I am super excited about this week’s #SundaySupper! The theme for this week is New Year’s Bucket List. Every year I make a list of things I want to accomplish after my birthday. You can find the list HERE. I couldn’t think of a better way to start the year then crossing something off my bucket list.
I didn’t even need to think about what I wanted to make. Three times this year I’ve been prepared to make Alton Brown’s Soft Pretzels and all three times I’ve chickened out. This time I went with it and it was much easier then I thought it would be! The pretzels smelled and looked amazing with a crispy golden brown exterior and a soft and tasty interior.
In a unique twist my husband decided he wanted to make crab melts on top of the pretzels. I wasn’t sure about this idea but he made his Maryland Crab Cakes, put them on the pretzel, melted a little cheese on top, and we ate them as sandwiches. The verdict? Seriously delicious!
Alton Brown’s Soft Pretzels (recipe from Alton Brown)
1 1/2 c. warm water (110 degrees)
1 T. sugar
1 T. kosher salt
1 package active dry yeast
4 1/2 c. all purpose flour
3 T. butter, melted
10 c. water
2/3 c. baking soda
1 egg yolk
1 T. water
Salt (I used Hawaiian Red Sea Salt and Fleur de Sel)
1. In a large bowl combine the wate, sugar, and salt. Sprinkle the dry yeast on top and allow to sit for 5 minutes or until the mixture begins to foam.
2. Add the flour and melted butter to the mixture and mix with a spoon until just combined.
3. Turn out onto a lightly floured surface and knead for 5-6 minutes.
4. Coat a large metal bowl with vegetable oil and place the dough inside of it. Cover the bowl with plastic wrap and all to sit in a warm place for 1 hour or until it has doubled in size.
7. Meanwhile, turn the dough onto a lightly oiled surface and cut into 8 pieces. Roll each piece of dough into a 24 inch rope. Make a U-shape with the rope and then criss-cross them to make a pretzel shape. Press the dough where it crosses and then place the pretzels on the parchment lined pans.
8. Place the pretzels into the boiling water, one at a time, for 30 seconds. Remove the pretzel using a spatula. Place back on the parchment lined pan. Repeat with remaining pretzels.
9. In a small bowl beat the egg yolk and water together. Brush the egg mixture onto a pretzel and then sprinkle with your choice of salt.
10. Bake for 12-14 minutes or until the pretzels are golden brown in color. Remove from the oven, transfer to a wire cooling rack, and wait 5 minutes before serving.
This Week’s Sunday Supper Recipes:
Sunday Supper Specialty Breads:
- Homemade Bagels with Mimosa Spread by Daily Dish Recipes
- Homemade Tortillas by Supper for a Steal
- Brioche by Gotta Get Baked
- Alton Brown’s Soft Pretzels by Hezzi-D’s Book and Cooks
- Braided Challah by The Girl in the Little Red Kitchen
- Cinnamon Sugar Pretzel Bites by In the Kitchen with Audrey and Maurene
- Belgian Waffles by Cindy’s Recipes and Writings
- Gluten-free Bread by Happy Baking Days
- Monkey Bread by Vintage Kitchen Notes
Sunday Supper Main Dishes:
- Lightened Up Slow Cooker Butter Chicken by The Meltaways
- Gluten Free Ravioli by No One Likes Crumbley Cookies
- Bagna Cauda and Potatoes by Shockingly Delicious
- Beef Wellington by Family Foodie
- Green Chili and Lentil Tamales by Mangoes and Chutney
- Mushroom Ragout over Creamy Polenta by Noshing with the Nolands
- Butternut Squash Gnocchi by Peanut Butter and Peppers
- Ropa Vieja by Magnolia Days
- Tah-Dig (Persian Rice) by The Little Ferraro Kitchen
- Fresh Ravioli with Ricotta by Comfy Cuisine
- Stuffed Artichokes by The Roxx Box
- Braised Short Ribs by The Messy Baker blog
- Julia Child’s Boeuf Bourguignon by Hip Foodie Mom
- French Onion Soup by The Weekend Gourmet
- Leaping Frog Chicken by The Urban Mrs.
- Fried Polenta with Spicy Tomato Relish by Mama Mommy Mom
- Savory Spinach-Filled Crepe Cake with Cheddar Sauce by Webicurean
- Japanese-Style Prosperity Pockets & Goat Cheese En Croute by Ninja Baking
- San Antonio Puffy Tacos by Sustainable Dad
- Chinese Dumplings by My Cute Bride
- Falafel by Small Wallet Big Appetite
Sunday Supper Desserts and Snacks:
- Creamy Lemon Fudge by Chocolate Moosey
- Zebra Cake by That Skinny Chick Can Bake
- Faux Ice Cream with Bananas by Country Girl in the Village
- Divinity by Juanita’s Cocina
- Homemade Seafoam Candy by girlichef
- French Macarons by I Run for Wine
- Mocha Macadamia Trifle with Mascarpone Cream by The Foodie Army Wife
- Nut and Seed Nougat by What Smells So Good
- Pumpkin Mocha Cupcakes with Whipped Cream Frosting and Dulce de Leche Drizzle by Damn Delicious
- Chocolate Meringue Cake (gluten free) by Dinners, Dishes and Desserts
- Gluten-Free Golden Fudge Cake by Cupcakes & Kale Chips
- Orange Rum Tiramisu Cake by Crispy Bits & Burnt Ends
- Peanut Sesame Honey Brittle by Sue’s Nutrition Buzz
- Granola Bars with Dried Fruit by The Wimpy Vegetarian
- Jamaican Blue Drawers by Lovely Pantry
- Mini Classic Key Lime Pies by In the Kitchen with KP
- Donuts: Redux by Kelly Bakes
- Hot Lemon Curd Soufflés by Food Lust People Love
- Popcorn with truffle oil and asiago cheese by Ruffles & Truffles