.


2. Add flour, brown sugar, and salt. Form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes.

3. Roll out tubes of dough and form into shamrock shapes - hopefully you're better at that than I am.  Place on a parchment-lined baking sheet and preheat oven to 450 degrees.  Let pretzels rise for at least 15 minutes.

4. Bake for 7-10 minutes until the tops are browned.  Rub the tops with butter and remove from the oven.

5. Dust with cinnamon-sugar for a sweet shamrock or sprinkle with sea salt for a savory one.
Labels:

Comments

  1. April J HarrisMarch 17, 2011 at 9:44 AM

    Hey, you did a lot better job of shaping those shamrocks than I would have - those rolls look delish! And I'm really glad you didn't tint them green :) Happy St Patrick's Day!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Ki Ngombo = Okra

By
In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks!  The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo .  Gumbos can have meat, seafood, just about anything.  In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes.  I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more