Sunday, November 30, 2014

Sour cream and chocolate chips -- a tale of two sweets






Sour cream-brown sugar-chocolate chip cookies for the first snow of the season


It was the best of days. It was the worst of days. In Anchorage, the first two inches of snow for the season meant  joy for some, and sorrow for others. In 1971 when the snow fell during our first October in Alaska, one of us curled up under the covers and hid for the rest of the day. Others went out and made snow angels and built as many snow people as the thin coating would allow. Having grown up in the Southwest corner of Michigan, snow is a fact of life, met with a smile (it's beautiful) and a sigh (it's cold and slick and has to be cleaned up).

No more sitting out on the front porch for the next few months.


So when the snow started coming down yesterday morning, Jim and I spent a while walking through the damp fine flakes, and then settled in for the afternoon at home. I filled the bird feeders and put them out (Anchorage law forbids putting bird seed out before the bears have gone to bed -- the first snow is generally considered to mark that day). Then I turned my attention to left over sour cream that had to be used soon. But how to decide between chocolate chip cookies and sour cream/caramel brownies? No way to do that, so I made both.


Sour Cream/Chocolate Chip Cookies

Preheat oven to 375 degrees. 

Ingredients

1/2 cup butter, slightly browned (melt over low heat, stirring, until just turning brown around the edges of the liquid)

1 1/4 cups firmly packed brown sugar

1/2 cup sour cream

1 egg

1 3/4 cup all-purpose flour

3/4 teaspoon salt

1/4 teaspoon vanilla

1 1/2 cups chocolate chips

Cream the butter and sugar thoroughly. Mix in sour cream and vanilla. then beat in the egg.

Whisk the flour and salt together in a separate bowl.

Add flour and salt to butter-sugar-egg-sour cream mixture and combine until an even color.

Mix in chocolate chips.

Drop by small spoonfuls onto ungreased baking sheets.

Bake for 10 to 12 minutes, until just beginning to show a hint of brown around the edges.

Cool on racks.


Sour cream-caramel brownies with chocolate chips

Sour cream-caramel-chocolate chip brownies.


We purchased a ten-pound bag of chocolate chips from Costco not too long ago. I won't say that it was a mistake, but that is a lot of chocolate chips. Yesterday was a golden opportunity to use some

This recipe was adapted from Bakeaholic Mama's sour cream espresso brownies with salted caramels. I used homemade caramel sauce blended into the sour cream mixture, and added a cup and a half of chocolate chips instead of using the salted caramel chips.

Preheat the oven to 350 degrees.

Butter or oil a nine-inch by thirteen-inch, two-inch deep baking pan, and line with parchment paper.

Make the sour cream mixture:

1/2 cup sour cream

1/2 cup caramel sauce (see recipe below)

2 Tablespoons flour

1 egg

1/4 to 1/2 teaspoon vanilla

1/4 to 3/4 teaspoon salt (the larger amount gives more of a salted caramel experience)

Stir well in a medium bowl, and set aside.


Make the brownies:

4 eggs

1 cup brown sugar

1 cup granulated sugar

1 cup butter, melted and browned, let cool a bit

1/2 teaspoon vanilla

1 to 2 teaspoons espresso powder

1 1/2 cups all-purpose flour

1/2 cup to 3/4 cup cooking cocoa powder (I had only 1/2 cup left, and it worked fine)

1 1/2 cups chocolate chips

1/2 cup of caramel sauce for drizzling


Whisk the eggs, brown sugar, granulated sugar, vanilla, and salt together. Slowly whisk in the melted butter (pour in a bit at a time, then whisk -- the idea is to not have the butter so hot that the eggs start to cook).

In a separate bowl, stir the flour, cocoa, and espresso powder together.

Combine the flour mixture with the liquid batter. Fold in the chocolate chips.

Pour the brownie mix into the prepared baking pan. Pour the sour cream mixture over the top. Using a knife, swirl the layers together. Drizzle a half-cup of caramel sauce over the top.


Brownies, ready for the oven, with the caramel drizzled over.


Bake for 35 to 45 minutes (depends on your oven) until a toothpick pushed into the middle of the brownies comes out clean.

Cool for at least one-half hour before cutting (OK, I didn't wait that long before tasting, but to cut them evenly you need to let them cool for a while). Cut small pieces -- these are very rich. I am going to try freezing some of them to eat during the holidays.




Caramel sauce

Melt 1/2 cup of butter in a quart or two-quart pot. Stir in 1 1/4 cups of firmly-packed brown sugar and 2 Tablespoons of corn syrup (the corn syrup keeps sugar crystals from forming and gives the sauce a better texture). Bring to a boil, and boil for one minute. Turn down the heat a bit if needed to keep the pot from boiling over. After one minute, take the sauce off the heat and pour in 1/2 cup heavy whipping cream. Heat until boiling again, then turn off heat. Let cool. This keeps in jars in the refrigerator for several months, and is good on almost anything (haven't tried it on kale, but don't know why it wouldn't work).

Snow in pine branches.


Monday, July 14, 2014

Homer, Alaska delights, July 13, 2014



                                        Wild roses, Homer. [Photo, TWCarns]



                               Swift at its nest in the vent on a building [Photo, TWCarns]

 

   Evening rainbow caught in the mountains across Kachemak Bay from Land's End [Photo, TWCarns]

                              Cow parsnip head going to seed [Photo, TWCarns]


   Sandhill crane and half-grown chick at Beluga Slough (there were two adults and two young ones, but couldn't get them all in the same picture) [Photo, TWCarns]


                                       Bluebells at Beluga Slough [Photo, TWCarns]

                                Raven on driftwood at Bishop's Beach [Photo, TWCarns]


                                Homer Spit from Bishop's Beach [Photo, TWCarns]


                 Homer peony (these are becoming big business in the area because the growing conditions turn out to be ideal). [Photo, TWCarns]

                              Luke, Kathy, Lauren at Land's End beach. [Photo, TWCarns]

                                    Orange lilies in a garden. [Photo, TWCarns]




Sunday, July 13, 2014

Greek Lemon Cookies -- not just for special occasions




                       Greek lemon cookies, slow-roasted grapes [photo, TWCarns]  


Trying to replicate someone else's recipe is always a chance for lots of discoveries. In this case, I was attempting to make something similar to delicate shortbreads with coconut oil, lemon and thyme from a local bakery. None of my cookies taste exactly like theirs, but I found treasures along the way. The recipe below is adapted from the internationalkitchen.com, "Shortbread cookies with olive oil and lemon."

One big surprise for me with these cookies is how much kids like them. I thought that they would be too lemony, but not so. And the grown-ups are fond of them too, so make plenty. They are supposed to last well, but they're always gone in a couple of days.

The basic recipe calls for:

Preheat oven to 350 degrees (the online recipe doesn't specify, but this temperature seems to work well).


  • 1 cup oil (olive in the recipe, I've used that, and also substituted refined organic coconut oil)
  • 1 cup sugar (try substituting 1/2 cup brown sugar, + 1/2 cup white sugar)
  • 1 cup lemon juice (freshly squeezed)
  • 1 tsp baking powder (I use this amount even when making 1/2 the recipe; it just makes the cookies a bit more cake-like in texture)
  • 1/3 tsp salt (try kosher or a slightly rougher salt than table salt to give more taste)
  • zest of 1 lemon (medium-size lemon)
  • about 4 cups of all-purpose flour (I start with 3 cups, and add 1/4 cup at a time until I have a very soft, sticky dough -- usually about 3 1/2 cups altogether)
  • white sugar to roll cookies in before baking (optional) OR
  • sea salt flakes (like Maldon) to sprinkle on top if not rolling the cookies in sugar
I have also added 1 to 2 tsp of minced fresh thyme.

Beat together the sugar, oil, lemon juice, and lemon zest (and thyme or other herbs if using).

Whisk together the 3 cups of flour, baking powder, and salt. Add gradually to the liquids, and whisk until smooth. Then add 1/4 cup of flour at a time, until it is a very soft dough. You can add more flour to make a slightly stiffer dough if you prefer. 

Line baking sheets with parchment paper.

Shape small balls of dough (about 1 Tablespoon). Press flat onto cookie sheet. You can roll in them in sugar before flattening them on the sheet. They should be about 1/2 inch thick. If you don't roll them in sugar, you can flatten them and sprinkle a few flakes of salt on top. Or leave them plain. In the photo above, some are rolled long, some are round and pricked with a fork, and some are round and plain.

Bake for 15 to 20 minutes, until light golden brown. The online recipe cautions that they overbake easily, but I haven't yet had that problem. Allow to cool before removing from the cookie sheet, so that they firm up a bit.

Although the recipe calls these "shortbread" cookies, purists might say that they are not true shortbreads because they have both leavening (baking powder) and liquid (lemon juice) in them.

Bonus recipe for slow-roasted grapes
One advantage of making several batches of shortbreads in a moderately heated oven is that it is the perfect opportunity to roast grapes. These pictured above were red seedless grapes (green seedless work just as well), broken into clusters of 3 to 6 grapes each and left on the stems. I tossed them in a mixing bowl with 2 Tablespoons of olive oil, and spead them on a cookie sheet lined with parchment paper. They stayed in the 350-degree oven for about 2 1/2 hours. That's it. They are somewhat wrinkled and the juices have seeped out a bit and caramelized.

Some recipes call for roasting the grapes tossed with a light coating of olive oil for about 15 minutes in a 450-degree oven. Those are not as wrinkled -- they are still whole, bright and juicier -- a different and equally delicious experience.



 Street in the Plaka, the old section of Athens, with the Parthenon at top of picture [TWCarns]





Thursday, May 29, 2014

Mary Ruth Gibbens White -- May 29, 1914 to May 2, 2007





                        Grandma Gibbens with Elizabeth and Mary Ruth, 1916 or 1917?

                          Mary Ruth on the farm she loved, 1916 or so.


I've copied some scenes from Mary Ruth's life, mostly in her own words. She left a couple of memoirs, and of course, many letters and shorter accounts.

The older photos are from Josephine's collection, preserved by Steve Russell (deepest thanks, Steve), and compiled by Betsy (deepest thanks, Betsy).

[From a 1997 memoir] "What is it like to be 83 and to have seen the better part of the century?

I was born in 1914 on the Illinois prairie. My first clear memory is of a November night when I was four. Such remarkable happenings. Winter nights should be at home, but Dad hitched the horses to the buggy and in the dark and cold took us into a very small town nearby, to a familiar spot, my uncle's general store. There was only one store.

We joined the gathering crowd in the big meeting hall on the 2nd floor. In contrast to our travel in, here lights were very birth; it was very hot and very noisy. Such a contrast; I'd never been in sch an assembly before. Aside from those contrasts I couldn't understand any of the intense excitement and the mood of exultation. Long after bedtime it was still going on, but at some signal, all the large windows were open and my dad set me on the window sill and held me there as we looked down below. A huge bonfire blazed up in the center of the street intersection below, and amid great shouts, a man, fully dressed was through into the fire. What a shock! They told me the man was the Kaiser Wilhelm. I was too young to know it was in effigy."

                                               Grandpa Gibbens with Mary Ruth and ??

. . .
My parents had been leasing a farm, now they bought their own twenty miles away, and I attended a one room school. There were wide swings in the economy, with few of the safe guards government now provides. After a promising start, times became hard for farmers and dad looked for another way to support the family."

[Mary Ruth left a school paper that she wrote in about 1926, about "Our Trip to Starved Rock." ] "One Thursday morning in the last of August we started on a trip to Starved Rock . . . Allen Park was near Ottawa so we camped there. Daddy and I put up the tent which was fastened over the car to keep out the rain. Then, while the children played Daddy and I walked up town. . . . We got our groceries and walked back to the camp. . . . We had put our cots in the tent and soon after the dishes were done Mother, Elizabeth and I walked up town while the children went to bed. . . . The Fox River joins [the Illinois River] . . . the lights shone on the river and the stars were reflected. Oh! It was pretty. We went to bed about nine o'clock. Daddy and Mother slept in the car." [This is the first that I've seen of this account, so I will scan it and send the whole thing around. It's four pages, neatly written, single spaced, and now that I look I see that it's followed by a story about Christmas that Mary Ruth made up.]


                                           Elizabeth, Mary Ruth, and Josephine.




                                       The Gibbens siblings, circa 1926 or so?




            The Gibbens kids, Mary Ruth, Jo, Elizabeth, Bob (?). Missing Stephen. 1923? [Deirdre suggests that he either wasn't there yet, or was staying warm in the oven -- Grandma said that she put both the twins and Stephen into the warmish oven when days were too cold for infants. This day looks like a pleasant one though.] Need help on these dates.


[Continuing with the 1997 memoir]. "We were proud of our life as agricultural people. We raised, canned and preserved, most of our own food, including the beef, pork, and chickens. I was adept at harnessing the horses, and the winter Dad was gone I kept the furnace going, a responsibility I considered a great honor. . . . It seemed a good life, but we felt with great expectations. . . . Mother felt assured we could go to college in the city, and Dad believed fervently in the benefits of insurance.

So we moved, and marveled at city life. . . . Generations ago my father's ancestors came from Germany, Mother's grandparents were from Ireland. Nearly everyone we had known were agricultural people. Dad had studied piano and was licensed to teach, but felt it didn't provide an adequate income for a family. Mother had taught elementary grades for years, and both of them felt it was important to prepare for a career, and build on a good education.

In Kalamazoo, I felt quite out of place and became very shy. The parents of classmates seemed very different from my own. Mother was busy raising us five children of whom I was the oldest. Dad's work [selling State Farm insurance] took him into the countryside and I felt neither of them knew anything about this new community. As the oldest of us siblings, I felt lonely indeed. I had to make my own way, but most of the '20s, looking back, were fun. . . . I entered college nearby on a scholarship [Nazareth College, where Jo and Elizabeth also went, as did Peg, Betsy and Micki]." . . .



                           Mary Ruth, high school graduation. She was 16, I think, so about 1930.

"Jobs were hard to find in the early 1930s. My first teaching job was in New Troy, about fifteen miles west of here  [Buchanan]. My hope had been to start a highly social life in the wide world, going from one party to another -- a butterfly. In fact, there was a sign on the one small grocery which acclaimed New Troy Center of the World. There was a small bar also on this two blocks of church, school and house, to which one went to use a telephone. All out of town teachers found board and room in a widow's home. The one man had the best downstairs room and choice of bathroom hours; we three girls were upstairs. No drug store for incidentals and no soda bar for conversing, no bus to get out (of town), no nothing. Sundays I walked two miles to church, got a ride home with Phil Sexton's family. But what fun it turned out, friends made all the difference. And I've danced till two in the morning, to phonograph music in that one building, having a wonderful time. Afternoons, next to the gym and basketball practice, high school boys taught me ping pong, with practice enough to become good at that, and sometimes I passed as one of them. . . .

A group of Catholic young folk from New Buffalo and St. Joseph gathered on weekends to have good times. Someone said 'you should meet Al White, he's been to college,' a rarity in those deep depression days. So one girl [Ruth Mathieu, who was a good friend of Al's sister Teresa] took me to Buchanan late one afternoon. Al worked 2nd shift, as a supervisor, grateful for that opening at Clark Equipment. He was sleeping on the sofa, girls weren't a part of his life then, and he wasn't at all happy to be awakening for a stranger. I certainly wasn't impressed either. Weeks later we met again at a party and he invited me to go ice-skating. Occasionally we dated after that; in the summers he brought a friend and we double dated, very common then."

[Peabody teachers' college offered Mary Ruth a fellowship, so she got her Master's in Early Childhood Education in Nashville, summa cum lade. She taught in Ann Arbor for a year, which she didn't like, and then went to Wakefield in the Upper Peninsula. She continued to date Al, long distance, and when he got a job at Westinghouse in Pittsburgh in October 1939, he proposed, she accepted, and they were married all in the space of a couple of months.]

              Mary Ruth skeet shooting with Al -- 1938 or 1939? My personal favorite photo.




                                      Mary Ruth at Lake Michigan, 1939 -- taken by Al.

           The wedding, February 3, 1940. Note the snow. Grandma made the dress in about a week. Chick Franklin was the best man, and Elizabeth is the maid of honor.

[From another memoir by Mary Ruth, written in 1994 and focused on her married years] "Westinghouse allowed Al Friday and Monday for travel time, plus the weekend to get married. As we came into the city he stopped at a florist's and bought a lively spring bouquet, blue iris, red tulips and other flowers, so that, as he explained, I wouldn't feel quite so lonesome and lost when he went to work the next day. They did help. . . . The first year of our marriage was one of the happiest of my life and the only one which seemed really free. . . .that first year in Pittsburgh was a wonderful rest. . . ."


                                   The Gibbens siblings, and Rob and Nell -- 1942?

[Still in Pittsburgh]  . . ."As civilians we did what we could, and one way was to be thrifty. Even after the depression, we learned new ways. We saved money whenever possible to help our forces overseas. . . .In later years, my brother spoke of their fortuitous experiences abroad, not in direct personal contact with death and dying [I'm not sure what she's referring to, but I think that most of her siblings did see action; maybe they were reluctant to share.]  . . . Elizabeth's service was of great value, from the nurses landing in Africa, in Anzio and the in the forefront in France. Her comments now are somewhat ambivalent."



               Mary Ruth and Al, in Pittsburgh, late March, 1945, with Jim, Peg, Teri.

[Mary Ruth describes how happy she was in Pittsburgh, and then continues --]  "No wonder I cried as we descended in to Buchanan. And cried again, many times. . . . We left [Pittsburgh] with our three youngsters, the baby Joe in the baby basket, and Teddy, a good sized Irish setter on the floor of the backseat. It must still have been about a ten hour trip, much of it in the dark so the children would sleep. . . . It was early February, with intense cold and a blizzard raging. . .  [they stayed briefly with Al's parents, two houses away from 116 Clark Street, and soon moved into that house.]  . . . The next winter the four children starting about Christmas time has measles . . .were very sick. . . . No sooner had they recovered, they all had the chicken pox, one after another. The new baby was expected at the end of March, and how I did pray they would be over . . . sure enough, the last signs of chicken pox dropped away before Betsy came, April 2."



                                 The Gibbens siblings and Rob and Nell -- 1950?


                         I think that many of us are in this photo -- it's about 1952?


[Photo missing for the moment.]
The ice rink in the backyard at 116 Clark Street, Buchanan, 1954. Note that everyone is up by the porch -- Mary Ruth has probably brought out hot chocolate, or something wonderful to warm the skaters.

                    Mary Ruth, Grandpa and Grandma, Jo, Jeanne, Margaret, and Elizabeth with various grandkids, including some of the West Coast Gibbenses--1963?


               In Buchanan, Mary Ruth and Al's 25th wedding anniversary -- Mary Ruth, her parents and her siblings. December 1964.


                     A collection of grandchildren with Rob and Nell, in the late 1960s?


                  Betsy says 1973. Look at the hair, and Elizabeth, always stylish.




   
 Last photo with Al and Mary Ruth, in the lawn seat at 116 Clark Street -- 1973, we think.

[Al died in March of 1974. Mary Ruth taught for a couple of years after that. In 1976, she left, bought the brown (Chevy?) van, passed the driving test that the boys set for her (drive in rush hour in Chicago), and headed out on her own to drive around the country. From there, she traveled to every continent except Antarctica, as often as possible with her kids, grandkids, and exchange students.]

                        Mary Ruth and crew in Arosa, Switzerland, summer, 1977.

[Next two photos missing for the moment.]
Elizabeth's 70th -- at Russells' house in Kalamazoo, 1986.
Another one from Elizabeth's 70th, with Steve and Margaret.


Mary Ruth at Portage Glacier, 1987 (those are icebergs in the lake, not actually the glacier).


  
                                           Mary Ruth's 75th birthday party. 1989.




                                    Those good-looking Gibbens siblings, 1994.


                                    Fishing at "The Swamp," Mary Ruth's lake, 1995.


[I'm going to end this account of Mary Ruth's life here, so it's out in time to celebrate her 100th year. I can continue with photos and stories, and remembrances from all of you, if you'd like to hear more. Teri, May 28, 2014.]




Thursday, May 15, 2014

La Baleine in 2014

                                                               La Baleine.


Mandy Dixon has just re-opened La Baleine on the Homer Spit (here's my post from last year about the opening days).  Go for absolutely fresh food, cooked to order, and beautifully presented. It's easy to spot, on the left just past Salty Dawg Saloon as you're headed toward Land's End.


     Best breakfast sandwich anywhere, the mostly veggie version with zucchini, mushrooms, greens. The meatier variation includes bacon, an egg, and cheese. The staff will make anything you like within this range.

We ate Mother's Day breakfast there, and in keeping with her generosity, Mandy served a small bag of mini-beignets drenched  in confectioners' sugar to each mom -- enough to share, if one was so  inclined. Unfortunately, I didn't get a photo of them before they disappeared.



Jim's oatmeal, with choices of fresh fruit, dried cranberries, brown sugar, cream, honey, and more for toppings. All of La Baleine's dishes are unusual pottery, suitable for setting off the food.


Added attractions -- fresh flowers on every table, free coffee, food to go (including cookies, salads, and sandwiches perfect for a picnic lunch), and friendly staff. The prices are low -- Mandy says that she wants a place that serves "local food that local people can afford."




Tuesday, April 8, 2014

E. J.'s authentic Philly pretzels




 Soft pretzels, Philly style, with sea salt flakes, and butter glaze. [Photo, TW Carns]

My friend E.J. from Pennsylvania says these are the real deal. Having never eaten a Philly pretzel, I have no way of telling, but the ones he made sure tasted good, so I tried his recipe.

 File:Hortus Deliciarum 1190.jpg

Painting  from Alsace, 12th century C.E., may be the earliest picture of a pretzel (on the table). From http://en.wikipedia.org/wiki/File:Hortus_Deliciarum_1190.jpg.

I reviewed pretzel recipes on a few web sites to see what the most important things about baking pretzels might be. Bottom line -- boil  or dip them briefly, in an alkaline bath (made with baking soda or lye; here's a link to a discussion of the merits of each). That's what makes them pretzels rather than bread. Boiling them helps set the proteins on the outside, limiting how much they can rise in the oven. That gives them a texture that's denser and chewier than regular breads.

They also are pretzels because of the way that they are traditionally twisted, representing someone praying according to many accounts They were good for Lent because Christians in the Middle Ages and Renaissance gave up all meat, dairy products, and fat for the forty days, and pretzels are just flour, water, and salt.

 Photo, traditional pretzel twist, looking like arms across chest in a gesture of prayer. [How Stuff Works.]

I wondered what makes a bagel actually a bagel instead of a pretzel -- because you boil both of them. Historically, it appears that bagels descended from pretzels, a "Christian" bread, remade in Jewish ghettos in the Middle Ages and Renaissance. (Of course, others suggest that the pretzel itself descended from circular Pagan breads, made to represent the sun.)

Two answers to the bagel question were, a) some sweetening (often mixed into the dough), and b) some malt or malt syrup, either in the dough or in the water. I didn't have malt on hand, and impatient as always, didn't want to go out for it. One recipe recommended boiling the bagels in sweetened water, so I tried that, and sure enough -- they tasted bagel-ish, not pretzel-ish. On the other hand, as I read further, I found recipes for boiling bagels in water with baking soda (just like pretzels), or with nothing in the water, etc. So the answer to the question of why is it a bagel rather than a pretzel (besides the shape) remains ambiguous, like so many culinary questions.

E.J. Pavsek Philadelphia pretzel recipe - 5/19/2012

      This recipe is a basic yeast dough -- flour, water, salt. You're kneading it; letting it go through a standard first rise (about an hour, until about doubled); cutting and shaping the dough (either pretzels or bagels); boiling it very briefly and draining it; baking in a hot oven; letting cool a bit before eating.

Ingredients

1 package dry yeast (or 2 1/4 tsp active dry yeast from a jar)
1 1/4 cup warm water
2 teaspoons salt
4 to 5 cups all purpose flour

4 teaspoons baking soda (for pretzels), 1 1/2 Tablespoons golden syrup (for bagels), in 4 cups boiling water

Kosher salt, coarse (or other toppings, as desired); melted butter if desired

How to make them

     Make the dough

Dissolve yeast in 1/4 cup of the warm water, and let stand for about 10 minutes until foamy. Stir in the rest of the water (one more cup).

Mix 4 cups all purpose flour and salt in a large mixing bowl. Add the yeast in water and enough additional flour (or water, as needed) to make a stiff dough. As with any yeast dough, the proportions of flour and water will vary somewhat depending on the season, humidity, and so forth).

     Knead, and let the dough rise

Knead dough for 10 minutes on lightly floured board OR until dough is elastic. Form the dough into a ball, coat lightly with butter, place in bowl. Cover the bowl loosely with plastic wrap and let rise for 45 minutes. Note that this dough only rises once.

Dough in bowl, ready to rise. Cover with a damp towel or lightly layer plastic wrap over it, to keep it from drying out. [Photo, TW Carns]


     Shape and boil the pretzels/bagels

At the beginning of this step, shaping and boiling the pretzels/bagels, do these three things:
  • Preheat oven to 475 degrees;
  • Butter a baking sheet; and
  • Bring to a boil 4 cups of water, and dissolve 4 Tablespoons of baking soda in it (for pretzels) or 1 1/2 Tablespoons of golden syrup (for bagels).
I made small, snack or appetizer-size pretzels and bagels, by pinching off a small dough ball (one ounce for each pretzel or bagel), rolling it by hand into a 8 or 10 inch long x 1/2 inch diameter rope, and forming the rope into a pretzel (see pictures here) or bagel shape. E. J. noted that for larger pretzels, "It’s easier to make the 'ropes' of dough by rolling out all your dough with a rolling pin, cutting it into strips, and rolling the strips lengthwise."

                            Shaped pretzels, ready to boil. [Photo, TW Carns]

Drop pretzels into boiling water; fish them out after 5 to 10 seconds using a slotted spoon (the surface will look a little dimpled). Drain them on paper toweling, briefly, and put them onto the buttered baking sheet.

Boiling the bagels, in 4 cups of water, with 1 1/2 Tablespoons of golden syrup added. The pretzels were boiled in 4 cups of water with 4 Tablespoons of baking soda added. [Photo, TW Carns]

Sprinkle with sea salt, to taste (Maldon flakes are a good size), or use kosher salt.

             Boiled pretzels, sprinkled with salt and ready to bake. [Photo, TW Carns]

Bake for 8 to 12 minutes OR until golden (start checking at 6 minutes). Cool on a rack.

Pretzels, some salted and some not, cooling. Brush them with melted butter, if you like. [Photo, TW Carns]


                            Baked snack-size bagels. [Photo, TW Carns]



File:Baeckerzunft goerlitz bismarckstrasse.JPG
Pretzel as bakers emblem, traditional in Goerlitz, Germany.

Historical notes

Easter: Besides being a Lenten food, in some places a pretzel was hidden, along with two hard-boiled eggs, for people to find on Easter.

Weddings:  Pretzels were associated with marriages as well. One site notes  that the knotted shape represented the binding of the two parties, or, "Tying the knot."  "Weddings in Europe for a time used the tradition of the bride and groom tugging at a pretzel like a wishbone, the larger piece assured the spouses fulfillment of their wishes."

Coming to the United States: From foodtimeline.org, under "Pretzels  --  "The Dutch probably brought the pretzel to America, and there is a story that in 1652 a settler named Jochem Wessel was arrested for using good flour to make pretzels to sell to the Indians at a time when his white neighbors were eating bran flour. The first mention of the word 'pretzel' in American print was about 1824, and the first commercial pretzel bakery in the United States was set up in 1861 by Julius Sturgis and Ambrose Rauch in Lititz, Pennsylvania. Most pretzels are twisted by machine, introduced in 1933." ---Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 255-6)


                       Jacob Fobsen Van Es Déjeuner Nancy  (1596–1666).