Secret To Softness Is In The Water
Dear Laura: Could you please provide me with the recipe for those large soft pretzels like the ones served at the ballpark. Thank you very much. - Erin, Spokane.
Dear Erin: The secret to large soft pretzels is a dip in boiling water just before baking.
Soft Pretzels
1 package active dry yeast
1 cup warm water (about 110 degrees)
2-1/2 to 2-3/4 cups all-purpose flour
2 tablespoons vegetable oil
1 tablespoon sugar
6 cups water
6 tablespoons baking soda
Coarse salt, poppy or sesame seeds
Sprinkle yeast over warm water in large mixing bowl; let stand to soften and dissolve. Stir. Add 1-1/2 cup of the flour, the oil and sugar; beat for about 3 minutes to make a smooth batter. Gradually stir in enough of the remaining flour (about 1 cup) to form a soft dough.
Turn out onto a floured surface and knead until smooth and satiny, about 5 minutes, adding flour as needed to prevent sticking. Turn dough over in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down, turn out onto floured surface and divide into 12 pieces. Shape each into a smooth ball by gently kneading. Then roll each into a smooth rope about 18 inches long and twist into a pretzel shape. Place pretzels, slightly apart, on a greased baking sheet, tucking ends underneath. Let rise, uncovered, until puffy, about 25 minutes.
In a 3-quart stainless steel or enameled pan (do not use aluminum), combine water and baking soda; bring mixture to boiling. Adjust heat to maintain a gentle boil.
With a slotted spatula, lower 1 pretzel at a time into pan. Let simmer for 10 seconds on each side, then lift from water, drain briefly, and place on a greased baking sheet. Let dry briefly, then sprinkle with coarse salt and/or seeds. Let stand, uncovered, until all pretzels have been simmered.
Bake at 425 degrees for 12 to 15 minutes, or until golden brown. Transfer to racks; serve warm with butter or mustard. To store, cool completely, wrap airtight, and freeze. Reheat, uncovered, at 350 degrees for about 10 minutes or until warm.
Yield: 1 dozen.
Dear Laura: I’ve enjoyed the rose petal jam served at Niko’s and would like to make some. Do you have a recipe? - Bonnie, Spokane.
Dear Bonnie: You’ll probably have to wait until next season to try this one. The June 1975 Dorothy Dean Homemakers Service recipe page offered the following advice on gathering rose petals for cooking:
“Gather roses just as they are opening; fully bloomed, they have less fragrance and may taste slightly bitter. It’s best to do this early in the morning before the dew has left them. Keep in mind that the color and scent of the roses you select will be transferred to the cooked product. Wash roses thoroughly but gently with a spray of water or by immersing them in water. Break off petals, removing white pulpy base and discarding seeds. Drain in colander.”
Old fashioned roses add a stronger flavor but ordinary garden varieties can be used. If you have used pesticide on your roses, be sure to check the label for safety information.
Rose Petal Jam
Adapted from “The Complete Book of Herbs” by Lesley Bremness (Viking Studio Books).
1 pound heavily scented red or pink rose petals
2 cups water
2-1/2 cups superfine sugar
Juice of 2 lemons
1 tablespoon rose water (from pharmacy or gourmet food specialty store)
Remove the bitter white base from each petal. Rinse and drain the petals.
Bring the water to boiling in a large, heavy saucepot. Reduce to simmering point, then add the rose petals. (The mixture will froth up considerably, so do not have the pan more than half full.) Simmer gently for 5 minutes, until the petals are soft.
Add the sugar and lemon juice. Bring back to boiling and simmer for about 30 minutes, stirring until the sugar has dissolved and the mixture begins to thicken. Add the rose water. Allow the mixture to bubble up well. When the bubbles have turned to foam, test for gel (setting) point by using one of the following methods:
1) Mixture has reached gel point when a candy and jelly thermometer reads 220 degrees at sea level, or 214 degrees at an altitude of 2,000 feet.
2) Dip a cool metal spoon into the boiling mixture. Raise the spoon about 12 inches above the pan (out of the steam) and turn the spoon so the liquid runs off the side. The jelly is done when the syrup forms two drops that flow together and sheet or hang off the edge of the spoon.
3) Remove the pan from the heat. Put a spoonful of the jam on a cold saucer; allow to cool. Push the surface; if it wrinkles, it is ready.
Allow the jam to cool slightly, then pour into clean hot jars and seal. Process 10 minutes in a boiling water bath.
Yield: 2 pints.
Dear Laura: I am looking for a Belgian waffle recipe to serve with strawberries on top. They are sweeter and crisper than ordinary waffles - like the ones from the Seattle World’s Fair. Can you help? - Helen, Wenatchee.
Dear Helen: This Belgian waffle recipe is from the Oster Test Kitchens.
Light ‘N Crisp Belgian Waffles
2 egg yolks
2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
2 egg whites, stiffly beaten
Preheat Belgian waffle maker. Put all ingredients except egg whites in a large mixer bowl. Beat on low until moistened. Increase to medium speed; mix until smooth.
By hand, gently fold in egg whites. Pour 1/2 cup batter over center of grids. Close waffle maker and bake until golden, about 2 to 2-1/2 minutes. Repeat. Serve hot with your favorite topping.
Pecan or Macadamia Nut Variation: Sprinkle 1 tablespoon finely chopped pecans or macadamia nuts over preheated waffle grids. Pour 1/2 cup batter over nuts and close waffle maker. Bake as directed.
Bacon Variation: Partially cook bacon strips. Pour 1/2 cup batter over preheat waffle grids. Lay 1 strip bacon over batter and close waffle maker. Bake as directed.
Yield: 18 waffles.
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The following fields overflowed: CREDIT = Laura Carnie The Spokesman-Review