pretzel bread and soup!

...last tuesday night it was freezing outside and i thought it would be the perfect night for soup! and it was a great chance to try out this new recipe i found for spinach tortellini soup. i also made some pretzel bread to go with it which is delicious! and it actually tasted like a real pretzel.

Pretzel Rolls
the dough:
7-1/2c. all-purpose flour
1tsp. salt
3 Tbsp.  canola oil
2 tsp. active dry yeast
1-1/2c. milk, slightly warmed
1c. water, slightly warmed
Coarse sea salt for sprinkling
the bath:
7c. water
1 Tbsp. salt
4Tbsp. baking soda

In a small container, mix yeast with warmed milk and let rest for 10 minutes.

Whisk flour and teaspoon of salt in a large bowl.

Add canola oil and warmed water to yeast mixture.

Pour mixture into bowl with flour.

Knead in the bowl until dough is very smooth.

Cover the bowl with a dish towel and let rise for one hour.

Punch down dough and knead in bowl for one minute.

Cut dough into 15 pieces.

Form balls by pulling the dough under.

Place on well-greased surface. Let the dough balls rise for 15 minutes.

While the dough balls are rising, preheat the oven to 400 degrees and get the pretzel bath ready.

In a large pot, bring water, salt, and baking soda to a rolling boil.

Plunge three dough balls into the water and let them "poach" for 1 minute on each side.

Using a slotted spoon, transfer them to a well-greased baking sheet.

 With a serrated knife, cute 2-3 lines across each roll and sprinkle with coarse sea salt. Bake for 20-25 minutes, or until pretzels are a rich brown*

*these are best eaten the same day they are made.

and of course the soup!

Spinach Tortellini Soup

Ingredients:

3 small red potatoes, peeled and cubed

2 medium carrots, sliced

1 celery rib, chopped

2 Tbsp. plus 1-1/2tsp. chicken bouillon granules

2 qt. water

3 c. cubed and cooked chicken

1 pkg. (10 oz.) spinach, chopped

1tsp. dried parsley flakes

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1/2 tsp. pepper

1/4 tsp.salt

2 pkg. (9oz. each) refrigerated tortellini

1 small onion

Directions: 

1. In a dutch oven combine the potatoes, carrots, celery, onion, bouillon, and water. Bring to a boil. Reduce heat: cover and simmer for 10 minutes.

2. Stir in the chicken, spinach, parsley, garlic powder, oregano, pepper, and salt: return to a boil. Add tortellini; cook uncovered, for 7-9 minutes or until tortellini is tender.