YOU SHOULD BAKE THIS // ISSUE 05

SOFT PRETZELS
Roughly 2 hours, start to finish 
40 minutes hands-on

PARTS
— 1.5 tsp active dry yeast
— 3 tsp granulated sugar
— 4.5 cups (575g) all purpose flour
— 1.5 tsp salt
— 2 tbsp melted butter (plus extra for brushing) 
— 1.5 tsp honey
— Flaky salt, like Maldon or pretzel salt
— Baking soda for boiling
— Parchment paper, non-stick cooking spray 

CLUES 
1. Combine 1.5 cups of warm water (110°F ish) with yeast and sugar in the bowl of a stand mixer. Let it sit until foamy, about 10 minutes. Line 2 baking sheets with parchment paper and spray with non-stick cooking spray. Set aside until Step 4.

2. Once foamy, add flour, salt, melted butter and honey to the bowl. Knead with the dough hook on medium speed until it's smooth and elastic. Take the dough out and knead it a few times on a clean surface. Spray the stand mixer bowl with canola oil or wipe it down with olive oil. Place dough back in greased bowl and cover it with plastic wrap. Let it proof in a warm environment for about an hour, or until it's doubled in size (it’ll take longer if it’s cold in your kitchen).

3. Preheat oven to 450°F. Cut, roll and shape dough into pretzels (or knots or sticks... YouTube is your best friend for ideas and how-to).

4. Bring a large pot of water to a steady boil, and add baking soda — about 10 cups of water for every 2/3 cup of baking soda. Gently lower the shaped pretzels into the simmering baking soda water for 30 seconds. Remove from the water with a slotted spoon/spatula, transfer to prepared baking sheets and sprinkle with flaky salt. 

5. Bake pretzels for about 10-15 minutes, or until golden, rotating the baking sheet halfway through. Remove from oven and immediately brush with extra melted butter. Dip in spicy brown mustard or melted cheese ASAP.

HAZELNUT FUDGE BROWNIES
Makes one 8” square pan
Takes about 45 minutes 
 

PARTS
— Non-stick cooking spray
— 12 tbsp (1.5 sticks) unsalted butter
— 8oz semi-sweet chocolate, roughly chopped 
— 1.25 cups granulated sugar 
— .25 cup unsweetened cocoa powder (natural or dutch)
— 2 tsp vanilla extract 
— 2 large eggs
— .75 cup all purpose flour 
— .5 cup raw hazelnuts, roughly chopped (or walnuts, almonds etc.)

CLUES 
1. Position a rack in the middle of the oven and preheat to 350°F. Lightly grease an 8” pan and line with parchment paper so you have a 2” overhang on all sides (this is so it’s easy to lift them out). Then, lightly spray the parchment.

2. Place the butter and half the chocolate in the top of a double boiler or in a heatproof bowl set over a medium pot filled with a few inches of simmering water (make sure the bowl doesn’t touch the water). Cook over the simmering water, mixing with a rubber spatula, until the butter and chocolate have melted and combined, about 5 minutes. Alternatively, microwave in 15 second intervals, mixing in between. 

3. Once melted, mix in the sugar, cocoa powder, and vanilla extract until combined. Then, whisk in the eggs and 1 tsp kosher salt until smooth. 

4. Fold in the flour, remaining chocolate and hazelnuts, being careful not to overmix. It’s alright if there are a few streaks of flour! Pour the batter into the prepared pan, smoothing the top. 

5. Bake for 30 minutes, then test the brownies with a knife or toothpick. If it comes out clean, remove them! If it comes out with wet batter on it, keep them in for 3 minutes more and check again. Better to have slightly under baked brownies than tough hockey pucks. Remember that they’ll keep cooking once they’re out of the oven. Place on a wire rack to cool completely in the pan. 

6. Once cool (this is the challenging part), lift brownies out of the pan and cut into squares. Store in an airtight container at room temperature for up to a week.

OTHER GREAT THINGS

These big cans of Castelvetrano olives. And while you're at it, the only mayo that matters. This curvy cute mug a friend gifted me. A great place to order natural wine and anything Valentina Passalacqua makes. Some riveting reading about the evolution of our fruits and veg. And lastly, easy listening I like to cook to. Happy Sunday, team.