I have failed miserably at making dough before.. this would be third attempt after my first 2 failed to rise at all. I followed the recipe to the T.. I put that sweet lil ball of dough in the bowl, covered it with a towel and crossed my fingers. I swear that hour I had to wait was like torture.. I unveiled the dough and it was perfect! I was literally shocked.. you would have thought there was money in that bowl! I tried to make the pretzel sticks but it wasn't happening.. I settled for pretzel nuggets instead.. THEY WERE AWESOME!! they tasted just like the one's from the mall. I am so proud of myself!!! I made a spicy cheese sauce for dipping..
After my little celebration for making the pretzels.. I was on to the next venture! Rolo stuffed chocolate chip cookies.. they were super easy and fun to make.. I used mini rolos and they were perfect for the size of the cookie..
Here are the recipes.. I hope you get bored and make these! they will be made in the Dawkins' house again I can promise you!
Ready... Set.. Bake!!!
Homemade Pretzels:
Ingredients:
- 1 1/2 cups warm water
- 2 tablespoons light brown sugar
- 1 package active dry yeast (2 1/4 teaspoons)
- 3 ounces unsalted butter, melted
- 2 1/2 teaspoons kosher salt
- 4 1/2 to 5 cups all-purpose flour
- Vegetable oil
- 3 quarts water
- 3/4 cup baking soda
- 1 whole egg, beaten with 1 tablespoon cold water
- Coarse sea salt
Directions:
- Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
- Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time.
- Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
- Oil a bowl with vegetable oil, add the dough and turn to coat with the oil.
- Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
- Preheat the oven to 425 degrees F.
- Bring the water to a boil in a small roasting pan over high heat and add the baking soda.
- Remove the dough from the bowl and place on a flat surface.
- Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each.
- Roll each piece into a long rope and shape into the lengths or shapes that you want (sticks are easy and tasty).
- Boil the pretzels in the water solution in batches. Boil for about 30 seconds. Remove with a large slotted spoon.
- Place pretzels on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching.
- Brush the tops with the egg wash and season liberally with the salt.
- Place into the oven and bake for 15 to 18 minutes until golden brown.
- Add additional toppings immediately after they come out of the oven.
Cheese Sauce:
1 T unsalted butter
1 T flour
3/4 cup milk
1 clove garlic, finely grated or minced
1 cup cheese... I used Pepper Jack
In a small sauce pan, melt butter over medium heat. Add flour and whisk to combine, cooking about one minute until smooth. Add milk, whisking to incorporate. Add garlic. Switch to a wooden spoon and stir frequently until thickened, about 15 minutes. The sauce should begin to coat the back of the spoon. Remove from heat and stir in cheese.
1 T flour
3/4 cup milk
1 clove garlic, finely grated or minced
1 cup cheese... I used Pepper Jack
In a small sauce pan, melt butter over medium heat. Add flour and whisk to combine, cooking about one minute until smooth. Add milk, whisking to incorporate. Add garlic. Switch to a wooden spoon and stir frequently until thickened, about 15 minutes. The sauce should begin to coat the back of the spoon. Remove from heat and stir in cheese.
Rolo Stuffed Chocolate Chip Cookies:
Ingredients
| Ingredients | |
| 1½ | cups unsalted butter; softened |
| 1 | cup granulated sugar |
| 1 | cup packed brown sugar |
| 1 | tablespoon vanilla |
| 2 | eggs |
| 3¾ | cup all-purpose flour |
| 2 | teaspoons baking soda |
| 1 | teaspoon kosher salt |
| 2 | cups semisweet chocolate chips |
| ¾ | cup chopped pecans, optional |
| 50 | Rolos; frozen at least 2 hours |
Directions
1. Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy. Mix in flour, baking soda and salt. Mix in chocolate chips and pecans.2. Measure dough using a medium cookie scoop (about 1.5 tablespoons). Roll into a ball and then flatten in the palm of your hands.
3. Place a frozen Rolo in the centers of the flattened dough balls and form dough back into a ball around the Rolo.
4. Place Rolo stuffed dough balls into the freezer for 15-20 minutes before baking.
5. On cookie sheet lined with parchment paper or a silicone baking mat, place dough balls 2 inches apart.
6. Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack
