Toasted Coconut Pretzels

Unofficial "dos and don'ts" of riding public transportation:

1. If you are sitting with someone you do not know and the bus/train clears out enough that there are many extra seats, do get up and move to one of the extra seats. Being boxed in by someone is never fun. 

2. If you are on a morning bus/train and it is before 7:30 AM, please do not talk. Most people on the bus are trying to convince themselves they are still in their warm, cozy bed. Don't destroy that illusion by chatting.

3. Even during daylight hours, don't talk on your phone for the entire bus/train trip. Short calls to confirm dinner plans or to check on children are okay. Long calls to your mom about some weird rash that you have are not. The other riders can all hear you, and chances are one of they will have to sit with you in the near future. Don't make it awkward.

4. Don't skip the deodorant. Ever. And don't skip the deodorant, sit in front of someone trying to write a blog post about food, hold one arm on the baggage shelf overheard and point the air blowers on your face/armpit. No one likes BO blowing in their face, my friend. 

5. Do warn the person behind you if you are going to suddenly recline your seat. If there is a computer user sitting behind you, she will thank you. 

Following these simple rules on the bus will make you a very popular public transportation rider. I promise you. At very least I will be your new best friend. And just so you know I'm not a hypocrite, I follow these dos and don'ts myself. 

Some dos and don'ts that I don't follow, however, are the regular dos and don'ts for making pretzels. You might have noticed this from the picture. Did I boil these pretzels? Nope. Are they coated with salt? No. Do they taste good with mustard? Definitely not. 

Instead, they are sweetened, buttery, biscuit-like pretzels with a nice layer of toasted coconut. My apologies for breaking the rules. Hopefully you'll forgive me, because these things are tasty. They have just the right amount of sweetness and toasted coconut flavor. They get extra depth of flavor from letting the yeast rise slowly in the fridge and by cutting in small pieces of butter. The pretzels have a soft, chewy texture that just works perfectly. They are great as part of a breakfast or brunch, but would also be wonderful with a butternut squash or sweet potato soup. Or in multiples as a late night snack, or a wow-these-are-tasty snack. I think you get the idea. They're tasty just about any time. Just don't let yourself get boxed in by the traditional dos and don'ts of pretzels or you'll miss out on them.

Toasted Coconut Pretzels

Ingredients

• 3 cups all-purpose flour
• 1/2 cup butter, sliced
• 1 (1/4 oz.) pkg. dry yeast
• 1/4 cup granulated sugar,divided
• 1/4 cup warm water
• 1 cup whipping cream
• 3 egg yolks, beaten
• 1/2 teaspoon salt
• 1
• 1 Topping:
• 1 egg white
• 1 cup coconut, toasted
• 1/2 cup brown sugar, firmly packed

Directions

1. Place flour in large mixing bowl. Cut in butter, with a pastry blender, until mixture resembles coarse crumbs. Cover and refrigerate.
2. Sprinkle yeast and 1 tablespoon of granulated sugar over warm water in medium mixing bowl; stir to dissolve. Let stand 5 minutes until foamy.
3. Add cream, egg yolks, salt and remaining sugar; stir well. Pour over flour mixture and stir until flour is just moistened. Cover and refrigerate dough at least 12 hours.
4. Punch dough down. Roll out on lightly floured surface into 16-inch square.
5. Fold dough over into thirds. Starting on the short side, roll dough out into approximately 10x20-inch rectangle. With pizza cutter, cut 10-inch strips approximately 3/4-inch wide. Form each strip into a pretzel shape. Brush each pretzel with egg white.
6. In small mixing bowl, combine coconut and brown sugar; gently dip pretzels into coconut mixture.
7. Bake at 350°F for 15 to 17 minutes.

Prep Time: 15 min plus 12 hours rising Cook Time: 15-17 min Ready in:  

Recipe Source: www.ifood.tv

Posted in: Breads