Pizza Dough Pretzels

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Guys, two of my favorite things are coming together to make these easy, tasty bites – pizza dough and soft pretzels!

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My boyfriend Curtis and I watch Chef John food videos pretty much every week, and we always have such great luck with his recipes. I made his Sausage Pasta e Fagioli last week that was killer, and when we watched the pizza dough pretzel video, I knew it was only a matter of time until I made them on my own! Lucky for me, we pretty much have a Whole Foods pizza dough available at all times in our fridge (we’re pizza people).

As I mentioned before, the actual making of these is pretty simple, since you’re using pre-made dough, but I don’t know if you’ve ever made pretzels or bagels before, but the trick to getting that crispy, browned top is a very specific and important step – boiling the pretzels in baking soda before baking.

So your basic ingredients are:
+ 1-1.5ish lb white pizza dough
+ 1/3 cup baking soda
+ 6 cups water
+
coarse salt
+ sprinkle of cornmeal

Directions:
01. Take your dough out of the fridge about 10-15 minutes before starting
02. Preheat oven to 400 degrees.
03. Lightly sprinkling white flour on your table and place your sticky pizza dough onto the floured surface. Sprinkle a little more flour on top so you can handle the dough without it sticking to your hands.
04. Pound out some of the air, and slice your dough into 6 (generally) equal parts. Shape into either knots, or bagels – your choice!
05. Pour baking soda into 6 cups of water in a sauce pan, turn heat onto medium high heat, and bring to a rolling boil.
06. Boil each knot for 30 seconds on each side for a total boil of 1 minute. You can usually fit about 2 in the pan at one time.
07. Immediately transfer knots onto parchment paper lined baking pan, sprinkled with cornmeal (I ran out of parchment paper, and it was not a fun clean up. Use it if you have it!), and top with coarse salt.
08. Bake for 20 minutes.
09. Enjoy!

These steps might seem a little daunting at first, but I promise it isn’t bad at all! I would recommend reading through once or twice, but the general gist is – cut and shape dough, boil in baking soda water for 1 minute each and bake for 20 at 400 degrees.

***All of these directions are wonderfully explained in Chef John’s video, so if you are at all confused or want clarification on anything, I highly recommend you watch it!***

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Sparkling Elderflower Frosé

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And we’re back!! We’re happy to be here, but we’re sad to not be waking up to the sound of waves and watching sunsets like these (below) every night, womp womp. We are excited to share our first post in collaboration with Our Niche Spirits, who were kind of enough to send us some alcohol to play with 🙂

We’re starting off with a cocktail that killed it with the ladies this weekend – frosé.


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Our tasty cocktail used Schlumberger Sparkling Rosé as a base, along with a bit of Elderflower Lemonade to add a little sweetness and flavor (which we added before we froze). We then topped off the slushy cocktail with more of the Schlumberger Sparkling Rosé to make sure we felt some of the bubbles!


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Making the drink is pretty easy, you just need to take your time freezing. We chose to use the Chef John method of freezing (pour your rosé + elderflower lemonade into a shallow dish and freeze, taking it out every so often to stir with a fork, creating the texturized pieces) but you can also do it this way.

Easy, right?! Serve up in your cutest glasses and top with more sparkling wine, and fruity garnish of your choosing!


Special thanks to Our Niche for the tasty Schlumberger Sparkling Rosé & to Treasures Old Lyme for the complimentary glasses.