Tuesday, April 28, 2015

Whole Wheat Pretzel Bites

I'm gonna get a little math teacher-y today.  I decided to do a project with my students in my Geometry classes.  So far, it has been going pretty well and I am excited to see what the students do with their groups today!  Here is the project: Students are working on their own or in groups to design a container for a product.  They have picked a product and picked out a container design.  Now, they have to make sure the volume of the container is between 100 and 150 cubic inches and they have to calculate the surface area to figure out how much it will cost to put their container together.  Students also have to write a short paragraph explaining their product and they will physically build the container out of card-stock by Friday.  It is really neat to see them problem solving using the concepts of surface area and volume.  With the new Common Core standards, I wanted to include something in this curriculum at the end of the year to really get students using their math skills to problem solve.  I want them to feel like they have become mathematicians.  I can't wait to see what they come up with! 

I also have a delicious snack/appetizer recipe for today.  I am a little obsessed with pretzels.  I am also obsessed with brussel sprouts and anything buffalo, but that is another story.  Today is about pretzels.  I love snacking on pretzel thins, eating a sandwich on a pretzel roll, and at UW-Madison football games the soft pretzels are crazy good.  I believe that sometimes there is nothing better than a good soft pretzel.  So, I made some.  

Pretzel Bites
(adapted from Epicurious)

1 cup warm water
1 envelope active dry yeast
3 cups flour (I used 2 cups of all-purpose and 1 cup of whole wheat)
1 tbsp kosher salt
2 tbsp light brown sugar
4 tbsp unsalted butter, softened
8 cups water
1/2 cup baking soda
kosher salt

1. Measure out 1 cup of water and microwave until it is warm, but not hot.  Add in the yeast and let sit for 10 minutes.
2. In a large bowl, mix the flour, salt, and brown sugar.  Add in the butter and the yeast mixture and stir with a wooden spoon until the dough comes together.  
3. Knead for about 8 to 10 minutes or until you dough is elastic and bounces back when you poke it.  Place the dough in a lightly greased bowl and let sit for 2-3 hours.  I turn my oven on to 100 and place the dough inside with the door open.  The heat helps it rise.  Once it is doubled in size you are ready for the next step.
4.  Cut the dough into 4 equal pieces and roll each one out so that you have a long, thin rope.  Cut the rope into 1 inch pieces.  
5. Preheat oven to 450 degrees and grease 2 baking sheets.  
6. Pour the 8 cups of water into a pot with the baking soda and heat on high on the stove until it boils.  Drop your pretzel bites in the baking soda mixture (about 8 at a time) for 30 seconds - 1 minute and then place on the well greased baking sheets.  Sprinkle with kosher salt.
7. Bake for about 10 minutes or until the pretzels have started to brown.  Let cool and serve with whatever toppings you like! 

Enjoy :)

No comments:

Post a Comment