Friday, July 13, 2012

Pretzel Rolls!


Sometimes mistakes turn into something great... That's what happened when I made the soft pretzels from The Joy of Vegan Baking by Colleen Patrick-Goudreau. I wanted to added roasted garlic to the dough, but forgot to do the roasting! So, while the dough was rising, I put the garlic in the oven anyway and tried making some pretzels, with a "twist"...

To roast garlic, chop the top off of a bulb (yes, the entire bulb), drizzle some olive oil over the top, then wrap the bulb in tinfoil. Roast for 40 minutes in a preheated oven set to 400 F. 

After garlic is roasted, it gets super soft and mushy. This is a good thing! Squeeze out those cloves of garlic, and either mash them with a spoon or chop them up with a knife. Either way, you'll eventually get a nice roasted-garlic paste.

To make garlic pretzels, punch down your dough after it's done rising and divide it into eight equal pieces. Roll out each piece into a long rectangle, about 6-8 inches long by 2.5 inches wide. Keep the other pieces under a moist towel while not working with them. 

Now, spread some of your garlic paste along the rectangle-shaped dough, and roll length-wise to form a log. Now you have roasted-garlic pretzel rolls! Boil in baking soda water for 30 seconds as usual (see the recipe in the book!), cover with course salt, and bake. 

And, in the meantime, check out some nice pics of some homegrown tomatoes...

Stewed tomatoes, anyone?...

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