What do you get when you take three hungry kids into the store during what should be their naptime?
Why, a relaxing shopping trip of course.
My kids are usually pretty good shoppers… but three during naptime? Bad idea. On this particular shopping trip someone asked as I was going to the car “Ma’am do you need help? You have about 20 kids.”
I like to think I am an organized person who has a good idea of what she wants to get at the store. But lately, I have been pretty bad about impulse purchases.
On the rare occasion that I am at the store alone, I get things that I have been wanting to try. Palm shortening…hemp seeds…random vegetable I have never seen before.
When I am the store with three very fussy, wiggly, kids who think they need everything they set their eyes on, it is a different story. I love the idea of convenience foods. However, there are few we can have and even less that I am willing to spend my money on.
When I got home from this trip, I had a bag of discounted gluten free pizza mix (that was actually fine for Natalia). At that moment, I realized pizza without cheese…is not really pizza. Since I was not feeling like a loaded flat bread, I decided to go with pretzels. They had been something I had been wanting to attempt, and with a mix I knew they would be easier.
The kids were so excited to wake up from their nap to fresh pretzels, and I must say…I was not too bummed either.
- The pretzels:
- 1 bag Bob Red Mill's whole grain pizza mix + the ingredients to make it (2 eggs, or two "flax eggs"*, 2 tablespoons oil, 1½ cups water )
- *I have not tried this with flax eggs, but it is on the bag as an option.
- For boiling:
- 5 cups water
- ⅓ cup baking soda
- For topping/baking:
- 1 egg yolk (omit if you can not have egg, it is mostly for color)
- coarse salt
- Other toppings as desired (poppyseeds, coarse sugar and cinnamon, onion or garlic flakes, caraway, nutritional yeast, etc.)
- Mix together the pizza mix according to the instructions, let sit for 20 minutes.
- Preheat the oven to 450 degrees.
- Separate the dough into 8 equal size pieces.
- Divide one of the eight pieces in two, roll each half until it is about ¾ inch in diameter. Join the two pieces into one long snake. The dough is a bit too delicate to roll all at once, which is why you break it into two. Gently lift the two ends of the the dough log. Cross the ends about ¼ of the way in on each end, twist, take the tails and lay them over the base of the pretzel to create that characteristic pretzel shape. Repeat with all of the pretzels.
- Let the pretzels sit for about 15 minutes while you ready everything else.
- Meanwhile, mix the baking soda and the water together in large (~16") sauce pan. Bring to a boil, then lower to simmer. Use a large slotted spatula to move the pretzels one at a time into the water. Let them cook in the simmering water for about 30 seconds each. Carefully take the parboiled pretzel out of the water with the spatula. Be careful as they are delicate. Set the pretzel onto the prepared sheet pan.
- If using the egg yolk, mix it with 1 tablespoon water, brush on the pretzels. Sprinkle with coarse salt and other toppings.
- Bake pretzels in the center of the oven for about 10-12 minutes until nicely golden (will not be as dark if you can not use the egg wash) and cooked through.