April 23, 2014

Pretzel Bites

Labels:

Pretzel Bites
with kosher salt

Pretzel Bites
coated with cinnamon sugar

I love pretzels, the chewy kind, not the ones you get from the mall that are very light and soft. When I read about pretzel bites, I just had to make. I didn't follow the recipe I used to make the buns except for the poaching step because I didn't want to wait 2 days to sample these tiny treats. They are so good just with kosher salt and yellow mustard but also great dipped in milk caramel or coated with cinnamon sugar.

Pretzel Bites
adapted from King Arthur Flour recipe

Pretzel Bites

pretzels
1 cup bread flour
1½ cups all-purpose flour
2¼ teaspoons instant yeast
1½ teaspoons kosher salt
1 teaspoon sugar
8 ounces warm water

poaching liquid
3 cups hot water
4 tablespoons baking soda

topping
kosher or pretzel salt
sesame seeds
melted butter
cinnamon sugar
  • Mix pretzel ingredients in a medium bowl. Knead by hand for 5 minutes. The dough should be soft and smooth but a little slack. Sprinkle a little flour on kneading surface and on top of dough. Cover with a plastic container and let rest for 30 minutes. 
  • Preheat oven to 450°F. 
Pretzel Bites
  • Divide dough into 6 pieces. Form each piece into 1-inch thick rope. Cut into 1-inch pieces. 
  • In a medium saucepan, let water boil, then add baking soda. Lower heat to simmer and poach pretzel bites in batches for 20 seconds. Use a skimmer to remove bites; place 1 inch apart on cookie sheets lined with parchment paper. Sprinkle half with coarse kosher or pretzel salt or sesame seeds. Leave the rest plain. Bake until dark brown, about 15 minutes. 
  • Transfer salted bites on wire racks to cool or dip a few in yellow mustard and eat right away. While still warm, dip plain bites in melted butter and immediately roll in cinnamon sugar. Or leave some plain and serve with milk caramel or Nutella.
Pretzel Bites
chewy crumb

Pretzel Bites


April 20, 2014

Hokkaido Mango Chiffon Cupcakes

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Hokkaido Mango Chiffon Cupcakes

Hokkaido baked goods, from milky bread loaves to cakes, seem to be so popular in Asia. Many food blogs have been baking chiffon cupcakes for years now. I might as well join them.

April 11, 2014

Meatless Chili Bean Stew

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Chili Bean Stew

Sometimes, I crave for meatless dishes not just during Lent season when I try to give up excessive amount of meat every Friday. White chili bean stew topped with shredded sharp cheddar is one of my favorites because it's light, flavorful, and protein-rich. 

April 8, 2014

Sausage and Shrimp Jambalaya

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Jambalaya

Listening to my Cajun music playlist made me want to have jambalaya. I didn't have andouille sausage and cajun seasoning. Fortunately, I have all the ingredients to make both seasoning and sausage. Just like Spanish paella, it is a simple dish to prepare and absolutely satisfying. Next time I make, I'll add duck meat instead of shrimps.

April 3, 2014

Limoncello Tiramisu

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Limoncello Tiramisu

I'm getting old and forget things more often nowadays. I bought a large bag of lemons forgetting I already got a smaller one a week earlier. That's too many lemons and so I thought I'd make lemon tiramisu. Well, I didn't. I made limoncello tiramisu instead with the limoncello I made in August 2013. At least I used up a few pieces of the lemons.

 
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