Monday, May 7, 2012

Father's Day Recipe-Daddy's Day Dough

Daddy’s Day Dough

What's better than hot, fresh, salty pretzels?
Hot, fresh, salty pretzels shaped into letters that spell D-A-D. This pretzel recipe is not only kid friendly, but easy too. (dough is ready-made)  We've also included a quick honey-mustard dip
to go along with it.

·         1-pound loaf frozen white bread dough
·         4 cups warm water
·         1 1/2 tablespoons baking soda
·         1 egg
·         1 tablespoon water
·         Coarse salt
·         2 tablespoons melted butter (optional, but yummy)

                           HONEY-MUSTARD DIP
·         1/4 cup yellow prepared mustard
·         1 1/2 tablespoons honey
1.      Thaw the bread dough according to the package directions but do not let it rise. Heat the oven to 450°F. The dough will be easier to roll if it is at or near room temperature. An adult can use a sharp knife to divide the dough into 8 pieces. Roll each piece into an 18-inch rope on a dry floured surface. (Add flour as necessary if it begins to stick.) If the dough is very elastic and difficult to shape, roll it as best you can, set it aside for 10 minutes, and then try again. Shape the dough into letters, pinching seams tightly. Set in fridge for 10 minutes.
2.      In a large bowl, mix together the 4 cups of warm water and the baking soda. In a small bowl, whisk together the egg and 1 tablespoon of water. Lightly spray a baking sheet (2 if needed) with non stick spray and set aside.
3.      Remove dough from fridge. Using a slotted spoon, carefully dip the dough letters into the baking soda and water mixture. Remove from mixture and pat off excess water with paper towel. Carefully turn spoon over onto your hand, patting off the underside with paper towel and gently turn back over to place on the baking sheet. Brush them with the whisked egg and sprinkle with salt. Bake for 9 to 11 minutes or until dark brown. Brush the pretzels with melted butter, if desired. Makes about 8 letters. Serve warm with honey-mustard dip.
4.      To make the dip, stir together the honey and mustard in a small bowl. Keep it refrigerated until it's needed.

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