Image provided by: University of Oregon Libraries; Eugene, OR
About The Observer. (La Grande, Or.) 1968-current | View Entire Issue (May 4, 2021)
TUESDAY, MAY 4, 2021 THE OBSERVER & BAKER CITY HERALD — 3B HOME & LIVING PRETZELS Continued from Page 1B Also, to help the pretzels later brown in the oven, the boiling water is made alkaline. Traditionally, this was achieved with lye, a sub- stance you probably won’t have on hand unless you live in a Grimms’ fairy tale. In- stead, we’ll use baking soda, about a 16-to-1 ratio. That means for four cups of water you’ll add a quarter cup of baking soda. Put on the fi nishing touches Once the pretzels are boiled, they can be brushed with or dipped fully in an egg wash (beaten raw egg mixed with a splash of water). This is not necessary, but it gives the pretzels a nice sheen. Also, if you’re dusting the pretzels with salt, the egg wash helps it stick. A word about salt: Big crystals, like those found in coarse sea salt or most kosher salt, give a lovely crunch while bringing out the fl avor of the pretzel itself. Abel Uribe/Chicago Tribune-TNS After the pieces are cut and cover with plastic wrap, one by one is stretched to about 18-20 inches for each soft pretzel. Step 1: In the bowl of a stand mixer fi tted with a dough hook combine 3 3/4 cups fl our, 2 1/4 teaspoons Prep time: 15 minutes plus 60 yeast, 1 tablespoon brown sugar, 1 1/2 teaspoons salt, minutes fermentation Baking time: 12 to 14 minutes 2 tablespoons melted butter and 1 1/2 cups warm water. Makes 10 (3-ounce) pretzels Step 2: Mix on medium speed for 4 to 5 minutes, 3 3/4 cups all-purpose fl our, until dough is fairly smooth plus more as needed and pulls away from the 2 1/4 teaspoons active dry sides of the bowl. If it sticks yeast (1 package) to the bottom, add more A sweet variation 1 tablespoon brown sugar fl our, a tablespoon at a time, If you prefer sweet pret- 1 1/2 teaspoons kosher salt until it pulls away. zels to savory, my advice 2 tablespoons salted Step 3: Lightly dust a clean butter, melted is to go with the egg wash surface with fl our. Transfer 1 1/2 cups warm water but ixnay on the alt-say. dough from bowl to fl oured (115- to 120F) Bake them as per usual, surface and knead briefl y to 1/4 cup baking soda (adjust but when they come out of form a smooth ball; if it’s too if you have more or less the oven, brush them with sticky add a tiny bit more than 4 cups water) melted butter and sprinkle fl our, but you don’t want it 1 egg, whisked with 1 liberally with cinnamon too dry. Place inside a clean tablespoon water sugar (I know you know this, Coarse salt as needed (optional) bowl that’s been coated but, that’s just four parts granulated sugar to one part ground cinnamon). Finally, bake — and eat — the pretzels Regardless of your sweet versus savory predilections, bake your pretzels on the parchment-covered sheet tray in a hot oven (425F) un- til they’re very brown, about 10 to 15 minutes. Let them cool and then devour them like a peckish marmoset. SOFT PRETZELS lightly with nonstick spray. Cover bowl with plastic and leave in a warm place until dough roughly doubles in size, about an hour. Step 4: When the dough has doubled, punch it down to remove carbon dioxide gas. Divide dough into 10 pieces — roughly 3 ounces each — and cover with plas- tic until shaping. Step 5: Using both hands, roll out one dough piece into a thin rope roughly 18- to 24-inches long. Drag rope into a circle with the two ends crossed about an inch or two from the ends. Fold crossed ends back onto the opposite side of the circle, pressing down lightly to make sure they stick. Place onto a parchment-covered baking sheet and repeat with remaining pieces. (If, upon shaping, your pretzels con- tinue to proof, don’t panic. A fat pretzel is still a yummy pretzel. Or, if they’ve proofed so much that they look more like knotted Kaiser rolls, remember that pretzel buns are all the rage these days.) Step 6: Preheat oven to 425F. In a heavy bottomed saucepan, pour in enough cold water so that it is about 3- to 4-inches deep, keeping track of the total number of cups. Bring to a boil over high heat. For every cup of water, add 1 tablespoon baking soda, sprinkling it in carefully, as soda will cause water to foam up. Boil pret- zels — as many at a time as will fi t comfortably in your pan without touching — for 30 seconds, then carefully transfer back to the parch- ment-lined baking sheet. If pretzels sink, you can keep them afl oat with a spatula if need be so they don’t stick to the pan. Step 7: Coat boiled pret- zels in egg wash by brushing or dunking both sides, then sprinkle with coarse salt. Step 8: Bake until golden brown, about 12 to 14 min- utes. Cool on a wire rack, then gobble ravenously. VARIATION For sweet pretzels, omit coarse salt. After baking and cooling, brush pretzels with melted butter and sprinkle with cinnamon sugar. VISIT BAKER’S MOST INTERESTING STORE Store is open 24 hours 7 am to 7 pm Take Out Only Take out and Catering is Available. 515 Campbell Street Baker City 541-523-4318 M ICHAEL 541-786-8463 M. Curtiss PN-7077A CCB# 183649 M A C ERTIFIED M ASTER A RBORIST When your computer is in despair OUTSTANDING COMPUTER REPAIR Fast and Reliable MOBILE COMPUTER SUPPORT DALE BOGARDUS 541-297-5831 C LASSIFIEDS Published by The Observer & Baker City Herald - Serving Wallowa, Union and Baker Counties PLACING YOUR AD IS EASY...Union, Wallowa, and Baker Counties Phone La Grande - 541-963-3161 • Baker City - 541-523-3673 On-Line: www.lagrandeobserver.com www.bakercityherald.com TUESDAY, MAY 4, 2021 Email: Classifieds@lagrandeobserver.com Classifieds@bakercityherald.com 110 Announcements DEADLINES: LINE ADS: Tuesday: :30am Monday Thursday: :30 am Wednesday Saturday: :30 am Friday DISPLAY ADS: 2 Days Prior to Publication Date 110 Announcements To Place a Classified Ad Please email your contact information and the content to be included in the ad to: classifieds@bakercityherald.com If you are unable to email please call: (541) 523-3673 Deadline for Classified Ads 8:30 AM one day prior to publication 110 Announcements THE DEADLINE for placing a CLASSIFIED AD is 8:30 A.M. ONE BUSINESS DAY BEFORE PUBLICATION Publication Days: Tuesday,Thursday,Saturday Hospice & Pallative Care, LLC “Affirming life......every day, every time” VOLUNTEER doing what you love! Volunteering is so rewarding and a great way to contribute to your community. If you would like to volunteer a little, a lot, or once in awhile, go to www.gohospice.com 110 Announcements AL-ANON, Cove. Keep coming back. Mondays, 7-8pm. Calvary Baptist Church. 707 Main, Cove. PULL TABS ACCEPTED AT THE FOLLOWING BAKER CITY LOCATIONS ࢹBaker City Herald ࢹDollar Tree ࢹBlack’s Distributing ࢹRyder Bros ࢹVFW ࢹBaker Elk’s Lodge ࢹMain Event ࢹLefty’s Tap House ࢹLittle Bagel Shop ࢹBaker City Fire Dept. ࢹHaines Sell-Rite ࢹIdle Hour ࢹSalvation Army and fill out a volunteer application If you need assistance contact: Lori at 541.524.7688 114 Self-Help Group Meetings Check out our website, www. lagrandeobserver.com. AA MEETINGS Wednesday Nights, 7-8:15pm. Fort Union Grange Hall, corner of McAlister & Gekeler Lanes. For more info, call 541-786-1222 AL-ANON Attitude of Gratitude. Wednesdays, 12:15-1:30pm. Faith Lutheran Church. 12th & Gekeler, La Grande. 541-786-2051 Classifieds get results. NARCOTICS ANONYMOUS Monday, Thursday, & Friday at 8pm. Episcopal Church 2177 First St. Baker City Drug Problem? We can help! Narcotics Anonymous Phone: 541-805-2229 www.neo-na.org Check out our classified ads.