Thursday, June 20


my older kids love a soft pretzel,
especially with scallion butter,
or seeded creamchee'.
i know this because i made all of that and they got into it.
i want a pretzel stand, man.
how awesome would it be to make a couple hundred pretzels every day before
most folks even wake up?
i think that'd be expert as hell, actually.
i also want a taco truck, a pizza wagon, a bakery, a cafe,
a coffee roastery, and on and on-
since i started with the pretzels, there's been no chance of going back
to an un-pretzel reality.
that's a fact.
the newest batch had poppy seeds and sea salt,
and i made them with rye flour and oat bran and wheat germ,
because rules is rules, and exxxtra hottness is always invited.
that's a thing.
check the teleport:

that's the right time.
the recipe?
right here:
in your upright stand mixer, knead up:
2 cups of king arthur flour;
1 cup dark rye flour;
1 tsp sea salt;
1 pkg fast rise yeast;
2 T wheat germ;
2 T oar bran;
1 cup warm water;
2 T real new hampshire maple syrup;
1 tsp bread machine yeast;
1 tsp baking soda.
beat it all up for eleven minutes...
let it all rise, and while that's gettin' big,
bring a pot of water, with 3 T baking soda and 2 teaspoons of salt to a boil-
divide the dough into eighths, and roll it out to twist it up.
you've seen a pretzel, man.
do that.
- boil 'em thirty seconds on each side,
arrange them on parchment and seed and salt 'em,
before baking them for 14 minutes.
you're welcome to improve upon it.
in fact, if you do, tell m all about it.
a good idea is a good idea no matter who thought of it;
so share the wealth and the info, and lets get this bread to be even bigger and better.
that's a thing.
i want more pretzels.
i want more pizza.
i want more time.
i want more of everything.
too much is the right amount.
this summer is gonna be the one.
more love more fun more happiness and more of all the best things-
and maybe some salty pretzels;
never quiet, never soft.....

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