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Johnny Couth · #1

I was going to make peanut butter and fluff sandwich, but then I found out that I don't have peanut butter, fluff, or bread.

Esuohlim · #2

That stuff is bad for you anyway a growing boy needs veggies and electrolytes try it you'll love it.

Johnny Couth · #3

I don't have any veggies either, except frozen peas, but I don't want to boil anything.

Guitar Woman · #4

peas are gross

Fathom Zero · #5

What do you have in your pantry, Johnny?

Johnny Couth · #6

Vegetable Oil.

Fathom Zero · #7

Do you have yeast and flour?
How about Kosher salt and Baking Soda?

I have a neat recipe for Super Pretzels.

Johnny Couth · #8

Yeah I do, post it.

That sounds delicious.

Fathom Zero · #9

Actually, you may need Corn Syrup instead of vegetable oil.
I mixed 'em up.

Anyway, here it is, courtesy of Todd Wilbur's Top Secret Recipies 2:

*Makes 10 Pretzels*

One 1/4-ounce package active dry yeast

1 cup warm water (105 to 110 degrees)

3 3/4 cups all-purpose flour

3 tablespoons light corn syrup

2 tablespoons (1/4 stick) butter; softened

1 teaspoon salt

4 cups cold water

1/3 cup baking soda

Coarse pretzel salt (such as kosher salt)

1. Dissolve the yeast in the warm water in a large bowl.

2. Add 2 cups of the flour and beat until smooth.

3. Add the corn syrup, butter, and salt, and mix well about 2 minutes.

4. Add the remaining flour and knead with your hands until all the flour is worked into the dough.

5. Cover the bowl and set the dough in a warm, cozy place where it can ponder the meaning of "Rise, you gooey glob!" Allow the dough to double in size, from 1 to 1 1/2 hours.

6. Remove the dough from the bowl and divide into 10 equal pieces.

7. With your hands, roll each piece of dough out on a flat surface until it's about 2 feet long.

8. Holding the dough at both ends, give each strip of dough a twist. Lay the twists well spaced on greased cookie sheets (refer to the illustration for design specifics). Let these rise for another 30 to 45 minutes.

9. When the dough has nearly doubled again, combine the cold water and baking soda in a large saucepan and bring to a boil. This will be your browning solution (a.k.a. caustic bath).

10. Preheat the oven to 350 degrees.

11. Drop each pretzel, one at a time, into the boiling solution. Soak each pretzel for 1 minute, carefully turning after 30 seconds. Return to the cookie sheets.

12. Bake the pretzels for 12 to 15 minutes, or until they are golden brown.

13. Eat the pretzels hot or allow them to cool and freeze them. If you want salt, lightly moisten the surface of the pretzel with a pastry brush and apply a generous sprinkling of coarse salt.

14. Frozen pretzels can be reheated in a microwave set on high for about 30 seconds.

(END RECIPE)

It's easy as hell, but it takes a few hours. It's especially good if you are bored because you can shape the pretzels in fun ways.