Pretzels are memory makers. Well, maybe they are memory enhancers. The memories of circuses, fairs, hockey games (or any sports game), concerts, rodeos, carnivals; and of course, Oktoberfest are all heightened by the food and beverage we consume during them. This theory isn't just related to cheap snacks during the aforementioned events. It can be a great meal you ate on a trip that defined the entire vacation. It can be a picnic on the beach that made your summer that much better. It can be a wine that always reminds you of a past anniversary. It can be an aroma emanating from a kitchen that reminds you of home. It can be a shot that ruined your birthday... like say a Bacardi 151 muff diver (I'll get my revenge for that soon enough).
In some unfortunate cases, these same events can be remembered by what came up. Back from the dead food. Food Zombies..? Once good food items coming back to life as an undead, decrepit version of a once loved meal. No need to over think this, it was just merely an after(life) thought.
Back to the events. One thing that all of these events have in common is the infamous pretzel -- salty, warm, doughy, and just plain classic. Sometimes it can even be your saviour when you've had one too many overpriced beers at a sporting event. Overpriced is an understatement. We've all seen them revolving around the heat lamp in those weird oscillating ovens. Some of you may have even wondered just how much salt can they actually fit onto one pretzel.
The fact is, we've all waited way too long in a line-up to get a hold of one of these salty treats. This is where this story starts. This installment of RPI, as the title states, is yeast. I was recently at a hockey game waiting in one of the said line-ups. Taking light years to get to the counter I starting thinking about how to make a pretzel at home. This is just a classic "one thing lead to another and here we are" story. Sorry to talk in bullet points, but I'm tired of typing. Farewell. My friends. Ciao.
2.5 cups Flour
Flour, for kneading surface
1 tbsp Sugar
1 tbsp Yeast
1 cup Water, tepid
1 tsp Salt
1 tbsp Olive oil
- In large bowl: prime yeast by combining with water and sugar. Cover with towel and let sit for 10 minutes. Combine the flour, and salt into the yeast liquid.
- Once dough ball has formed, generously flour a surface and kneed the dough for 7 minutes.
- Preheat oven to 450*.
- Put dough back into the bowl and coat with olive oil. Cover with plastic wrap and allow to rise for an hour.
- Cut dough into six individual balls and roll out into ropes and form into pretzel shapes. Sprinkle with sea salt and bake for 8 minutes, until browned.
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