Pretzel Bites

29 Dec

Who knew pretzels were easy to make… and so tasty! You have to make some this weekend, I insist. All you need to do is mix and knead the dough, let it rest, portion out pretzel bites, boil 30 seconds, and bake for 15 minutes. Seriously, it’s that easy!

On Tuesday we had Philly Cheese Sandwiches, recipe courtesy of Mama Pea from Peas & Thank You. If you are not familiar with her, get familiar; she has an award winning blog and is one of my favorites  to follow.  Everything she writes is witty, she has super cute pictures of her girls who love dressing up in costumes mid-day, and her recipes are to die for. As is that wasn’t enough, she connects with her fans. Frankly,  I hate when bloggers or cookbook authors have Facebook pages or websites that allow you to post questions/comments and they do not respond, what is the point of using social media if you are not willing to engage with your audience? Lucky for me, Mama Pea understands these medias and actively participates.

I came across this recipe when I was trying to decide what to add to this weeks menu. It was a huge hit and I’m sure it will be making regular appearances.

Philly Cheese Sandwiches (adapted from Peas & Thank You)

Pretzel Ingredients

  • 3/4 cup warm water
  • 2 tsp sugar
  • 1 tsp active dry yeast
  • 1 cup unbleached all-purpose flour
  • 1-1/2 cup whole wheat pastry flour
  • 1 tsp salt
  • 2T vegan margarine, melted
  • 10 cups water
  • 2/3 cup baking soda
  • coarsely ground salt

Combine water and sugar in the bowl of a stand mixer.  Sprinkle yeast on top and let sit until foamy, about five minutes.  Add melted vegan margarine, flour and salt, and using a dough hook, knead dough for five minutes, adding more flour if necessary, until dough is smooth and no longer sticky. Transfer dough to an oiled bowl and let rise for an hour.

Once dough has risen, separate it into four-six equally portioned dough balls and form into ovals.

Preheat oven to 450 degrees and bring the 10 cups of water and 2/3 cup of baking soda to a boil in a large stockpot over high heat.  Once the water is boiling, drop the dough into the water for 30 seconds then transfer to a greased sheet pan. Sprinkle with coarse salt and repeat. Bake for 12-14 minutes until tops are golden brown.

Sandwich Filling

  • 3 garlic cloves, minced
  • 1-1/2 T lemon juice
  • 3 T  balsamic vinegar
  • 1/4 cup low-sodium soy sauce
  • 1 T  Worcestershire sauce (vegan if it pleases you)
  • pinch of sugar
  • salt and pepper to taste
  • 1/2 tsp dried rosemary, crushed
  • 3 portobella mushrooms, sliced
  • 1-1/2 red onions, sliced
  • 2 green bell peppers,  sliced
  • Cashew Queso (or your favorite non-dairy cheese)

In a large bowl or baking dish combine garlic, lemon juice, vinegar, soy sauce, Worcetershire sauce, sugar, salt, pepper, and rosemary. Whisk together. Add vegetables and marinate for at least one hour.

In a large skillet saute vegetables until softened and browned. Be sure to drain off marinade before sauteing.

To serve you can either toss the vegetables with the cashew queso and pile high onto the pretzel rolls or spread the rolls with the queso and pile on the vegetables. And if you don’t have any cashew queso around you can always use your favorite non-dairy cheese.

Bon Appetit!

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2 Responses to “Pretzel Bites”

  1. Catherine December 30, 2011 at 3:24 PM #

    I cannot wait to try this. The last time I attempted home made pretzels it was from a recipe provided by Mr. Rogers back in the early 80’s. If this sandwich tastes even half as good as it looks I will be in epicurean heaven. Keep’em coming.

    • debragail127 December 30, 2011 at 4:13 PM #

      Mr. Rogers should have stuck with what he knew… cardigans and children.

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