Pretzels and Elk

No one is ever (ever ever) going to do a google search for “Pretzels and Elk”. I like confusing the search engines from time to time. 🙂 I shared some great Aspen photos with you in Wednesday’s post (oh, it is so pretty here) and today you get a couple of elk photos that my hubby took. They are pretty easy to catch walking around up in Estes Park. Just don’t get too close to them. They can have a temper.

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Here is a fun pretzel recipe for you that Knitting Daughter made over the weekend. (Original recipe from the Just a Taste blog. Take a wander through some of her recipes – they look wonderful!) The pretzels were delicious and pretty easy to make, despite the long directions. Don’t let that intimidate you.

SONY DSCSoft Pretzel Twists

1 1/2 cups warm water
1 Tablespoon sugar
2 teaspoons kosher salt
1 (1/4 oz) package active dry yeast
4 1/2 cups flour
4 Tablespoons unsalted butter, melted
2/3 cup baking soda
1 large egg yolk (beaten with 1 Tablespoon water)
vegetable oil

Combine water, sugar and salt in a mixing bowl. Sprinkle the yeast on top and let it sit until it starts to foam (about 5 minutes).

Using the hook attachment on your mixer, add flour and butter to the yeast combination and mix on low until all of the ingredients are combined. Once combined, increase the speed to medium and knead until the dough is smooth and pulls away from the sides of the bowl (about 5 minutes).

Remove the dough and grease the inside of the bowl with vegetable oil. Return the dough to the bowl (flipping once to coat both sides) then cover the bowl with plastic wrap and place in a warm place until the dough has doubled in size. (About an hour.)

Line two cookie sheets with parchment paper and preheat your oven to 450 degrees.

In a large pot, add 10 cups of water with the baking soda and bring to a boil.

Divide the dough into 12 equal pieces. Roll each piece out to an 18-20″ rope (no flour on your work surface). Fold each rope in half, twisting the two pieces around each other, securing the ends together. Next, twist the bottom end around the top and pop it through the top hole to secure.

Individually, place each twist into the boiling water for 30 seconds. Remove them with a large slotted spoon and set them on the cookie sheet. After all of them have been boiled, brush the tops with the egg wash and sprinkle with the salt.

Bake until golden brown (12-14 minutes). Remove from oven and let cool 5 minutes before serving.

Have a great weekend. I hope you find some knitting or sewing time in there!

Sheri thinkingImightmakethispatternformyLoopyAcademymittensthisweekend
outofSwan’sIslandWorsted

7 comments

  1. Awesome photos. I’d have a temper too if I had to lug all that hardware on my head.

    Thought of you today…. made the apricot and salsa chicken from a years earlier blog. 🙂 (It makes a good dinner but even better chicken salad for lunches.)

  2. The pretzels look good and sure look better than anything in the market! Yummie! I don’t know if I will try these but they are some very nice pretzels.

  3. Love Soft Pretzels…They go great with a Garden Salad….Thanks for sharing the recipe. Gosh, the Elk are amazing…
    Best, Snowhugs

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