The Best Cornbread

I am not feeling very chatty today. I am running low on sleep and patience. We have a sick kiddo in the house and while he might be responsible for the lack of sleep, it is the other Little Men who are responsible for the lack of patience.

Man, it isn't even Halloween yet either. They really haven't had any sweets yet, so I am trying to figure out why they are being so very special right now. There is lots of crying, whining, and complaining.

You know that moment when you are being bellowed at from multiple children all yelling "MOM!" and everyone thinks there catastrophe it by far the most important? That is what it is like around here today.

I kind of want to yell "MOM" back and see what happens. I am pretty sure it will just add one more voice to the chorus. It might make me feel better though.

A couple of wees ago, I made this, what I am deeming The BEST Cornbread, to go with our Potato Cheddar Sausage Soup. I am really wishing it was yesterday so that I could have a big old slice slathered with butter.

I feel like cornbread right now. Well I feel like any good and therapeutic chunk of warm carbohydrate. Bread fixes everything. Well, I guess unless you are gluten intolerant and then it is the problem.

But for me bread fixes everything.

And I could sure use some today.

I highly recommend trying this cornbread out. The reason I dubbed it "THE BEST" is because I have tried tons of cornbread recipes out over our 14 years of marriage. I always come away with an "eh". I never hate them, but I never love them enough to use the same recipe again.

The search has ended. This is the bread. I will use this cornbread forevermore. It is that good. Hence the me wanting it to fix my bad day.

So if you love bread or are having a rough day or are having a good day or are having soup or chili or tacos, you should probably make this cornbread too. (PS I know that sentence was grammatically the worst)

Here is to better days full of less whining, from both the kids and me!

Homemade Croutons

It will be a cold day in you know where when I give up bread. Bread is grand. I know carbs are supposed to be evil, but I just ain't buying it.

Do you wanna know what is better than just plain old bread? A loaf of chewy, delightful French bread turned into croutons, that is what.

Months and months ago I was watching an episode of The Pioneer Woman on Netflix while I was up late prepping for Middle's Woodland Theme Baptism. In one of the episodes she was making a restaurant style steak dinner. One of the items on the menu was a delightful Caesar salad with homemade croutons. The concept was not a new one. Perhaps since it was late at night and I was feeling especially peckish it seemed brilliant and extremely necessary that I have homemade croutons. I told myself I would get right on that as soon as everything settled down.

 You know what I have determined? Nothing ever settles down. For whatever reason, today I decided I really wanted a Caesar salad with some homemade croutons. I wasn't sure how to go about it and the original show was completely out of my mind. So after searching out a few ideas and then changing things up a bit, I came up with this recipe.

First off let me warn you these are good enough that you will attempt to eat them without the salad. Try to save at least some for the salad. They really do make the salad spectacular. I promise.

These are so very, very easy to make.

You need:

French bread
butter
olive oil
salt
pepper
Parmesan Reggiano cheese

So easy. These are so yummy and take barely any time. They make any salad that much better.

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Dinner Rolls (Thanksgiving: Let's Eat Week)

Day 3 of Thanksgiving: Let's Eat Week is upon us.

Quick recap. Day 1 was the completely delightful Garlic Cream Cheese Mashed Potatoes. Day 2 was the bacon loaded Brussel Sprouts with Bacon, Garlic, and Onions.

Today, the carb gods are upon us, and there are Dinner Rolls.

Here is a not so secret secret. I love myself really good rolls. Heck, I love myself some really good anything bread.

Here is another secret, that you may not know about me...

On Thanksgiving, I go light on pretty much everything but three things. Turkey, Mashed Potatoes, and Rolls. In fact, I have been known to forgo a slice of pie just so I can have another roll. Yeah, I take my roll-eating pretty seriously.

Now that you know that, we can proceed and you can feel secure and trust me when I say these rolls are super yummy. You know since I am practically a roll professional and all.

You can feel confident about showing up to a Thanksgiving meal with these.

Happy carb eating!

Dinner Rolls 

ingredients:
3 cups warm water
2 1/2 Tablespoons yeast
4 eggs
3/4 cup unsalted butter, melted and cooled
3/4 cup sugar
1 Tablespoon Salt
10 cups flour

Instructions:
Pour the warm water into a bowl. Sprinkle the yeast over the water. Let it sit for 5-10 minutes, until the mixtures is foamy. Whisk in the eggs, butter, sugar, and salt. Whisk until everything is well mixed.

Add the flour in two cups at a time, stirring now with a wooden spoon. Once the flour has been mixed in, knead the dough while it is in the bowl. Knead for several minutes. Cover with plastic wrap and let it rise for 1 hour.

Once it has risen, punch the dough down. Dump on the counter. Divide the dough into 3 equal sections. Roll each section into thick pizza like rounds. Cut
into 8-10 equal pieces. Form the pieces into rolls.

Place them in lightly greased baking pans. Place the rolls right next to each other, touching. Let them rise for another 1/2 hour.

Bake at 350 degrees for 30 minutes. Butter the top of the rolls when they are done.

Come back for more Thanksgiving: Let's Eat Week tomorrow.

Tomorrow I am sharing my very favorite Spinach Salad recipe.

See ya tomorrow!

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Dutch Oven Artisan Bread

I was painfully unaware of this little gem of a baking phenomenon.

Were you?

Did you, like the rest of the humans, know about baking artisan bread in a Dutch oven?

Or perhaps, were you like me and were slightly behind the baking times.

Thank heavens my dear sweet Momma tipped me off.

Our conversation started on the fact that we were both pining away for an enamel coated Dutch oven. I had been pining away forever because, well who doesn't want one. She brought up how badly she wanted one so that she could make "that fancy artisan bread".

Say what?

She explained.

I picked my jaw up off the floor.

I mean, really. How glorious must that be?

Well, friends now I know.

Angels singing in the heavens kind of glorious.

New shoes kind of glorious.

Kids all napping at the same time kind of glorious.

Basically, it is warm, chewy, beautiful, white bread kind of glorious.

There are several recipes out there. This is just my first attempt. I was drawn to this one because, unlike most of the Dutch oven artisan bread recipes out there, it could be started and finished in an afternoon. Most of the recipes call for making an easy dough at night but then letting it rest over night before cooking (basically the dough has to rise for 8 hrs).

Now sometime I plan to prepare in advanced for that but basically, I am on a fly-by-the-seat-of-my-pants basis around here and to be honest...

"ain't nobody got no time for that"

...oh please tell me someone got the reference...

I am sure the time difference offers some benefit, but this much faster bread was pretty stinkin' good. Loaf was gone after one meal and an early snack the next day.

We paired it with a yummy yummy soup I will be sharing this week for Slow Cooker Saturday.

This bread is the perfect addition to...okay well any meal really. I mean who doesn't like bread?

Not this girl and I have the fanny to prove it.

If you have a Dutch oven, you can let the artisan bread baker inside of you out. There will be no turning back.

I am already planning on making this again AND trying some new versions.

Dutch Oven Artisan Bread
slightly adapted from Cornflower Blue

Print Recipe

4-4 1/2 cups bread flour
2 Tablespoons yeast
2 Tablespoons sugar
2 cups warm water
1 1/2 Tablespoons salt

Proof yeast by combining the yeast and the sugar in the bottom of the bowl of a stand mixer and then pour the warm water over it. Whisk it by hand lightly. Let is rest for 10 minutes until it is foamy.

In a separate bowl mix 3 cups of the flour with the salt.

Add the flour mixture one cup at a time to the yeast mixture in the stand mixer attached with the dough hook. The dough will start to come together, but still be sticky. Add in the rest of the flour in 1/2 cup increments until the dough completely comes together in a ball. Let the mixer knead the dough for a few minutes. Then dump the dough onto the counter and continue to knead for about five minutes, or until the dough is smooth.

Place the dough in a greased bowl and cover the top with a lightly damp kitchen towel. Let is rise for 20-30 minutes.

Preheat the oven to 400 degrees with the Dutch oven inside.

Do not punch down the dough.

Simply take out the ball of dough, that should have risen. Lightly coat both the bottom and the top of the loaf with flour. Carefully remove the Dutch oven from the oven and just as carefully drop the dough in the center of the Dutch oven. Cut three slits in the top of the loaf. That will give it that artisan top.

Cook for 30 minutes covered. Then take off the lid and cook for another 7-10 minutes, until the top is golden and crunchy looking.

Remove from the Dutch oven onto a cutting board. Let it cool slightly.

Then slice into its artisan bread glory.

Hope you enjoy!

I always appreciate anytime you pin or facebook a post from this blog. So feel free to make my day and share away.

Thanks for reading!

BBQ Bacon Cheeseburger Stuffed Bread

Have I mentioned that I have four Little Men...three of which eat me out of house and home??

For the most part I have really good eaters. Even if they aren't big fans of what I make, they will try it.
They are also really patient when I try new things. Oldest has been known to quietly give me a thumbs up or a thumbs down depending on well, I think it is obvious.

Luckily he hands out thumbs up more than thumbs down.

I can almost guarantee a thumbs up if there is bacon, bread, and cheese.

I mean my kids are no dummies. They know the good stuff.

The other day I was in my trying-to-figure-out what to make for dinner. I had a fleeting thought about our family's favorite Braided BBQ Chicken Loaf.

Then I swear to you the bacon I had in the fridge called forth reminding me that it was hiding within. With that, I had a sudden flow of thoughts...

Bacon...braided loaf...cheese...hamburger....BBQ sauce...

Bacon Cheeseburger...

...and BBQ Bacon Cheeseburger Stuffed Bread was born.

Man was this yummy. I mean the kind of yummy where it disappeared and fast. The kind of yummy where sauce is all over your face. The kind of yummy that leads to silence because everyone's mouth is full of food.

Gooood!

We have already made this recipe again...and if I had bacon handy I am not gonna lie, I would probably be making it for dinner tonight.

This recipe is kid-friendly, husband-friendly, bacon-lover-friendly (aka me), and hunger-friendly.

BBQ Bacon Cheeseburger Stuffed Bread 
yields 2 loaves

Print Recipe

Bread:
1 1/2 cups warm water
1 Tablespoon of yeast
2 Tablespoons of granulated sugar
2 Tablespoons of vegetable oil
1 teaspoon salt
4 cups bread flour

BBQ Bacon Cheeseburger:
6-7 pieces of bacon, cut up, cooked
1 pound hamburger
1/2-3/4 cup favorite BBQ sauce (I use Baby Ray's Original), plus a little extra
2 cups shredded cheddar cheese
1 1/2 teaspoon hamburger seasoning (I use Grillmates)
Sesame seeds (garnish)

First make the bread.

Combine water, yeast, and sugar. Set aside for about 10 minutes until it is foamy.

Add oil, salt and 2 cups of flour. Start mixing the rest of the flour 1/2 cup at a time until dough starts to pull away from the bowl. For me this was about 3 1/2 cups, I used the other half to dust and incorporate in the dough once it was on the counter.

Turn the dough onto a floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl, turning to coat. Cover with a damp cloth and set in a warm place. Let rise for 1 hour or until doubled in size.

While the dough is rising, cook the ground hamburger. Season with the hamburger seasoning. Set aside.

Punch dough down. Divide the dough in half. 

Work on one loaf at a time. On a lightly floured surface, roll out one half into roughly an 11x17 rectangle. Transfer to a greased cookie sheet. Use a pizza cutter and cut slits about 2" apart and about 4" in toward the middle on the long sides of the rectangle.

Kind of like so.

In the middle, spread 1/4 cup of the BBQ sauce. Layer half of the hamburger. Then sprinkle with 1 cup shredded cheese. Next sprinkle half of the bacon. Then drizzle with a little bit more BBQ sauce.

To "braid" the bread, start on one end and fold it in. Then one at time bring in the strips, right to left, crossing them over each other. When you get to the other end, tuck it into the last few criss-crosses.

Repeat the whole process with the other half of dough.

Place both on the cookie sheet. 

Preheat oven to 400 degrees. Let loves rest for 10 minutes.

Bake for 15-20 minutes, until top is golden. Butter the top and then sprinkle with sesame seeds.

Slice up and serve with extra BBQ sauce for dipping.

Linking Here:

The 36th Avenue, Whipperberry

Double Chocolate Chip Banana Bread

I don't think I have wished you all a very happy November. How remiss of me! Here we are already 8 days in (PS HAPPY BIRTHDAY MOTHER DEAR).

Please do forgive my tardiness. I will make it up to you with a super yummy delightful...hmmm any other adjectives I should throw in there???

I digress...

So I will make it up to you by sharing this ultra (see I knew I could come up with another adjective) Double Chocolate Chip Banana Bread.

I am really a fan of quick breads. For one thing, they are well er...QUICK. I can just toss all the ingredients together while helping with homework or supervising lunch. For that matter, I can also throw a loaf together in between sweeping the floor and washing dishes. I don't know about you but sometimes I get a little chore ADHD and I have to switch to something else.

A loaf of quick bread is the perfect solution...especially if I still have a sink full of dirty dishes.  I mean why not add a couple more bowls to the sink of suds if it means that in an hour I am going to get a loaf of yumminess.

For another thing the name is "quick bread", but what they really should say is "loaf of bread that is really dessert that I feel completely okay about eating for breakfast". Just sayin'.

Now banana bread helps my justified indulgence even more because, duh...there are BANANAS in it. That is totally fruit. I basically can eat bread and count it as a serving of fruit, right?

Just say "Yes, Larissa" and move on. Don't pop my balloon.

To be honest, I am kind of stretching the serving of fruit with this actual loaf of Double Chocolate Chip Banana Bread. Two kinds of chocolate chips kind of defeats the whole benefit of the fruit.

Shhh I won't tell if you don't.

My only complaint about quick loaves...

Well that would be that a recipe often only yields one loaf. Um, that doesn't last a girl and her house full of boys more than 20 minutes half a day. At the same time, that is probably good if I want my fanny to still fit in my jeans.

So yes, I am in love with quick breads. I have shared recipes for Chocolate Chip Pumpkin Bread and Cinnamon Chip Zucchini Bread. Both of these recipes I have already made several times this Fall.

Now I can add this loaf to the repeat appearance list.

The regular milk chocolate chips and the larger milk chocolate morsels combine forces and make this banana bread choco-heaven. I am totally a milk chocolate chip girl, but there is no reason that one could not mix it up with semi-sweet or even dark chocolate chips.

The toasted pecans add, shall I say it...a nuttiness (sorry I had to) to the bread that helps is also feel hearty. Thanks to the addition of sour cream the sweet and hearty loaf is also very moist. Gotta love what sour cream does to quick breads.

Can't forget the loveliness of the bananas of course. Thank you children for not finishing off all the bananas, leaving a few to over-ripen, consequently forcing me to make banana bread. I can't just let those poor bananas get thrown away.

SO yes, thank you children for giving me no choice to make this bread. Thank you for contributing to my serving of fruit/chocolate for the day. Thank you for giving me a super yummy and completely justified dessert breakfast.

Thank you, thank you, thank you.

Double Chocolate Chip Banana Bread
makes one 9 inch loaf

Printable Recipe

2 cups flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup pecans, toasted and roughly chopped
2 very ripe bananas, mashed well
1/2 cup light sour cream
2 large eggs, lightly beaten
6 Tablespoons unsalted butter, melted and cooled slightly
1 1/2 teaspoons vanilla
1/2 cup milk chocolate chips
1/2 cup milk chocolate morsels (larger chips)

Preheat oven to 350. Grease and flour a 9" loaf pan.

Whisk the flour, sugar, baking soda, and salt in a large bowl. Stir in pecans. Set aside.

In another bowl, mix mashed bananas, sour cream, eggs, butter and vanilla. Stir until well combined. Then stir in the chocolate chips.

Next, slowly fold in the banana mixture to the flour mixture until just combined.

Pour the batter into the loaf pan evenly.

Bake for 55 minutes, until toothpick inserted in the center comes out clean and the top is golden. Let the loaf cool in the pan for 5-10 minutes. Then transfer the loaf to a wire rack.

Eat warm...aka can't wait to have a slice...or eat at room temperature...possessing a little self-control.

Both are delightful.

Enjoy Friends!

As you may have noticed I have actually made this recipe printable. I am trying to add that feature and this is my maiden voyage. Hopefully it will work. Please let me know. If everything is hunky dory then I will slowly...SLOWLY try to do the same to my other recipes.

Love Ya!

Cinnamon Chip Zucchini Bread

I have bags and bags of frozen zucchini in my, well obviously, freezer.

I shared a Chocolate Pecan Zucchini Cake recipe a couple of weeks ago. Man what a delightful little cake that was. Pretty sure if I was having an "eating my feelings" kind of day I could have eaten half of that cake by myself.

Around the same time I discovered that cake recipe, I came across a recipe for zucchini bread in our Sunday paper.

Yeah, who knew that the Sunday paper has more than the funnies, the Target ad ads, and coupons...

Coupons. Okay I am gonna digress for a minute. Go off on a tangent if you will.

So, the word coupon.

How do you say it?

"Q-pons" or "coo-pons"?

This has turned into to quite the point of casual argument in our house.

Story has it that one of the reasons that Hubby knew it was meant to be between the two of us is that we both said "coupon" the same way. We both said "q-pons". While I am sure my sparkling personality, breathtaking good looks, and innate wifely qualities truly hooked him, I guess this whole saying "coupon" the same way really sealed the deal.

So you can imagine his horror and utter disappointment when sometime in our marriage I, his lovely wife, some how randomly and inexplicably started saying "coo-pon".

Shock. Gasp.

Why? What caused the change? What is a husband to do?

Absolutely nothing. He just has to take it like the good man that he is. With of course the occasional mocking and ribbing to said wife for her "q-pon" deception.

So for me, "coo-pon" it shall be.

Okay, back on topic. Coupons. Sunday Paper. Recipe. Cinnamon Chip Zucchini Bread.

I came across this recipe, published by our local baking/kitchen store The Prepared Pantry,  while going through our Sunday paper.

I happened to have cinnamon chips already on hand. Cinnamon chips that I had purchased from that very store. Cinnamon chips that were used in my very Pinterest famous Cinnamon Churro Chex Mix (not only is this my most viewed recipe, but this is also my most viewed post EV-AH). You all really like yourselves some Chex Mix.

Since I had the cinnamon chips on hand, and the recipe called for cinnamon chips, I decided it was the baking universe telling me that I must make this bread. The fact that I needed to get rid of some more zucchini also had a teeny weeny influence.

I love pretty much everything about this bread.

I love the texture. I love the cinnamon chips. I love the subtlety of the zucchini. I love that there is zucchini in it so I can feel minimally better for eating half a loaf by myself. I love that this recipe makes TWO loaves so that no one is super mad that I ate half a loaf by myself because there is plenty to share.

I love this bread. The family loves this bread. The friends who I make eat it with me, love this bread.

Definitely add this recipe to your quick bread arsenal.

Also, remember stock up on cinnamon chips now since they are a seasonal item in the regular grocery stores and the season is now. The good news is that if you can't find them in your local grocery store. You can order them online at stores like The Prepare Pantry. Isn't the internet a wonderful thing?

Cinnamon Chip Zucchini Bread
The Prepared Pantry

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
3 eggs
2 cups granulated sugar
1 teaspoon vanilla
1/2 cup sour cream
1 cup vegetable oil
2 cups grated zucchini
1 1/2 cups cinnamon chips

Preheat oven to 325.

In the bowl of your mixer, whisk the flour, baking soda, baking powder, cinnamon, and salt until well combined.

In a separate bowl whisk the eggs, sugar, and vanilla together until combined. Fold in the sour cream, oil, and zucchini.

Slowly add the wet ingredients into the dry ingredients. Mix in mixer until just combined. Stir in the cinnamon chips. Do not stir anymore once the chips are incorporated.

Pour the batter into two well greased loaf pans (aprox. 8 1/2x4 1/2). Bake for 55-65 minutes or until done. Cool for 10 minutes on a rack. Remove loaves from pans.

Admire. Slice. Serve. Devour. Repeat.

Enjoy. Thanks for reading!

Chocolate Chip Pumpkin Bread

Oh Fall. You know I love you.

I wait all stinking Summer long for your crisp refreshing days. I wait for the chance to don a cardigan and pair of knee-high boots. I wait for apple cider. I wait for leaves to change. I wait for soup. I wait to throw open all the windows. We I for college football. I wait for Halloween and for Thanksgiving. I wait for costume-making. I wait for Turkey. I wait for all things pumpkin, well except pumpkin pie...sorry it is the truth, I can't stand pumpkin pie.

Finally my wait is pretty much over.

I know the calendar in all of its stinginess won't allow me to say it is Fall...

..but shhhh don't tell...

'Cause it feels like Fall, so I am saying it is Fall.

Watch out! I like to live on the edge.

So with my arms stretched out wide to welcome my dear old friend Fall, I must bake something for her (I debated and debated whether fall was a he or a she...since she is my dear old friend I figured she must be a girl).

I chose this.

Oh my word.

Fall you lucky, lucky gal. Just for you, a glaze drizzled loaf of chocolate chip pumpkin bread.

So. Delightfully. Good.

This recipe is legendary in Hubby's family. It comes by way of my SIL's family. This recipe as been tweaked and altered and perfected by her family until it became the loaf of pumpkin bread everyone wanted. A loaf of this bread could be used for currency if gold ever ceased to exist.

Yes it is that fantastic.

So are you in the process of welcoming Fall too?

I am sure she would like another loaf of this bread, or two, or 20, or 200...

So all of you, go ahead make you her some Chocolate Chip Pumpkin Bread.

She will love you for it.

Chocolate Chip Pumpkin Bread

3 1/2 cups flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
3 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1 cup oil
3/4 cup water
2 cups canned pumpkin puree (plain, not pumpkin pie puree)
4 eggs
1 cup chocolate chips

Glaze:
powdered sugar
milk
lemon juice

Preheat Oven to 350.

Grease and flour a large loaf pan (or a few smaller loaf pans). Mix dry ingredients together in a bowl. Set aside. Mix wet ingredients in a bowl. Add dry ingredients until well combined. Add chocolate chips.

Fill greased pans about 3/4 full.

Bake large loafs for 1 hour. Bake smaller pans for 35 minutes.

Mix glaze ingredients to desired consistency. Basically start with a larger amount of sugar and add small amounts of milk and lemon juice to thin it out.

Remove loaf from oven. Let cool 5-10 minutes. Remove carefully from pan onto a cookie rack. Drizzle with glaze.

Slice it up.

Invite Fall in.

Have her take a seat.

Enjoy some pumpkin delightfulness.

Sharing:

Friday Flair: Whipperberry
Sweet Treats: Something Swanky
Pity Party: Thirty Handmade Days

Soft Pretzel Bites

I love soft pretzels. Always have, always will. My kids love soft pretzels...even He-Who-Shall-Not-Eat-Anything. I have made soft pretzels once before...it went ehh, so-so.

I ran across this recipe in my pinterest-ing. This last Sunday I decided it would be a perfect opportunity to make some. This recipe was easy to follow. As time consuming as homemade pretzels normally are (which is normal to longish).

They were delightfully chewy, buttery, salty, and warm right out of the oven. We just kept popping them in our mouths. One, two, five, ten....um and so on. They boys had them for lunch. Then for an after church snack. Then the next day for breakfast (yep, they are good the next day too).

Just looking at these pictures makes me want to whip out another batch. Sigh. Kitchen being packed up...so no go on that. I will longingly wait until Idaho.

But, hey good news...you can make some as soon as you want.

Soft Pretzel Bites
from In Katrina's Kitchen


Ingredients
2 1/4 teaspoons active dry yeast (1 pkg)
2 Tablespoons brown sugar
1 1/4 teaspoons salt
1 1/2 cups warm water
4 cups flour

2 cups water
2 Tablespoons baking soda
3 Tablespoons butter, melted
coarse Kosher salt

In the bowl of a mixer, fitted with dough hook, dissolve yeast, brown sugar and salt in the warm water. Mix in flour until the dough has come together enough to turn out onto a floured surface. Knead the dough until smooth and elastic, about 7 minutes. (If you don't have a mixer, you can do all this by hand with a sturdy spoon and then kneading an extra 2-3 minutes) Place the dough in a greased bowl, cover it, and let it rise for 1 hour.

After the dough has risen, cut it into 12 pieces. Let the dough rest for five minutes. Roll each piece into a 2 foot rope. Cut each rope into small pieces.

In a large saucepan, bring the 2 cups of water and the baking soda to a simmer over med heat. In batches, place pretzel pieces in the water. Let them cook in the water for about 20 seconds. Take out and lay them on a greased cooking sheet. Repeat until all the pieces are done. Let them rise for another 15 minutes.

Brush them with melted butter and sprinkle them with salt. Bake at 450 degrees for 8-10 minutes, or until golden brown.

ENJOY! I mean I know I always say this, but seriously...if you love soft pretzels...you will L.O.V.E. these.