Playing Twister with Your Kids: Homemade Pretzels

By Julie Gale

Another snowfall has descended upon us and yet another is on its way! I don’t think I could possibly face another afternoon of making snowmen and snow angels. There is only an hour before homework and dinner preparations, but my 7 year old daughter and her friend are looking for an activity. I am in no mood to start shopping for ingredients, so I look in the bare cupboards and come up with “pretzels.” They are easy, healthy, fun to make and require only a few basic staples- flour, yeast, honey and an egg.

I can’t decide if the best part of making these pretzels is coming up with different shapes to make with the dough or eating them warm from the oven. To make the classic pretzel twist you need to take a five-inch rope of dough, make it into a U shape, twist the ends together three times and then separate the two ends and lay them across the lower end of the U (it takes a little practice). Try these, they sure beat frozen feet!

SOFT PRETZELS

2 Tbs. dry yeast
1 cup warm water
2 tsp. honey
2 tsp. kosher salt
2 &2/3 cups all-purpose flour
1 egg, beaten
Extra salt

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Preheat the oven to 425 degrees.

Dissolve the yeast in the warm water. Add the honey and salt and then add the flour. Put the mixture onto a lightly floured surface and knead for a few minutes.

Cut the dough into walnut-size pieces and roll into pretzel shapes or form into letters of the alphabet. Place onto a cookie sheet and brush with the egg. Sprinkle lightly with the salt. Bake for 10 minutes or until golden.

Yield 1 dozen pretzels (depending on size).

ETHNIC COOKING WITH JULIE GALE

Winter-Spring Schedule 2004
Classes will be held at 1 Lancia Lane, Larchmont and includes instruction, lunch or dinner and recipes to take home.

1. Tuesday, February 24- 12:30-2:30 PM CHINESE DELICACIES:
Hot & Sour Soup, Mu Shu Chicken, Spun Apples
2. Tuesday, March 9- 3:30-5:30 PM KID’S CLASS:
Homemade Pasta, Tacos, Killer Brownies
3. Thursday, March 18- 9:30-11:30 AM & 7-9 PM FOODS OF ITALY:
Osso Bucco, Spaghetti Bolognese, Zabaglione
4. Thursday, April 1- 7-9 PM PASSOVER SPECIALTIES:
Matzo Ball Soup, Gefilte Fish, Chocolate Torte
5. Wednesday, April 14 - 7-9 PM TEENAGER CLASS:
Homemade Pizza, Vegetarian Sushi, Homemade Ice Cream
6. Thursday, April 29 – 12:30-2:30 PM COOKING LITE:
Stuffed Zucchini, Ratatouille Chicken, Balsamic Roasted Fruit
7. Wednesday, May 12- 7-9 PM MEN’S NIGHT OUT:
Mexican Layered Dip, Chili, Free-form Apple Pie
8. Tuesday, May 18 – 9:30-11:30 COOKING FOR COMPANY:
Eggplant Caviar, Chicken Kiev, Sacher Torte
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CLASSES LIMITED TO 7 STUDENTS, SO REGISTER NOW!
$65 per class or $180 for any 3 (Please enclose check payable to Julie Gale)
Name_________________________
Address____________________________________
Phone & Email____________________________________
Please check off all classes of interest: 1. Feb. 24 __ 2.Mar.9__AM__PM
3.Mar. 18_ 4.Apr. 1__ 5.Apr. 14__ 6.Apr.29__ 7May 12__ 8.May 18__
Return to : Julie Gale 1 Lancia Lane, Larchmont, NY 10538 (914) 834-5353

Email: PJAZTEGale@optonline.net

Julie Gale 834-5353 PJAZTEGale@optonline.net Julie Gale teaches ethnic cooking classes in her home and for the Continuing Education classes at Mamaroneck High School

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