Biscuits with Sausage Gravy

Biscuits to me are one of the yummiest comfort foods you can eat. They taste so good warm out of the oven, smeared with butter, dipped in gravy or used as a breakfast sandwich. Whatever your preference, there is no mistaking that a good biscuit is both comforting and indulging.  For me, I love on a cold rainy day to make biscuits and sausage gravy. Nothing says warmth to me like fresh, light, fluffy mile high biscuits  smothered in a beautiful sausage gravy.
Traditionally I have made my biscuits with baking powder and baking soda but, I was watching Trisha Yearwood’s cooking show and she went to a biscuit cafe that made Angel biscuits with yeast. I had never seen biscuits made like this before, I worried that they would be dense like hockey pucks but they looked so good, I thought it was worth a try. WOW, they were delicious! Still very light and fluffy. I don’t know why I was worried about the yeast making them like hockey pucks, they definitely lived up to their name “Angel” biscuits.
So today’s post I am going to share with you a recipe for biscuits and sausage gravy that was inspired by Trisha Yearwood’s Angel biscuits.

The Biscuits

IMG_E2551

Here is what you will need:

For the biscuits:

  • 5 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 5 tablespoons sugar
  • 1/4 cup warm (90 to 110 degrees F) water
  • 1/2 ounce (2 packages) active dry yeast
  • 1 cup (2 sticks) salted butter, cold, cut into small squares, plus 4 tablespoons, melted
  • 2 cups buttermilk

 

For the sausage gravy:

  • 1 pound of ground sausage (any flavour you prefer)
  • 3 tablespoons of butter
  • 1/4 cup of AP flour
  • 3 cups of milk (I used 2%)
  • Salt and pepper to taste

Here is how to make it:

For the biscuits:

  • Preheat the oven to 425.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar.
  • In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.
  • Using your hands, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough.
    Note: Trisha’s recipe covers the dough and lets it rest in a warm place for 1 hour at this point but I didn’t. I transferred the dough directly to a work surface without letting it rest.
  •  Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again.
  • Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference.
  • Place the biscuits on a baking sheet fitted with parchment; cover with plastic wrap and let rest for 30 minutes.IMG_E2547
  • Remove the plastic wrap and brush the tops with melted butter.
  • Bake until golden brown, 18 to 22 minutes, depending on size. Brush again with melted butter and serve immediately or let rest until sausage gravy is ready.

For Trisha Yearwood’s full recipe vist: https://www.foodnetwork.com/recipes/trisha-yearwood/trisha-yearwoods-angel-biscuits-3236443

 

For the Sausage Gravy:

  • Place sausage in a large, deep skillet. Cook over medium heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan.
  • Stir in the butter until melted.
  • Add flour and stir until smooth.
  • Reduce heat to med-low, and cook until light brown. Gradually whisk in milk, and cook until thickened.
  • Stir in the cooked sausage.
  • Season with salt and pepper.
  • Reduce heat, and simmer for 10 minutes, stirring occasionally.
  • If gravy becomes too thick, stir in a little more milk.
    IMG_E2558
  • Cut biscuits in half crosswise, place on a serving dish. Pour gravy on top and serve.

I hope this recipe inspires you to be creative in your kitchen – enjoy!

 

Baked Doughnuts – Just as good as fried

Whether you grew up with the “doughnuts” or the more modern “donuts,  it’s hard to resist these fresh baked treats. A classic snack that is prepared in various ways with various toppings or fillings to chose from – glazed, jelly or cream filled, dusted with powdered sugar or sprinkles, doughnuts are a delicious treat many people like to indulge in.
My Emma loves doughnuts, when she was really young and we would go grocery shopping, her favorite and last stop was at the doughnut counter.  I don’t think we ever went grocery shopping without stopping for one. Her order was always the same, vanilla dipped with coloured sprinkles. Today, she is more willing to venture out to include cinnamon sugar and powdered to her list of favourites.

With National Doughnut day around the corner (June 1), I thought I would make doughnuts as a treat for Emma. Now, there are two types of doughnut batters you can make –  yeast or cake. Yeast doughnuts are more the traditional doughnut that uses yeast and tends to be soft, fluffy but relies on the doughnut toppings or fillings for its sweetness. Cake doughnuts are made with what would resemble more of a cake batter, it tends to be more crumbly and a bit sweeter just like cake. I prefer yeast doughnuts, the struggle I always have is with the frying part of making doughnuts. I know there are people who believe if you are going to indulge than indulge big. I understand the mindset but I still feel that if there is a bit of a healthier way to enjoy something, then you should try. Doesn’t make you feel so guilty when indulging and when was the last time you ate just one doughnut.
Most doughnut recipes I have come across that bake the doughnuts vs fry, tend to be the cake batter ones. The recipe I am going to share with you, is a yeast dough that is baked. It was really hard to tell that they were baked and just like regular doughnuts that are amazing the day you bake them but can be heated in the microwave the next day to get that soft chewy texture back.

Cinnamon Sugar Doughnuts

IMG_E2557

Here is what you will need:

For the dough:

  • 3 1/4 cups all-purpose flour
  • 2 teaspoons salt
  • 1/4 cup  sugar
  • 2 1/4 teaspoons active dried yeast
  • 2 tablespoons unsalted butter
  • 1 cup milk (I used 2%)
  • 1/3 cup water
  • 1 Tbsp vanilla extract

For the cinnamon sugar

  • Melt 4 Tblsp  butter in a bowl
  • 1 cup of sugar
  • 4 tablespoons of cinnamon

How to make the cinnamon sugar doughnuts:

For the dough

  • Mix the flour, yeast, sugar and salt together in a standing mixer fitted with dough hook.
  • In a saucepan, melt butter. Add milk, water and vanilla extract until just warm.
  •  With the standing mixer on speed 2, add the milk mixture and mix until everything is combined and the dough is smooth (about 5 minutes).
  •  Grease a large bowl and place the dough in the bowl and turn to coat lightly. Cover  with plastic wrap  and let the dough rise until doubled, 1 -2 hours.
  • Heat the oven at 350
  • Turn out dough onto a lightly floured surface.
  • Roll out to ½ “ thick.
  • Using a doughnut cut of your donuts. If you do not have a doughnut cuter circles.
  • Cover your donuts and let them rise at room temp for 30 minutes.
  • Unwrap the donuts. Brush the very top with melted butter.
  • Bake for 13 minutes.

For the cinnamon sugar

  • Melt  butter.
  • Mix sugar and cinnamon in a bowl.
  • Take you donuts out the oven and while warm dip the doughnuts in melted butter and then toss into the cinnamon sugar.
  • Place on a wire rack to cool completely.

I hope this recipe inspires you to be creative in your kitchen – enjoy!

 

To view the original doughnut recipe go to Gemma Stafford’s website at http://www.biggerbolderbaking.com/homemade-donuts/

Wild for Blueberries – Blueberry Muffins

Blueberries are a popular fruit treat. They have a sweet succulent flavour and are also nutritious. They can be  eaten fresh or incorporated into a variety of recipes. They have a fairly long shelf life and can last up to week in the fridge but do not wash them until you are ready to use. Blueberries are one of the many popular super foods believed to have powerful antioxidant effects and  many health benefits. Regardless of whether you are a believer in super foods  or not, they are used in a variety of goods, such as jellies, jams, muffins, pies, breakfast cereals, yogurts and even in wines and syrups. Before using them, make sure to wash them and ensure there are no small stems, leaves or over-ripened ones. My preference is to use them in muffins and coffee cakes. The recipes tend to allow the blueberry to be the star of the dish. Given this, I am going to share with you my favorite blueberry muffin recipe. I love making these for a quick on the go breakfast and they are also great as an after school snack for the kids.
Blueberry Muffins
IMG_E2490
Here is what you will need:
  • For the topping
    • 1/4 cup of AP flour
    • 2 tbs granulated sugar
    • 2 tbs packed light brown sugar
    • 1/4 tsp of ground cinnamon
  • For the muffin
    • 7 tbs unsalted butter at room temperature
    • 3/4 cup of granulated sugar
    • 2 large eggs
    • 21/4 cups of AP flour
    • 4 tsp of baking powder
    • 1/2 tsp of salt
    • 1/4 cup sour cream
    • 1 cup of milk
    • 2 tsp of vanilla extract
    • 2 cups of fresh blueberries

How to make the blueberry muffins:

  • Preheat the oven to 375°
  • Grease 12 standard muffin tins
  • To make the topping
    • In a bowl stir together flour, sugar, brown sugar, and cinnamon.
    • Using a pastry cutter or your fingers cut or rub the butter into the dry ingredients until course crumbs form and set aside.
  • To make the muffin batter
    • In a bowl using a hand held mixer or electric standing mixer, cream together butter and sugar until light and fluffy.
    • Add the eggs and vanilla one at a time beating well until blended into the butter mixture.
    • In another bowl stir together flour, baking powder and salt.
    • Add the dry ingredients into the butter mixture in 2 increments, alternating with the milk and sour cream.
    • Stir just until moistened.
    • Using a large rubber spatula, gently fold in the blueberries just until evenly distributed taking care not to break the fruit.
    • Spoon the batter into the muffin cups level to the rim of the cup and sprinkle each with some topping mixture.
    • Bake for 20 – 25 minutes until golden brown. A toothpick inserted into the center of the muffin should come out clean.
    • Transfer to a wire rack and let cool for 5 minutes.

I hope this recipe inspires you to be creative in your kitchen – enjoy!

The Ultimate Chocolate Chip Cookie

Did you know that the very first chocolate chip cookie ever made was by Ruth Wakefield in 1938? She invented the recipe when she owned a popular restaurant called the Toll House Inn, that pride itself on serving homemade food to its customers. Over the years the story has been twisted slightly to state that she accidentally invented the cookie but Ruth had always insisted that she invented the cookie on purpose. She had been serving a thin butterscotch nut cookie with ice cream for some time and thought it was time to try something different. So, she added chopped up bits from a Nestlé semi-sweet chocolate bar into a cookie and voila – the Toll House Cookie was invented.
Haven’t all us home chefs been there? Wanting to try something different and experiment in the kitchen? Updating old recipes and making them new again? We are no different than Ruth wanting to update something as simple as a cookie. I bet Ruth never thought in a million years her cookie would become a staple in every household or be the ultimate cookie in the hearts of every child.
There are so many different recipes out there and debates on what is the ultimate chocolate chip cookie recipe. I know I have made tons of different recipes over the years, just to try and find the ultimate cookie that my family loves. Does your family like the crunchy kind or the soft and chewy? How about loaded with chocolate chips or a sprinkle of nuts? The truth is, the ultimate chocolate chip cookie recipe is really what your family loves when biting into it.
So here is the ultimate chocolate chip cookie recipe that my family loves!

The Ultimate Chocolate Chip Cookie

IMG_E2462

Here is what you will need:

  • 2 1/4 cups of flour
  • 1 tsp baking soda
  • 1/2 tsp  salt
  • 1 cup  margarine
  • 1 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cup semi-sweet chocolate chips (or 1 cup of semi-sweet chocolate chips and 1 cup of milk chocolate chips)

How to make the chocolate chip cookies:

  • Preheat oven to 375°.
  • Combine flour, baking soda and salt in medium bowl and set aside.
  • Beat margarine with sugars in large bowl. Beat in the eggs one at a time and then add the vanilla until blended. Gradually add in flour mixture and beat until blended.
  • Stir in chips.
  • Drop a tablespoon amount of dough onto a cookie sheet lined with parchment paper 2-inches apart. It is important to use an ungreased cookie sheet for these cookies otherwise they will melt because of the margarine.
  • Bake 8- 10 minutes or until edges are golden.
  • Cool on wire rack

In the spirit of Ruth Wakefield, I hope this recipe inspires you to be creative in your kitchen – enjoy!

Anginetti Italian Easter Cookies

I love these yummy Italian lemon cookies. My mom use to always make them at Easter but they are great for any holiday or special occasion. I use to always look forward to these cookies and beg my mom to make them throughout the year but sadly it was only at Easter. I guess that is why I love them so much because we only had them once a year. They have a nice fresh taste that reminds me of spring. You can find many versions of this recipe that vary slightly, regardless of the different variations, I know you will enjoy them!

Italian East Cookies

img_1521.jpg

Here is what you will need:

  • For the cookie dough:1/2 cup of sugar
    • 6 tbs of of soft butter (you can use vegetable shortening)
    • 3 eggs
    • 1 1/2 tsp of vanilla extract
    • 2 cups of flour
    • 1 1/2 tsp of baking powder
    • 1/8 tsp of salt
  • For the icing
    • 3 cups of icing sugar
    • 1/4 cup of water
    • tsp of lemon extract or lemon juice
    • Coloured sprinkles for decoration

How to make the Italian Easter Cookies:

  • How to make the cookie dough:
    • Preheat oven to 350°and line a cookie sheet with parchment paper.
    • In the bowl of an electric mixer beat sugar, vanilla, butter until well blended. Add eggs one at a time, beating well after each addition.
    • Stir in flour and baking powder (dough should be soft and sticky).
    • There are many ways to shaped the cookies:
      • Drop dough on to a cookie sheet with a spoon.
      • Cover with plastic wrap and chill the dough (cold dough is easier to work with)  then break off pieces and roll with floured hands to form into a ring shape (I like this way the best).
      • Spoon dough into a pastry bag fitted with a round tip and pipe 2-inch diameter rings onto the cookie sheet lined with parchment. Press the ends of the rings together with your fingers.
    • Bake for 15 – 20 minutes until the cookies are golden.
    • Remove cookies from the oven and allow to cool.
  • How to make the icing:
    • Whisk together sugar, water, lemon extract (or juice if using) until well blended. Thin with more water if icing is too thick.
    • Brush icing on cookies and decorate with coloured sprinkles.

 

I hope this recipe inspires you to be creative in your kitchen – enjoy!

Tis The Season For Strawberries – Almost!

I love strawberries! If you have been followed my blog this week you would know that this weeks posts are all about the wonderful world of strawberries. They are a romantic fruit, a sweet sensation and very versatile. I love dropping a plump juicy strawberry into a glass of procesecco on a hot afternoon in the summer.  This week I have shared with you a recipe for strawberry sauce that I have been know to eat right out of the jar with just a spoon, a strawberry crisp recipe that is so simple and easy yet divine, to this coffee cake recipe that you can enjoy any time of day because it is not too sweet for breakfast or afternoon coffee and can also hold its own as a dessert. whatever your desire, if you love strawberries, you will love this recipe.

Strawberry Coffee Cake

IMG_E2393[1]

Here is what you will need:

  • For the topping
    • 1/2 tsp of ground cinnamon
    • 2 tbsp of granulated sugar
  • For the cake
    • 1 1/2 cups of granulated sugar
    • 3/4 of a cup of Miracle Whip
    • 1/4 cup of milk
    • 3 cups of all purpose flour
    • 2 tsp of baking soda
    • 1 tsp of baking powder
    • 2 tsp of ground cinnamon
    • 1 tsp of ground nutmeg
    • 1 tsp of salt
    • 1 pint of fresh strawberries hulled and coarsely chopped

How to Make the Strawberry Coffee Cake:

  • Preheat the oven to 350. Grease a 9×13 rectangle pan.
  • To make the topping stir together cinnamon and sugar in a small bowl and set aside.
  • To make the cake, in a large bowl, using an electric mixer on medium- high speed, beat the eggs and sugar for 1 minute. Add the Miracle Whip and milk and beat on high speed for about 2 minutes. The batter will be think and pale (thick like banana bread batter).
  • In another bowl stir together, the flour, baking powder, baking soda, cinnamon, nut meg and salt.
  • Turn the mixer to low and add the egg mixture. Beat until thoroughly blended.
  • Add the strawberries and any of their juices and using a large rubber spatula fold in the strawberries, just until evenly distributed. Do not over mix.
  • Spoon batter into the prepared pan and spread evenly. Sprinkling topping evenly over the cake batter.
  • Bake for 60 minutes or until the top is golden brown and a toothpick inserted into the center of the cake comes our clean.
  • Let cook for about 5 minutes, run a knife around the sides of the pan. Cut into squares and serve with homemade whip cream or sprinkle a dusting of icing sugar if desired before serving.

I hope this recipe inspires you to be creative in your kitchen – enjoy!

My Strawberry Is Your Strawberry

If you are following my blog, you will know this week I am focusing on my 3 favorite strawberry recipes. Monday I posted a recipe for a strawberry sauce (Strawberry Fields Forever )- so yummy! Today is a recipe for a strawberry crisp. Most strawberry recipes pair strawberries with rhubarb and not that I am not a fan but sometimes I want to enjoy the taste of just the strawberries. This recipe does just that.

The Strawberry Crisp

IMG_1424

Here is what you will need:

  • For the filling
    • 2 quarts of strawberries hulled and quartered
    • 1/4 cup of granulated sugar
    • 2 tbs of corn starch
    • 1 cup of all purpose flour
  • For the crisp topping
    • 1/2 – 1 cup of old fashion rolled oats
    • 1/3 cup of white sugar
    • 1/3 cup brown sugar
    • 1/2 tsp of cinnamon
    • 1/4 tsp of salt
    • 1/2 cup of melted butter

How to make the strawberry crisp:

  • Preheat the oven to 350° and spray a pie plate with non-stick cooking spray.
  • Toss the strawberries in a 1/4 cup of granulated sugar and 2 tbsp of corn starch, place in the pie plate.
  • In a separate bowl, mix oats, flour, 1/3 cup of granulated sugar, 1/3 cup brown sugar, cinnamon and salt. Set aside.
  • In a sauce pan melt butter and add to the oat mixture and mix well.
  • Pour the oat mixture over the strawberry mixture and bake in the oven for 30 – 35 minutes.
  • Serve with strawberry sauce or vanilla ice cream.

I hope this recipe inspires you to be creative in your kitchen – enjoy!

Strawberry Fields Forever

I love strawberries, they are amazing on their own, in food and even in beverages. Strawberries are an excellent source of vitamins C and K as well as provide fiber, folic acid, manganese and potassium. They have a wonderful aroma, bright colour, beautiful texture and smell so sweet – what’s not to like. Next to apples, these are Em”s and Clarence’s favorite fruit to eat every which way you can think of. This week my blog will be focusing on 3 of my favorite strawberry recipes Strawberry Sauce, Strawberry Crisp and Strawberry Coffee Cake.  Hope you enjoy them as much as my family does. So lets get started with the strawberry sauce.

Strawberry Sauce

Here is what you will need:

  • 1 quart of fresh strawberries
  • 1 tsp of good quality vanilla,
  • 1/2 cup of granulated sugar.

 

How to make the strawberry sauce:

  • Cut the heads (the green leafy part) of the strawberries off. 
  • In a medium sauce pan over medium heat add the strawberries, vanilla, sugar and mix well. As the strawberries warm they will begin to sweat, continue to stir every couple of minutes.
  • After about 5 – 10 minutes, the strawberries will be mushy and there will be lots of strawberry juice int he pan.
  • Take strawberries off the heat and cool slightly. Pour slightly cooled mixture into a blender and pulse 3 to 4 times (mixture will be slightly chunky) or to the consistency you desire.
  • Pour mixture into a glass jar and let cool. Serve with anything and everything you like strawberry sauce on.

 

I hope this recipe inspires you to be creative in your kitchen – enjoy!

Beautiful Bread

There is nothing like the smell of homemade bread wafting through my house as it bakes early on a Saturday morning. Making bread from scratch use to scare me until my parents bought me a bread machine. Don’t worry, this post is NOT about baking bread in a bread machine but it is unfortunately how I started to learn how to make bread.
There is something gratifying and therapeutic about making homemade bread. I don’t think I’ve bought a loaf of store bought bread for about 3 years – it is just that good!
The big differences that you will find with homemade bread vs. store bought bread are taste and shelf life. The taste of homemade bread is out of this world and is probably one of the most comforting tastes you can have when a warm slice has been cut and smeared with butter…just heavenly! The other difference as I said, is shelf life. Fresh bread only lasts a few days before it starts to dry out and you need to find other uses for it, such as croutons or bread crumbs.
The recipe that I am sharing with you today is one I use all the time and use it for a variety of different things, such as crescent rolls, hamburger and hotdog buns, as well as simple white sandwich bread. The reason that I like the recipe is because it makes either  2 loaves of bread or a loaf and 6 buns or 12 buns – whatever your need is.

Bread loaves and buns

IMG_E1991IMG_E1993

Here is what you will need:

  • 2 cups of warm milk
  • 1 tbsp of yeast
  • 1/4 cup sugar
  • 4 tbsp of soft butter
  • 1 egg, 4 – 5 cups of flour
  • 2 tsp of salt

How to make the bread:

  • In the bowl of an electric mixer stir together milk, yeast, sugar and left proof for about 5 minutes. Add the salt, egg, butter and 2 cups of flour. Mix on low speed to combine. Add two more cups of flour and mix until the dough is soft but not sticky or stiff and starts to pull away from the sides of the mixer.
  • Place on a lightly floured surface and knead until smooth and elastic, approximately 8. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  • Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9×5-in. loaf pans. Cover and let rise until doubled, 30-45 minutes. In the first picture above, I took each half, separated and shaped them into three balls (three balls per dough half) and placed them into the prepared pans.
  • Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

If you have a bread machine and it has a dough setting, you can place all the ingredients in the bread machine and set it to the dough setting and it will prepare the dough up until just after the first rise. After that, you can then punch down the dough, knead,  shape it and prepare it for the second rise in your bread pans. I like doing this because it allows me the time to walk away and do other things without worry, especially if I have a very busy morning and still need to bake my bread for the week.

I hope this recipe inspires you to be creative in your kitchen – enjoy!

 

 

 

Twisted in knots

There are several varieties of pretzels, including soft pretzels, which should be eaten shortly after they are baked and hard-baked pretzels, which obviously have a longer shelf life. For me soft pretzels are the ultimate beet snack. Paul (my better half) would argue that point because he loves buffalo wings with his beer but every Super Bowl Sunday, he always requests that I make soft pretzels with mustard for dipping.
There are many different dough recipes you can use to make your pretzels, I like to use a smaller version of my pizza dough recipe but if you are not comfortable making your own dough, you can even buy store bought pizza dough to make your pretzels. I guarantee once you make these,  you will ask yourself why you hadn’t done this before.

My Super Bowl Sunday soft pretzel

IMG_E2340

Here is what you will need:

  • 2 1/4 tsp active dry yeast
  • 1 cup warm water
  • 1 tsp sugar
  • 1 tbs EVOO
  • 1 tsp salt
  • 3 cups all-purpose flour + up to 1/2 cup more if needed
  • 6 cups of warm water
  • 1/3 cup baking soda
  • 2 eggs lightly beaten
  • Course salt for sprinkling

How to make the pretzels:

  • In a large bowl of an electric mixer add the warm water, yeast and sugar. Mix and let proof until foamy, about 5 minutes.
  • Fitted with a dough hook and on speed 2, add the EVOO and slowly add in the flour and salt until well combined and forms a dough. Kneed until the dough forms a ball. Place in a lightly greased bowl and cover with a plastic wrap or a damp cloth. Let dough rise in a warm place until doubled in size, about 1 1/2 hour.
  • Preheat oven to 425°F. Cover the baking sheets with parchment paper and one baking sheet with a wire rack. Once dough has doubled in size, divide into 12 equal portions. Work with one portion at a time and place the other portions of dough back into the greased bowl and cover with the damp cloth until ready to use.
  • Roll and stretch a portion of dough into a 18-inch rope with your hands, working from the center to the ends. Twist the rope into a pretzel shape.
  • In a large pot, bring 6 cups water and ⅓ cup baking soda to a boil. Reduce heat to medium and  place the pretzels into the hot baking soda (you will have to work in batches), for about 30 seconds each side, and then transfer to the wire rack. Repeat process until all your pretzels have been placed in the baking soda water. Transfer all the pretzels to the parchment-lined baking sheets.
  • Whisk together the egg and a splash water. Brush the egg wash on the tops and sides of the pretzels and sprinkle with coarse salt.
  • Bake for 15 – 20 minutes until the pretzels are a beautiful golden brown.
  • Serve with a variety of mustard’s such as regular, whole grain, dijon or even wasabi mustard.

I hope this recipe inspires you to be creative in your kitchen – enjoy!