Try this homemade marshmallow recipe as a base formula. You can make additions of essential oils or flavored extracts along with organic food colors to create a variety of fun flavors.
So easy, you won’t believe it. You will never want eat a store bought marshmallow again!
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 Tablespoon pure vanilla extract
Confectioners’ sugar, for dusting
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to dissolve while you make the syrup.
Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves.
Raise the heat to high and cook until the syrup reaches 240’F degrees on a candy thermometer.
With the mixer on low speed, very slowly pour the sugar syrup into the dissolved gelatin running a small stream while increasing the speed of the mixer onto high. Whip until the mixture is very thick and cooling, about 15 minutes. Once the volume has increased by 1/2, add the vanilla and mix thoroughly.
With a sieve, generously dust an 8 by 12-inch glass baking dish with confectioners’ sugar. Or spray generously with cooking spray. ( Avoid using any metal pans for this recipe)
Quickly pour the marshmallow mixture into the pan, smooth the top with wet, clean hands. ( move fast because it sets quickly) Dust more confectioners’ sugar on top. Allow to sit uncovered overnight or until set ( a few hours) if you can’t stand the suspense. The longer it sits the more successful your final cuts will be.
Turn the marshmallows onto a powered sugar dusted board and cut them in large squares. ( Use my cut technique with non-flavored dental floss )
Toss to dust all sides with more confectioners’ sugar. Enjoy!
Variations : Add 1 teaspoon of your favorite essential oils or extracts for flavors and 8-10 drops of organic food coloring for nice swirls or complete a solid pastel color.
A true prime rib that is labeled USDA Certified Prime, is heavily marbled with a generous amount of fat. These cuts are usually reserved for top restaurants and are hard to come by. It may be better to seek out a fine aged prime rib. Aged beef is similarly hard to find in the supermarket, but you’ll find aged prime rib and other cuts for sale online that come right to your door. But ask your butcher first!
The typical prime rib serving size is around 10 ounces per person; a roast weighing 7-7½ pounds should serve 11 or 12 people.
8 ribs – prime rib of beef. Center cut, chine bone removed. (make sure to give your butcher a friendly reminder to remove the chine bone) 1 cup fresh Italian parsley leaves plus 1 large bunch 1/4 cup fresh thyme leaves 1/8 cup fresh rosemary leaves 1/4 cup fresh oregano leaves 1/4 cup fresh marjoram leaves 1/4 cup good quality olive oil 6 cloves of garlic, peeled and root removed 3 whole heads garlic, 1/4 cut off the top exposing cloves, skin and root left intact. 3 large shallots, cleaned roots removed 1 large onion, cleaned, cut into quarters 1 carrot, cleaned and sliced lengthwise 2 ribs of celery, cleaned cut in half 1/2 pound of unsalted butter, cut into pieces and kept cold 2 cups good quality Pinot Noir wine Preferably Maldon salt or large flat crystal salt Fresh ground black pepper
Preheat oven to 475’F degrees. Clean and pick the leaves of the fresh herbs, reserving the stems. Except the extra bundle of parsley.
Prepare a large roasting pan with organic non-stick cooking spray. Check to make sure the roast will fit. Spray a cookie cooling rack with non-stick cooking spray, and lower into the roasting pan. Build a bed for the roast to lay on with the bundle of parsley, and all the stems left over from the herbs on top of the cookie rack. Add the carrot, onions quarters, the 3 whole heads of garlic on the side, and the celery ribs. Spritz everything with a good drizzle of olive oil and sprinkle of salt and pepper. Set aside.
Pat the roast dry with paper towel. Season the roast generously with salt and fresh ground pepper by hand massaging it in ; on all sides. Set aside. In the bowl of your food processor, add 4 cloves of garlic, all the fresh herbs except the extra bundle of parsley, add 2 shallots and pulse to small mince.
Add salt and pepper and cold butter, pulse to combine well- make a paste.
Place roast, horizontally with the fat side up, in the roasting pan. Smother the roast with the butter mixture paying extra attention to the sides of the roast. Add 1 cup of beef stock to the bottom of the roasting and roast for 1 1/2-2 hours (20 minutes per pound), for rare –or until internal temperature reaches your desired temp ranges. ( see roasting notes below ) Bathing with juices from the bottom of the roasting pan every twenty minutes, without fail!
Start with high heat oven of 425’F Degrees and reduce temperature to 325’F Degrees after about 15 minutes of oven time.
When roast reaches your desired internal temperature, remove from the oven and allow to rest a minimum 10-20 minutes.
Keep in mind the internal portion of the roast will continue to cook, make sure to remove it from the oven ten minutes prior to your desired internal temperature. See below for important roasting notes.
Variation: To serve roast without bone, use a sharp knife and cut between the bone and the flesh. With your slightly angled knife, saw towards the bone, carving slowly–keep following the bone to the bottom where it can be completely removed.
Use your meat thermometer about a half hour before the expected end of the roasting time. Make sure to insert it in the thickest part of the meat, not touching the fat or the bone.
When the internal temperature reaches 120° F Degrees pull it out of the oven, and cover with foil.
Allow the roast sit for twenty minutes.
While resting the roast will continue to cook, reaching a temperature of about 125° F Degrees to 130° F Degrees. This is called the endo-thermic reaction. Cooking from the inside out.
A nice resting period allows the juices and flavors to permeate back into the roast instead of all over the cutting board!
Rare measures in at 120° to 125° with a bright red center that grows slightly pinkish towards the exterior.
Medium rare measures between 130° F Degrees to 135° F Degrees and are characterized by the extremely pink center portion that grows brown towards the exterior.
Medium meats have a light pink center, brown outer portions and readings of about 140°F Degrees to 145°F Degrees.
Medium well is not pink at all, and is achieved at 150° F Degrees to 155° F Degrees.
Well done is at 160° F Degrees and above and is characterized by a uniform brown color.
Cover any exposed bones with a little oil and foil.
Red Wine Reduction
While roast is resting, strain drippings from the pan. Defat and add the remaining juices into a medium saucepan with wine, remaining garlic cloves, remaining chopped shallot.
Bring to a boil, and cook stirring occasionally until the liquid is reduced to 2/3’s of a cup, about 10 -15 minutes. Adjust heat as necessary to avoid boiling over or burning.
When liquid is reduced, remove from heat and whisk in remaining cold butter, 2 or 3 pieces at a time, waiting until pieces are melted before adding more. Season with salt and pepper.
Cover to keep warm and set aside. To serve beef cut between rib bones and serve bone in.
First, a little “Housekeeping” regarding mushrooms:
How to purchase a brown ( Cremini ) or white ( Button) shaped mushroom.
If you know me, you know I love to forge in the wild for mushrooms. Shopping for mushrooms in a large chain grocery store can be like hunting. By the time a mushroom is picked, boxed transported and stored on display– they are not so fresh. If you don’t have the luxury to know a mushroom vendor; here are a few hints on how to ensure you are choosing the freshest mushroom from your local grocery store chain.
When hunting for your fungi in the grocery store – never purchase a package. Find the loose box and for this recipe – consistently choose two-inch sized mushroom caps. While they look bigger than bite size, mushrooms are full of liquid and they dramatically evaporate when baked, resulting in a decrease in size.
Choose mushrooms that have closed gills. Look in the area where the stem and the cap- meet. Turn the mushroom over and look under the cap. If the gills are exposed, it’s a sign the mushroom is not fresh.
Choose mushrooms without brown spots, or dents and ones that are firm–not shriveled or wrinkled. Avoid any mushrooms coated with a notable slime feel.
I like to choose the one with the least amount of soil.Mushrooms are very porous. Chefs usually don’t wash them in liquid. Brushing mushrooms is the best method. Less soil means less work!
How to Clean a Mushroom
To clean mushrooms, wipe them gently with a damp paper towel. I reserve a very soft-bristled babies hair brush; just for this application. If they are really dirty give them a very quick rinse and a fast dry. We want the mushrooms flesh to be filled with flavor, not water.
24- 2 inch cremini, or white button mushrooms, cleaned thoroughly.
3 cloves of fresh garlic, cleaned
1/2 cup fresh flat leaf parsley, plus more for garnish
2 shallots, cleaned
1/2 cup walnuts ( optional )
3 Tablespoons good quality olive oil
2 Tablespoons unsalted butter
2 1/2 tablespoons good quality sherry ( optional )
3/4 pound bulk sweet Italian sausage, or–removed from the casings
1 red bell pepper cut into small confetti ( cut thin matchsticks, then into very small dice pieces- chefs call this cut: “Brunoise” bro͞onˈwäz – typically 1/8 x 1/8 inch )
2/3 cup panko crumbs
5 ounces cream cheese
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
Preheat the oven to 375’F Degrees. Remove the stems from the caps and place the stems inside the bowl of your food processor. Add garlic, parsley, shallots, walnuts and a pinch of salt and a few grinds of fresh pepper. Pulse process until everything is the size just under a small pea shape. Set aside.
Slice a very small, and very thin slice of the rounded edge of the mushrooms that wobble and wont stand up straight. Add the pieces to the mixture. You will want assurance they mushroom caps will sit flat and not tip over once it is filled, baking or when you serve them. Place the prepared mushroom caps in a bowl and toss with 3 Tablespoons of the olive oil, and a good dusting with salt and pepper. Remove the mushroom caps from the bowl, and place the rounded side down on a high-sided baking sheet lined with a silicon baking mat, or parchment paper. Set aside. Keep bowl available for future use.
In a large sauté pan over medium heat, melt the butter. Add the mushroom and herb mixture from the food processor. Sauté until the mushrooms are soften, about 3-5 minutes. Add the sausage. Stir to crumble and cook stirring to incorporate the mushroom mixture evenly throughout.
When sausage is cooked- about 8-10 minutes, remove the pan from the heat and stir in the sherry. Return to heat and cook an additional 1 minute. Place the cooked sausage mixture into the bowl you tossed the mushrooms in the oil earlier. Set aside to cool.
Once the mixture has cooled, add the creamed cheese, parmesan cheese, panko and the red bell pepper confetti. Add about 7-8 twists of fresh ground pepper. Taste. Adjust seasoning with salt if necessary. Mix to throughly to combine. Refrigerate for a minimum 30 minutes covered air tight.
Fill each mushroom generously by using a 1/2 ounce portion scoop or a heaping tablespoon. Mound high. Bake for 45- 50 minutes until golden brown. Dust with a sprinkling of grated parmesan the last 2 minutes of baking.
Remove and sprinkle with chopped fresh parsley before serving.
Note: Mushrooms can be stuffed ahead a few hours, covered and refrigerated until guests arrive, then bake and serve.
Acclaimed food science writer, J. Kenji López-Alt has developed this sort of “mash-up ” ( if you will ) of a classic French gratin, and a beautiful Hassleback potato recipe. The idea is to stand the slices of potato vertically, rather than laying them flat. This ensures each serving receives both a creamy potato serving and a crispy edge in each bite.
This is my adaption.
4 to 4 ½pounds russet potatoes, peeled and sliced 1/8-inch thick slices with a sharp knife of on a mandoline
4tablespoons unsalted butter
1 1/2cups heavy cream
1/2 cup chicken stock
3 medium cloves garlic, minced
1tablespoon fresh thyme, leaves removed for the stem
Kosher salt and black pepper
1/4 teaspoon ground white pepper
1/2 teaspoon red chili flakes
2 cups finely grated Gruyère cheese
1/2 cup finely grated Parmigiano-Reggiano
1 bunch chives, chopped for garnish
Adjust oven rack to middle position and heat oven to 400’F degrees. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside for garnish.
Add cream, stock, garlic and thyme to the cheese mixture, and mix well. Season with salt and pepper, add white pepper, and red chili flakes– stir to combine.
Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
Prepare a 2-quart casserole dish with butter. Place on a high sided baking sheet.
Pick up a handful of potatoes, organizing them into a neat deck stack, lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. It is important the potatoes are very tight.
Pour the excess cheese mixture evenly over the top of the potatoes in the casserole dish until the mixture comes halfway up the sides. You may not need all the excess liquid.
Cover dish tightly with foil– sprayed on the inside with non-stick cooking spray. Transfer to the oven. Bake for 30-40 minutes. Remove foil and continue baking until the top is golden brown, about 45 minutes longer.
Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, garnish with chopped chives and serve.
The trick to a perfect grilled pizza is all the preparations. Roast, sauté, cook, slice, and grate whatever toppings you like before you begin your grilled pizza journey. Adding those pre-cooked toppings to the pizza as it is grilling is the trick.
The dough will only require a 3-5 minutes cook time per side.
Making the Dough
Keep in mind, yeast is a living organism, so don’t kill it by burning it with hot water or salt. I add sugar to my recipe to feed the yeast. Why? Honestly – I’m in a hurry. Shhhh.
The yeast will reconstitute in the water, wake up and be really hungry. The yeast eats- then it quickly begins to digest its food and yes, creats gas. Yes, I know it’s funny, and trust me when I say the kids will LOVE this Science lesson on C02 and so will you ! This step actually helps accelerate the dough’s rise faster! Definitely a win-win.
The important part about the end of the day, is also being with your family so– It’s also okay to use uncooked-prepared store bought pizza dough if you are short on time. Many grocers carry great organic uncooked pizza doughs today without tons of preservatives. The pizza police wont come for you, I promise!
6 cups all-purpose flour plus more for shaping dough 1 teaspoon active dry yeast ( rapid rise yeast if you are in a big hurry ) 1/4 teaspoon sugar or honey 1-2 cups room temp water, as needed 2 tablespoons good quality olive oil 1 teaspoon Kosher salt
Whisk sugar or honey with the yeast in a medium bowl with 1 cup of the water. Set aside for about 5-10 minutes until foaming with bubbles. Make sure the water temperature is not above 105’F degrees or you will kill the yeast.
In a large gallon sized food storage bag or bowl of your stand mixer with dough hook attached, add the flour and the salt. Combine to distribute the salt throughout the flour. Make a well in the center of the flour if using the bag method.
Add the water with the yeast mixture, 1/2 of the remaining cup of water, and all of the olive oil. Close food storage bag by removing air and sealing all but a 1/2 inch up at the zip. Massage from the bottom of the bag up and incorporate well. Mix dough gently to form a nice dough ball. Add more of the 1/2 cup remaining water if water if needed. or, start the mixer on medium speed and mix until dough hook forms and ball.
If using a stand mixer continue to knead the dough until it pulls away from the sides of the bowl. About 5 minutes. Remove into a lightly oiled bowl.
If using the food storage bag method – knead well until it all comes together and forms a ball. Open the food storage bag, and transfer the dough ball to a large clean lightly floured surface.
Hand knead about 10 minutes until dough seems smooth. Resting in-between if it becomes unmanageable. This is actually the gluten forming which is rubber-band like. Just let it relax and return after a minute or two once dough seems smooth- place in a lightly oiled bowl.
Cover the dough ball with plastic wrap and allow to rise at room temperature (about 72° F degrees) in a draft-free area until surface until dough has doubled in size, about 1.5 hours. Use rapid rise yeast instead of regular dried yeast if you are in a hurry- the rise will happen faster.
When dough has risen, transfer on to a floured work surface. Gently shape into a rough rectangle. Divide and cut into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour and set it aside on work surface or a floured baking sheet.
Repeat with remaining portions. Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, an additional hour.
The dough can be made 3 days ahead. Wrap each dough ball separately in a gallon sized plastic food storage bag with rolled in a little bit of flour and chill in fridge until ready to use. When ready to use, unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap for about 15-20 minutes before shaping.
To Make The Pizza During the last hour of dough’s resting, heat your sauce, sauté your vegetables and grate the cheeses.
With one dough ball at a time, dust dough generously with floured hands stretch the dough into a rectangle or triangular form the best you can. Free form is the way to go with grilled pizzas.
Oil both sides lightly with a good quality cooking oil. Set on a clean baking sheet.
Prepare the grill by oiling. Once the grate is well oiled, place your raw dough on hot cooking grates and resist the urge to move it.
Grill the dough for about 3-5 minutes. Flip the dough when it releases from the grates when given a nudge. Look for deep colored grill marks and some crispy edges before tuning over. Repeat on each side.
When both side are cooked, move pizza crust to indirect heat choose a side of the grill where the heat element is turned off below, or to a side of the grill where there are no burning coals.
Top the rustic pizza dough with warmed pesto or pizza sauce if desired — then add your choice of pre-cooked toppings. Top with cheese, melt by closing lid or covering with a foil tent. Finish with flavored oil ( see my recipe here ) and serve. So delicious!
Variations :Add fresh chopped herbs to your dough or fresh chopped garlic for an additional favor layer.
It’s easy to speed through the Central Valley of California or roll along the farm-bounded country roads less traveled, and find some great fresh fruits, nuts and delicious vegetables, especially during summer.
If you find yourself in the heart of some of the world’s most productive farmland, grab yourself some fresh delicious cherries,– season is closing – ( although some might argue- you can find cherries year round here ) Touring California you can see some familiar classics, like garnet-colored, ultra-juicy California Bings & others types less well known, like Coral Champagne cherries, a sweet and firm cherry that ripens a little earlier in the year.
I “can” a bushel of cherries every June. I love to made cherries in brandy for holiday gift giving– and now– I’m focused on making delicious, sweet, yet tart cherry vinaigrette.
So scrumcious on crisp summer salads and spectacular with grilled foods. Enjoy!
1 cup dark red ripe cherries, pitted and de-stemmed
2 Tablespoons local organic honey
2 Tablespoons lemon juice
1/4 cup good quality aged balsamic vinegar
1 shallot, peeled and rough chopped
1 clove fresh garlic, peeled and root trimmed
1/4 cup good quality extra virgin olive oil
Scant cinnamon ( optional )
Kosher salt to taste
Fresh ground black pepper to taste
In a stand blender or the bowl of your food processor— add the cherries, honey, lemon juice, vinegar, shallot and garlic clove. Cover and process until the cherries look like a smooth puree.
With the mixer running, gradually add the oil in a slow steady stream until the combination has become emulsified and creamy.
Season with salt and pepper as needed. Immediately dress a salad, or something fun like smokey grilled pork chops. The dressing thickens over time, so add a touch of warm water to reconstitute. Keep up to a week refrigerated air-tight.
LOVE.. LOVE… LOVE…. Asparagus. Spring time is right around the corner, and asparagus season is closer than we think. Best measure is to always source young fresh stalks of asparagus but if you are using very thick stalks of asparagus, peel away the tough outer layers.
The easiest way is to grasp the base of the asparagus in one hand and use a vegetable peeler in the other, carefully peeling toward while stopping short of your hand and rotating the asparagus as you peel. You’ll wind up with a short piece of stalk with the peelings attached; you can easily snap it off at the point where the peeling stops.
1 1/2 pounds fresh asparagus spears, cleaned and tough ends snapped off
2 – 3 cloves garlic, cleaned and smashed to puree
2 – 3 Tablespoons good quality olive oil
1/2 cup slivered almonds, toasted
1 Meyer lemon zested and juiced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 -2 sprigs fresh thyme leaves
Preheat oven to 450 degrees F. Prepare a sheet pan sprayed with good quality cooking spray or, for easy clean up– line your baking sheet with foil and spray foil. Set aside.
Snap off and discard woody bases from asparagus or peel if necessary. Place asparagus and garlic in a 15 x 10 x 1-inch baking pan. Drizzle with oil, lemon juice and thyme leaves. Sprinkle with salt and pepper. Toss to coat. Remove from casserole dish and lay single layer on prepared baking sheet.
Roast for 10 to 15 minutes or until asparagus is crispy and tender, rolling once halfway through roasting. Remove from oven and toss with toasted almond slivers and lemon zest. Adjust seasoning with salt and pepper.
In the production of a really good ‘French Fry” the type of fat used to fry with can make all the difference. Not to mention the type of potato and the potatoes sugar content will make a difference as well. Seriously, this subject for scholarly debate! Many establishments that place “Pommes Frites” on the menu are doing the potato justice because they are correctly frying them in animal fat (tallow, lard, duck or goose fat). I think there might be one thing we all agree on– we are all looking for the same great flavor and texture in a skinny pommes frites. If so, this recipe is for you!
1/8 cup good quality olive oil
4-6 cloves fresh garlic, peeled and cut and smashed to paste
Grapeseed cooking spray, or your favorite high smoke point oil
3 russet potatoes, washed and dried
fresh cracked black pepper
1/4-1/2 cup fresh grated, good quality Parmesan cheese ( optional)
1 bunch fresh Italian parsley, finely chopped
Combine the oil and crushed garlic in a large mixing small bowl. Set aside.
Preheat the oven to 425 F- 450°F. Lightly coat a baking sheet with cooking spray. If you use Aluminum, lay a sheet of foil inside baking sheet and spray foil with non-stick cooking spray. This will ensure easy cleanup. Set aside.
Cut the potato lengthwise into 1/4-inch thick slices; cut each slice into 1/4-inch thin strips. Once cut, pat dry with a paper towel.
Toss cut potatoes in the bowl containing the oil and smashed garlic. Use your hands to evenly coat. Season with salt and black pepper after they have been coated with the oil and garlic mixture. Place oil coated cut potatoes onto the prepared baking sheet.
Bake uncovered in the center of the oven until tender crisp and golden brown, about 10 minutes on each side. Remove from oven and toss with cheese and fresh chopped parsley. Adjust seasoning with salt and pepper.
I wrote this recipe for my friends over at #30SecondMom. Thought I’d share with you too if you don’t follow me there.
6 red apples, cored, halved and sliced 1/4-inch thick
1/2 cup melted vegan butter or regular butter
1 package phyllo dough
water or nut milk, to seal
equal parts cinnamon and sugar
1/2 cup sliced almonds
Here’s how to make it:
Preheat oven to 375 degrees F. Spray a muffin tin with nonstick cooking spray.
Saute the apples in the vegan butter until soft.
Lay 4 phyllo sheets flat and spread butter in between each sheet.
Cut four 3-inch by 6-inch strips.
Sprinkle the strips with cinnamon-sugar mixture.
Place apple slices overlapping along the long side of the dough. Use about half an apple per strip. Top with the almonds.
Fold the bottom half of the dough up to meet the other side of the dough, enclosing about 1/4 to 1/2 inch of the apple slices to form one long ruler-like pocket. Now roll from the right to the left to form the rose. Use water or nut milk to seal the edges.
Bake in the muffin tins for about 10-12 minutes, or until brown.
1 cup warm water (105°F)
2 1/4 teaspoons active dry yeast
2 3/4 cups all purpose flour
1 tablespoon organic cane sugar
1 teaspoon kosher salt, plus Maldon or Large grain salt for garnish
8 -10 cups water
1/8 cup baking soda
With the vegetable oil, lightly grease a large bowl and two baking sheets- set aside.
In the bowl of your stand mixer, add the warm water and sprinkle in the yeast and add sugar. Mix to combine. Set aside and allow to sit undisturbed for about 5-10 minutes until bubbles and froth begin to form.
Place the flour, and 1 teaspoon salt in a large bowl and whisk to break up any lumps.
Once the yeast mixture is bubbly, add the flour mixture, and fit your mixer with a dough hook. Mix on the lowest setting until the dough comes together, about 1 minute.
Increase the speed to medium and knead until the dough is elastic and smooth, about 8 minutes.
Form the dough into a ball, place it in the oiled mixing bowl, and turn to coat in the oil. Cover the bowl with a warm towel allow the dough to rest in a warm place until it doubles in size– about 35-45 minutes.
Once the dough has risen, punch it down and knead it until it’s smooth and springs back when poked, about 1 minute.
Turn the dough out onto a clean counter top surface, and cut dough into 12 equal pieces and place onto a lined cookie sheet. Keep covered with a light towel, or plastic wrap.
Working with 1 piece at a time, roll a 12-14 inch-long ropes and set them at your 12 o’clock to rest. Roll them all into ropes then shape.
Fold into an unfinished figure 8 then lifting the open ends twist twice and lay going back to the circle end opening. Shape into a pretzel.
Press the ends down to form a pretzel shape the best you can. Press center of the twist to adhere to the rest of the pretzel. Gently lift and place on a greased baking sheet. Cover. Repeat with the remaining dough pieces, fitting 6 pretzels per baking sheet.
Allow the shaped pretzels to rise again in a warm place until almost doubled in volume. About 15 to 20 minutes.
Meanwhile, preheat the oven to 425°F degrees.
In a large deep sauce pan, bring the 6-8 cups of water to a boil over high heat.When the pretzels are billowy, remove the plastic wrap.
Reduce to a simmer. Stir the baking soda carefully, not to overspill. The water will foam up with baking soda is added.
Place a few uncooked pretzels, bottom side down, in the water. Boil for 1 minute, gently flip using a slotted spoon and continue to boil an additional minute.
Remove with the slotted spoon and place on a cookie cooling rack over paper towels to drain. Repeat with the remaining uncooked pretzels until they have all been boiled.
Paint the pretzels evenly with my recipe for egg wash, and sprinkle with Maldon or Kosher salt. Bake, rotating halfway through until golden brown, about 8 to 10 minutes.
Transfer immediately to a rack to cool. Serve with your favorite yummy mustard.
After baking, dip in melted butter sprinkle on salt and serve.
After baking dip in butter butter and sprinkle on a 50/50 mixture of cinnamon and sugar
Before baking glaze with egg wash and salt before baking for a shiny pretzel