Pretzel Rolls – The Secret Recipe Club

One of my favorite times of the month is here…reveal day for the Secret Recipe Club! This month, my assignment was “It’s Yummy to my Tummy.” Heather’s two kids named her blog and I love it! Such a fun title!  Heather and I have a lot in common. We both started our blogs to organize our thoughts and experiment. Plus, we both use cooking and baking to relax.

After looking through all the recipes on Heather’s list, I decided to go with pretzel rolls. They’ve been on my list to make for a while, so I figured it was time. I had also considered making her pancakes and sausage muffins, apple bellini and asian lettuce wraps. I’m thinking the Bellinis would be perfect to serve on Thanksgiving.

The rolls were easy to make, since I’ve made pretzels before. The texture of the rolls were the right consistency and I loved the little bit of sweetness from the brown sugar.

Pretzel Rolls | Join Us, Pull up a Chair

1 1/3 cups warm water
1 packet active dry yeast
2 Tbsp warm milk
2 Tbsp butter, melted
1/3 cup light brown sugar
4 cups flour
2 quarts cold water
1/2 cup baking soda
kosher salt

In the bowl of a stand mixer, combine 1/3 cup water with the yeast. Allow to stand and get foamy. Add in the remaining cup of water, milk, melted butter and brown sugar. Stir the mixture around until the sugar is dissolved. Slowly add in the flour and mix well until your dough forms. Since I was using my stand mixer, I let it knead for a minute or two so I didn’t have to knead it by hand. Remove and place on a lightly floured surface. Form the dough into a 2 foot long log and cut into 12 even pieces, approximately 2 inches wide. Cover the dough with plastic wrap and then place a damp towel on top. Allow to rise for 10 to 15 minutes.

Take each piece of dough and form it into a roll or knot. Place back on the lightly floured surface about an inch apart and cover with a piece of lightly greased plastic wrap. Allow to rise for 30 minutes or until they have grown in size.

Preheat oven to 425 degrees. Lightly spray two baking sheets with non-stick cooking spray and set aside. In a large stock pot, bring the water to a boil and add in the baking soda. The mixture will bubble and make a mess, but trust me, it’s worth it! Drop in two rolls at time and allow to boil for 30 seconds or less. Remove the rolls using a slotted spoon and allow to drain before placing onto the prepared baking sheet. Continue until all rolls have been boiled. Sprinkled with kosher salt. Bake for 10 to 15 minutes on the top rack until the rolls are the desired color. I baked mine so they were on the darker side for a crispy outside. Allow to cool on the baking sheets for 5 minute and then transfer to a wire rack to completely cool.

Check out all the other great recipes in this week’s reveal using the link below!

Pretzel Bites with Jalapeno Cheese Sauce – The Secret Recipe Club

Welcome to the August reveal for Group C for The Secret Recipe Club. If you don’t know about the SRC, you’re missing out! Every month, all the participating bloggers are assigned another blog and we need to select one recipe to make from our assignment. Then we all reveal our recipe and assigned blog on a Monday. It’s always fun to look through the links to see who had your blog.

This month, I received Ashley’s blog, Rainstorms and Love Notes. She shares recipes, writes about love and life and binge watching TV, her three cats and love for the Steelers (Go Eagles!). I went through all the recipes and found a great recipe for pretzel bites with a jalapeno cheese sauce. I loved the short cut in using canned French bread to make the pretzel bites. I’ve made pretzels from scratch before and it’s time-consuming. The sauce was really good and had the perfect amount of heat with the jalapeno. My daughter loved it too!

Pretzel Bites with Jalapeno Cheese Sauce - SRC | Join Us, Pull up a Chair

1 can French loaf bread
2 Tbsp butter
Salt for sprinkling

1 Tbsp butter
1 Tbsp flour
3/4 cup milk
1 clove garlic, minced
1 jalapeno, ribs and seeds removed, finely chopped
1 cup shredded Colby jack cheese
1 tsp cayenne pepper

Preheat oven to 375 degrees. Remove the dough from the can and slice in half lengthwise. Cut each strip into small pieces and roll into small balls.

Bring a large pot of salted water to boil. Drop 10 pieces of dough into the boiling water for 1 minute. Remove the boiled dough with a slotted spoon and transfer to a piece of parchment paper to cool. Continue until all pieces of dough are boiled. Place on a foil covered baking sheet and bake for 25 minutes.

While the pretzels are baking, melt 1 tablespoon of butter in a small saucepan. Add the flour and milk and whisk until smooth. Add in the jalapeno and garlic. Continue to stir until the mixture starts to thicken. Once thick, remove from the heat and stir in the shredded cheese and cayenne pepper.

Melt the remaining 2 tablespoons of butter on the baked pretzel bites. Sprinkle with salt and serve. Enjoy!

Check out all the other recipes in this week’s group by clicking the link below!

Mini Pretzel Dogs – The Secret Recipe Club

I always love when it’s reveal day for The Secret Recipe Club! It’s so fun to go through all the other recipes and find out who had you. This month, my assignment was Rebekah of Family, Food and Fun. I was Rebekah’s assignment in February! I looked through so many of Rebekah’s recipes and had a hard time selecting one…it’s that always the problem with SRC!? I finally settled on a recipe for mini pretzel dogs!

I haven’t made pretzels in so long, so I knew it was able time. This was a great recipe to make for dinner, plus I had leftovers and they’re great to heat up for an after-school snack for Madeline. I knew these would be time consuming to make and with our crazy schedule lately, I knew I would have to make these on the weekend. The pretzels were the perfect texture and were even better dipped in spicy brown mustard..YUM!

1 1/2 cups warm water
1 Tbsp sugar
1 packet active dry yeast
4 1/2 cups flour
2 tsp salt
2 Tbsp butter, melted and cooled
8 hot dogs, cut in half
In the bowl of stand mixer, combine the water and sugar. Sprinkle the packet of yeast on tops of the water and allow to feed for 5 minutes. You’ll begin to smell the yeast and see a foam starting to form. Once the yeast is frothy, add the flour, salt and melted butter. Knead using a dough hook on low speed until combined. Increase the speed to medium and knead the dough until it is smooth and pulls away from the sides of the bowl. Remove the dough from the bowl and lightly coat the bowl with oil. Add the dough back into the oiled bowl, sprinkle with flour and cover with plastic wrap to rise in a warm place. 
When the dough has doubled in size (about an hour), line two baking sheets with parchment paper and lightly brush the paper will oil to keep the pretzels from sticking, Place the oven racks in the center and top third and preheat oven to 425 degrees. Lightly beat an egg in a small bowl and set aside. 
In a large stock pot, combine 10 cups of water with 2/3 cup baking soda and bring to a boil. As the water comes to a boil, remove the dough from the bowl onto on a clean work surface. Divide the dough into 16 pieces. Roll each piece of dough until its a foot long. Wrap the dough around the hot dog and seal the ends.  
Once the salted water is boiling, gently place the pretzel dogs into the water. Boil for 30 seconds and then remove with a slotted spoon and place on the prepared baking sheets. Brush the tops of the boiled pretzels with the beaten egg and then season with salt, pepper or other spices. 
Bake for 12 to 14 minutes or until the pretzels are golden brown. Transfer to a cooling rack for a few minutes and serve warm.