|Warm, hearty & comforting…|
- 1 1/4 cups warm water
- 1 tablespoon rapid rise yeast
- 1/4 cup brown sugar, packed
- 2 cups bread flour
- 1 1/2 – 2 cups all-purpose flour
- 4 cups water
- 4 tablespoons baking soda
- Kosher or Sea Salt, or your favorite “Everything” spice mix
- In a large mixing bowl, dissolve the yeast in the warm water.
- Let the yeast sit for 5 minutes until foaming.
- Add the sugar, bread flour and 1 ½ cups all-purpose flour.
- Mix by hand or with a dough hook until the dough is smooth and elastic – around 10 minutes, adding the additional ½ cup of all-purpose flour as needed.
- Cover the dough and let rise in a warm place for 30 minutes.
- The dough will not necessarily double in size.
- Preheat oven to 500° F.
- Line one or two baking sheets with parchment paper.
- Set aside.
- Divide the dough into 12-18 pieces, depending upon the size of pretzel you want.
- Roll each piece into a “snake” around 18 inches long.
- Twist the dough into pretzel shapes and firmly pinch the ends to keep them from unfolding in the boiling water.
- Bring the 4 cups of water to a boil.
- Add the baking soda and stir to dissolve.
- Dip each pretzel in the baking-soda/water for 5 to 10 seconds making sure the pretzel is completely immersed.
- Shake off excess water, and place the pretzel on the prepared baking sheet.
- Sprinkle with your favorite toppings.
- Repeat with remaining pretzels.
- Bake for 6-8 minutes until golden brown.
- Serve warm with your favorite hearty soup (Minestrone!) or dipping sauce (like hot spicy mustard).
- 2 large potatoes (around 3/4 lb. each), peeled and chopped
- 2 cups green beans, tips removed, cut into 2 inch pieces
- 1–2 – 1 pound baby carrots, chopped
- 3 large ribs celery (around 2 cups), sliced
- 2 medium tomatoes, diced
- 3–4 cups cauliflower flowerets
- 1 small onion, diced (around 3/4 cup)
- 2 26 oz. jars tomato basil pasta sauce (or your favorite flavor)
- 52 ounces water (use pasta jars to measure)
- 2–3 cups cooked ditali pasta (or other small bite-sized pasta)
- 1 tablespoon fresh basil, finely chopped
- 1 tablespoon fresh cilantro (or flat leaf parsley), finely chopped
- salt and pepper to taste
- croutons, crackers, or your favorite soup toppings (optional)
- Combine all the ingredients in a large 8 quart stock pot.
- Bring to a boil, then reduce heat and simmer for at least 30 minutes until all the vegetables are tender.
- Serve with your favorite soup toppings and a toasted crusty bread or Soft Homemade Pretzels.
- 1. Use the large holed blade on the Hindy Chopper for bite sized vegetable chunks.
- 2. To measure the water for the recipe, empty the sauce into the stock pot, fill the jar with water, swirl the water to get any remaining sauce in the jar, then add it to the soup.
- 3. Depending upon how thick your sauce is, this recipe will most likely make a thick, hearty soup. To make a more “liquidy” soup use 3 jars of sauce plus one additional jar of water.
- 4. You can substitute frozen vegetables for some of the fresh ones to expedite the preparation of this soup.