Since we decided to have a small get-together over at our house for Super Bowl, I thought I may as well schedule the 4H cooking group on the same morning. Clean the house once and have two functions on the same day.
In theory, this sounded like a great idea. In reality, it all worked fine but I felt just a bit frazzled having both functions almost overlapping one another.
4H Cooking group began at 10 a.m. I found Guy Fieri's Pretzels With a Twist recipe in the January issue of Food Network magazine and thought the kids would really enjoy baking them. Plus, Guy Fieri is a local guy. He's from Santa Rosa and he is a big supporter of kid's education. He has been known to frequent our local county fairs in the past. Wouldn't it be great if the 4H cooking kids spotted him at the fair and were able to tell him they made his pretzel recipe in 4H cooking!
As I'm snapping some photos, Karen, my co-leader was talking to the kids about what yeast is and what it's used for.
This was a great experience using hands to roll out the dough, cut the dough into strips and then roll and twist into a pretzel shape. I think getting the shape right was the most difficult part. {recipe below}
We had a choice of two toppings; rock salt or cinnamon-sugar. Most of the kids opted for the cinnamon sugar.
Here they are fresh out of the oven....
The kids definitely enjoyed eating the pretzels out on the deck after they had cooled....especially my carb lover, Paige.
After pretzel eating, it was play time. Bryce was a good sport about being buried in the sand.
Looks quite comfortable, doesn't it?!
On to party two. Super Bowl.
Chloe enjoys all the excitement and caos surrounding a party also.
It happened to be the warmest day of 2011 so far......75 degrees! Almost all of the 14 kids we had over enjoyed playing tackle football on the lawn.....except maybe Emily who is on the bottom.
Today, on the way home from picking Paige up at preschool she asks,
"When can we have another Super Bowl party?"
Guy Fieri's Pretzels With a Twist
1 1/2 T dry active yeast
1 T agave nectar
2 !2 cups whole-wheat flour
2 3/4 cups all-purpose flour plus more for dusting
1 tsp. sea salt
2 large eggs
Directions:
Mix 1 1/2 cups warm water (110-115 degrees), the yeast and agave in a bowl. Set aside for 5 minutes.
In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all purpose flour and sea salt. Add 1 egg and yeast mixture and pulse in 10 second intervals until the dough comes together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky. Cut the dough into 4 equal portions; cover with a clean, dry towel.
On a floured board, roll out one piece of dough into a 14 by 11 inch rectangle, 1/4 inch thick, with a shorter side facing you.
Cut the dough rectangle into seven 11 x 2 inch strips.
One at a time, pinch the cut long edges of each strip together and roll into a 12 inch rope with your hands. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and bring them toward each other, forming a U shape, then cross the left end over the right end to make a pretzel shape. Cross the left end over the right again to make a twist in the middle. Repeat with the remaining dough, spacing the pretzels 3 inches apart. Set aside for 10-15 minutes; preheat oven to 475.
Beat the remaining egg in a bowl. Brush each pretzel with the egg; sprinkle with salt or other toppings. Bake until browned, 16-18 minutes.
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